You know by my previous posts that Brick does seasonal dishes so just had to go in and try a new appetizer. It was a Roasted Figs Antipasti with Robiola Cheese, Shallot-Fennel Agrodolce that included currants or golden raisins (I think) with Grilled House-made Focaccia. There was a perfect balance of sweet and salty and wonderful texture which I do not how they did since they roasted the figs. Kevin was our server and did an amazing job even though he was also training a new server. Our favorite time to go here is at lunch when Chef David Pratt has more time to come out and share about his food.
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