The Brandy

Brunch is Now Served at The Brandy!

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(Gerry Furth-Sides) Brunch is now being served on week-ends at the hookah-driven The Brandy in Glendale. The restaurant will begin regular service of a contemporary Mediterranean fusion brunch with full-service liquor bar every Sunday.

Sunday Brunch arrives at The Brandy in Glendale

Executive Chef Gevork Bazrkanian’s menu features customized Eggs Benedict, Pan Fried Zucchini, Avocado Toast, Ceviche, Surf N Turf as well as “The Brandy Breakfast”, of eggs with a side of pepperoncini hollandaise plus options of Greek potato hash, bacon, sumac roasted vegetables or sauteed broccolini.

Chef Gev’s spin on appetizers at The Brandy in Glendale

With the unveiling of its full-service liquor bar, The Brandy’s Bar manager David Arsenyan expanded its cocktail menu to 21 drinks. Craft Cocktails include: Fashionably Old, a Buffalo Trace Bourbon featuring simple syrup and angostura bitters presented with trapped smoke of applewood and cedarwood chips in a mason jar brought to the table upside down

Also on the list are Butterfly Blossom, an Empress Gin, lemon juice, orgeat and prosecco concoction delivered in a long, fine-strained flute; Black Knight, a Buffalo Trace Bourbon, plantation pineapple rum, lemon juice, simple syrup, yellow chartreuse, orange bitters, angostura bitters cocktail that includes edible charcoal and is pitch black.

Arsenyan, a walking encyclopedia of spirits and coffee, has a reason for every ingredients and technique he uses. All cocktails are made with fresh ingredients and posh hoshizaki ice. The Brandy also has a carefully curated wine list to accompany the craft cocktails.

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Bar manager David Arsenyan at The Brandy is a walking encyclopedia, eager to share his knowledge and favorite

Arsenyan, a recipient of the internationally sought after Fernet-Branca coin has dedicated his life to his craft. When we visited and he learned I was a fan of mezcal, he took out a slip of paper and wrote down a long list of his personal Mezcal and other favorites in the blink of an eye.

Bar manager David Arsenyan at The Brandy‘ instant list of the best of his favorites
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Bar manager David Arsenyan at The Brandy creates the cocktails
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David Arsenyan’s perfect strong, mild espresso macchiato at The Brandy, Glendale

Chef Gev’s French culinary training and technique lends a refined touch to the coastal-California inspired, Mediterranean dishes. The Brandy’s show them off beautifully in dishes like Lamb Chops and Hanger Steak, plus appetizers such as the bold, refined Labne & Olives and Brussels Sprouts.

Chef Gev Bazrkanian ‘s Labne & Olives and Brussels Sprouts at the Brandy in Glendale

The inviting rustic back patio dedicated to the hookah, has a slide-back cover that opens to the skies in warm weather. One entire room off to a side, is dedicated to prepping the hookahs. This includes the many specialized House Mix concoctions curated by Harry Keseian and his team. Guests have the option of choosing their own combination of flavors from Tangiers, Fumari, or Al Fakher brands. All use top-brand Regal Hookahs.

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Eric lights ups a hookah at The Brandy

The Brandy most of all defines genuine middle eastern family hospitality. Owners, Hovig (John) and Jizell Chahanian’s competently created an operation less than a year ago that runs seamlessly. That’s because each family and/or long-time friend with a specialty (hookah, food, bar,) has a devoted, professional team behind them. The crew is reflective of the Glendale Armenian community, that seems to make hard work look like play.

The Brandy “family” who are family and friends: Harry Keseian, Hookah head honcho; Marketing Director Sarin Chahanian; GM Robert Arsenyan, Exec Chef Gevork Bazrkanian and co-owner, Hovig (John) Chahanian.

David Arsenyan’s strong, mild espresso macchiato at The Brandy, Glendale

 

The Brandy expanded its cocktail menu by 21 drinks with the unveiling of its full-service liquor bar. The Craft Cocktails menu includes cocktails, such as: Fashionably Old, a Buffalo Trace Bourbon featuring simple syrup and angostura bitters presented with trapped smoke of applewood and cedarwood chips in a mason jar brought to the table upside down; Butterfly Blossom, an Empress Gin, lemon juice, orgeat and prosecco concoction delivered in a long, fine-strained flute; Black Knight, a Buffalo Trace Bourbon, plantation pineapple rum, lemon juice, simple syrup, yellow chartreuse, orange bitters, angostura bitters cocktail that includes edible charcoal, and is pitch black.

Alongside its specialized Craft Cocktails menu, The Brandy has its staple Classic Cocktails featuring a number of timeless favorites like the Lemon Drop, Cosmopolitan, Cadillac Margarita, Paloma, Mai Tai, Daiquiri.

The restaurant’s signature drinks are crafted by in-house mixologist David Arsenyan and team.

We more than believe the quote attributed to him about his creations, that “Every drink is carefully researched and developed with balance via speed, quality and consistency to ensure the experience we provide echoes and is reminisced.”

