NOT FOUND: restuarant1.jpgIf you’ve never been to Brookfield’s, simply think…comfort food.
Rich soups, hearty sandwiches and the taste of tradition that goes back three generations. The family run business has been a mainstay on Madison Avenue in North Highlands for 25 years.
“I want to provide quality homemade food at a coffee shop price”.
That was and still is the dream of Lee Manolakus, founder of the Bradshaw’s chain. After working in the restaurant industry for years, Manolakus became a business consultant for the original establishment off of Highway 50 in Rancho Cordova. He came up with the concept, the menu items, and the decor. When things went south for Bradshaw’s owner at the time, it became a “gold mine” for Lee and his son Sam who was the right hand man to Don Calendar (founder of Marie Calendar’s). The pair purchased the property and recruited daughter Stacy to help with staffing.
“I was a line cook and waitress but I had to wait two years before they let me manage anything.”
NOT FOUND: restuarant2.jpgStacy worked at the restaurant throughout college and choosing Marketing and Accounting as her major at Sac State certainly paid off. As an owner/operator, Stacy floats between the three Brookfield’s locations (Madison Avenue in Sacramento, Roseville, and Highway 50 and Sunrise Blvd). She rarely sleeps, and admittedly has been known to subsist on one fresh, out-of-the-oven chocolate chip cookie and makes it to the gym every day, even with raising two kids.
“I refuse to compromise on working out!” she laughs.
In addition to fresh food prepared on-site, Brookfield’s operates a meat company. (Even the breakfast sausage is homemade using time held recipes). The meat used in their "melt-in-your-mouth" Reuben and French Dip sandwiches is slow smoked in-house. (They have been voted best French Dip in Sacramento by the Sacramento Bee for more than five years) Their burgers are made with prime Angus beef. Bread is shipped locally from the Village Bakery in Davis, following strict requirements regarding the sharpness of the sourdough. Even the most discriminating pallets will conquer that the menu items, such as tapioca pudding, biscuits, and even salad dressings are all delicious and all made from scratch.
“It’s how Dad was. You don’t skimp. When he started things there was casual dining and fine dining with little in the middle. He wanted to provide home made food in a warm, welcoming environment with impeccable service.”
Due to growing and changing clientèle, the menu has evolved to include selections that can be ordered to go, family-sized meals, and weekly specials. The classic “Dad’s Burger” from Lee’s original, irreplaceable recipe with mushrooms, cheddar and Monterey jack cheese will always be a favorite. Many of the specialty items cannot be found at any of the other area restaurants.
NOT FOUND: restuarant3.jpgNext time you are visiting Bradshaw's, try the “Strawberries Wild”, a salmon filet served atop a bed of fresh spinach, mandarin oranges, strawberries and toasted almonds. In the mood for something really unique? Try the sweet potato pancakes. That’s right. Sweet Potato.
“You’ve got to try them,” says Stacy.
Stacy says they’ll be adding sweet potato French fries to the menu soon. Like all of their fried foods, they are cooked in rice bran oil; a healthier alternative for frying.
Friday’s only, try the Turkey Pot Pie. Each pie crust is freshly made with meticulously selected ingredients and filled with nothing from a can. This family recipe was created by Stacey’s brother Sam.
With so many companies going out of business, we had to ask Stacy what the secret of success was with a business that has been around so long.
“Consistency,” answered Stacy. “Each cook is required to measure ingredients, baking times and preparation with exactness and consistency. There are recipe cards everywhere around the kitchen, so they can be followed exactly. You can’t guess, or assume that just because you've done it before that you don’t need to measure it.” These family recipes have been created by dad, mom, brother and even Stacy's 15-year-old son, Garrett. Everyone knows there are no short cuts. Quality is a must.
Many of the Brookfield's employees have been on the payroll for nearly twenty years. Their loyalty speaks for itself. When you are treated like family, you want to stay. Both the staff and and the customers agree, the next best thing to home cooking at home, is home cooking at Brookfield's.