Interview with Travis Gee, president and executive sommelier
Q: How did you get involved in this business?
A: I was raised in a family that considered cooking as an art that was meant to be shared. As a child, my parents hosted dinners with friends where expensive bottles of wine, laughter and good conversation where always at the table. From there, I landed a lucrative job in medical sales where my territory included most of this country’s wine regions: Napa Valley, Sonoma, Walla Walla and the Willamette Valley. These local excursions inspired me to expand my knowledge of wine globally. I began traveling to France, Italy, South Africa, New Zealand, Australia and Argentina. After meeting and receiving encouragement from so many fascinating people across the globe, I decided to make my dream a reality — and that is where Brik began.
Q: What distinguishes you from other businesses in your category?
A: What makes Brik unique is the passion and dedication behind what we do. Every dish is prepared from scratch and made from the freshest ingredients that are seasonal and local when possible. We use simple cooking tools like the Acunto Mario wood-fired oven to make a Neapolitan style of pizza and we have a great selection of wine that represents each of the most important regions. My chef Shoshana Frost and I are a good team with an aligned vision of creating an experience that is exceptional and memorable for our guests. We promote local musicians, artist, movie nights and wine pairing dinners throughout the month.
Q: What do you like best about your line of work?
A: I am deeply passionate about my role in creating a wine bar and bistro that is a favorite spot for Denver diners and visitors. What I like best about my line of work is that I get to live out an eight-year dream that started when I traveled to business meetings in the wine country. Now I can take all of my experiences that I loved most and share them through Brik.
Q: What is your business’ biggest challenge?
A: There have been many challenges that have come our way. Occupying a Landmark historical building came with many hurdles that caused serious delays to our opening, and additional cost. Our biggest challenge today is getting the word out that we are finally open for business and have a brunch menu. People don’t normally associate a wine barwith serving brunch but this is one of the many ways that we can provide a unique experience for our guest.
Q: Something people might be surprised to learn about you or your business:
A: Between 1913-1919, the building that we occupy was the York Matinee. Trolley trains ran up and down our streets alongside horse and buggies. There is a lot of history behind this place. We honor the spirit of Colfax Avenue and want to contribute to improving our neighborhood.
Profile
Business: Brik on York
Address: 2223 E. Colfax Ave.
Hours: 3:30 p.m.-midnight Tuesday-Thursday, 3:30 p.m.-2 a.m.Friday-Satuday, 10 a.m.-10 p.m. Sunday, closed Monday
Founded: 2014
Contact: 303-284-6754, brik.bar
Employees: 15
