What You'll Get
The monopoly tycoons of the 19th century traditionally did their wheeling and dealing at fine-dining establishments, cleverly concealing the fact that they still lived with their parents. Treat yourself to similar opulence with today's Groupon: for $25, you get $50 worth of upscale American cuisine and drinks at Brique in Centreville, about an hour outside of Baltimore.
Executive Chef William Dolan conjures fresh seasonal and local ingredients into dinner and lunch menus that—unlike much of the seafood on them—are constantly evolving. Recent dinner menus shined their spotlight on a spicy duck-meatball appetizer ($6) and a salmon rillete ($10)—a duo of slow-poached salmon and smoked salmon singing in harmony with backup performers of caramelized shallots and a white-wine glaze. To sample produce of the sea that's even more upscale than a cartoon grouper wearing a monocle, order the broiled bay bluefish, which arrives with an entourage of Chesapeake chippino, clams, mussels, shellfish broth, and kale ($20). The kobe butler steak—accompanied by potato purée, port sauce, and bleu-cheese butter ($20)—captures the hearty elegance of Audrey Hepburn's brief stint as a lumberjack. Midday munchers, meanwhile, will want to try the wild-mushroom mini briquettes ($8) or the gourmet hot dog, an encasing of fancy meats sandwiched within the salty confines of a pretzel roll and gloriously drenched in a homemade chili ($8).
Hardwood floors, oversized chairs, and simple wall garnishes give Brique's atmosphere the chic minimalist allure of an invisible cashmere scarf. And the leisurely drive to Centreville will give you and your rented family sufficient time to prep your palate for Brique's culinary surprises. Call for reservations.
- The menu will evolve every four to six weeks to ensure all ingredients used are at their seasonal peak, while providing ideal flavor components for each dish. – Laura Vozzella, Baltimore Sun
- Dolan’s entrée menu will—wait for it—use local ingredients as much as possible. He plans to utilize Bluefish, which he says is under-used in the area. His signature crab and corn chowder will be made with local silver queen corn, and says diners can also expect oyster, pork belly, veal, and beef cheek dishes along with sweetbreads. – Andrew, The Bent Fork
The Fine Print
Promotional value expires Mar 16, 2011. Amount paid never expires. Limit 1 per table. Dine-in dinner service only. Tax and gratuity not included. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.