Brickyard Downtown Steps It Up With Launch of 3rd Seasonal Menu (Food & Cocktails).

Dec. 2, 2016

Brickyard Downtown Steps It Up With Launch of 3rd Seasonal Menu (Food & Cocktails). 

Most restaurants are lucky to see a menu update every 3 to 5 years. The Brickyard has successfully accomplished a new menu every quarter.  And by menu, we mean menus – both their food menu and their cocktail book tout brand-new items.

The most impressive part – the new items have stories. These are not items thrown together just for the sake of being "new."  Every dish was made with intention. Every new cocktail has history and inspiration.  

“How do I get inspired?  Memories.  I think about all of the great memories I have with a season, then I associate them with a flavor, a scent, or a taste.”  -Bobby Kramer, Master Mixologist (Pictured).

"I am in this industry because I enjoy providing a new and different experience than anywhere else." - Co-Owner Gavin Jacobs

Drink Menu

The newest drink menu, aka Brickyard Book, covers everything from classic cocktails to custom concoctions, but it doesn’t stop there.  At 15 pages, the menu includes a Hall of Fame (favorites by the community), Spirits, Happy Hour, Beer and Wine, and custom crafted “Designated Driver” (non-alcoholic) cocktails- sure to fancy anyone’s pleasure.  

In the latest update, Head Bar Keep, Bobby Kramer, has created 13 original cocktails that will capture the fall and winter seasons.  Take a look at the fan favorite custom creations listed below:

Port of the Solution - 19th century - meet 21st century.  The Port of the Solution Cocktail is a modern Cobbler, as smooth as the baby Jesus in velvet pants (a French idiom expressing potential pleasure).  The original drink was on the cutting edge at its time.  The cobbler popularized crushed ice and the newly invented straw in the 1830s.  Because the drink was so cold, and the ice would fall into the face of the drinker, it became common practice to use a reed (a rolled-up hard leaf from a plant) to sip up the delectable beverage.  In addition to the straw, the Cobbler also popularized the cocktail shaker as a useful form to mix cocktails.1    All in all, we have many thanks to give the Cobbler: it is a classic with deep roots in cocktail innovation.  Key Ingredients in ours: Sandeman Ruby Port, Punt e Mes Sweet Vermouth, Ancho Reyes, R&W Apricot Liqueur, Lemon & Orange Juice, and Celery Bitters. (Pictured) 

Sgt. Pepper’s Cocktail - An easy drinking cocktail: local Commerce Gin meets the bittering agent of Campari. We enhance the botanicals in the gin with black peppercorns, ancho chili liqueur & house made spiced chai syrup balanced with fresh lemon juice and tamed with egg white. To finish, we add a smoky, bitter and citrus aroma.  Key Ingredients:  Commerce Gin, Campari, Ancho Reyes Chile, Chai Tea Syrup, Lemon Juice, Black Peppercorns, and Egg White. (Pictured)

Alexander’s Downfall - This isn’t meant to be a direct reference to Vice President Burr, but a reference to the Brandy Alexander cocktail. A modern classic created right here in #Chanhattan. We take the classic ingredients, amp them up by using Cognac (Brandy) paired with Tempus Fugit Crème de Cacao and Vanilla Gelato in place of cream. Take it to another level by bringing the delightful fruit notes of ruby port and dry spice of local mole bitters. DELICIOUS!  Key Ingredients:  Maison Rouge VSOP, Tempus Fugit Cacao, Sandeman Ruby Port, Mas Mole Bitters, and Vanilla Ice Cream. (Pictured)

Genever Convention - Our much awaited smoked cocktail. We use the unique malt and botanical characteristic brought by Bols Genever. We bring out the malt by using a local stout (yes beer as an ingredient). We complement the botanicals with Meletti Amaro and finally add in Giffard Banane liqueur to accompany the citrus notes. If that wasn’t enough, we smoke the cocktail over a whiskey rock with a lovely mash of vanilla tobacco and apple wood.  Key Ingredients:  Bols Genever, Meletti Amaro, Banana liqueur, 4 Peaks Oatmeal Stout, and Peychaud's Bitters. (Pictured)

Butter Rum for It - The idea here was to take one of Bobby’s personal favorite winter cocktails (hot buttered rum), mesh it with his nerdy love of magic (butterbeer) and introduce it to his ‘basic’ self (pumpkin spice)... Out came one of the coolest fall cocktails he’s seen.  We use 2 different types of demerara rum, over proof rum (Hamilton 151) and Skipper Dark Rum. We carefully blend it with Ancho Reyes (the spice) & a house made buttered brown sugar syrup (butter) with local mole bitters, pumpkin porter & egg white with nutmeg aromatics.  Key Ingredients:  Skipper Dark Rum, 151 Hamilton Demerara Rum, Brown Butter Syrup, Ancho Chili Reyes, Mas Moles Bitters, Egg White, Pumpkin Porter, and Nutmeg (Pictured Below).   

This cocktail is great by itself, but even better when paired with the recently famous, Squash Ravioli by Chef Aaron Rickel.  (Picture above) (description below).

Food Menu

Continuing with the tradition of seasonally innovative dishes, Chef Aaron Rickel has put together another food menu to wow.  It is a one page list that incorporates items to compliment the changing weather and the coming of the winter season.   With 28 items (some familiar faces with several new additions), the new menu will pair well as we head toward the cooler months of the year.  See below for a glimpse at Chef Aaron Rickel’s newest creations:

Short Rib “Osso Buco” - Italian for “bone with a hole.” Chef uses his Asian influence to modernize a classic Italian dish.  The short rib has been braised for 3 hours and then sautéed in our special Asian BBQ sauce.  Other Key ingredients include:  Root Vegetables, Korean Spice & Horseradish Crema. (Pictured)

Squash Ravioli - The first domesticated crop in the New World, near Oaxaca, Mexico, the squash has been a winter favorite in the Americas for a very long time.  This dish gets its twist of flavor from the perfectly salty prosciutto which compliments the smooth Sage cream.  Key Ingredients include:  Sage Cream, Shiitakes, Pearl Onions, Candied Walnuts, and Prosciutto Powder.

Lamb Loin - Traditionally, lamb is served in many cultures and international locations during the holidays.  The Brickyard Downtown is no different.   Key Ingredients:  Miso Mustard, White Beans, Mint, Roasted Tomato, and Navarra Sauce

 

Ham & Eggs - No relation to Dr. Suess’ Green Eggs and Ham, except in their poetic nature, the Ham & Eggs takes a very unique flavor profile of its’ own.  Key Ingredients:  Truffle Brioche, Prosciutto, Crispy Poached Egg, Garlic Cream, and Tomato Jam.  (Pictured)

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