Former Big Spruce executive chef Christian Kruse has purchased that shuttered restaurant at 39 Bridge Street in Richmond and will reopen it in phases, starting with the creemee window by the end of May and leading up to a fall grand opening.
The Big Spruce launched in late 2020 with a Mexican-inspired menu and went through several iterations before owner Gabriel Firman closed it in October 2024 to focus on his original Richmond restaurant, Hatchet. In March, Firman shuttered Hatchet and put both restaurants on the market.
At the time, Kruse, 40, who had worked for Firman for a year at the Big Spruce and then Hatchet, told Seven Days that he was considering buying the former.
“Doing my own thing again has been a dream since forever,” said Kruse, who earned a 2022 James Beard Foundation award semifinalist nod in the Best Chef: Northeast category while executive chef at Black Flannel Brewing & Distilling in Essex.
The chef-owner said he sees the value of keeping the Big Spruce name and the “vibe” the restaurant has built. “Gabe’s passing that torch, and I’m going to bring it to a new evolution.”
In June, Kruse plans to launch a takeout menu of classic American sandwiches, such as fried chicken, pulled pork, chopped cheese and a smashburger. Later that month, he will reopen the 40-seat bar and dining area with counter service offering beer and wine, sandwiches, and small plates such as fried Brussels sprouts and arancini risotto balls. The restaurant will also host private events, with coursed menus in the 20-seat Parlour Room.
Kruse described the summer season as an extended soft opening in preparation for his October grand opening, when the dining room will start full service and the chef will add what he described as contemporary American dishes to his menu.
This article appears in May 14-20, 2025.
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