The Brick Tavern Inn

Our aim is to provide a consistently pleasurable experience.

House-smoked delicacies have become a star attraction on the menu here. Different varieties of smoked fish appear each day, and turkey breasts and briskets pulled from the fragrant smoker are sliced for memorable sandwiches. However, a 14-ounce cut of Smoked Delmonico—a recurring feature, along with smoke-infused St. Louis ribs and pork chops—puts an aromatic spin on the classic steak dinner. A spice rub seals in juices, and sautéed mushrooms and onions crown the beefy masterpiece with admirable simplicity.

SMOKED

Smoking food is all about balance. A just-right amount of mesquite imparts a nuanced layer of flavor that never overpowers the taste of the meat.

FORK IT OVER

Packed with vibrant tastes and textures—hearts of romaine, feta, kalamata olives, and fresh veggies—the Greek Salad’s underlying allure is a signature lemon-dill dressing. Pita wedges let you mop up every delectable drop. Hot tip: Try this topped with grilled shrimp.

ATMOSPHERE

If hospitality had a terroir, it would be rooted at this warm country inn, where guests have been welcomed since 1818. The traditional décor of the main dining room, hearth room, and airy enclosed porch sets a tone of easy-going refinement, and weekly live music supplies a subtle soundscape. Cordial service and a cozy bar—pouring state-of-the-art cocktails—complete a picture of gracious congeniality.

WHAT’S THE 411?

Adding a personal touch to traditional dishes is a hallmark of Executive Chef Tom Hunter. His scratch kitchen offers an all-day menu sparked with cross-cultural Asian, French, Italian, and Creole influences, such as Blackened Salmon Florentine. In winter, comforting flavors come to the forefront, and numerous gluten-free items and a sophisticated kid’s menu cater to specialized tastes. Just save room for an indulgent, premise-made dessert.

In amenable weather, dine in a pastoral setting on the spacious flagstone patio, handsomely appointed with a shaded pergola.