Though he never intended to get into the restaurant business in the first place, Mark Bricker—along with his wife, Maura—now operates the kind of fun, bright bistro that regularly has a line at the door.
The couple’s restaurant, Brick Kitchen & Bar, has quickly become a staple of downtown Carlisle, where it’s known for good food, inventive cocktails and nearly yearround outdoor seating. Mark, who got into the restaurant business somewhat later in life, fell in love with the industry—and Maura—while operating The Ship Wreck Pub in Shippensburg. The couple relocated to Carlisle to open Brick, as it’s known by regulars, when Mark saw the building and was enticed by the outdoor space and offstreet parking.
The building, first built in the 1800s, was at one time a laundromat. Blown up black and white photos shared from the Cumberland County Historical Society show scenes featuring the building from the 30s and 50s. Today, the restaurant houses room for about 80, including the 18-seat bar. In the summer, the outside seats an additional 50 people. Throughout much of the year, however, a tent and heaters keep diners covered from the elements.
Brick has the fresh feeling of a hip bistro but without being intimidatingly upscale. From the minimalist décor—wooden crates serving both as decor and the foundation for the back of the bar, and a chalk board featuring daily specials—to the menu itself, the venue easily transcends standard classifications. Foodies will drool over grilled octopus, veal short ribs and cocktails with custom infusions. At the same time, more traditional items—Brick Burger, reuben and grilled steak salad—ensure that nearly anyone can find something pleasing on this menu.
Customer favorites include the fish tacos (even with a taco joint down the street, Mark noted) and the lobster roll (the only one in town). For the latter, thick chunks of lobster claw are gently mixed with mayonnaise and celery and served on a split-top bun. The side of pasta salad is impressive as well, not overly oily, featuring a short, round pasta, red onion and cilantro.
New on the menu is a blackened tuna with pineapple corn salsa, served over mashed potatoes with a light sweet chili and teriyaki drizzle. The tuna is simply seared to rare—light on the tongue with just the right balance of peppery crust— a wonderful blend of flavor and spice. Also new are the teriyaki glazed scallops, served over vegetable stir fry and green-hued wasabi mashed potatoes. The combination of sweet and heat is intoxicating, and the scallops are cooked to juicy perfection. An apple walnut dessert is the perfect finish to the meal. Not too sweet, the nuttiness from the walnuts levels out this, served with house made whipped cream.
While Mark handles the food side of things, Maura designs the bar menu and makes all of Brick’s custom infusions, sours and sodas. Stand out cocktails include the Texas pineapple martini, featuring cucumber, serrano chile and Absolut vodka with pineapple, jalapeño and cilantro. Also try the Earl Honey Grey, made with house honey-lavender syrup, Earl Grey tea and gin.
Much like the food menu, the bar provides options for all without being overwhelming. Woodbridge by Robert Mondavi serves as the house wine at just $6 a glass, with an additional list of feature and premium wines by the glass (none more than $8.50) and a small offering of by-the-bottle options. The beer list features two dozen varieties, from macro to craft. But unlike their former pub, Brick doesn’t attract a late night crowd. The bar closes at 10 p.m.
Mark credits Brick’s quick success quite simply. “You need good food and a good location. We got both,” he says.
The Brickers admit they’re married to the restaurant, but manage to have a life outside of the restaurant.
“We’re very hands-on,” Mark says. “We chose a five-day week so we could have the same staff.”
Brick is open Tuesday through Saturday. But getting a table isn’t always easy. Brick accepts reservations Tuesday through Thursday for lunch and dinner, but on Friday and Saturday, reservations are only taken until 5:45 p.m. Mark said this change has actually increased business. The restaurant is always packed, but the wait at the door is only 10 to 20 minutes rather than an hour or longer.
“There may be a wait at the door,” Mark explains, “but there is never a wait for food.” Brick is open 11 a.m. to 9 p.m. Tuesday through Saturday.
Brick Kitchen & Bar 113 W. High St., Carlisle, PA www.brickcarlisle.com 717-462-4567
By Sara Bozich / Photography by Paul Martin
