The Brick Tavern Inn

• “I’ve been here for 10 years, and this restaurant is truly special,” says General Manager Marcia Conrad. “There are the food and drinks, of course, but more than that, there’s the staff. They have always offered genuine hospitality and service, which is rare these days.”
• The restaurant is like a really good date—all charm and character. Speaking of dates, the building has been around since 1818, but recent renovations have propelled it forward without leaving its history in the dust. A brand new handicap ramp and additional dining room have increased the seating flexibility of this comfortable gathering spot.
• If you like this 2014 Drumheller Cabernet Sauvignon, drink up—you won’t find it in stores. The Brick Tavern Inn offers this full-bodied yet drinkable red wine that delivers a silky finish, as well as a crisp Chardonnay from the Washington State vintner, for pairing with your favorite dishes.
• We all know veal as the tender treat from young cows, but this tavern has one of the few kitchens in the Lehigh Valley with this delicacy on the menu: Calves Liver. One of their most popular dishes, it’s served with burgundy demi-glace, caramelized stewed onions, and, of course, bacon. Hallelujah. The smoked fish of the day is like a box of chocolates—you never know what you’re going to get, but it’s probably going to be delicious. Today, it’s the House-Smoked Trout paired with baby greens, red onions, capers, horseradish, chopped egg, and tomato concasse.