Brick & Tin now open

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Photo by Madoline Markham.

Brick & Tin Food

The new Brick & Tin location serves dinner entrees like Sautéed Black Grouper with Wilted Kale, Roasted Cauliflower and Butternut Squash Puree.

The change in seasons is hitting Mountain Brook Village in a new way.

Just ask Mauricio Papapietro.

Like he has done at his downtown Brick & Tin location for three years, he will apply high-end cooking techniques to quality food that is both quick and affordable. With a bigger space and a bigger staff, he is excited to expand the menu and hours and be more creative in the kitchen for both lunch and dinner. His new restaurant opened Tuesday, March 11.

“I trained for 15 years in fine dining kitchens, and that’s all brought to the table here,” Papapietro said. “Nothing is bought premade. It’s all made fresh.”

Long tables for families sit at the front of the 70-seat dining room. On the right, a 13-seat full bar features seasonal “farm-to-glass” cocktails as well as wine and beer — local whenever possible.

Behind a brick wall recovered during renovations lies a distinct bakery space that will have a separate entrance to Culver Road. The retail space will sell freshly baked breads as well as to-go items like soups and seasonal sides such as couscous salad and faro salad. Hoping to grow the selection over time, Papapietro is considering selling their dressings as well as fresh produce from local growers in the summer.

The new Brick & Tin menu will be slightly expanded from its downtown location to include entrées in addition to soups, paninis and salads.

Three to five seasonal entrées, ranging from $15-25, will change at least monthly. Plus, there will be an all-new Sunday brunch menu.

“A lot of people say they are local and organic, but they do not use those ingredients. It’s becoming catchy and cliché,” Papapietro said. “We have strong relationships with local growers. The person who plants the seed is the same one who delivers it to us.”

The kitchen is about three times the size of the downtown location, but ordering will work the same way. Diners will place their orders at the bar, and then food is brought to the table.

A limited kids’ menu ensures parents can feel good about bringing their children, Papapietro said.

“A family could come in and get seared scallops or steak for $20-25 and their kid gets grilled cheese for $5,” he said. “The parents can also get cocktails if they want. I hope all will be happy.”

Papapietro said he is looking forward to being in such a vibrant neighborhood, one that, unlike downtown, comes alive in the afternoons and evenings.

“I think what we do will be appreciated around here,” Papapietro said. “We make high-quality food from scratch and make it quick and affordable.”