The road to Brickwood doesn’t start in Busay. It begins thousands of miles away, in a culinary school in Napa, California—where Izzy Sy, the chef and founder, first imagined the kind of place he wanted to build. Something warm, a little rustic, a little modern. Wood-fired, soul-fed. The kind of place where food tastes like comfort but somehow still surprises you. He already had the name picked out: Brickwood.
But when the opportunity came to open a restaurant back home in Cebu—specifically, in 32 Sanson—it didn’t feel like the right fit for the Brickwood vision. So instead, he opened Kayu Kitchen + Bar and later helped build Marisse Patisserie into a well-loved neighborhood spot. For five years, both restaurants thrived.
Then the pandemic hit. Like so many others in the F&B industry, they had to close their doors. It was a hard pause but also a chance to go back to the original idea that had been quietly waiting in the background all along.
By 2021, Brickwood’s Facebook page was already up—hinting at a relaunch. At that point, Izzy and his wife Andi were looking at locations in the city, thinking it would be another urban spot. But then, as luck would have it, his parents stumbled across a hillside property in Busay.
The dream had to be built from the ground up—literally. Between post-pandemic delays and the mess Typhoon Odette left behind, it took a few years to get everything in place. But as of February 16, 2025, Brickwood is finally open.
Dining at Brickwood feels like stumbling upon a hidden spot you almost don’t want to tell your friends about—because you want to keep it to yourself. At least, this is how it felt seeing the signage weeks before they opened. But it’s just too good to gatekeep. The vibe is cozy, a bit like Napa in the mountains, with fireplaces, wide open air, and a killer view of the city on the horizon.
The food? It’s comforting without being predictable. Think: brick oven pizzas, homemade pasta, and yes, rice bowls—thanks to Andi.
“At first I didn’t even plan on serving anything with rice,” Izzy recalls, “but my wife was telling me that she ‘Can’t Live Without Rice’—that’s now a separate category of rice bowls that you can enjoy. But I placed “The Breadwinners” because I’m really biased towards sandwiches. Joke’s on me, though—she was right all along, and the rice bowls are outperforming the sandwiches (please give them a chance though, I promise they’re really good!).”
Brickwood’s menu is built on the storied experiences of Izzy and Andi. The Miso Tomahawk Pork Chop is a popular favorite, but is also well loved at home. There are quieter standouts too—like Chloe’s Chicken Chowder, which was born from one family dinner and the enthusiastic vote of a close friend.
The Truffle Farfalle Pasta uses oyster mushrooms from Whistling Swine Farm in the neighboring barangay, Sirao. “We really like to support and source from the community as much as possible,” shares Izzy. “Because great food starts with great ingredients, we take pride in sourcing our produce from local farmers in Busay, ensuring every dish is fresh and truly farm-to-table.” The BBQ Chicken Pizza got a five-star review from a Californian who said it “tasted like home.” And the Smoked Cheddar Croquettes with Bacon Jam? People still won’t believe bacon jam is a thing until they try it.
Then there are the off-menu specials—dishes born out of spontaneity and seasonal ingredients. The Smoked Pork Belly is currently a secret menu item, and if you’re lucky, you might get to try a dish putting the local star apple in the spotlight before the season ends.
“It always starts with either a new ingredient that is in season or new to me or things that my wife and daughter enjoy eating,” Izzy says. “Then I think of how to make the dish more balanced by adding vegetables or condiments to compliment the main ingredient, then I add a signature twist to make it more Brickwood.”
A typical day at Brickwood starts after lunch. Andi handles bookings, guest messages, and supplier logistics, while Izzy joins the kitchen team in food prep. It’s a team effort, though most days you’ll find Izzy at the stove and Andi in the front of the house, checking in on guests and making them feel at home.
The setup may be mostly outdoors, but it’s clean, intentional, and unfussy. Every table is arranged with care. Silverware gleams. The mountain breeze handles the rest.
So, what’s next?
“We really hope for Brickwood to be known as a place with great pizzas,” Izzy shares. “Though there are a lot of restaurants with similar offerings, we try to set ourselves apart by adding—not so much a twist per se—but flavors that are unique to the Cebuano palette. Take our 4-Cheese Pizza, for example: We add a drizzle of honey to it, and it’s certainly different, but it’s actually very Californian.”
More than just a restaurant, Brickwood is a place for a quick culinary getaway from the hustle and bustle. Izzy sums it up nicely: “When you want a brief escape from the city and enjoy the fresh mountain air while having great food and drinks at the same time, Brickwood is the place to be.”
In the long term, they’re opening the space to private events. The Oak Pavilion fits 26. The Pine Pavilion holds 15. And if you want to book the entire place? They can host up to 80.
When asked what keeps him going, Izzy keeps it simple: “I don’t wanna sound cliche or sound like someone wrote this for me, but it’s when I see our guests having fun at Brickwood, taking selfies and photos. Seeing their expressions enjoying the food just makes my day. It tells me, “Izzy, you did something right, and you made someone feel better.”
Whether you’re looking for your next date night spot, an intimate family dinner venue, or just a break from the city grind, Brickwood is that breath of fresh air—literally and gastronomically.
Need to visit? Here’s how:
📍 Brickwood Busay
11 Roosevelt Drive, Cebu Transcentral Highway, Busay, Cebu City
(Just before Temple of Leah—Waze or Google Maps will take you there)
🕔 Open Tuesday–Sunday, 5PM–10PM
📱 Reservations: 0920-9847095
📲 Facebook | Instagram | TikTok: @brickwoodbusay
🚗 Yes, there’s parking—and lots of it.
Photography Kyrra Kho
