Down-Home Eats With a City View at Brickhouse BBQ

Local brews, sweet-smoky barbecue and Southern-inspired sides round out the menu

Three floors above street level never looked so good. With a stunning Capitol view plus downtown vistas the outdoor patio at Brickhouse BBQ lends an urban vibe to a typically down-home cuisine.

Stylish picnic tables, sleek corrugated-metal siding, twinkling globe lights plus large adjacent indoor dining room with lofted space and fully-stocked bar elevate Brickhouse’s patio to new heights.

Walk into the restaurant’s ground floor and feel at home with reclaimed wood flooring, warm walls and exposed brick while a rich, smoky-sweet smell greets you—that’s the meats that are smoked in-house by chef Tim Heinze. The carnivore-friendly menu’s got St. Louis- and Memphis-style ribs plus pork chops, duck, sausage, burgers, chicken and catfish. Look for sides to accompany your dish o’ Southern comfort in black eyed-pea succotash, braised collard greens with ham, BBQ pit beans, home-style mac and cheese and more.

Despite the eatery’s name, Heinze says adding new non-barbecue menu items (a flat iron and a smoked tri-tip steak) along with using local purveyors (Jordandal Farms, Neesvig’s, Niman Ranch) are what make the eatery appealing to everyone.

Also universally appealing: happy hour and daily drink specials—not to mention forty small-craft and regional tap beers and a fully-stocked bourbon list.

So opt for some South-by-Midwest cuisine—with a little city kicked in on the side.

PHOTO: Brickhouse BBQ's sous chef Dan Gamoran, floor supervisor Oscar Gamez, bar manager Derek Grady and executive chef Tim Heinze.

Brickhouse BBQ, 408 W. Gorham St. 257-7675.

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