New competition will come and go, and our customers make a point of experimenting with every possible new venue. We’re not looking for the lowest common denominator or chasing the chains by knee-jerking to the latest food fad. “You have to do what you do, and people will find you. According to Peter Brave, it doesn’t stop there. Yes, I have qualified kitchen staff that can handle that quite adeptly, but I need to stay connected at even the most basic level, which I’ve done from day one,” says Brave.ĭelicious, fine dining quality food served in a casual atmosphere is what has helped sustain Brave New’s success. I truly enjoy literally keeping my hands in the operation, and so you’ll often find me on a Saturday morning, all by myself, chopping vegetables to prep for that evening’s meals.

“I like the creative side of it, as well as the tactile aspect. But 24 years is a long run by any stretch of the imagination, and the man behind it all, chef/owner Peter Brave, prides himself in still being in the thick of things. The youngest of the three restaurants, Brave New opened in 1991. And while the food obviously plays a huge role, so too do the individuals responsible for serving it up.

In a restaurant industry where change is constant and failure is far too common, three Little Rock institutions - The Faded Rose, Trio’s and Brave New Restaurant - have managed to maintain success for years. From left: Brave New Restaurant, The Faded Rose and Trio's

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