A neighborhood eatery housed in a historic building that once hosted Sammy Davis Jr. is set to celebrate its 20th anniversary in Point Breeze.
Point Brugge Cafe will celebrate 20 years in business in 2025 as its cousin restaurant, Park Bruges in Highland Park, is set to close its doors on Dec. 29.
Jesse and Amy Seager were high school sweethearts and newly married when they opened Point Brugge.
“I never thought we’d do this for 20 years,” said Jesse of their restaurant adventures.
The couple grew up in Squirrel Hill, met at Allerdice High School and have been married for 25 years.
The couple said they have a lot to celebrate as one door closes and another remains open.
“It’s hard to believe it’s been that long,” said Amy of the 20 years of running three businesses and raising three children. “We’re going to be working together a lot more, and we literally live around the corner.”
Jesse grew up immersed in the food and beverage industry and worked at the family business, Jimmy TSangs Chinese Restaurant.
Jesse’s father lives in Paris, and Jesse developed a keen interest in Belgian beer that influenced him when he decided to open an “inspired by” Belgian eatery.
“We’re Pittsburghers. At that time, really no one was doing (European) mussels and steak frite, and we just love how serious Belgian culture is with beer and food,” Jesse said. “That really led us to this theme.”
A third “Brugge” — Brugge on North — operated from 2018 in the Mexican War Streets area of the North Side but fell victim to the covid shutdown and closed in 2020.
Park Bruges debuted in 2011 and enjoyed great success. But as the Seagers sought to return to their restaurant roots, the decision to close Park Bruges made the most sense.
Loyal customers are relieved that Point Brugge will remain open, but some of the “Parkers” (the nickname for Highland Park residents) are dissappointed to see Park Brugge close.
“The Breezers — that’s us — we love Highland Park and we’ll miss it. I think in 2024 we don’t need two Brugges anymore,” Jesse said. “The ultimate silver lining for me is assembling my best team here at Point.”
Themed dinners and hosting fun dining-themed events are a priority for the couple as they focus their energies on one location.
“The main thing is to have some fun and not be spread too thin,” the couple said.
The Seagers own the Point building, which dates to 1900.
It has housed an operating restaurant since 1956, the former Point Restaurant.
The couple purchased the liquor license and building from the original owners, the late Roz and Lenny Littman.
“The building has an interesting history and was known as a “cheater place”— like where you brought your date — not your wife,” Jesse said.
The Seagers see the downsizing of their restaurant portfolio as a win-win.
“This is a positive thing. We were planning on closing Park Brugge — not that we had to — it was doing well. We just wanted to simplify our lives,” Jesse said.
With empty nest looming as their youngest of three children heads toward completing high school, the Seagers said operating restaurants post-covid can present challenges.
“Its harder than ever to run restaurants after covid, and we felt like focusing on one restaurant was the good thing to do,” Jesse said.
With no room for expansion at Point Brugge as Park closes, the Seagers are considering implementing a limited reservation option.
“We don’t want to sell out because we want to remain a neighborhood restaurant where one can walk down. That’s a big part of our business so we don’t want to eliminate who we are, but we realize in 2024 that accommodating a few reservations will be helpful.”
Amy handles the accounting and administrative details, and Jesse manages just about everything else.
The menu at Point Brugge will mostly remain status quo, with a few tweaks, and will offer lunch and dinner.
New plans for Point includes a weekday happy hour and a full-brunch menu on Saturdays and Sundays.
Named after the city in Belgium, Point Brugge’s menu will bring back select former menu selections such as hot deviled shrimp, spinach and tomato dip and some of Park Brugge faves such as poutine.
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“People will see some changes to the menu, both new and old,” Jesse said.
Chef Kevin Pannette of Cranberry has spent more than 17 years in the restaurant industry.
“I love this place, and we’re never taking the mussels off of the menu,” Pannette said.
Manager Justin Parra of Avalon said the buzz surrounding the recent news of Park Brugge closing has settled down and customers are happy to know Point will retain its casual, neighborhood eatery vibe.
“It’s gonna be a transition but an easy one because we have a small staff,” said Point Brugge manager Justin Parra of Avalon. “Everyone knows everyone here. It’s pretty cool.”
Selling more than 400 pounds of mussels weekly is common, and Parra said he’s up for the task.
“Man, everyone wants those,” he said.
The couple plans to host a customer appreciation outdoor block party in 2025.
“This is a big milestone,” Amy said. “This is our neighborhood.”