Jason G wrote:Also...someone add this to the list of East-end non-chain restaurants we can brag about.
Since the September 2013 review, the manager, Leslie Clark, is now the owner, and has ramped up the solid menu even more. The chef, TJ, is at the top of his game right now, and the staff, especially Tyler and Chris, are the best in the biz. Plus, there's no lunch. Boozy ladies are usually on Thursdays.
What Jim said. It is no longer part of the Liquor World next door and the food and service have both stepped up being an independent establishment. Robin and Dan should both revisit.
The CJ wrote:(Just so you know, "brix," is pronounced "bree,"
I'm always been amused...
Just so you know, "brix," is pronounced "bree," and refers to the sugar content of an aqueous solution.
But, it doesn't take long to realize that inside that unappealing first impression owner Leslie Clark and Chef T. J. Devault are selling edible gemstones.
If I had a pocket of stars that evening, I would have left with an empty pocket because I would have given them all to Brix.
Brix has a fine selection of domestic wines as well as a lovely list of Italian, French, Chilean, Argentine, Spanish and New Zealand choices.
Users browsing this forum: Google [Bot] and 96 guests