The Brick Tavern Inn
215.529.6488 // http://thebricktaverninn.com
- American
- Gluten Free
- Kid's Menu
- Vegan Options
- Outdoor Seating Area
- BYOB
- Full Bar
- Private Party Room
In the Kitchen
Aromas of mesquite and oak wafting from a state-of-the-art smoker in Chef Tom Hunter’s kitchen carry hints of smoked delicacies, from signature beef brisket glazed with a tangy BBQ sauce to specials that include prime rib, chicken and baby back ribs. “The brisket cooks for thirteen hours at 224 degrees,” Hunter says, noting that the continuous, even heat keeps meat juicy without developing an overly smoky taste. Daily features always include a variety of smoked fish, such as salmon, trout, tilapia or blue fish, as an appetizer. Smoked at a super-low 190 degrees, gently fragranced seafood remains moist, flaky and addictively delicious.
In Our History
Offering hospitality since 1818, this history-laden country inn – once an Underground Railroad station – maintains a relaxing yesteryear air for convivial dining, both indoors and on a handsome seasonal patio. A diverse contemporary menu melds classic tastes with regional American and global flavors in dishes such as Scallops Wrapped in Bacon with Asian Slaw.
In the Glass
Proving that everything old is, quite happily, new again, shrubs – sweetly acidulated beverages popular in Colonial times – appear in an evolving array of appealing tastes. Cocktails range from a Peach Shrub Bellini and Honey Shrub Fizz to a shrub-based Blood Orange Margarita.
