How Did We Get Started?

In 1981, Chris and Rick Doody helped their mother, Sue, open Lindey's restaurant in German Village, Ohio. In a short time, Lindey's became a respectable dining establishment and a Columbus Institution. During the success of Lindey's, Rick went to the Cornell restaurant school to learn more about the business and Chris attended Tulane University in New Orleans to learn how to cook.

After learning the business, the Doody brothers ventured off on their own and opened Bravo Cucina Italiana, a causal family Italian eatery. The restaurant was designed to look like the courtyard of a ruin in Italy. Broken columns, exposed brick and arches fill the restaurant with an authentic Roman feel. Their forte was high-quality Italian food freshly prepared-to-order throughout the U.S.

Expanding the Business

After securing Bravo's place in the market, the Doody brothers ventured out again in 1999 with the creation of Brio Tuscan Grille. Brio, meaning 'Lively" or Full of Life," was just that. The restaurant, designed to attract a more upscale crowd, features white-tablecloths and authentic northern Italian food. Unlike Bravo, Brio's menu is lighter and fancier. Bravo, offers heavy spaghetti and lasagna dishes while Brio focuses on a Tuscan taste of lighter sauces, fresh fish and wood-grilled steaks and chops.

The Brio concept proved to be an overnight success. Brio Tuscan Grille received the prestigious "Hot Concepts!" of 2002 award from Nations Restaurant News.