Eastham's Newest Restaurant - "The Brickhouse"

American style cuisine infused with Caribbean flavors...
Our delightful server, Tashica, had excellent menu knowledge and served us most graciously (Pat Brooks photo)

Eastham has a new family oriented restaurant "The Brickhouse" just opened in early May. The Brickhouse is located at the former Sandpiper Restaurant at 4940 Route 6. 

The Chef/Owner is Clifford Harvey, formerly sous chef at Fanizzi’s Restaurant in Provincetown for 12 years.  He and his wife Amelia purchased and remodeled the 142 seat restaurant. The venue is large enough to accommodate all sorts of special occasions.

While Clifford runs the kitchen Amelia is the friendly hostess and dining room manager keeping it running smoothly.  She is happy to chat with diners and answer questions about all the renovations they have made.

The dining room, with high wooden ceilings and white washed bricks, is very comfortable. Seating is at tables, or the dramatically deep navy blue lit bar. 

Flavors of the Caribbean can be found throughout the menu, along with local fish, lobster, steak, pork, short ribs and other creative dishes. 

Our server, Tashica, quickly greeted us and dropped off menus for dinner, took our drink orders, and told us about the specials. 

Several early bird specials for $16.99 are served between 4 & 6 pm daily and include soup or salad, soda, tea or coffee.

The Food

My husband and I ordered a couple of appetizers to start. I had the Mussels ($14.99) These fresh plump local mussels started the meal off on the right note. Deliciously sauteed with celery, tomatoes, onions and garlic butter then simmered in Cape Cod Blonde Ale. They were served with crispy grilled flat bread for dipping. 

My husband had a bowl of the Jerk Pork Chili ($5) Jerk cooking is popular in Caribbean/West Indian communities. It didn’t taste like traditional chili but it had all the necessary components including more. It was spicy, earthy, meaty and sweet. This delicious chili did give some heat, just not the kind that will have you running to the nearest faucet to cool.  I was about to take a photo, however, I turned around and he had finished it before I could. 

If they enter this recipe in the Cape Cod Chili contest this year  it would win hands down. Highly recommended.

We shared the Mediterranean Quinoa salad ($13.99)  It's a generous mixture of kale, cucumbers, tomatoes, kalamata olives, red onions and fresh mozzarella.  This nice presentation was tossed with a homemade Greek vinaigrette.  I will go back and have this for lunch in the summer.

For my main course, I opted for the Baked Lobster Seafood ($27.99) - local lobster, scallops and shrimp were topped with buttery cracker crumbs and finished with a rich lobster and colorful roasted corn with bell peppers. The newburg sauce was creamy and rich with strong flavors that paired perfectly with all the seafood. The cracker crumb topping was crispy and gave a nice texture to each bite. 

My husband entree was the more eclectic offering, the Caribbean Style Curry served with choices of either boneless chicken ($20.99) shrimp ($23.) or scallops ($24.99). He chose the flavorful and spicy chicken sauteed with bell peppers,onions and garlic served over jasmine rice. The earthy Jamaican curry was light and flavorful and the chicken retained a tender texture. I will order this dish on our next visit, since he is still talking about it the next day.

We both boxed up some of our entree so we could try one of the numerous house-made desserts.

The selection of crowd-pleasers included Creme brulee, Brownie fudge sundae, flowerless chocolate cake & Caribbean Rum cake to name a few.  All desserts are $8 and you can have half a dessert for $4. 

I wish all restaurants would do this so instead of splitting one you can have two different choices.

In keeping with the Caribbean theme my husband ordered the traditional Caribbean dark Rum Cake. The rich, molasses-spiced cake filled with drunken dried fruits is a part of Christmas festivities throughout the Caribbean.

I had the full order of creme brulee. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard. The brulee was creamy and flan like but not too sweet.

We dueled for every last morsel. A nice ending to the evening.

Tashica was attentive, cheerful and knowledgeable through out our dinner.

Chef Clifford Harris's food was inventive, well prepared, and highly delicious.

If You Go

Breakfast, Lunch and Dinner Daily year round

Kids menu available

4940 Route 6, Eastham

(774) 801-2475  facebook.com/4940Brickhouse 

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