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Brick Pizzeria
Brick Pizzeria

Brick Pizzeria Details

  • Dining Style: Casual Dining
  • Website: http://www.brickpizzeria.com
  • Phone: (949) 429-1199
  • Hours of Operation: Monday-Thursday 11:30-10:00pm
    Friday 11:30-10:00pm
    Saturday 11:00-11:00pm
    Sunday 11:00-9:00pm
  • Cuisine: Italian, Pizzeria
  • Dress Code: Business Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Counter Seating, Farm to Table, Full Bar, Happy Hour, Non-Smoking Restaurant, Takeout, Wheelchair Access, Wine, Wine Bar

Getting there

  • Parking: No
A word from Brick Pizzeria
Brick Pizzeria is committed to delivering high quality, local and sustainable ingredients that transform into a unique and seasonal cuisine. Hand crafted cocktails, carefully selected Domestic & Italian wines & beers will complete your dining experience. A warm, welcome-home feeling awaits you at the steps of Brick. Our attention to detail and inviting setting will most certainly leave a lasting impressionContinued
Foodspotting photos
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Awards voted by OpenTable diners
  • Diners' Choice WinnerKid Friendly
Diner Reviews
  • "It is so great to see a Chef who keeps true to their vision of seasonal and sustainable food. We usually have whatever is special for that day. However, we had never had the meatballs here and oh, what we were missing all this time! You can tell the chef is grinding his own meat for this and making such a wonderful flavor combination. Even the small serving with the fresh focaccia was too big to finish."
    Dined on 4/7/2014
  • "It's nice to see this gem doing well. We love the pizzas, anything involving pork (the owner butchers his own hogs) and the farm fresh produce. This time around I had the Salsiccia pizza and my husband had the papardelle, along with a farmer's salad. All were delicious. The Zabaglione for dessert was a good way to wrap it all up - delicious but not overly filling after a carb-heavy meal. Service is friendly and attentive, especially once you realize that the server is using an ordering app on her phone and not texting while taking your order..."
    Dined on 4/4/2014
  • "wonderful place - - after having a great lunch with work associates, plan to take wife there for dinner. Like the idea of chef/owner being right there - was able to stike up meaningful, if brief conversation. Gets my vote of approval!"
    Dined on 4/7/2014
  • "Pizza was very very good. The pasta was fresh and prepared perfectly. The pork dishes were outstanding. The dessert were excellent. Highly recommended."
    Dined on 4/4/2014
  • "We've been here twice. The second time it took a LOONG time for our food to arrive. Another couple came and went before our food arrived. Compared to the pizza place across the street, this is a definite upgrade. I'd call this an upscale-ish pizza parlour."
    Dined on 3/29/2014
  • "Beer menu was good, atmosphere was very good, but the pizza selections leaved something to be desired. While they had fresh ingredients they could not honor my friends request for a simple sausage and pepperoni. They finally made a build your own version, bug it was bland. I was hoping to find a new happy hour spot to bring my employees, but think they missed e mark with food. One last complaint, with our party of 7, they added a 20% gratuity without letting me know! which felt like they were hoping a double tip."
    Dined on 4/1/2014
  • "Salads were large and the lettuces really fresh and crisp. We thought they'd be small, but were surprised how big they were. The pizzas, however, were unimpressive. Very thin crusts that were floppy and wet from the over-abundance of sauce put on them."
    Dined on 3/30/2014
  • "We had a reservation and were seated right away. The pricing was on the high side but not unreasonable for the area. The waitress who greeted was fast and friendly. Our order was taken on an internal wifi device but from what I could gather, the employees are not quite sold on that system. The atmosphere was lively lots of local energy. The menu is structured so that all the pizzas are the same size, 10". The menu reflects a pricing structure that changes according to if you are sharing. Our order delivery was prompt and looked good. The food was tasty but the crust became limp and almost soggy very quickly. The red sauce was good and the meat seemed to be of high quality. I would recommend it to others."
    Dined on 3/21/2014
  • "I have stood by as they worked out their opening jitters and service issues. The food has always been a joy! The BEST Ceasar Sakad with the most buttery beautiful and fresh greens that are ALWAYS perfect. So many great dishes! Chicken in a skillet and their Fig and prosciutto pizza fantastic! The service now is fantastic and personal. I always bring my guests there. Thumbs up!!!!"
    Dined on 3/23/2014
  • "Brick has a nice selection of pizzas. Two people can share a pizza. I started my meal with the fresh beet salad and it was very good."
    Dined on 3/21/2014
    Dined on 3/15/2014
  • "We love Brick for its farm-to-table emphasis and its great artisanal thin-crust pizza. We often split a large salad and a pizza for a delicious, guiilt-free dinner. Their salads always feature the freshest, seasonal ingredients. For our pizza, we picked the prosciutto pizza this time around. It was amazing! (The funghi and salsiccia are other favorites)."
    Dined on 3/7/2014
  • "This is not your average pizza place. The pizza and pasta dishes are inventive. All sound like great combos and our selections were really good. I want to return soon to try some other dishes. Gluten free is available. Yummm."
