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Nightlife Review: Red Brick Tap & Grill

Jenna Taylor Jenna Taylor Nightlife Review: Red Brick Tap & GrillAll photos by Jenna Taylor.
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Red Brick Tap & Grill is not just another sports bar. Think of it as a local-brewery-showcase-slash-local-ingredient-playground-slash-perfect-getaway-from-the-kids/girlfriend(s)/boss.

Red Brick is home to seasonal hand-crafted cocktails, all of which are crowned with the names of your favorite super heroes from a spunky bar manager and her staff, and a kitchen whose executive chef isn’t afraid to transform classic pub fare into something more extraordinary. Grab a seat at the black marbled bar with a few friends after work for a drink (or three), or even bring a date to chill in the warm red hues of the dining area where comic books cover a corner wall as if it were wallpaper.

With nearly 25 craft breweries on tap, Red Brick Tap & Grill also features 22 oz. drafts for $6 on Trivia Tuesdays and $3 local drafts and liquors on Totally Local Thursdays. If you don’t consider yourself a beer virtuoso, there are plenty of other drink specials to go around, even after happy hour has ended at 8pm. While the spirit of the cold season is still alive, be sure to try one of bar manager Mykie’s classic cocktails. For a unique flavor try the earthy Scott Summers,  Mykie’s play on the classic Negroni featuring house made beet-infused gin, Zucca (a rhubarb-based Italian aperitif), sweet vermouth, Campari, and an orange peel for garnish. A little too strong for you sweet palate? Then order the Natalia Romanova containing house spiced whisky, Tuaca vanilla citrus liqueur, house made gingerbread bitters, and apple cider. But if you’re feeling a food coma coming on after one of Executive Chef Patrick’s meals, order the Remy Lebaeu, a play on the classic egg nog cocktail which entails a house made espresso rum, a whole fresh egg, a splash of cream, house made vanilla syrup, with a dash of nutmeg.


To soak up the alcohol you’ve been luxuriating in, refer to Red Brick’s food menu that was carefully crafted by the executive chef. For starters, try the House Calamari ($8.99) simply because it’s unordinary. Hidden under the crispy flour fried tubes and tentacles is a jalapeño jelly, which contains apricots and jalapeños cooked down with sugar to form the jelly that Chef Patrick has been perfecting since he first created the preserve when auditioning for Columbus State’s competitive student culinary team 12 years ago. Be selfish with the jelly or simply order more if your’e into sharing, to compliment this delicious appetizer.


Whiskey Wednesdays features the chef’s Smoked Baby Back Ribs ($3.99 for 3, $6.99 for $6, or $9.99 for 9). These meaty beef bones are far from imitation bbq and are cut down into individuals after smoking, then tossed in flour, deep fried, and immersed in your choice of teriyaki, hot, sweet bbq (recommended), or garlic parmesan. Be sure to order a flight of your favorite whiskeys ($5.99) to compliment the succulent baby backs. On Fish Fry Fridays you can devour two 5 oz beer battered white Atlantic Filets ($8.99), served alongside fresh cut and seasoned fries and Chef Patrick’s freshly zesty take on coleslaw.


Why not support a bar and grill who emphasizes local ingredients from the beer down to the bologna. Community is important here and patrons realize that upon entering the warmly painted joint. On top of happy hour which takes place Monday- Friday from 3-8pm, there’s always a daily special on food and drinks even during the weekend. What makes Red Brick so special is that there is no sacrifice between scrumptious bar fare and friendly drinks, both menus give the competition something to sweat about. The owners of Easy Street understood exactly what it takes to create a bar and grill where a comfy wallet is key and local ingredients should be allowed to roam free.

For more information, visit www.theredbricktapandgrill.com.






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