Brick & Brine

100 WEST MICHIGAN AVENUE, KALAMAZOO, MI | 269. 343.4444 Tuesday – Thursday 4 PM – 10 PM

Friday – Saturday 4 PM – 11 PM

Downtown Kalamazoo has transformed so much in the last two years. We have lost some favorite local restaurants, but we have gained quite a few new restaurants, and some have gone under some major construction. Two of our favorite restaurants decided to join forces into an existing space, and it’s absolutely wonderful. Kalamazoo’s beloved Zazio’s & Webster’s, located in the Radisson hotel downtown Kalamazoo, has transformed both concepts into a MAGNIFICENT new restaurant, Brick & Brine.

AS ALWAYS, WE WERE SPOILED WITH EXCELLENT FOOD, GREAT SERVICE, AND DELICIOUS DRINKS! HERE’S THE RUNDOWN OF WHAT WE TRIED!

BEGINNINGS

CHARRED OYSTERS

My most frequently asked question - where can I find oysters in Kalamazoo? Half-dozen chefselected oysters charred with scallion-garlic ash butter, grana, and lemon. Now traditionally, we love raw oysters and wouldn’t have opted for the charred oysters at first. All I can say is WOW! I will forever be a fan of charred oysters after trying these. The flavors were incredible together, and it reminded me a little of escargot (another favorite dish of mine.) *You can also order them raw with mignonette, house hot sauce, lemon. If you loved Zazio’s “breads and spreads” or bread with salted truffle oil, it’s just as wonderful. The bread and butter is still fabulous and now served as an adorable mini loaf of focaccia.

Next, we tried the BEEF TARTARE,

which featured beef tenderloin with roasted garlic aioli, crispy capers, pickled shallots, garlic chips, and truffle oil served with toasted baguettes. OMG! This appetizer makes my mouth water just typing it. It’s the truffle oil and garlic aioli for me, but all of the flavors absolutely melt in your mouth, and I couldn’t put it down. Anything served in a mini castiron skillet has my name all over it! I love the presentation of the BRICK-FIRED MEATBALLS.

These house-made beef and pork meatballs were covered with tomato brodo, fontina, and herbs then served in a mini cast-iron skillet with grilled focaccia.

COCKTAILS

Unique in its smokey flavor and presentation, the FIRE HOUSE NO 4

is named after one of Kalamazoo’s oldest fire stations. It is a high-end oldfashioned featuring Four Roses small batch bourbon, luxardo syrup, orange + ango bitters, and smoked cherry wood.

WWW.BRICKANDBRINEKZ.COM

THE LAST WALTZ is a gin martini with a beautiful presentation unique to Brick & Brine. I haven’t seen anything like it in Kalamazoo. It is so much fun to pop the bubble nd experience the magic of this cocktail.

If you love cosmos, THE AMELIA is the drink for you. Arbor Spring Gin is combined with Long Road raspberry liqueur, lemon & St Germain and is garnished with a beautiful, edible flower.

If you know me, you know my favorite cocktail is a dirty martini. Brick & Brine’s version is called the B&B DIRTY, featuring Grainger’s organic vodka, olive juice, house-smoked vermouth, and blue cheese stuffed olives. I typically opt out of vermouth but damn, if this isn’t my new favorite dirty martini! I love the unique flavor of the smoked vermouth.

Now that cocktails and appetizers are covered, let’s get right into the main entrees!

If you follow me or know us, then you know we love a good steak and seafood.

FROM THE FIRE

THE CUT FOR

TWO is a 32-ounce Tomahawk ribeye that is dry brined, perfectly cooked, sliced, and set atop arugula, marinated tomato, crispy fingerling potatoes, and onion rings. This is definitely big enough to share or if you are up to the challenge, try it alone. Our next entrée was THE 48-HOUR SHORT RIB. These short ribs are sous vide for 48 hours and topped with a house-made salsa verde. These were SO tender, and the sauce was a wonderful compliment.

THE BONE-IN PORK CHOP

was so juicy and flavorful! A Heritage Tomahawk Pork Chop, brined and topped with the most fantastic bourbon maple dijon. I highly recommend trying this dish.

FISH + FOWL

We decided to try THE SCALLOPS,

and they did not disappoint. Available as an appetizer or entrée, these perfectly cooked scallops are served over parsnip puree, roasted squash, broccolini, prosciutto, and fried sage, finished with a balsamic drizzle.

PASTA

We decided to try THE BOLOGNESE for the pasta course, and it was incredibly impressive. The house-made Tagliatelle pasta is tossed with Bologian Ragu, garlic crumb, and house lemon ricotta. I love that the pasta is made fresh in-house. Bolognese is one of my absolute favorite pasta dishes, and I love the addition of the garlic crumb for crunch and the house-made ricotta for creaminess! We typically don’t go for desserts, but anything with fruit just calls to us, so we tried THE BERRY CITRUS TART

Berry Citrus Tart - Elderflower Infused Strawberries, Raspberry Gelee, Lemon Lime Tart, Sweet Cream. Light and refreshing, this tart was the perfect ending to our meal! I cannot wait to try their GUINNESS CARAMEL ICE CREAM

Bar on our next visit. The dessert menu also includes; BLOOD ORANGE SORBET, COOKIES & CONFECTIONS, APPLE PIE A LA MODE, and MACKINAC ISLAND FUDGE CAKE.

A HUGE THANK YOU to everyone at

Brick & Brine. It was great to see familiar faces and get to know the new ones. The new space gives big-city metro vibes and is classy, chic, and inviting. VISIT THEM ON FACEBOOK OR INSTAGRAM, AND WWW. BRICKANDBRINEKZ.COM

Rachel Kirtley

Rachel has worked in all levels of the food industry for over a decade. She is currently a Social Media Influencer, Content Creator and Restaurant Reviewer. You can visit her at thekalamazoofoodie.com.