    Dined on 2/28/2014
  • "Great pizzas. Good atmosphere. I hesitated to check the "Fit for Foodies" box -- because all we tried was the pizza. BUT, it was fit for foodies in the mood for a pizza...!"
    Dined on 2/24/2014
  • "We were able to get the hangar steak for lunch and oh my, this is superb. The meat is cooked perfectly medium rare and yet has a wonderful sear/char on the outside. How does Chef David Pratt do this? It just melted and hardly needed to be chewed. The Gorgonzola cream and kale gnocchi that were with it complimented the steak perfectly. Kevin made lunch feel like a special dinner. Kudos Chef!"
    Dined on 2/21/2014
  • "Its unique now to have the chef-owner, come to your table and tell you about your food. He actually came twice, my wife talked to him about making pasta at home. I thought that this made our dining experience even more pleasurable. Thanks Brick Pizzeria."
    Dined on 2/18/2014
  • "The Pizza was good, meatballs were good, salad was good. Worth a try! The service was great!"
    Dined on 2/16/2014
  • "We enjoy the beet salad. It is the best we have ever had. Tried the Chicken this time and it was excellent. We ended up sharing the meal and still had leftovers for home."
    Dined on 2/15/2014
  • "The best thing about going to a restaurant where the Chef likes to cook, local and in season foods, is that the menu is always evolving. New item we tried on this visit was the Pork Tortellini on White Winter Vegetables with Chive oil, Chervil and Ricotta. This was wonderful on a cool, damp day as it warmed us up. This is pure comfort food and yet very sophisticated in the subtle combination of flavors and textures. The attention to the flavor combinations and textures is something we really appreciate about the food here."
    Dined on 2/7/2014
  • "Since Chef/Owner David Pratt uses seasonally fresh foods, the menu does change a bit which I really enjoy. Thew new pork chop dish was wonderful. The meat was cooked to perfection.It is house butchered pork chops with cannellini beans ,kale, pork belly and preserved lemon- calabrian chili arugula salad. This is served in a cast iron skillet to your table. There is enough for 2 of you if you share an appetizer and share a salad."
    Dined on 1/23/2014
  • "Brick Pizza is a wonderful addition to the neighborhood. Though a little on the pricey side, the pizza is outstanding; especially the sausage pizza. The spice-infused oil, served in small ramekins, along with fresh oregano and cheese, are a wonderful way to pack a little more flavor, but the pizza on its own is superb in flavor; the crust is perfectly thin with the outer edge cooked to a crispy perfection. My mouth is watering just thinking about it. The service could use improvement, it’s a little slow, but the ambience and the food are definitely worth a visit! Brick Pizzerria’s food is fresh at its finest! They currently have buy one, get one pizza on Monday nights! Go delight your taste buds, you'll not be disappointed!"
    Dined on 1/12/2014
  • "We love this restaurant and usually do not visit on a Friday or Saturday as we like to leisurely eat and talk. Most places in this beach town get too noisy on Friday and Saturday for us. We had company that really wanted to try Brick as we rave about it so often. It was noisy but not obnoxious. We were able to talk. The food did not disappoint! Although the Acorn squash appetizer is now off menu (fresh, local seasonal only items here), we did enjoy the caesar salad with the blistered tomatoes, the hangar steak which was cooked to perfection with house made gnocchi, the carbonara which is the best in Orange County and pork loin milanesse which was so tender and flavorful. Always fresh and flavorful here!"
    Dined on 1/10/2014
  • "Had a visitor and knew she would enjoy the local and fresh food at Brick. For lunch we all shared the current seasonal citrus salad, the 4 cheese pizza bianca style with added proscuitto and the acorn squash appetizer with the burrata cheese, hazelnuts and balsamic vinegar glaze. All of the food was made of high quality ingredients and their flavors really were wonderful."
    Dined on 1/7/2014
  • "My party of four ordered the meatballs as an appetizer. They were huge and delicious. You can also pay five dollars more and get pasta with them. I will definitely be going back. D."
    Dined on 1/10/2014
  • "I called 30 minutes before our reservation and asked to be seated in the front room. It was confirmed and would be no problem. When we showed up the said they could only seat our party of 5 in the not so nice outdoor area. On to the food... salad was so salty that we could not eat it. When the entrees arrived the first 2 of 5 came then the 3rd 5 minutes later then 10 minutes the last 2 meals came. My dinner looked and tasted like it was taken from the kitchen sink. This is usually good place. The bartender "acting manager" was rude when I tried to make him aware of the situation.... he should not be in the business... skip this place and enjoy any of the other San Clemente Great Dining Spots!!!!!"
    Dined on 12/29/2013
  • "We decided to eat lunch out on Xmas eve as a treat. Shared a perfectly dressed Caesar salad with blistered cherry tomatoes that burst with sweetness against the saltiness of the caesar dressing. Next was the Carbonara that Brad Johnson of the O Register justifiably named the best in OC. Last was the bianca style 4 cheese pizza with prosciutto that is baked in the wood oven with just the right amount of char on the thin crust. After a slice each, we were totally full. Thank goodness we have a combo steam convection oven and it reheated perfectly for a light meal as we finished wrapping presents and making food for Christmas the next day. Thank you Chef David Pratt and staff for being consistently a great place to have a dining experience."
