A place for everyone

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Dean Robb is far from a stranger to the food scene. After years in the industry, including 17 years working at Bottega Restaurant and Bottega  Café with James Beard Award-winning chef Frank Stitt, it was time Robb gave Birmingham a new restaurant concept.

When owner and operator Robb opened Blueprint on 3rd, an American-food brasserie also known as B3, he knew exactly the kind of high standards, fresh food and undeniably friendly atmosphere it takes for a restaurant to be a success. He also knew there was a gap in American eateries in Birmingham.

“I wanted to elevate that [American concept], and contribute to drawing people to Pepper Place,” he said. “The restaurant is polished casual, where I want to be very unpretentious with our service — yet correct, with no tablecloths and affordable food.”

Blueprint on 3rd officially opened its doors at 3000 Third Ave. S. on June 19, with just enough time to offer a full summer menu.

“It’s been an incredible response after really kind of going under the radar. You don’t know if everyone is going to remember you or not … it’s been the kind of growth you want,” Robb said.

Robb said he hasn’t advertised at all for his new restaurant. The growth has simply been from word of mouth and social media updates, which he said has been humbling. 

Robb developed his love for fresh food after growing up in a tiny Midwestern farm town in Illinois. 

Since he got his first taste in the food industry, he learned that he loved to “fix places up” and be a part of opening the doors to quality restaurants.

He first opened Anniston’s old Victorian Inn, before becoming general manager at Bottega Restaurant and Bottega Café. He then went to Nashville and opened two restaurants, Watermark and Miro District, before moving back to Birmingham to be part of the opening team of DoDiYo’s.

He met his current business partner, CEO of Taziki’s Mediterranean Café James Keet, and worked with Taziki’s for five years to expand it from 11 locations to 63. Robb and Keet started Blueprint on 3rd with the help of several locals, including Robb’s wife, co-owner Jenny Walls Robb, who focuses on the front-of-house warmth and Southern hospitality. 

“Anyone I work with, it’s a partnership,” Dean Robb said. “… The food is very good. The service is caring and correct. It’s a beautiful atmosphere.”

Robb is candid about his experience in owning restaurants and working in the food industry for several decades. Over the years, he’s remained down-to-earth about what makes food delicious and considers it important to take time for the little details.

Blueprint on 3rd has a different atmosphere than any other spot in the city, Robb said, and it took looking at more than 25 places to find the perfect location. 

“[Pepper Place] is a good location now but will be a great location in five years,” he said.

Robb said he operates his kitchen with few rules but high standards, which he said is part of the reason he got along so well with Stitt and partnered with him for so long. 

“We are the kind of restaurant that makes sure you are never going to be hungry on the way back home,” he said. 

Since opening, Robb said the menu hasn’t stayed the same for long. In fact, chef James “Huck” Huckaby has updated the menu more than six times in the spirit of serving in-season vegetable, fish and other food combinations, and they visit farmers markets a few times a week to get fresh ingredients.

Some of the most popular starting dishes have been the chicken with linguine, the duck and dumplings and the blue crab claws with poached shrimp. Blueprint also makes fresh soup daily. Robb’s personal favorite dish is the Étouffée “the B3 way,” which includes crawfish, shrimp, crab and alligator sausage. 

“[Blueprint on 3rd] is a place for everyone to come. I set this up where people can come a couple times a week,” he said. “There’s so many good restaurants in Birmingham, I just want to be part of the tour.”

For more information or to make reservations, go to blueprinton3rd.com.