Brad Bernstein Reopens Postmark and Buys Former Dutch’s Space

Co-owner Brad Bernstein reopened Postmark this week as a bistro and purchased the historic Dutch’s space earlier this summer.

Photograph courtesy of Red Feather Kitchen

Postmark has reopened a year after shutting its doors and will now fulfill new needs to fit the current COVID-19 era. “Originally, the concept was to have an event space and do dinner parties, but I don’t know if that truly works right now in this COVID-19 climate,” says Brad Bernstein, co-owner of Postmark and Red Feather Kitchen. “So we’re doing small plates, but eventually I do want to get back to doing the dinner parties.”

Brad Bernstein

Photograph courtesy of Red Feather Kitchen

The Clifton eatery, which was once centered on formal dining, will now operate as a bistro serving light bites. The small room adjacent to the main dining area has also been turned into a retail space for Postmark’s impressive 400-bottle wine selection. To complete the ambiance, Bernstein is looking to bring back live music on Wednesday nights.

“I think it’s gonna be great for the community,” Bernstein says. “We’re selling the wine retail, and then all you have to pay is a small corkage fee. You can also order your bottle, pick it up, and enjoy it outside.”

Bernstein also recently purchased the historic Dutch’s space, which closed in Hyde Park earlier this year, and plans to reopen the space this September under a new name, Red Feather Larder at Dutch’s.

“The concept will be very similar to what people have expected from Dutch’s for a long time,” Bernstein says. “It’s got the history—it’s the original pony keg in Cincinnati. I love that connection to the past, while building upon that legacy.”

The larder will now operate as a “grocerant”—half grocery store, half-restaurant—where customers can find local, “chef-quality” ingredients, meat, charcuterie boards, and more. “A grocerant, to me, is a space where you can shop like the chefs,” Bernstein says. “It’s the stuff that we use for our high-end delicacies and farm-tier products. So, it’s gonna have a big connection to local food and local farmers.”

Photograph courtesy of Red Feather Kitchen

Keeping in mind the need for delivery and home-cooking options amid the pandemic, Brad is also planning to offer subscription-based meal prep kits, butcher boxes, and local produce boxes. “The whole idea is to be a small connection point for farmers and people,” he says. The bar, on the other hand, will be focused on old-world French wines and champagne. Customers can expect an announcement about the space’s opening soon.

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