    Dined on 12/24/2013
  • "We were there on a Monday night. It was not too busy, but the service was nonexistent, and the food was only so-so. Since this was not our first time there, it was a big disappointment! The first time we were here The food and the service were Perhaps this was an off night, but we won't be back for a while. We were very disappointed."
    Dined on 12/23/2013
  • "Good food and excellent service. Very noisy on Saturday night with a lot of kids."
    Dined on 12/21/2013
  • "The food was better than expected. Not sure I would bring my little kids although it wouldn't be a problem. Its more of a place I would just take my wife to enjoy a nice evening without the kids. Overall fantastic food and service. We'll be back!"
    Dined on 12/20/2013
  • "You will be pleased by the quality of the food. It is quite special. This is not an "IN" spot but more of a family relaxed spot but the tastes are definitely "IN"!"
    Dined on 12/20/2013
  • "Service is not too bad but not as coordinated as it could be. Wines by the glass if you want something decent are very expensive. Apetizer portion is rediculous for the price and we've had better pizza. I think they need to do some thinking aboit their menu and their prices because right now the word in the neighborhood is that it's a ripoff."
    Dined on 12/12/2013
  • "We like the fact you can order different size portions. The meatballs were delicious with the focaccia bread. No need for spaghetti which is ordered as a side. The veal ragu was fabulous and the smaller portion perfect for someone that is not a big eater. Our waiter Raul was very attentive and helped us with selections as this was our first visit."
    Dined on 12/7/2013
  • "This is our go to restaurant, especially when out of town guests come to visit. Between the wonderful farm fresh food such as the squash with bur rata appetizer and the Tri Color salad and then on to the hand crafted pasta dishes such as the Carbonara or the pizzas.and finally the wonderful meats such as the Mary's Chicken, the hangar steak or the saltimboca, you will find something to please everyone. Service is friendly and very helpful in helping to determine which dish you might like best. Kudos to Chef David Pratt and Kevin."
    Dined on 12/5/2013
  • "Sharing Brick with guests is so much fun. Had lunch with an old friend and Kevin was so helpful making sure she got lunch quickly enough to get to her next appointment. She adored the fall salad with the Mary's chicken breast as did I and John loved the 4 cheese bianca style pizza with the added proscuitto."
    Dined on 11/7/2013
  • "With his creative ways to brick oven cook seasonal foods, Chef David Pratt's Brick is a perfect place to bring guests. Although a small menu, it has such variety that everyone will find something they love. Our guests this time really liked the acorn squash appetizer, the English pizza and we loved the hangar steak."
    Dined on 11/8/2013
  • "Feeling kind of low so my husband treated me to Brick to cheer me up. The acorn squash with the buratta cheese, balsamic and hazelnuts is heavenly. A new special was perfection:Brick Oven Seared Prime Hanger Steak with Gnocchi Del Casentino and a Gorgonzola Spuma. This was so light and yet so full of flavor. Another special was Chef David Pratt's lasagna.This lasagna again was extremely flavorful and rich, without a béchamel sauce! This perfect food with the wonderful server Daniel chased my blues away!"
    Dined on 10/25/2013
  • "We had avoided eating here since the curbside appeal is lacking. Very glad we ate here though. Appetizer menu could be better and priced as small plates. Pizzas were perfection and the pasta dishes were cooked well. Wines by the glass were pricey for a pizza place. Desserts were awesome. Service was excellent. Definitely will be back. They need a bit more ambience to attract guests-artwork on walls, music, add some local flair, that is what San Clemente likes. This was some of the best food in the area and they should be busier than some of the truly mediocre places around the same area!"
    Dined on 10/20/2013
  • "After we tasted the new Fall menu and posted comments on our FB page, friends called us and wanted to join us at Brick. We tried the butternut ravioli this time and it was truly fall flavored. The item we all thought was the best was the Acorn squash starter with the burrata cheese."
    Dined on 9/28/2013
  • "The pizza is simply amazing! Pasta is great, too - house made pasta. The house-made meatballs are amazing. I like the wait staff placing orders through their iPhones. Pizza is better than any place in Orange County. It's amazing that you can eat a pizza, when the chef was making the dough that afternoon. Best part is that the owner (David) walks around to each table to inquire about each customer's meal."
    Dined on 9/17/2013
  • "After posting on FaceBook about the new fall menu at Brick, several friends came down to try it out for themselves. They loved the roasted acorn squash with the burrata, roasted hazelnuts, sage, house made focaccia and balsamic the best. It still amazes me that my husband loves the new Tri-Color Salad as he usually does not eat salads: Fall apples, persimmon, pecorino sardo (great cheese), raddiccio, endive, arugula and fresh figs dressed with a walnut vinaigrette. Next time we are going to try the new duck confit pizza!"
    Dined on 9/26/2013