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Blueprint on 3rd is a polished-casual American brasserie in Birmingham, Alabama paying homage to regional cuisines.

Blueprint on 3rd is a polished-casual American brasserie in Birmingham, Alabama paying homage to regional cuisines. With historical Sloss Furnaces as the backdrop, the industrial art deco dining room and zinc-top bar offer seasonal, local dishes and cocktails put together by
Owner/Operator, Dean Robb and his team of Birmingham restaurant industry veterans.

An open-air feel is available throughout the restaurant with windows opening across the front
and garage doors opening across the back leading to the secluded patio area that connects to the spine of Pepper Place. It’s a great walking path that leads to the rest of the entertainment district of the area.

Dean began his culinary journey at The Victoria, A Country Inn, before beginning his 17-year
partnership with Frank Stitt as the General Manager of Bottega Restaurant and Bottega Café.
After opening Watermark and Miro District in Nashville, TN, Dean returned to Birmingham to
be part of the opening team of DoDiYo’s. During the next part of his journey, Dean met Jim
Keet, then CEO of Taziki’s. After nearly 5 years working with Taziki’s and taking the company
from 11 locations to 72, Dean left his position as Vice President of Operations after Keet left his
position as CEO. The two soon partnered to create Blueprint on 3rd .

As manager and operator of Blueprint on 3rd, Brandon Robb focuses on front-of-house
hospitality. Following in his father’s footsteps, Brandon has taken his years of experience in Alabama’s restaurant scene to embrace the traditional Southern warmth and welcome of Birmingham.

Tom Hsu, architect and designer, and Monika Loboda, interior design collaborator, worked
together to create the unique ambience of Blueprint on 3rd. Monika’s father, Andreas Loboda is the artist behind each of the paintings in B3.

James Huckaby returned to Birmingham from his trips abroad to make the final culinary connection as Executive Chef of Blueprint. James “Huck” also worked with Frank Stitt as Chef de Cusine of Highlands Bar & Grill and Chez Fonfon previously. His food is delightful with a little New Orleans twist.