Bricktowne is back with a new menu and deals – Medford News, Weather, Sports, Breaking News

Sarah Lemon/Mail Tribune Homemade meatless patties are available on burgers at Medford’s Bricktowne Brewing Company.

Sarah Lemon/Mail Tribune A small house salad is a side choice with Bricktowne’s burgers and sandwiches, including pulled pork (pictured).

Sarah Lemon/Mail Tribune Homemade sweet potato fries are a side choice with Bricktowne’s burgers and sandwiches, including the ‘dirty bird’ (pictured).

Sarah Lemon/Mail Tribune A half-pint of Bricktowne dark ale completes an appetizer of pretzel “bites”.

Sarah Lemon/Mail Tribune Homemade cheese sauce tops an appetizer of pretzel ‘bites’ at Medford’s Bricktowne Brewing Company.

Sarah Lemon/Mail Tribune Outdoor seating is available at the Bricktowne Brewing Company location at the corner of Central Avenue and Eighth Street in downtown Medford.

Brewery pub in downtown Medford has new owners since pandemic shutdown

Since reopening in October, Bricktowne Brewing Company has regularly wooed customers to its downtown Medford location with new dishes, specials and live entertainment.

The company founded more than a decade ago by Craig McPheeters has new owners and new prospects since the woes of the pandemic precipitated its closure for several months last year. Rolling out a new menu this spring, Bricktowne is enticing diners with a different promotion for nearly every day of the week.

Mondays offer an all-day “happy hour,” Tuesdays have discounted pasta bowls, and Wednesdays have discounted pizza prices. Thursdays combine comedy, trivia and $5 kids’ meals, while Sundays are for special soups and salads. On Saturdays, concerts are even organized at the corner of Central Avenue and Eighth Street.

A sandwich board around the corner caught my eye enough times that I decided to invite a few colleagues over for lunch in Bricktowne. The location is both within walking distance of downtown offices and entertainment venues, conveniently located across from the Craterian. Adding to the critical mass of breweries and taverns in several blocks, Bricktowne is an obvious choice for a pub crawl in Medford.

This plan would have to wait a weekend. For our weekday visit, my friends and I requested one of the umbrella tables located along the central avenue facade of Bricktowne. The single server was busy with several other tables inside but thoughtfully brought us a pitcher of water for the hot day.

My friends each ordered an iced tea and a soda while I asked for a half pint of Workin’ Gal Brown from Bricktowne. About 10 house beers, from Blue Collar Blonde Ale to Whiskey Canyon Porter, are available for $7 a pint.

Guest taps host Applegate’s Apple Outlaw cider and Portland’s Breakside and Ecliptic beers. Cask wines include Sauvignon Blanc, Cabernet and Pinot Noir. There are even three selections from Medford’s Steamworks Meadery that I vowed to try next time. A cocktail menu lists 20 specialty drinks from $8 to $13.

For evening pub crawls, snacks and appetizers to share are my go-to pairings with beer. But I could barely be aware of the chicken wings, pulled pork nachos, or cheesy bacon tots that were fine with me.

And we needed a much larger group for Bricktowne’s “Party Pretzel,” tipping the scales at a pound and a half for $25. So my friends and I compromised on an order of pretzel “bites” ($8) with homemade cheese sauce.

From the sandwich menu, I was surprisingly drawn to the “dirty bird” ($16), featuring crispy fried chicken breast, bacon, swiss, garlic aioli, and homemade honey sauce and with mustard. Bacon was also part of my friend’s burger, but not for her consumption. Asking for Bricktowne’s homemade veggie patty on her “volcano burger” ($16), Julia specified bacon on the side to take home for her dog. Restaurants never charge less than the base price of a burger to omit the bacon, she explained.

Our burgers included a choice of side dishes, of which the sweet potato fries were the most popular over the pub fries and toddler. Nick chose the house salad to go with his BBQ pulled pork sandwich ($13). The upgrade to the Caesar salad is $2 more.

We were hoping that the pretzel bites, listed under the appetizer heading of the menu, would indeed come out first. I wanted a snack while sipping my dark beer. But the fried dough balls arrived on the heels of our main courses, carried from the kitchen by a member of staff other than our server.

While the party pretzel suggested homemade origins, pretzel “bites” were rocket science for the packaged pretzel bites that have become quite common at grocers and at Costco. The beer cheese sauce, with its determined flavor and pleasing texture, enlivened an appetizer that had to be accompanied by at least another pint of beer to win my affection.

The homemade breaded sweet potato fries went best with the cheese sauce on my palate, although I also enjoyed the ranch dressing and french fries sauce that came with it. Not too much sauce, my chicken sandwich held up under the weight of a thicker piece of chicken than I needed and well done bacon. The richness of my sandwich almost made us regret ordering the “volcano burger” for its grilled pineapple, jalapeno, pepper jack cheese and pineapple-habanero sauce.

The burger pleased Julia, who also praised the meatless patty – better than many others she had tried. Along with chopped romaine salad, tomatoes and red onions, coleslaw and pickled onions refreshed Nick’s pulled pork sandwich.

Salad lovers can also choose from the antipasto salad ($12) – full of salami, pepperoni, black olives, red onion and pepperoncini – and the Buffalo chicken salad ($13), its key ingredients echoed in the Crispy Buffalo Chicken Sandwich ($16), which I would have ordered if the kitchen hadn’t run out of Gorgonzola crumbs.

Another iteration of Buffalo Chicken headlines Bricktowne’s pasta bowl section, five in number and incorporating flavors ranging from Cajun to Mediterranean for $13 to $18. Five pizza recipes round out an $18-$20 build-your-own option.

Located at 44 S. Central Ave., the Bricktowne Brewing Company is open 11 a.m. to 9 p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. Call 541-973-2377, check and check for updates.

Contact Managing Editor Sarah Lemon at 541-776-4494 or [email protected]

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