The Brixton

A little bit of tapas and a lot of rock and roll edge: That’s comin’ to ya’ live from The Brixton, the newest baby of Harder Concepts.

Inspired by Austin’s Sixth Street live music scene, The Brixton promises entertainment for the ears, eyes and mouth in an upscale, posh nightclub setting. The Brixton is a two-story nightclub/restaurant with indoor and outdoor balconies, two sprawling bars and a 25-foot stage for live music, comedy, DJs and more.

Brian Harder and Jerry Elliott, the sibling masterminds behind Harder Concepts, have teamed up with celebrity chef Patrick Stark (a.k.a. “Stark Raving Chef”) to round out the ultimate dream team for this music venue. You might recognize Harder Concepts from their other local restaurants: Ringo’s Pub and Scruffy Duffies in the Shops at Legacy, plus Saintsbury Tavern, Addison Ice House and The Mucky Duck in the surrounding area.

The Brixton serves up tapas-style plates // photos courtesy The Brixton

Chef Patrick Stark was born and raised in Akron, Ohio. He laughs as he recalls, “Yes, I played ball with Lebron at St. Vincent, or at least tried to at 11 years old.” He got his start in the industry by bussing tables and working as a dishwasher at a restaurant, and he says those years were responsible for shaping who he is today. One night when a cook didn’t show up at the restaurant where he worked, the head chef asked Patrick if he wanted to try cooking on the flattop and grill. “Heck, I had only made my own meals up to that point, like grilled cheese. Fancy!” Patrick says.

It turns out that Patrick Stark had been paying attention in the kitchen, and he found he did surprisingly well as a cook that night. Before he knew it, his boss Chef Charles was writing his recommendation for the Culinary Institute of America (CIA). Expressing a great deal of gratitude for the mentors in his life, Stark credits much of his success to his “super rad” parents who supported his decision to go to CIA, where he broke the record for the final practical score.

He has since worked as an apprentice to Master Chef Steven Jilleba in Chicago, learned the ropes in the corporate world (earning a bachelor’s degree in business along the way) and blazed a trail to Dallas where he joined forces with Mike Schoder and Julia Garton of the Granada Theater. Chef Stark made a name for himself by introducing Dallas to a 99.5% non-GMO menu at Sundown at Granada, and he has earned celebrity chef status through his appearances on TV shows, “The Taste,” “Mystery Diners,” “Cutthroat Kitchen,” and “Rewrapped.” He’s also shopping a new show called “Eating Stark Naked,” so keep an eye out!

Chef Patrick Stark // photo Kathy Tran

When asked how he got involved at The Brixton, he recounted that he instantly fell in love with the group, the concept and the location when Brian and Jerry approached him about the gig. “Honestly, it was their family,” he said. “I immediately connected with Brian, and as I got to know Jerry more and his Championship BBQ passion, I knew this was a booming company that still had that family feel. Secondly, they supported my creative vision. We teamed up to bring a different style of restaurant/bar to the Shops at Legacy.”

Chef Stark says his title at The Brixton will be HMIC (Head Mohawk in Charge), and he will be in command of operations and specials at the new concept. He looks forward to bringing an “equal opportunity menu,” as he calls it, that is both approachable and exciting for all who enter. He’s passionate about introducing people to his flights of tapas-sized dishes, including options for all diets and lifestyles – vegans, vegetarians, and omnivores alike. From health food to “dude food,” he wants to make it simple for the picky eater while also being adventurous for the foodie.

There are no entrée-sized portions at the Brixton. “The days of committing to a whole meal are over,” says Chef Stark. Instead of a 6-ounce portion of salmon, for example, diners will get a smaller 2-ounce portion, so they can adventure and try more items like the Black Eyed Pea Hummus, Vegan Sushi, Lobster Flatbread, Petite Filet, Blackened Salmon and Mini Chicken Dinners.

Blending his love of music with his passion for food, Patrick has also launched his own band, Amusé. The band performs at charity events benefiting Patrick Stark’s charity, The Mohawk Militia. The events, dubbed The Taste of Sound, are billed as the ultimate artistic dining experience. Appealing to all of the senses, the band pairs a musical serenade to match the flavors of your meal, while a painter creates a work of art right before your eyes. Patrick will be bringing the event to The Brixton on June 24.  

courtesy Amusé the Band

Chef Stark says he also looks forward to coming out and “shredding some awesome guitar” on the Brixton’s monster music stage with owner Brian Harder and his band, Awesome Sauce. They may even be convinced to come out and rip a very special personalized version of “Happy Birthday” to personalize your party or event at the Brixton.

Chef Patrick Stark is quick to thank the Harder Concepts guys for the opportunity at the Brixton, as well as the rest of their team: Director of Operations David Rossetti, General Manager Tucker Covington, Tony Avezzano (Talent Booking) and Sara Polito (PR).

This homage to Austin’s Sixth Street promises to be a fantastic choice for happy hour, parties, date nights, and the ideal way to introduce a bit of rock and roll to the Shops at Legacy, both in the kitchen and on the stage.


Hours for The Brixton’s “sneak peak” weekend are:
Thursday, June 1 from 3pm-2am / “The Ticket” live broadcast from 3-8pm / live music by Andy Frasco 9-11pm
Friday, June 2 from 9pm-2am
Saturday, June 3 from 9pm-2am

The Brixton will open the week of June 5 with limited hours and menu. Check their website or Facebook page for updates on hours.

The Brixton Website >   The Brixton Facebook >
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