For something lighter, the blue cheese wedge not a true wedge shape since Boston Bibb is the green is punctuated with bright bursts from bits of bacon and onion. Soups are also comforting with succulent chunks of lobster lazing in one flavorful bisque. Unappealing were the flat breads. These flat breads seem to be loosely inspired by pale and thin Tostitos frozen pizza crust, lacking in any familiar blistery char of a wood-burning oven and further undistinguished by the choice of toppings.
While the smoked salmon with dill, capers, and red onion worked as an agreeable team, the barbecue chicken with jack cheese, cilantro, and peanuts just didn't work. Desserts at BrickTop's mean sugar overload. Children's eyes light up when the banana split arrives, but just try finishing it. The Key lime pie also hits all the right notes.
A children's menu is available. BrickTop's does not try to be all things to all people which is not surprising given its business pedigree. This restaurant group seems to have rebuffed the current chef-driven restaurant philosophy of giving the people what they should want -- which does not translate into successful business model in all markets. This is especially true in Charlotte with the influx of relocated suburbanites and also a relocated older population.
In uncertain economic times, people find comfort in the familiar. That's the concept BrickTop's is banking on. In fact, the restaurant is within the Belmont community, a neighboring area to Plaza Midwood which begins at Central Avenue and Hawthorne. Have a restaurant tip, compliment, complaint? Do you know of a restaurant that has opened, closed, or should be reviewed?
Today, Hillstone remains privately held and family owned, helmed by George and a long tenured executive leadership supported by hundreds of individuals dedicated to the quality of experience. Our newest restaurants in Aspen, Montecito, Bal Harbour, and Highland Park Village continue this vision into the future in new and exciting ways. One of the first restaurants prominently featured this early logo on the building. Gallet says, are actually spaces being assembled for bigger restaurant operations that are now in the permitting and build-out phases.
Gallet said. Nothing is sitting. Area restaurateurs get nervous with openings because, at the end of the day, it translates to more supply, she explained. When a new restaurant opens it affects their business, she said, but in the long term it benefits all. No opening date is yet set. There was a problem saving your notification. Manage followed notifications.
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