Brickyard Cafe

Its always more disappointing to me when I eat at a restaurant that has so much going for it, and end up having a bad experience. The Brickyard is a really charming place located in a renovated and converted house. The restaurant was smart to retain the character and individual rooms. Patrons can choose to eat on the cozy glassed-in front porch or go inside to one of the charmingly decorated rooms. The four of us spent some time in the small, but very handsome, bar while waiting for a table. The bars small space makes it easy to strike up a conversation with strangers, which we promptly did. Turns out, these are the kind of folks you like to run into in a bar vodka salesmen. We didnt discover this until after we had placed our drink order, all vodka drinks, by the way, so they promised to get the next round. In the meantime, we talked vodka, and they showed us a picture of their store display rack and promotional T-shirts. When I finished my first drink, I swished the ice cubes normally a clue that a refill is in order and set the glass on the counter rather pointedly. My cue was ignored. It wasnt until our table was ready that I learned that not only did the youngest woman in our group get a free drink, she also got a T-shirt! Imagine that. But I didnt go to the restaurant expecting free drinks. What I did expect was attentive service and a good meal. It started well. Our server was friendly, knowledgeable and patiently waited while we discussed the appetizer options. He thoroughly explained the specials of the evening. We started with mussels and a portabella mushroom. Both were very good and highly recommended. The mussels are steamed with white wine, garlic, basil and fresh tomatoes. The portabella mushroom was about four inches in diameter and an inch thick in the middle. It was served with Dijon mustard. For dinner, we chose from two of the specials: tenderloin and grouper. With the dinner came a salad or fish soup. If you get a chance to try the fish soup, dont miss it. Shredded perch is made into a spicy, creamy chowder seasoned with red pepper. I ordered a bowl, and it was very filling and delicious. It was at this point that our dining experience quickly went downhill. Long (too long) after we had finished our soup and salad course, the main course was brought to our table. The server apologized and told us that, because we had to wait so long, the dessert would be on the house. The tenderloin was so tough it was a struggle to get a sharp knife to cut it and very difficult to chew. Add to that the temperature a drab lukewarm. It was prepared with a crust of pistachio nuts, Dijon mustard and sage. A small dab of potatoes and a few vegetables were scattered about the plate. I ate the potatoes and left half the tenderloin untouched. Grouper is a firm, dark-colored fish, which The Brickyard Caf served as a filet. It was acceptable, but there was some discussion over whether or not it was thoroughly cooked because the temperature in the middle was just barely warm. Aside from that, the fillet was well prepared. Red grouper is one of those fish that has a natural goodness and doesnt need a lot of help. The chef at the Brickyard did a good job of complimenting the flavor..For our free dessert, we had nothing. After the server mentioned that the dessert would be on the house, the subject was never brought up again.pilogueThe vodka salesmen may have been a local attempt at stealth marketing. 60 Minutes reported Sunday that companies hire people to act like they arent pitching a product all the while they are trying to lure you into recommending their product to your friends. For instance, if someone offers to buy you a drink in a bar, or asks you to take their picture with the newest cell phone and they arent dressed like a sales representative, you may have encountered an undercover marketer. The reviewer is employed at the Daily News. He/she pays for his/her meals and his/her gym fees to maintain his/her figure. New restaurants are given an eight-week grace period before being reviewed. To comment, contact managing editor Mike Alexieff at 783-3235.