What is a former Theology and Government double major and football player up to after his Spring ’07 graduation from Georgetown? Probably more than you think. Fritz Brogan (COL ’07) is hosting his high school’s get-together for D.C. area alumni at Kitchen 2404 — one of the restaurant/bars he co-owns and manages while also continuing his Hoya career at Georgetown Law Center.

Brogan got started in the restaurant and bar business when he worked as a bartender at The Third Edition. “I always liked it,” he said. “I’m a people person.”

The summer after his graduation, Brogan worked as the managing partner at The Deck, an outdoor bar in Glover Park that closed in July 2007, despite Brogan’s attempts to help save it. Brogan’s talents didn’t go unnoticed, however. He was approached by Mauricio Fraga-Rosenfeld, an owner of numerous Latin-style restaurants, lounges and bars in the D.C. area. Fraga-Rosenfeld was looking for someone to help him create an American-style bar, and thus Gin & Tonic was born in September 2008 out of the ashes of the Grog & Tankard on Wisconsin Avenue. Brogan describes Gin & Tonic as a bar with a more “high-energy” focus, where Washingtonians go to drink and dance, and, in one recent case, marry.

The new edition to the family is Kitchen 2404, directly next door, which opened Inauguration night in January 2009. Despite its physical closeness, this restaurant is far different from its Gin & Tonic neighbor. Kitchen 2404, located at 2404 Wisconsin Avenue, a brisk walk up toward Whole Foods, is designed with a more relaxed atmosphere in mind. Kitchen 2404 is where people go for a chill night to have “good food and good conversation,” Brogan said.

The food is probably Kitchen 2404’s most defining feature, considering Gin & Tonic didn’t offer food until Kitchen 2404 was able to serve up from next door. Furthermore, the menu features Southern cooking — gourmet Southern cooking by the Mississippi-born head chef. Yes, many things on the menu are fried — not surprising in Southern cooking — but they include upscale foods like oysters. The macaroni and cheese has gouda mixed in, the grilled sweet corn has a Cajun twist and the hot dogs come in a ciabatta bun. Even better, the gourmet-style dishes are available at a reasonable price: An angus burger or classic pulled pork sandwich is only $11, compare to $9 at Old Glory.

If Southern cooking is not your style, you can still enjoy Kitchen 2404’s happy hour from 5 to 7 p.m. at the bar any night of the week with discount drinks and half-price burgers. The atmosphere projects calm and relaxed vibes with cool tones and simplistic wooden decorations.

“There are many definitions of ‘Southern,’” Brogan explains, and Kitchen 2404 is embracing the more rustic definition.

Also decorating the wall is a reminder to come in Saturdays and Sundays 11 a.m. to 4 p.m. for “The Best Damn Brunch!” A peek at the brunch menu sent my heart aflutter at the words “Chocolate Hazelnut Flapjacks: $10.”

Overall, if you are willing to take the walk to the 2400 block of Wisconsin Avenue, you’ll find a restaurant with good food, good drinks and an environment conducive to hanging out with your friends. Outside the Georgetown bubble and conversation-friendly, Kitchen 2404 is an excellent gem to keep in mind for a date. Personally, I love Southern food and thought the many dishes I sampled were all delicious. Not to mention the happy hour that is practically asking for my newly-senior friends and me to attend — allowing that Safe Rides would bring us most of the way back if we caught it at Whitehaven.

Wondering how Brogan pulled off a successful venture while also a full-time law student, while I can barely handle a restaurant review amongst my other activities, I was honored when he shared his secret with me — a very “common sense” philosophy that was drilled in to him from his childhood in Fort Lauderdale, Fla., through his years at Georgetown as a third-generation Hoya: “It’s all about your work ethic — hard work pays off.”