Birmingham’s Brick & Tin Makes Art Of Cooking An Everyday Experience

By Susan Swagler

A sandwich can be as simple, or as simply awesome, as you’d care to make it.

brick & tin chef-owner Mauricio Papapietro aims for awesome, and the successes of his two locations – one downtown, the other over-the-mountain suburban – show that he’s hitting that mark every day.

But then, the sandwich, he says, reflects his food and restaurant philosophy. It’s a philosophy honed in the kitchens of both Frank Stitt and Chris Hastings.“I spent many years in their kitchens, and they are, behind the scenes, every bit as good as you’d think they would be,” Papapietro says. Buying the best ingredients they can buy. Knowing the farmers who are growing the foods they’re using. Caring that these foods are sustainably raised, that the animals are treated humanely. Using traditional slow-cooking techniques to make things the right way. “What I walked away with was all of that,” he says, “but where I departed was wanting to do a place that could be more everyday. Somewhere that’s not a splurge, necessarily. Somewhere people could come with their kids, a place where families would go, and want to go, two times a week, maybe.

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