We were promptly seated and our server recited the special and took our drink orders with gusto. They serve coke products, to the exclusion of even Mr. Pibb, so I ordered a Roy Rogers instead and was happy to see that it was served in a tall glass, mixed properly, and endlessly refilled. The tapas section of the menu was loosely divided into two sections–one of small, more appetizer like tapas and one of larger, more meal like tapas. We decided to order two of each and settled on the cheese and fruit plate, sundried tomato spread with herbed flat bread, seared ahi tuna, and filet mignon. Once our order was placed, our server brought out focaccia bread along with a garlic infused oil and balsamic vinegar dip.
As we were delighting in the focaccia, our cheese and fruit plate came up. It was beautifully plated on a cheese board and our server took the time (without prompting) to list the various cheeses we were being presented with.
Throughout the meal, our server was exceptionally on the ball–our drinks were never allowed to empty, plates were seamlessly cleared to allow for the next dish (a must at our small two up table)–however, I was surprised when she offered us more crackers to pair with our remaining cheese. Not because it didn’t make sense (we happily took her up on the offer) but because it is something I so rarely see done.
As we finished the cheese and fruit, our sundried tomato spread came up.
Our larger tapas came up together. The seared ahi was served with a mustard vinaigrette and a house-made sriracha sauce.
The fillet mignon (shown at the top of this post) was served with garlic mashed potatoes and local vegetables. I was underwhelmed by the choice of sides as garlic mashed potatoes and veggies are such a common accompaniment to steaks and are rarely anything to write home about. I was pleasantly surprised however, by the smoothness and depth of Brix’s mashed potatoes. Red potatoes with bits of skin left in usually remind me of cafeteria food, however, the pieces of skin were small enough and the potatoes smooth enough that these completely escaped that association. The vegetables were outstanding. Locally sourced zuchini and summer squash were cut into long, thin strips, and grilled. The vegetables were crisp and flavored with the mushroom glaze used to unify the dish. For me, they were the star of the dish. The fillet was tender and flavorful but, for a fillet mignon, a bit on the coarse side.
We were just this side of overfull, so we chose not to have dessert, but their menu sounded amazing (a chocolate chip bread pudding, a chocolate cake…). They offer an extensive wine selection as well as a full bar. Our meal was relaxing, the dishes well balanced and executed, and the service top notch. The tapas concept makes fine dining more affordable–each “meal” tapas is half the size of a regular portion but makes a well proportioned meal in and of itself. (For example, 4oz is a single serving of meat and our fillet was 3.5 oz) We will back and next time, I’ll make sure to save room for dessert.
Total for the meal: $57.56 (includes 4 tapas and two soft drinks)
View Larger Map