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Brick House Tavern + Tap combines man faves: food and beer
  
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By VAL CLIFTON
In Britain, a gastro pub is a licensed bar that serves high-quality food. In Northwest Houston, the owners of the newly opened Brick House Tavern + Tap have taken the concept and run with it.
Offering the comforts of the fare that mom feeds her flock, the restaurant and bar has expanded on average American grub and given it a kick in the pants.
Service is offered with a sassy smile and mainstays in the family recipe book such as macaroni and cheese and Sloppy Joes are souped up and modernized.
Chief Concept Officer Modesto Alcala, responsible for the rehabilitation and launching of concepts in restaurants such as Buca di Beppo and Don Pablo’s Mexican Kitchen, said his quintessential tavern and tap is simple by read, but flavorful by design.
“It’s like mom made it, but with a little bit of a twist,” Alcala said.
Self-described as the ultimate man cave, the focal point of the establishment is a three-sided, 30-foot bar that connects to an outside patio where people can be seen huddled around a fire pit.
A brick double-sided fire place, 20-plus high definition flat screens and leather recliners with built-in beer cup holders and snap on food trays offer the comforts of home with the feel of a frat house whilst perky servers pile on the chili and cheese tableside.
And hospitality is a value the onwers take seriously.
The all-female staff of 60, who can be seen sitting with guests and hopping from table to table, went through a vigorous series of interviews to “unleash their potential,” Alcala said.
“We don’t teach them what to say because when you give them the freedom of speech, they come to life,” he said.
And then there was beer.
Brick House has more than 70 national and local offernings and practices the 200-year-old tradition of hand pumping brew via a beer engine.
In addition, beers are served in 100-ounce beer towers and in micro-kegs or with paper coozies, channeling the feel of a road-beer from the local convenience store.
Don’t expect the gaudy array of neon signs and beer advertisements found in most bars.
“If I want burgers and a pint, I can come here and not have to deal with the glare of commercialization,” Alcala said.
The devilled egg was in the details for Alcala, who spent eight months perfecting the menu, and won’t serve plates marked with thumb prints.
He hired a Dallas disc jockey to organize a 1,200-song playlist and in a 61-day overhaul, transformed the former Joe’s Crab Shack on US 290 from seaside chic to its current modern-casual design.
But Alcala insists they don’t take themselves seriously and points to an old Australian battle cry emblazoned on the back wall of the pub.
“We’re not here for a long time; we’re here for a good time.”
Hungry? tHIRSTY?
For more information about Brick House Tavern + Tap, visit www.BrickHouseTavernandTap.com.
Offering the comforts of the fare that mom feeds her flock, the restaurant and bar has expanded on average American grub and given it a kick in the pants.
Service is offered with a sassy smile and mainstays in the family recipe book such as macaroni and cheese and Sloppy Joes are souped up and modernized.
Chief Concept Officer Modesto Alcala, responsible for the rehabilitation and launching of concepts in restaurants such as Buca di Beppo and Don Pablo’s Mexican Kitchen, said his quintessential tavern and tap is simple by read, but flavorful by design.
“It’s like mom made it, but with a little bit of a twist,” Alcala said.
Self-described as the ultimate man cave, the focal point of the establishment is a three-sided, 30-foot bar that connects to an outside patio where people can be seen huddled around a fire pit.
A brick double-sided fire place, 20-plus high definition flat screens and leather recliners with built-in beer cup holders and snap on food trays offer the comforts of home with the feel of a frat house whilst perky servers pile on the chili and cheese tableside.
And hospitality is a value the onwers take seriously.
The all-female staff of 60, who can be seen sitting with guests and hopping from table to table, went through a vigorous series of interviews to “unleash their potential,” Alcala said.
“We don’t teach them what to say because when you give them the freedom of speech, they come to life,” he said.
And then there was beer.
Brick House has more than 70 national and local offernings and practices the 200-year-old tradition of hand pumping brew via a beer engine.
In addition, beers are served in 100-ounce beer towers and in micro-kegs or with paper coozies, channeling the feel of a road-beer from the local convenience store.
Don’t expect the gaudy array of neon signs and beer advertisements found in most bars.
“If I want burgers and a pint, I can come here and not have to deal with the glare of commercialization,” Alcala said.
The devilled egg was in the details for Alcala, who spent eight months perfecting the menu, and won’t serve plates marked with thumb prints.
He hired a Dallas disc jockey to organize a 1,200-song playlist and in a 61-day overhaul, transformed the former Joe’s Crab Shack on US 290 from seaside chic to its current modern-casual design.
But Alcala insists they don’t take themselves seriously and points to an old Australian battle cry emblazoned on the back wall of the pub.
“We’re not here for a long time; we’re here for a good time.”
Hungry? tHIRSTY?
For more information about Brick House Tavern + Tap, visit www.BrickHouseTavernandTap.com.
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