Brisbane Inn Lodge – Rebirth of Bar
After two years of being closed, the historic Brisbane Inn Lodge, owned and operated by the Mozzetti family, is about to reopen. It has been renovated and updated under the watchful eye of fourth-generation Mozzetti family owners Linda Greer and Brad Melvin. Located at 50 Visitacion Avenue, the Brisbane Inn has been part of the Brisbane community since the 1940s.
I asked about Brad and Linda’s vision for the newly renovated Brisbane Inn. She said, “Our goal is to provide a welcoming place for people.
I asked Linda about the name change from Brisbane Inn to the Brisbane Inn Lodge. She replied, “The theme of the Brisbane Inn has always been a hunting lodge, so Brad and I added ‘Lodge’ to the name.”
She took me for a tour of the bar. All antlers displayed have their original hunting tags attached. These tags show the hunter’s name, date, and state where the animal was taken. All regulars fondly remember Bullwinkle, the gigantic moose who watches over the bar from his perch high on the wall. What some don’t know is that Bullwinkle is the 1947 winner of the Boone and Crockett Award for largest moose taken in the US.! Many other favorites remain, like the wild boar and pronghorn antelope.
Linda continued, “Today, we’re still a neighborhood bar serving drinks that run the spectrum from beer and wine to top-shelf crafted cocktails. Many people socialize using phones, laptops, and electronics, so we have plenty of electrical outlets for charging their devices. We also have free Wi-Fi.
“Additionally, the bathrooms have been tiled and repainted, we have new tile flooring, new bar stools, and tables, and chairs, two 70-inch televisions for sports and news, an all-new sound system, an area for the House Band, an Atomic jukebox and, of course, the only purple felt pool table west of the Mississippi. We have been Brisbane’s community hangout for decades.”
I asked Linda to speak more about being a destination for adults in all walks of life. She responded, “the Brisbane Inn Lodge is a safe and welcoming place for people to meet and hang out just like in the past. We have a large paved parking lot. We want people to know that we have a comfy place for people to meet and relax before and after an event. We want to become a destination again. We want to give the Brisbane Inn back to Brisbane. This bar has been enjoyed by generations. It’s the neighborhood hangout. We want to create an atmosphere where people will come and stay, greet friends and meet new people.”
Brisbane Inn Lodge shelves are home to local and internationally known quality spirits. On tap are local beers and cider. Bar manager Francis Kelly has 35+ years of experience serving both classic and contemporary cocktails. Francis’ knowledge of all cocktails and spirits is amazing. Linda said, “In addition to bartending at the Brisbane Inn, Francis serves as a key distribution consultant for the industry, trains bartenders to deliver consistent drinks with ‘dynamic results,’ orchestrates roll-outs for liquor companies and distilleries all over the world, with the latest roll-out for Lagavulin distillery.”
Francis Kelly said, “Drinks are freshly crafted for each customer and served in glassware best for each signature drink. The Brisbane Inn will offer ‘Mocktails’ (non-alcoholic drinks).” I asked about the use of fruit and herbs. He replied, “The Brisbane Inn uses only fresh fruit and herbs; we don’t use high corn fructose syrup or dyes.’ On the bar, customers can see the fresh fruit in its bowl.”
I asked why glassware is important when serving a drink. He replied, “Whether you have ordered a shaken or stirred–drink with or without ice– the proper glass allows the patron to smell the aromatics, control the temperature of the drink (long stemware helps prevent hands from heating the drink) and when the drink is sipped, the glass controls where the drink lands on the tongue. It’s important to smell and taste the intricate flavor of each drink.”
Linda added that the Brisbane Inn will have a monthly Mystery Keg from a local brewery.
The conversation then turned to food that will be served in the bar. Linda let me know that homemade meatballs (made from Nino Mozzetti’s mother’s recipe) served on special rolls with sauce (Tillie’s recipe again), lumpia, including beef, chicken, veggie, calamari, and wings. On down the road new items may be added, such as a daily specialty sandwich, plus soups, chili, and stew in the winter.
The Brisbane Inn Lodge will be open Tuesday through Saturday from 4:00pm to midnight. You can find the Brisbane Inn Lodge at https://www.facebook.com/brisbane.inn. For questions call (415) 925-5554. She continued, “I want customers and passers-by to come in and look at our new bathrooms. They are sparkling clean. Stop by and say hi and investigate the wild game and carvings on the walls and restrooms.