“The items Chef Dolan prepared were savory, unique and irresistible. Each item he prepared was paired perfectly with a complimentary wine. It was beyond impressive, which is saying a lot as Billy and I can be very tough food critics"
Annapolis, MD (PRWEB) June 4, 2010
The Eastern Shore’s newest upscale-chic dining venue Bríque, set to open in June, has named William Dolan as the Executive Chef. Bríque will be located in downtown Centreville, Maryland directly across from the courthouse on North Commerce St. Brique is the third culinary business venture for owners Tommy Inzer and Billy Fairbanks, who also own Capital Culinaire & the Kitchen at 137 in downtown Annapolis.
Upon inviting Chef Dolan to prepare an on-site tasting, Inzer and Fairbanks realized they discovered Bríque’s Executive Chef after the first few bites. “The items Chef Dolan prepared were savory, unique and irresistible. Each item he prepared was paired perfectly with a complimentary wine. It was beyond impressive, which is saying a lot as Billy and I can be very tough food critics,” says Inzer. Dolan was offered the Executive Chef position that evening, which he accepted.
Having attended the prestigious French Culinary Institute in New York City and cooked in some of the city’s greatest restaurants, Chef Dolan is looking forward to showcasing his classical French technique and unique cooking styles at Bríque.
Dolan has cooked in world-famous venues around the world including; Dock’s Oyster Bar, 15 Abbott Lane and the London Hotel NYC with Gordon Ramsey.
Dolan, also known as “Cousin Will”, will offer an evolving menu featuring new American cuisine prepared with classical French techniques, making use of lighter ingredients such as vinaigrettes in lieu of heavy creams. Guests will enjoy unique “table starters” or chef-inspired appetizers meant for the entire table. A large array of appetizers, small plates and salads will be available in addition to composed plates, or main entrees.
Bríque’s menu will feature a combination of local and unique ingredients. Chef Dolan will utilize food items from the Eastern Shore and Chesapeake Bay as much as possible. “One of the most abundant round fish in the bay is Bluefish, yet it rarely appears on menus unless it is offered as a smoked fish. At Bríque, Bluefish will be offered, but guests can expect something different than anything they have ever tasted. When cooked correctly, Bluefish is one of my favorite dishes”, says Dolan. Maryland’s famous silver queen corn will likely be the main ingredient in the signature corn and crab chowder. Dolan’s favorite foods to prepare include; clams, oysters, pork belly, sweet breads, veal and beef cheeks and various desserts, so guests can expect a variety of culinary offerings. All desserts will be created in-house by Dolan himself and will include hand-made truffles, crème caramels and perhaps one of his most unique creations, an Earl Grey Tea and aged Penfold’s port ice cream.
The original exposed brick wall was the inspiration behind the restaurant’s name, which literally means “brick” in French. It is immediately visible upon entering the intimate venue that will comfortably seat about 50 guests. Inzer and Fairbanks have chosen a design that couples traditional components with contemporary touches, reminiscent of a hip, upscale, New York style restaurant. High ceilings, soft lighting and cool colors create the signature look and feel of Bríque. A cozy bar is situated just off the dining room, where guests can choose from an internationally inspired wine list and sample chef selections prior to their dining experience.
Inzer, Fairbanks and Dolan are eager to position Brique as a destination restaurant while embracing the local community of Centreville. The owners plan to host tastings and events where guests can experience food and wine in a meaningful way. “We want Bríque to be a place where guests come to celebrate special occasions, enjoy one another’s company and to have an unforgettable food experience”, says Fairbanks.