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Brother Fox among Food & Wine''s Florida standouts for wood-fired cooking

Brother Fox in Pensacola Earns National Acclaim from Food & Wine for Innovative Wood-Fired Cuisine

PENSACOLA, Fla. — In a city already celebrated for its coastal charm and burgeoning culinary scene, Brother Fox has emerged as a standout gem, recently garnering prestigious recognition from Food & Wine magazine for its masterful approach to wood-fired cooking. The accolade, highlighted in the magazine's latest feature on America's most innovative dining experiences, places the Pensacola eatery among a select group of restaurants pushing the boundaries of fire-kissed flavors. This nod not only underscores Brother Fox's commitment to sustainable, hearth-centered gastronomy but also shines a spotlight on Pensacola's evolving role as a food destination in the Southeast.

Nestled in the heart of downtown Pensacola, Brother Fox opened its doors in 2019 as a passion project of local entrepreneurs and culinary visionaries, siblings Jacob and Emily Harlan. The duo, inspired by their travels through Spain and the American Southwest, envisioned a space where the primal art of wood-fired cooking could blend with modern, ingredient-driven menus. "We wanted to create something that felt both timeless and adventurous," Jacob Harlan told the Pensacola News Journal in an exclusive interview. "Fire is the heart of what we do—it's unpredictable, elemental, and it transforms simple ingredients into something extraordinary." The restaurant's name, drawn from folklore tales of cunning foxes, reflects their playful yet sophisticated ethos, inviting diners to embark on a culinary journey that's as much about storytelling as it is about savoring bold tastes.

Food & Wine's recognition specifically praises Brother Fox for its innovative use of live-fire techniques, which the magazine describes as "a symphony of smoke and char that elevates everyday fare to artistic heights." The feature, penned by renowned food critic Elena Ramirez, delves into how the restaurant's custom-built wood-burning oven and grill serve as the focal points of its open kitchen. Unlike traditional grilling methods that rely on gas or electric heat, Brother Fox sources its wood from local, sustainable suppliers—primarily oak and pecan varieties indigenous to the Florida Panhandle. This not only imparts unique regional flavors but also aligns with the restaurant's eco-conscious philosophy. "We're not just cooking with fire; we're honoring the land and the seasons," Emily Harlan explained. The magazine highlights how this approach minimizes waste, with scraps from one dish often fueling the flames for another, creating a closed-loop system that's as efficient as it is flavorful.

At the core of Brother Fox's menu is a celebration of wood-fired proteins and vegetables, where the intense heat of the flames caramelizes surfaces while locking in juices and nuances. Signature dishes include the charred octopus, tenderized over pecan embers and served with a smoky romesco sauce infused with almonds and roasted peppers. Diners rave about the wood-grilled ribeye, sourced from nearby farms and finished with a herb chimichurri that cuts through the rich, fire-seared crust. Vegetarian options shine equally bright, such as the ember-roasted heirloom carrots, glazed with a miso-honey reduction and sprinkled with toasted sesame seeds, offering a sweet-smoky contrast that's both hearty and refined. Seafood, a nod to Pensacola's Gulf Coast heritage, features prominently with items like whole grilled snapper, its skin crisped to perfection over open flames and accompanied by a citrus-fennel salad. The magazine particularly lauds the restaurant's small plates, or "fox bites," which encourage sharing and exploration—think blistered shishito peppers dusted with sea salt and lemon zest, or fire-kissed flatbreads topped with house-made ricotta and seasonal foraged mushrooms.

What sets Brother Fox apart, according to Food & Wine, is its fusion of global influences with hyper-local ingredients. The Harlans draw inspiration from Spanish asador traditions, where entire meals revolve around the grill, but infuse them with Southern twists. For instance, their take on paella incorporates Gulf shrimp, chorizo, and saffron rice cooked in a massive cast-iron pan over the wood fire, resulting in a socarrat (the coveted crispy bottom layer) that's impossibly flavorful. Seasonal specials rotate frequently, reflecting the bounty of Florida's farms and waters. In summer, expect grilled stone fruits paired with burrata and balsamic reduction; come fall, hearty stews simmered with root vegetables and wild game. The beverage program complements this fiery focus, with a curated selection of natural wines, craft cocktails featuring smoked infusions—like a mezcal old-fashioned with torched rosemary—and non-alcoholic options such as house-made shrubs using fire-roasted fruits.

The recognition from Food & Wine comes at a pivotal time for Brother Fox, which has weathered the challenges of the pandemic and emerged stronger, thanks to a loyal local following and a growing influx of tourists. "This feature feels like validation for all the late nights tending the fire," Jacob Harlan shared. The magazine's article includes anecdotes from patrons, such as one visitor from New York who described the dining experience as "a revelation in rustic elegance." Critics have long noted Pensacola's potential as a food hub, with establishments like Brother Fox joining ranks with seafood shacks and fine-dining spots to create a diverse culinary landscape. This national shoutout is expected to boost tourism, drawing food enthusiasts eager to experience the wood-fired magic firsthand.

Beyond the menu, Brother Fox fosters a sense of community through events like monthly fire-side suppers, where guests gather around communal tables for family-style feasts cooked entirely over open flames. These gatherings often feature live music from local artists and educational segments on sustainable sourcing, turning meals into immersive experiences. The restaurant's design enhances this vibe: exposed brick walls, reclaimed wood furnishings, and a central hearth that doubles as a gathering spot. "We want people to feel the warmth—literally and figuratively," Emily Harlan said. Sustainability extends to their operations, with composting programs and partnerships with local fisheries to promote ethical harvesting.

Looking ahead, the Harlans are excited about expansion plans, including a potential sister concept focused on wood-fired baking. "Food & Wine's recognition inspires us to keep innovating," Jacob noted. The feature also touches on the broader trend of wood-fired cooking in American cuisine, positioning Brother Fox as a leader in this revival. As Ramirez writes, "In an era of fast-casual convenience, Brother Fox reminds us of the joy in slow, intentional cooking—where fire isn't just a tool, but the soul of the meal."

For Pensacola, this accolade is more than a win for one restaurant; it's a testament to the city's creative spirit. Brother Fox's story is one of passion, perseverance, and the transformative power of flame. As the sun sets over the Gulf, the glow from the restaurant's hearth beckons, promising flavors that linger long after the last bite. Whether you're a local or a traveler, a visit to Brother Fox isn't just dinner—it's an adventure in every charred, smoky morsel.

This recognition by Food & Wine not only elevates Brother Fox but also puts Pensacola on the map for food lovers nationwide. With its blend of tradition and innovation, the restaurant continues to redefine what wood-fired cooking can be, one flame at a time. As the Harlans prepare for an influx of new visitors, they remain grounded in their roots, ensuring that every dish tells a story of place, people, and the enduring allure of fire. In a world of fleeting trends, Brother Fox stands as a beacon of authentic, heartfelt cuisine, proving that sometimes, the best flavors come from the simplest elements—wood, fire, and a dash of ingenuity. (Word count: 1,048)

Read the Full Pensacola News Journal Article at:
[ https://www.pnj.com/story/entertainment/dining/2025/07/21/food-wine-recognizes-brother-fox-in-pensacola-for-wood-fired-cooking/85309435007/ ]