At Brick House, we’re ringing in the new year with some new menu items. Our own Chef Tim Griffin has been hard at work doing what he does best: putting a modern twist on classic pub fare. This winter, he’s focusing on comforting seasonal dishes, and we’re pleased to introduce a few great drink pairings to go with those dishes, too.
Here’s a look at Chef Tim’s favorite winter menu pairings.
Sweet & Spicy Tails + Hoegaarden Witbier. Looking to heat things up? Crispy shrimp and cherry peppers get a nice kick from fresh cilantro, lime and sweet chili sauce. Chef Tim says the Hoegaarden Witbier, which boasts a smooth earthiness, is a beautiful complement.
Big Knotty Pretzel + Twisted Old Fashioned. When all you want is a good pretzel, try this one on for size. These huge salted pretzels are served warm with Samuel Adams Winter Lager mustard. “They’re perfect in their simplicity,” says Chef Tim. For the perfect winter pairing, try them with our new Twisted Old Fashioned with Woodford Reserve Bourbon, orange peel and muddled dark cherries. It’ll warm you right up.
Smoked Sockeye Salmon + Apples ‘n Oranges. We house-smoke wild Alaskan salmon and serve it cold with pickled red onions and arugula yogurt sauce in portions perfect for sharing. Chef Tim recommends pairing it with our Apples ‘n Oranges cocktail, a sweet and tart concoction made with Crown Royal Regal Apple, Cointreau and fresh lime juice.
New Zealand Lamb Chops + St. Bubbles. For something decadently savory, try this grilled lamb brushed with garlic and herbs and served with roasted root vegetables and seared asparagus. Chef Tim points out that its herbal flavor plays nicely with our St. Bubbles cocktail, made with St-Germain elderflower liqueur, Champagne and soda with lemon.
Bacon Mac and Cheese + Guinness. We take comfort food to the next level with four cheeses and smoky chopped bacon topped with Brick sauce and fried shallots. Chef Tim recommends rounding it off with something equally hearty, like a pint of Guinness.
Braveheart Black Angus + Nut Brown Ale. We serve up premium cuts of Braveheart Black Angus Beef — your choice of ribeye or filet — with wild mushroom butter, Chardonnay-thyme roasted red potatoes and fresh steamed broccoli. Chef Tim likes to pair it with Samuel Smith’s Nut Brown Ale.
What are your favorite menu pairings to order at Brick House? Share your photos from your next visit with us using our official hashtag #BrickHouseTT!