From an easy-going lunch with colleagues, a delicious happy hour or a decadent weekend brunch to a night out with the girls and even that smoking hot date night; my recent visit to Brickside illustrates precisely why it's the perfect culinary formula for any occasion.
Culinary Expertise and Premium Cocktails + A Welcoming Atmosphere = Brickside Perfection
REINVENTING THE MENU... DELICIOUSLY!
Meet Chef Matt Smith. Chef Smith's sole purpose in transitioning from Baltimore's "Salt" to lead the Brickside culinary team was to apply his extensive learnings from high-end establishments and elevate Brickside's menu from normal bar fare to extraordinarily tasty and creative cuisine. Needless to say, he didn't miss the mark on anything I had the pleasure of tasting; accompanied by fellow bloggers and the lovely ladies of Linda Roth PR.
Chef Matthew Smith started us off with a duet of crostinis; the first is the most amazing smoked salmon I've ever tasted (if all smoked salmon could just taste this delicious, I could stop saying that "I don't like smoked salmon"). It was complimented most beautifully in a subtle twist on "lox and bagels"; finished with arugula and capers. The second crostini was piled with a "tapenade" of eggplant with smoked cherries and pine nuts, atop a flavorful, whipped ricotta. Both were just the beginning of a seemingly unending feast that could be classified as nothing less than "the best of the best".
Our next course of this Fall-inspired menu consisted of Dr. Pepper Steak Tacos, Fried Brussel Sprouts, Beef Empanadas and Pig And Pickles. The soda-infused carne asada was the most tender steak that I've tasted. The syrup was flavorful, decadent and added just the right amount of sweetness. The brussel sprouts were deep fried goodness; deliciously accompanied by the sweetness of the golden raisins and almond slivers. The Empanadas were stuffed with flavorful chunks of chorizo and paired with homemade Chimichurri. Finally, their luscious pork belly was served with a variety of house-made pickled vegetables; which I could eat for breakfast, lunch and dinner... for the rest of my life.
The appetizers were followed up with a refreshing salad, Roasted Beet Carpaccio, and seasonally appropriate Butternut Squash Soup. The carpaccio was paired with fresh orange segments, arugula and goat cheese covered in a house-made blend of seasonings. The squash soup was topped with creamy goat cheese and candied pecans.
Dinner wouldn't be complete without the selection of a featured beverage from their anti-prohibition cocktail menu. I chose the Lemon Ginger Martini; ginger liquor, fresh lemon juice and agave nectar which was recommended by our server. In summation, Brickside deserves more than just an appearance on your culinary "bucket list". It belongs on your must-frequent list. The menu is full of surprises and changes seasonally; ideal for any occasion! Make sure to head over to Brickside to try the Fall menu for yourself and relax in their comfortable, fun restaurant.
According to a a previous article by the Washington Post, Brickside is "a bar that has sports, rather than a sports bar". The Chef and knowledgeable service staff reiterated their commitment to accommodating a variety of entertainment; from news and debates to sports games and many other subjects in between. Given the combination of eight 50" plasma TV's and a 13' HD projector, multiple parties can be catered to at the same time.