Brick Pizzeria

Reseñas de Brick Pizzeria de comensales del restaurante. Basadas en valoraciones recientes.

1. JB

   JohnnyB VIP

   San Diego47 reseñas

   5.0

   Comieron en 22 de marzo de 2016

   1. Global 5
   2. Comida 5
   3. Servicio 4
   4. Ambiente 4

   some new items on menu like various meatballs and superb crispy cauliflower as well as great pizzas and pasta
   

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2. L

   Lovesfo VIP

   Condado de Orange55 reseñas

   4.0

   Comieron en 9 de marzo de 2016

   1. Global 4
   2. Comida 5
   3. Servicio 4
   4. Ambiente 5

   Good was excellent. Beet salad the best. I took a work colleague and she raved about the beet salad. The fungi pizza was delicious too!
   

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3. M

   Madminga

   Condado de Orange19 reseñas

   5.0

   Comieron en 28 de febrero de 2016

   1. Global 5
   2. Comida 5
   3. Servicio 5
   4. Ambiente 5

   Been coming to Brick for a very long time. The food is excellent and always fresh. It's definitely a San Clemente favorite.
   

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4. IN

   ItalianNonna

   Condado de Orange24 reseñas

   5.0

   Comieron en 24 de febrero de 2016

   1. Global 5
   2. Comida 5
   3. Servicio 5
   4. Ambiente 5

   Meatballs are outstanding as well as wood-fired pizza. Always have a good special of the night.
   

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5. BF

   BumbFluchere

   San Diego15 reseñas

   5.0

   Comieron en 21 de febrero de 2016

   1. Global 5
   2. Comida 5
   3. Servicio 5
   4. Ambiente 5

   I tried the beet salad with chicken and it was delicious. Highly recommend this as your entree. My husband had the special which was Octopus Ink Pasta with rock shrimp baked in a cast iron pan with a pizza crust topping. It was like a pot pie. He ate every bite.
   

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6. j

   jazz VIP

   Chicago/Illinois111 reseñas

   5.0

   Comieron en 21 de febrero de 2016

   1. Global 5
   2. Comida 5
   3. Servicio 5
   4. Ambiente 5

   First time experience at Brick and the food was outstanding. While the lamb rigatoni (more like a gnocchi) was served with a good dose of oil on the plate, which was visually a bit displeasing, the minute it hits your mouth it is an explosion of wonderful a flavors. Seriously the best I have ever had. My only suggestion is to strain the oil out before serving. Leftovers the next day were just as good! Our server was knowledgable and very efficient. Great experience and we will be back soon!
   

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7. L

   Lulu VIP

   Condado de Orange47 reseñas

   4.0

   Comieron en 13 de febrero de 2016

   1. Global 4
   2. Comida 4
   3. Servicio 4
   4. Ambiente 3

   Had a great lunch. The beet salad was really good, but just a bit too salty. The chicken breast I had on the side was very good. The waitress was attentive and helpful; knew the menu very well.
   

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8. j

   jcaestecker

   Condado de Orange56 reseñas

   4.0

   Comieron en 13 de febrero de 2016

   1. Global 4
   2. Comida 5
   3. Servicio 2
   4. Ambiente 4

   Went to Brick with my wife and two grown children on a Friday night and had some terrific food. Unfortunately for us and the other diners, the service was stupefyingly, agonizingly slow. Wait staff needed to be doubled, at least. All the proper apologies were made by our waiter but having to wait 15 mins for wine, another mins appetizer and almost 25 mins for dinner put a damper on the evening. Will probably go back, but only for lunch.
   

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9. L

   Lifeisgood VIP

   Condado de Orange110 reseñas

   5.0

   Comieron en 8 de enero de 2016

   1. Global 5
   2. Comida 5
   3. Servicio 5
   4. Ambiente 5

   As we were walking out of Brick Restaurant today, John was heard to sigh and utter "One of the best lunches at Brick ever!". We started with crispy roasted cauliflower with a lemon Aioli and a banging Bagna Cruda sauce. I was anticipating that I would be able to enjoy the majority of this because John does not usually like cauliflower. Was I ever wrong. He ate half. As it was his birthday lunch I quickly forgave him. The cauliflower was indeed crispy without being oily and so full of smoky flavor from roasting in the wood oven. Next we shared what has become one of our favorite winter salads from Chef David Pratt: Roasted Beet Salad. This year's edition has Buffalo Mozzarella instead of the pressed ricotta and it is equally as good. You might recall from prior posts of mine that this has citrus, green beans, tarragon and a pistachio pesto with the red and golden beets. I am usually happy to say goodbye to winter in the spring except when it means no more of this wonderful beet salad. Lastly we opted to get both the short rib and spicy lamb meatballs knowing we would bring some home. The spiced lamb were really nicely spiced and full of flavor and perfect with the lamb braising marinara. I preferred this sauce. However, the braised beef short rib meatballs were the best meatballs I have ever had and John called them awesome. He never waxes poetically about food and this is high praise indeed from him. The flavor of the short ribs was very pronounced and the texture seemed both light and dense at the same time. We ate these with the house milled, non GMO, creamy polenta. Kudos Chef for a wonderful menu. And thank you Kevin for such spot on service even when you are the only server/bartender/busboy on a Friday lunch. How you made time to make us feel so special, even heating the coffee cup, cream and cream pitcher to make sure my coffee stayed hot, is beyond me.
   

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10. S

    Simidiner

    Los Ángeles24 reseñas

    4.0

    Comieron en 6 de enero de 2016

    1. Global 4
    2. Comida 4
    3. Servicio 4
    4. Ambiente 4

    First time dining there. It was a great experience. The serving sizes are quite large. The menu choices are not many. Was looking for fresh fish or more fish dishes. May of been a fish pasta. Although the food we did order was good. The Caesar salad was yummy.
    

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