Mauricio Papapietro started brick & tin restaurant in Birmingham in 2010 after working in fine dining for years. His restaurants bring high-end, “slow-food” cooking techniques to a fast-casual setting specializing in homemade breads, farm-to-table meats and produce, soups, sandwiches and salads.
After training in the kitchens of Frank Stitt and Chris Hastings, Papapietro worked in several restaurants in Italy before returning home to open brick & tin in the historic financial district of downtown Birmingham. A century-old building was restored and renovated to house what has become a lunch-time favorite in the city’s bustling commercial center. After three years of success at that location, a second location opened in March 2014, featuring a full bar with craft cocktails and a larger bakery operation.
Brick & tin specializes in sandwiches made on homemade breads with fresh cooked, all natural meats and locally grown fruits and vegetables supplied by farmers throughout the state of Alabama. Relationships with farmers and purveyors drive the menus at Papapietro’s restaurants.
Children's Table .