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ThE DInIng guIDE “Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.” — Dave Barry Brick House Pub & Grill when Chuck Dicken and phil Durrant decided to get back into the restaurant and bar business, they had lots of ideas, but the biggest idea revolved around family. The two men, brothers-in-law (they are married to sisters), wanted the restaurant to be a place that was all about family. They wanted their restaurant to be a place for families to come, yes, but also a place for their own family, a safe place for them to work and grow together, to have livelihoods that they believed in and enjoyed. but first, they’d need a name. we all know the story of the three little pigs. when out on their own, they each made houses to protect themselves from the big bad wolf. The first little pig built his house out of hay. The second out of sticks. The third little pig built his out of bricks. and when the wolf came calling, it was only the brick house that stood. The brick house that could protect the brothers and provide them with a safe home. it was perfect. and so ‘The brick house pub and grille’ was born. located on the black horse pike at the location of the old great american pub and grille, in the Festival mall at hamilton, The brick house opened just over a week ago at the time of this interview. The restaurant site, chosen in part because of the high amount of traffic in the area, underwent a complete renovation prior to opening. new ceilings, floors, a beautiful fireplace, seven televisions, and a bar with a brass rail have all been installed to fuel the warm and friendly ambience that contributes to the family friendly atmosphere. but ambience alone won’t make a restaurant. which is why Dicken and Durrant have created, along with their head chef, John hand, a menu featuring a flareinfused traditional pub menu with quality preparation and ingredients at the heart of it all. From a cheesesteak featuring sliced filet tails--a personal favorite of both Dicken and Durrant--to homemade soups, turkey chili, fish tacos and grilled reubens, the menu offers fresh, delicious and unique fare, managing to tempt the taste buds of a wide range of customers. The bar is well stocked too. in addition to the standard tap offerings--budweiser, Coors lite, miller, miller lite--the sixteen available drafts includes a nice selection of craft brews including blue point toasted lager, shock top belgium white, blue point blueberry ale, and sam adams lager as well as seasonal brew, among others. prices are good too. pabst blue ribbon, rolling rock and bud light are available for $2.50/ pint, additional domestics are $3.00/pint, and craft brews are $4 or $5/pint. There are plans to unfold happy hours and dinner specials in the near future, but lunch specials--$7.50 for soup, sandwich, fries and a beverage-are up and running. besides the atmosphere, location, and food and bar offerings, the brick house has something else going for it…experience. both Dicken and Durrant have backgrounds within the food service industry, and both are excited about getting back into the arena. Dicken is the bar man of the duo. with over 45 years in the bar business, as a bartender, manager, and owner, he retired in 2011. it wasn’t long, though, before he found himself looking for something to do, something to utilize his indepth knowledge of the bar business. Dicken approached his brother-in-law, Durrant, with the idea. Durrant, a retired brigantine police officer, had a fourteen year history in gourmet dining, where he worked as a Captain in the French gourmet room, and participated in tableside cooking in a tuxedo based environment. Durrant’s history in gourmet dining has lent itself to the creation of the brick house menu, enabling Durrant to “introduce alternatives to traditional table fare.” both Durrant and Dicken are excited about their new venture, and admit that part of the thrill is going to work with family. Durrant explained that about 80% of their employees, from dishwashers to bartenders, to servers and cooks, are either family or family friends. The workplace is full of cousins, nieces, sons, daughter-inlaws, and more. “it’s an all around good family adventure,” Chef John Hand with owner Chuck Dicken and Head Cook Lamont Brown explained Durrant. The brick house pub and grille is open daily from 10am to 2am, and with plenty of room, reservations aren’t required. a grand opening for the public is expected around the time of this publication. Visit The brick house pub and grille on Facebook for more details about the grand opening, or call 609.837.2763. 50 | The Boardwalk Journal | May 2012 May 2012 | The Boardwalk Journal | 51
Come home to Cousin Mario’s 5401 harding highWay (rouTe 40), Mays landing, nJ n 609-837-2699 n CousinMarios.CoM Johnny’s Cafe 9407 Ventnor Avenue, Margate City, NJ | 609-822-1789 www.JohnnysCafeVentnor.com • Email: picklejarr@aol.com Banquet room available for all events – On-site party coordinator available Live Music Thursday - Friday happy hour 12 - 7 DaiLy Drink speciaLs Full BanqueT FaciliTies Take OuT & delivery availaBle check us OuT on The WeB or Be our Friend on FaceBook Giovanna and Johnny Liccio Open Year Round For Breakfast, Lunch And Dinner Happy Hour 4 pm - 7 pm $5.00 CoCktails and appetizers Monday– Sunday 4-7 all night WedneSday! Live entertainMent! Piano Bar! Ristorante asks Do You Know Joe? Experience Mama Mia’s today! 6105 W. Jersey Avenue Egg Harbor Twp., NJ (609) 484-8877 2087 S. Shore Road Seaville, NJ (609) 624-9322 www.mamamiasnj.com 2300 Fairmount Avenue, Atlantic City, NJ 08401 P: 609-344-2439 F: 609-348-1043 • angelosfairmounttavern.com Atlantic City has changed greatly in recent years. Yet Angelo’s, located in the Ducktown section of Atlantic City, is a restaurant that has endured and flourished for three generations of Mancuso’s - since 1935 - making this restaurant an institution in Atlantic City. More than seventy years of dining excellence have made our homestyle Italian menu age like a fine Italian wine. Through the years, Angelo’s has become a perennial gathering place for friends and a haven for the hungry. We hope you find your dining experience with us a most pleasurable one. Bon Appetite! The Mancuso Family 52 | The Boardwalk Journal | May 2012 May 2012 | The Boardwalk Journal | 53 A N D Chef/Owner Joseph Massaglia
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