At Brochu’s Family Tradition, Raw Oysters Are Only the Beginning

Liz Grossman

When the pandemic forced Alinea-alum Andrew Brochu to transport his fried chicken and seafood concept from Chicago to Savannah, the kismet-of-a-move brought the chef closer to local fisheries, as well as an embarrassment of boat motors. When he was working on décor for the restaurant, both his father and brother-in-law, Ben Kimbrough, came forward with boat motors that had laid dormant in their garages for decades...