The entire Bricks & Barrels family is happy to announce its latest dinner feature: Seafood Primavera. This tasty dish consists of mussels, clams, shrimp and mahi mahi on a bed of fettuccine with peas, asparagus, onions and tomatoes in a clam and butter sauce. The seafood dish will be the nightly dinner feature between now and August 18th, only at Bricks & Barrels in downtown Charleston, WV. It’s already receiving rave reviews from our panel of taste-testers and regular Bricks & Barrels diners. Reserve your table now to enjoy this savory dish while it lasts.
The dish pairs well with the floral notes in a glass of Nik Weis Urban Riesling. The buttery flavors of our Seafood Primavera contrast elegantly with the tart, juicy flavors of apricots, tangerines, lemon and apples present in this white wine full of pleasant aromas. The conflicting flavors exercise the pallet, ensuring each bite is as good as the last.
If’ you’d prefer a pint of WV-brewed craft beer, we’ve got you covered on that, too. Our recommendation is Stumptown Ales Multiple Hopgasms, an American-style IPA that uses its clean, supporting malt to showcase its hop character. It’s bitter, moderately strong flavor contrasts boldly with the buttery flavors of the Seafood Primavera. At 8% alcohol, it also packs quite the punch.
This dish is a collaboration between Executive Chef Al Day and another chef in the Bricks & Barrels kitchen, Will Davis. With nearly ten years of professional food-preparation experience at other fine-dining restaurants, Mr. Davis is a promising new addition to the Bricks & Barrels family. We look forward to trying the next dish created by Chef Al and his exemplary culinary team. But we’re going to enjoy this one first!