Known as one of the most family friendly venues around, the Brick House in Grand Harbour is well worth a visit as a weekday lunch venue as well. With plenty of parking it avoids the difficulties faced by many downtown establishments, so you won’t spend half your lunch hour hunting for parking either.

The Brick House recently revamped its menu, from the dishes on it to the appearance of the menu itself (way more pictures for those of us more visually inclined when it comes to food).
According to Executive Chef Neil Daniels, the menu sees an expanded appetiser section, as well as new salads. However, the all time favourites are still there, from the legendary wood-fired pizzas to the brilliant burgers.

“Our pizzas are always a favourite – the moment you say Brick House most people know us immediately for our pizzas. Again we have the regular pizzas people come to expect, and then we have a couple we really put a twist on. The reggae pizza is a huge favourite. It is a barbecue sauce base, spicy pizza with roasted peppers, mushrooms, onions, scallions. There’s a Little India pizza which has a spicy vindaloo base, mozzarella cheese, tikka chicken which is again roasted in the oven, and then some fresh cilantro on the top right at the end and some red onions,” says Neil.

For lunchtime though, the salads are a firm favourite.

“The Brick green salad is my favourite. It has a walnut vinaigrette dressing, pulled chicken where we simmer the chicken for two hours and then shred it, dried cranberries, goat’s cheese and spiced candied walnuts, so a lot of flavours going on but all of them work really well together. Nothing really overpowers the other.”

Of course, after all of that I was well and truly ready to sample something off the revamped menu. Neil suggested an old favourite, the Brick House chicken sandwich. In keeping with his approach to taking simple food and making it into something special, the chicken sandwich combines grilled chicken breast with crispy bacon and blue cheese mayo, sliced tomato, shaved red onion and shredded lettuce. It managed to straddle the fine line between being juicy and messy just perfectly, and was a true taste treat. However, what really stood out were the fries.

Personally, I am not a great fan of fries, but I found myself cleaning the plate and carefully poking around under the napkin to see whether one of the fries might have escaped my attention. None had.

According to Neil, what makes Brick House’s new skin-on fries special is the garlic oil they drizzle over them – it certainly transforms the humble fry from a plate filler into something worth savouring.

Another point to note at Brick House is the friendly staff – I spent way too much time chatting to the staff and other customers, to such an extent that I might well have exceeded my lunch hour by quite a bit.

For more information,
call 947-3456 or
visit ourhouse.ky.