The Brandy has indoor and outdoor seating, specifically tailored to serve hookah. Takeout is also available.

The operating hours are as follows:

Sunday-Thursday: 11am-12am,  Friday-Saturday: 11am-2am

For more on The Brandy, visit: TheBrandy.com
Instagram: @thebrandyonbrand 
Reservations: Book Your The Brandy Reservation on Resy

The Brandy in Glendale: “Come for a Meal, Stay the Night”

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(Gerry Furth-Sides) The Brandy in Glendale more than makes good on their motto: “Come for a meal.  Stay for a night.’  This is true even if you are not a guest coming for the main attraction of the hookah lounge. Hardly more noticeable than a modest entrance set back off the wide street, a surprise awaits inside.

With what turned out to be true middle eastern hospitality, Sarin Chahanian was outside to usher us into the spacious oasis when we arrived. It was part of an entire evening typical of owners, Hovig (John) and Jizell Chahanian’s operation, running seamlessly after only a few months. That’s because each family and/or long-time friend with a specialty (hookah, food, bar,) has a devoted, professional team behind them. The crew is reflective of the Glendale Armenian community, that seems to make hard work look like play.

sThe Brandy “family” who are family and friends: Harry Keseian, Hookah head honcho; Marketing Director Sarin Chahanian; GM Robert Arsenyan, Exec Chef Gevork Bazrkanian and co-owner, Hovig (John) Chahanian.

The inviting rustic back patio dedicated to the hookah, has a slide-back cover that opens to the skies in warm weather. One entire room off to a side, is dedicated to prepping the hookahs. This includes the many specialized House Mix concoctions curated by Harry Keseian and his team. Guests have the option of choosing their own combination of flavors from Tangiers, Fumari, or Al Fakher brands. All use top-brand Regal Hookahs,

Eric lights up a hookah at The Brandy

The mixology program curated by Bar Manager David Arsenyan features fortified wine and craft cocktails that complement the hookah experience. This means that cocktails should not be so strong that they overpower the smoke. Typical of the list is tangy The Shaloma version of a Paloma with Osborne Manzanilla Sherry, lemon juice, grapefruit juice, simple syrup, Giffard Grenadine, and orange bitters.

Arsenyan, a walking encyclopedia of spirits and coffee, has a reason for every ingredients and technique he uses. For example, to satisfy the beer and wine requirements of The Brandy with the most substantial drinks, Soju is featured for its relatively high alcoholic content and kick, while bitters. All cocktails are made with fresh ingredients and posh hoshizaki ice. The Brandy also has a carefully curated wine list to accompany the craft cocktails.

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Bar manager David Arsenyan is a walking encyclopedia, eager to share his knowledge and favorites
David Arsenyan’s strong, mild espresso macchiato at The Brandy, Glendale

Respectful Chef Gevork Bazrkanian’s menu of coastal-California inspired, Modern Mediterranean food features fresh ingredients, bold flavors and the refined technique of his French culinary training to also complement the hookah experience. Chefs Aaron Hernandez and Jessie comprise his team.

Chef Gev gives each mezze plate a little twist to entice. For example, Olives and Labne are drizzled with pomegranate carrots salsa, and served with a petite wheaty grilled pita bread. Hummus is decorated with almonds and chili tahini.

Server Eddie bring out Olives and Labne at The Brandy

Roasted Brussel Sprouts almost become a textured meal in themselves with Neuske bacon, harissa labne and pine nut gremolata.

Roasted Brussel Sprouts with harissa labne at The Brandy, Glendale
French Fries at The Brandy, dusted with a house seasoning and servied with a must-try black garlic aioli, ketchup.
Seafood Arrabiata at The Brandy, Glendale, as lovely as a painting, with delicate housemade pappardelle, prawns, clams and mussels in a creamy arrabbiata sauce.

Entrees include Charred Branzino seated nestled into a bed of sumac-seasoned roasted vegetables, which was our first and happy choice. Dishes to satisfy beef meat eaters are in a category of their own and include a sliced Hanger Steak with fingerling potatoes in a pomegranate peppercorn pan sauce.

Charred Branzino on a bed of sumac seasoned roasted vegetables at The Brandy, Glendale
A Chocolate mousse at The Brandy, Glendale

The story is that The Brandy owners and team took over a successful hookah lounge owned by associates who were ready to turn the place over. They spiffed up the interior with exposed brick walls and modern industrial-style lighting fixtures in this spacious bar.

Wanting to add a something special to the large space, they also partner with various DJs and live entertainers. On Sunday evenings from 7-10 PM, Ryan Roberts hosts Live Jazz Nights in the dining room. It completes and complements the idea of having a location with hookah, hospitality, food and live entertainment.

So even if towering, new impersonal buildings have changed the face of once inviting Glendale, The Brandy makes it friendly again. 

The Brandy, 108 N Brand Blvd, Glendale, Ca (818) 396-4828 Operating hours are: Sunday-Wednesday: 11am -12am; Thursday-Saturday: 11am-2am. For details on The Brandy, please visit TheBrandy.com
Instagram: @thebrandyonbrand 

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