Lifelong friends Brandon Leach and Zack Poleto have found success in renting space from the Bloomington VFW to operate their pop-up restaurant BraiZe. “It’s pretty much unheard of,” Leach said. (Photo courtesy BraiZe)

Although early adulthood experiences took them away from their original McLean County stomping grounds for a period of time, restaurateurs, entrepreneurs and lifelong friends Brandon Leach and Zack Poleto have proudly returned to a place they unabashedly call home.

With a dash of determination and a pinch of hard work, Leach and Poleto, natives of Lexington, are basking in the success of their so-called pop-up restaurant, BraiZe, which has surpassed the one-year milestone.

“We had a warm welcome when we first started out, and there’s really been no turning back since then,” Leach said. “A lot of people have heard about us through word of mouth.”

Leach and Poleto grew up as friends and returned a few years back to McLean County; coincidentally, each came back to spend more time with family. After knocking the idea around a bit, they decided to pool their skills and resources together and create the entrepreneurial recipe that birthed BraiZe.

The Bloomington-based eatery, which has become known around town for its eclectic mix of dishes, might some an unlikely match for the local VFW Post. Leach and Poleto rent space from the organization’s facility, and each adamantly has said they have received warm welcomes from the local veterans.

“It’s pretty much unheard of,” Leach said of the VFW arrangements. “People have all these misconceptions that a place like the VFW is kind of stodgy, but that hasn’t been our experience.”

Perhaps more notable: They are adamant in saying BraiZe has been well received by the locals who have stopped in to check out the restaurant for lunch or, on Friday nights, for a dinner menu that includes a twist on the tried-and-true Friday night fish fry.

As longtime friends, Leach and Poleto already knew one another’s strengths right out of the gate, and each adamantly points out the other’s experiences away from McLean County have benefited BraiZe.

The innovative sandwiches at BraiZe are inspired from the cuisines of India, parts of Asia, Australia and the Middle East. (Photo courtesy BraiZe)

Leach, who served in the Navy, is BraiZe’s general manager. With a degree in finance from Northeastern Illinois University, Leach is able to put his business acumen to work. He is currently working toward a degree in entrepreneurship at Illinois State University.

From a young age, Poleto enjoyed cooking. After graduating from Le Cordon Bleu College of Culinary Arts in Chicago, he cut his teeth as a sous chef at such Windy City establishments as Table 52.

As the person ultimately responsible for what winds up on the menu, Poleto said he is not afraid to experiment with a revolving line of sandwiches and other culinary creations that are inspired from kitchens and customs from other corners of the globe, including Asia, Australia, portions of India and the Middle East.

“A lot of what is made here is done through trial and error,” Poleto said. “Our motto is to take something we think is OK and turn it into something that is great.”

In keeping with the farm-to-table movement that is sweeping the country, Leach and Poleto quickly emphasize they also aspire to use as many locally derived ingredients as possible when dishes are prepared atBraiZe.

Partnerships have been forged with such local establishments as Creamery Cheese, Ludwig Farmstead, PrairiErth and Ropp Jersey Cheese.

“We’re local people, and we’re a local restaurant, so it only makes sense for us to keep everything as local as possible,” Leach said.

Leach and Poleto are quick to point out running a restaurant — even a pop-up establishment within an already established operation — is an endeavor that requires a significant amount of blood, sweat and tears.

For now, Leach and Poleto said they are content with the VFW partnership, though they have grander aspirations in the future, including their own brick-and-mortar establishment.

“We’re enjoying where we’re at right now,” Poleto said. “We know many of our customers by name, and we’re able to relate to them.”

The fact he is able to get to know his customers by name — a sure-fire sign of repeat business — is one of the greatest endorsements for this professional endeavor, Poleto said.

AT A GLANCE

WHO: Central Illinois natives, lifelong friends Brandon Leach and Zack Poleto

WHAT: BraiZe pop-up restaurant

WHERE: VFW Post No. 454, 1006 E. Lincoln St., Bloomington

HOURS: 11 a.m. to 2 p.m. Tuesday through Saturday; dinner from 5 to 8 p.m. Friday

INFORMATION: www.braizefood.com, www.facebook.com/braizecatering

— McLean natives find recipe for pop-up restaurant success —