Sweet Success: Blueprint on 3rd celebrates first anniversary

BirminghamRestaurants.com

Tonight, we are honored to be Dean Robb’s guests at Blueprint on 3d, seated at the head table. 

Time flies. So typically, I say, “seems like yesterday...” Yet it seems longer than one year ago, when we got our first taste of Blueprint—at their pre opening family and friends’ dinner. Never seen a pre opening dinner go as splendidly. From food to service this restaurant ran like a well-oiled machine from the start. 

View full article here.

Read More

Blueprint on 3rd: Upper-Scale Dining in a Relaxed Atmosphere at Pepper Place

Foodies of Birmingham

Blueprint on 3rd, affectionately called B3 by locals, has made quite a mark on the Pepper Place district of Downtown Birmingham over the past months. What used to be the Birmingham Blueprint Company headquarters is now a trendy restaurant, owned by Birmingham’s Dean Robb, a veteran of the local restaurant scene.

View full article here.

Read More

Blueprint on 3rd’s first wine dinner benefits TumTum Tree Foundation.

Birmingham Restaurants

This weekend is TumTum Tree Foundation’s Wine Auction Weekend 2018. The Foundation enriches the lives of Alabama’s children who face life-altering and life-threatening illnesses. Over 29 years, TumTum Tree Foundation has donated over $11 million to Alabama children’s charities. And the TumTum Tree Wine Auction is the longest-running charity wine auction in the United States devoted to raising money for children’s charities.

View full article here.

Read More

A place for everyone

Iron City Ink

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.

View full article here.

Read More

Go on a culinary journey with Blueprint on 3rd restaurant

AL.com

An appetizer at Blueprint on 3rd speaks volumes about restaurant veteran Dean Robb's new place.

The chanterelles, grilled and paired with arugula and parmesan, are foraged by the head chef, James "Huck" Huckaby, and Mousse, his chocolate Lab.

Huck says that when chanterelles pop up, he and Mousse emerge from woodland honey holes with pounds of mushrooms. He also forages other wild foods, including watercress.

View full article here.

Read More

Blueprint on 3rd: The New Pepper Place Restaurant You Need to Know About

Style Blueprint

When Dean Robb sits down for breakfast, chances are he’s already conjuring up what’s for dinner. “I’ve just always appreciated food,” says Dean, who grew up eating all things homemade. His childhood was marked by fresh produce and smokehouses in the backyard. “I can remember my grandmother canning vegetables and working in the garden. We just always had good, fresh food,” he says.

View full article here.

Read More

A familiar face opens Birmingham's hottest new restaurant

AL.com

Just think, if he hadn't played drums in the Jacksonville State University marching band, life might have taken a different path for Dean Robb.

Maybe he would be back home in Illinois, where, for the first 14 years of his life, he grew up in a small town of about 1,400 people.

Perhaps he wouldn't have gotten that job tending bar at Anniston Country Club, a part-time gig that led to a lifelong career in the hospitality industry.

View full article here.

Read More