It seems that Brian Held always wanted to be a chef. Even as a small child he was drawn to cooking. It is not surprising, then, that he ended up attending the prestigious CIA—The Culinary Institute of America on a Wine Spectator scholarship. After graduation in 1995, Brian developed his skills and cooking style in regional kitchens including The River Club in New Brunswick, NJ, before opening Juliana Rose in Richboro, PA in 2001. In 2007 he opened Rouget in historic Newtown Township in Bucks County, PA. Rouget soon became a favorite for many diners, especially after a rave review by Craig LaBan. The affordable combination of prix fixe and BYO made higher end french country food accessible.
Now, Brian is a fixture in a regional hotbed of notable cuisine, Lambertville, NJ. His new BYOB restaurant is called, simply, Brian's. The setting is informal featuring an exposed kitchen. The feel is more intimate. And the menu is profoundly influenced by the rustic country fare of Provence and Northern Italy. One thing has not changed: dinner at Brian's remains an unbeatable combination of great food and superb value.
Brian's is a cash only BYOB restaurant.