♪♪ [Kohlsdorf] Dubuque's Millwork district was once home to two of the nation's largest mill working companies.

Today, the large brick structures are being transformed into a vibrant destination in Iowa's oldest city.

In the heart of this historic neighborhood, Brazen Open Kitchen serves approachable Midwestern fare with a creative twist.

[Kevin Scharpf] I would say if you're road tripping and you make a trip to Dubuque and you want to come check out Brazen, first and foremost, it is meant to just be lively and energetic and give you an uplifting vibe.

I would say that we have a little bit of something for everybody.

We're very playful at Brazen, and we can take something that seems very average or very just, you know, the run of the mill, but we'll do a couple twists to it that make you like, oh, that's that's that's neat.

[Kohlsdorf] Since opening in 2015, Brazen has built its menu around fresh, locally sourced ingredients.

Brazen delivers chef driven cuisine that's rooted in detail and creativity.

[Kevin Scharpf] I get asked a lot, why did you choose Dubuque or what brought you to this area?

And I learned in this career like community is everything.

There's something special about this area.

There's something special about the Midwest.

And not only being born and raised in this area.

[Male Diner] It's very pleasant.

[Kevin Scharpf] My food can speak more effortlessly to to that demographic.

♪♪ [Kohlsdorf] Chef Kevin Sharp's culinary talent has taken him beyond the Midwest, including a spot on season 16 of the reality competition TV series Top Chef and recognition as a 2022 James Beard Foundation semifinalist for Best Chef Midwest.

But it's cooking for his community that he finds most rewarding.

[Kevin Scharpf] The best part of cooking for not only your own community, but for a small community, is they're not necessarily driven by what they're told to like, magazines, TV, or any of those things.

They're driven by what they truly like.

That is a chef when you can take some of your big city experiences, or when you're very aware of what's happening in the trends for the food scene, you can find a way to take that food and not only fulfill yourself, but then make it in a way that makes your small community happy and thrive and enjoy it.

There's something about that accomplishment that's a lot different than cooking for people that are told what they should like or what the hot trends are.

We don't always get that luxury, so pretty fulfilling.