My food is all about the flavor. I eat with my stomach not my eyes.
Annapolis, MD (PRWEB) July 7, 2010
bríque restaurant officially opened its doors over the holiday weekend, in Centreville, Maryland. The restaurant occupies the space previously known as Julia’s, a popular dining venue on the eastern shore for many years. After months of redesign and preparation, bríque’s owners, Tommy Inzer and Bill Fairbanks, are eager to welcome guests and showcase the fully remodeled dining space. The interior has been completely revamped, showcasing a mix of beautiful hardwood floors, large eggshell-colored chairs, light walls and clean, contemporary plate settings. Adorning the minimalist gray walls hangs a large, glass oval showcasing the restaurant’s name and logo, which also provides subtle lighting during the restaurant’s evening hours.
The menu will evolve every four to six weeks to ensure all ingredients used are at their seasonal peak, while providing ideal flavor components for each dish. The inspiration behind the menu items reflect Dolan’s cooking experience alongside famous chef personalities, coupled with his own unique twist and cooking style. “My food is all about the flavor. I eat with my stomach, not my eyes”, says Dolan. The bríque Caesar salad for instance, includes golden puffed cheese rinds as opposed to traditional croutons, in order to provide a crunchy texture and unique flavor.
The Pork Rillette Lemans (available as a table starter), is one of Dolan’s personal favorite dishes to serve. He regularly prepares it for friends and family at dinner parties and for special occasions. The Rillette is a French-inspired dish consisting of seasoned pork belly and shoulder confit. It is similar to a paté and will be served daily, but with subtle variations. The term Le Mans (also known as Sarthe) refers to the region of France where the dish was made famous. “I was born to cook this dish”, says Dolan with a smile. He first learned to cook the Rillette from celebrity chef Jacques Pépin, and prefers to pair it with a crisp Sauvignon blanc.
In addition to Braised Short Ribs, Foie Gras and Sweetbreads, Dolan includes several noteworthy seafood dishes. The Crab Maison, is reminiscent of a deviled crab napoleon inspired by the flavors of New Orleans. The Seared Diver Scallops are served on a cauliflower puree and dusted with a combination of “secret ingredients”, according to Dolan. The Hamachi and Black Cod are both sustainable menu items, which is especially important to Dolan. Broiled Bay Bluefish is one of several the locally sourced menu items, in addition to sweet corn picked up at the Centreville farmer’s market.
All desserts are prepared personally by Dolan and will change seasonally. “Many restaurants outsource desserts or have other in-house chefs prepare them, but Chef Dolan is equally as talented with desserts as he is with every other aspect of the menu”, says Bill Fairbanks. The layered strawberry tort is reminiscent of a strawberry and cream mille fueille, which literally translates to “a thousand layers” in French. Additional dessert offerings include a sea salt dusted crème caramel, chocolate hazelnut crème brulée and a Riesling and vanilla poached pear.
A full and wine list is available on the restaurant’s website at http://capitalculinaire.com/brique/ Guests can make reservations online in addition to signing up to receive updates and invitations to special events such as wine tastings, guest chef appearances and seasonal tastings. bríque is currently open for dinner from 5:30-9:30 p.m., Tuesday through Saturday. Guests can make reservations online or by calling 443-262-8070. The owners plan on opening the restaurant for breakfast and dinner in the future.
Brique is an upscale-chic dining venue located in Centreville, Maryland featuring New American cuisine prepared using classical French technique. The menu offerings change seasonally based on Executive Chef William Dolan’s culinary direction. It is owned and operated by Tommy Inzer and Bill Fairbanks, under the Capital Culinaire brand, which also includes The Kitchen at 137 in downtown Annapolis and Capital Culinaire Catering.
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