All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Jump to: Reviews | Brick vs. Blunk
Pave your road to satiety with bricks of delectable Italian with today’s Groupon: $10 gets you $25 worth of Italian fare and wine at Brick NYC, the friendly little Italian joint in the heart of Tribeca (also good for carry-out and delivery). Brick NYC offers a rotating menu of seasonal small plates, pizza, and pasta prepared with fresh, regional ingredients. Dine on white linen in Brick's exposed-brick dining room, or munch on antipasti while quaffing a fine vintage in the wine bar.
Check out Brick's sizeable menu for an array of tasty Italian treats. Nibble on a collection of small plates—eggplant rollatini ($11), roasted shrimp with fried garlic ($14), and spicy calamari Italianna ($14)—or go with a satisfying sandwich like the shaved rib-eye and arugula with horseradish cream ($12) or the classic chicken parmesan with mozzarella ($9), served with your choice of shoestring french fries or a house salad. For something heartier, try the veal Milanese with arugula and tomato salad ($18), the grilled half-chicken with red roasted potatoes and seasonal vegetables ($21), or the chicken scarpariello with sweet sausage, hot cherry peppers, and garlic rosemary sauce ($18, extra for additional cherry peppers to slingshot at your enemies).
You may just want to skip straight to Brick's namesake dishes: thin-crust, brick-oven pizzas made with San Marzano tomatoes. Try the grilled chicken and artichoke hearts ($14), goat cheese with fresh asparagus, dried figs, caramelized onions, and whole milk mozzarella ($14), or crumbled sweet sausage with broccoli rabe, caramelized onions, roasted garlic, and whole milk mozzarella ($13). Whole-wheat crust is available upon request since you never know when a burst of whole wheat could mean the difference between a Ventnor Avenue kind of evening or a full-on Marvin Gardens.
Brick's wine list, boasting an extensive collection of reds and whites from around the globe, is sure to satisfy the palate of any oenophile,.
- Honestly this place has an unbeatable combination of all things that matter>> great food great wine great atmosphere and a staff that went above and beyond for no reason other then it is who they are! – jariemma, Citysearch
- I'll have to say, their pizza was very good. If you like thin sliced pizza, their pizza is pretty good. My sister ordered their shrimp risotto. I love risotto, and Brick's risotto was pretty up to par. – CherylNg702, Citysearch
- I had a wonderful experience at BRICK. The owner himself waited on our table, introduced himself and gave us his card. The food was delicious and not overpriced. – rachel096, TripAdvisor
Brick vs. Blunk
When arriving at Brick, take care not to enter the adjacent restaurant: a gray, windowless concrete shed with a hand-scrawled cardboard sign reading Blunk. This Brick competitor was hastily constructed in one night under the cover of darkness and dubious legality. Patrons who have eaten at both restaurants observe stark differences:
Brick offers rotating plates as starters.
Blunk offers rotating blades as finishers.
Brick pizzas are available on a whole-wheat crust.
Blunk pizzas are available on a Honda Civic hubcap.
Brick has a friendly staff of consummate professionals.
Blunk has some really specific things to say about your mother.
Brick is open from 12 p.m.–12 a.m. on Saturdays. Blunk is open during the same hours, but is on fire.
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The Fine Print
Promotional value expires Apr 30, 2010. Amount paid never expires. 1 Groupon per visit per table. Tax & gratuity not included. Must be redeemed in 1 visit, no cash back. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Brick NYC
“My love of cooking started in childhood making raviolis with my mother and grandmother,” Brick NYC's executive chef Warren Schierenbeck told Food Network in his finalist interview for the Chopped competition. The man behind Brick NYC's authentic Italian cuisine, Schierenbeck applies his childhood experiences when preparing large portions of colorful, handcrafted pastas, artisan bread, and cured meats. At wine-tasting and pizza-making events, Schierenbeck's team of convivial foodsmiths shares its culinary know-how, elucidating the olfactory properties of Italian and American varietals and teaching basic math by slicing pizzas into fractions. The restaurant's airy, rustic dining hall sets the stage for both dining and learning, surrounding patrons in brick walls draped with orange curtains.