Reviews
What User doesn't like about Brick and Whiskey Bar and Grill:
First of all business schedule changed from April 04, 2016... only open door from 3 PM on Sundays, so have to wait for an hour when we arrived at 2 PM!It is a big place, both bar and restaurant sides. But only one waiter for the first hour.Taste of food is okay, but expensive for that portion of an order, like about $10 for 1 lb of wings that's pretty dry, and only 9 small pieces! View all feedback. What User likes about Brick and Whiskey Bar and Grill:
I absolutely loved my dinner at this restaurant. I have been telling people that it's the best steak I have ever had. The portions were generous and definitely worth the price. View all feedback.
Reviews from various websites
Food was served to the wrong table, transferred to ours cold and undercooked. Recooked with everything else left cold. Tell me why a server would leave the kitc...
read moreWe had visited once before and the food was fine, but the ambiance made us question whether we would return. We thought it was in the process of opening too ear...
read moreFirst time visiting the restaurant, as we were there for paint nite. The immediate impression of the place was that it was dumpy - it's called Brick & Whiskey,...
read moreFirst of all business schedule changed from April 04, 2016... only open door from 3 PM on Sundays, so have to wait for an hour when we arrived at 2 PM!It is a b...
read moreSOOO..... We thought lets try it. Maybe the bad reviews were an off night. Well the bacon wrapped scallops has a funkiness about them. Out of the shrimp. Out of...
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read moreThe restaurant in question has received mixed reviews from patrons. Some complained about poor quality food, dirty glasses, lack of menu items, and inept service. Others praised the fresh, well-cooked meals and attentive wait staff. There were discrepancies in prices and consistency in food quality noted by some customers. Despite the varied opinions, some were pleased with the value and overall dining experience. However, the general consensus seems to be that the restaurant has the potential for improvement.