Anytime I review a local restaurant, I can bet on receiving a barrage of comments ranging anywhere from “you’re so right” to “you’re so out of your mind.”
Even if most fall in the “atta boy” range, there are always a few readers who share their stories about a far different experience they had. It’s subjective, healthy debate — and I don’t mind it a bit.
But never, until this week, was every single call, email and social post I received in complete agreement with what I said. I share this not to hammer on Bricks & Barrels any further, but rather to say I think we’ve given a fair, accurate assessment of what’s happening (at least so far) at one of Charleston’s newest restaurants.
“My wife and I thought you were right on point with your comments,” wrote Jack Mullins. “Waiter training was poor and décor alone will not keep you open or make you successful. Just think of General Seafood — what a great restaurant, even with paper plates and folding chairs. This is my first comment like this ever, so keep up the good work.”
Thanks, Jack!
“I would have to agree,” Heather Martin Galloway posted on Facebook. “Love the atmosphere, food hit or miss, and high prices make me more likely to choose another spot for a quick meal or after-work drink.”
Her comments echoed many on social media, where Food Guy fans liked, favorited and shared last week’s review.
“I read your articles and reviews all the time and I think you nailed it with The Block and Bricks & Barrels,” said John Allevato.
“As much as I want Bricks & Barrels to survive and be a player on the food scene ... I was totally disappointed and shocked at the prices for what I experienced. It’s just not sure what it wants to be, but I hope they figure it out. There’s room here for what they have and could be.”
I also couldn’t walk into a grocery store, restaurant or bar this week without someone coming up to share a similar experience. So now that the people have spoken, what happens next lies squarely on the restaurant’s shoulders. Which brings me to my favorite Tweet of the week.
“Thanks @DMFoodGuy for visits and review,” said @BricksBarrels. “Appreciate feedback – we’ll take it to heart.”
Can’t tell you how big a smile that brought to my face. I said in my review that I was really rooting for this place to make it. And now, even more so, since they seem determined to do just that.
***
Folks are also still buzzing about The Block, sharing comments both positive and concerning about that new urban wine bistro on Capitol Street I reviewed the week before.
“The Block is a refreshing add to the food scene — and especially the wine scene,” added Allevato, in comparing it to Bricks & Barrels. “The best thing about The Block is the rather eclectic wine selections, the pricing and the pairings, although I can’t wait until the wait staff get even better with their recommendations. That is a work in process.”
Allevato said he was especially impressed when he ordered a nice bottle of red, which was brought to him slightly chilled. (As most reds should be!)
“They had me there, but then the server brought us a white wine glass to drink it in,” he said. So they still have some education to do, training the staff to better handle wine, pair it with food and cheese, and the like. But so far, so good.”
Another reader, Gail, called to say she and her friends really do enjoy The Block’s good food, wine and service, but loathe the paper napkins given to guests.
“We love the place, but my husband and I will go there and spend $100 on dinner and they give you these tacky paper napkins to use. I know several others who complain about that, too,” she said.
“And bread would be nice. Almost any nice restaurant you go to brings you a basket of bread to enjoy while you’re waiting on your food.”
*** If you’re in the mood to celebrate, food-style, you have two chances this week to gobble up tasty treats on opposite ends of the flavor spectrum.
For my spicy friends, today is National Chicken Wing Day – and to mark the occasion, our local Quaker Steak & Lube will donate 10% of all chicken wings sales today to a local charity. Customers can also visit the restaurant’s website or social media channels and vote for their favorite sauce for a chance to win free wings for a year.
I’m not a big wing man myself (too much work, too little payoff) but I’ve heard friends rave about Quaker’s 25 different flavored sauces. I’ve had good ones at Recovery Sports Bar, too, but my local faves have to be the wings at Pies & Pints.
All natural, dry rubbed and marinated in Sriracha hot sauce, citrus, garlic and cilantro, these babies are then chargrilled to crispy-on-the-outside, juicy-on-the-inside perfection, then served alongside creamy gorgonzola sauce for a nice departure from bleu cheese or ranch.
And for my sweet peeps, Thursday is National Cheesecake Day. I’m sure I’ve had good cheesecake locally but, for the life of me, I can’t think of one that stands out above the rest.
Who serves your favorite chicken wings and cheesecake in the greater Charleston area – or anywhere in West Virginia? Drop me an email, Tweet, Pin, post or call using the contact information below, and I’ll share your recommendations next week!
Steven Keith writes a weekly food column for the Charleston Gazette-Mail. He can be reached at 304-380-6096 or by e-mail at dailymailfoodguy@aol.com. You can also follow him on Facebook and Pinterest as “DailyMail FoodGuy,” on Twitter as “DMFoodGuy” and read his blog at blogs.charlestondailymail/foodguy.