Brick's Smoked Meats is a new eatery at 1528 State Street in Sarasota, is serving up some full-belly satisfied patrons in an authentic rustic, but chic ambience. Mark Gabrick, Co-owner and visionary of this already Jumpin’ spot that opened May16th, says his main job is to watch the oak burning fire in “Big Red”, his pride and joy! The massive red rotisserie smoker holds 1,800 pounds of meat and using oak wood, smokes up the briskets, beans, bacon, ribs, turkey and more for up to 18 hours.
Mark says Brick"s has been on his “goal Board” for ten years. Upon moving to Tampa, he started a food truck with his smoked concoctions, them moved to Sarasota to offer it at the Farmer’s Market. When Mark met the other owner, Dick Rivera, Brick"s was developed with a couple years of research and hard work to fan the flame of success.
His partner, Dick Rivera is a long-run restaurateur with roots in Steak & Ale , Applebees, TGI Friday’s and other restaurants.
The concept is unique. They are creating a “barbecue culture” they said. “barbecue is a sensory memory experience”, Mark Said. “We want families and patrons to create memories here, just as people do in their backyards in Texas.”
The backyard motif is probably best picked up with the string lights strung abo e the long, community tables that encourage folks that may be strangers to one another, to sit together.
The casual order/pay/eat may not appeal to those wishing to be served from beginning to end, but its advantage is that you won’t have to wait for your check or a drink, since the bar is first up, right inside the door. You order your drink, get a menu, meander down the corridor to order your food and then pay. Then you are set to relax as servers handle the rest.
Brick’s Smoked Meats is open Sunday through Thursday, 11 A.M. to 11 P.M and Friday and Saturday until midnight. They also cater and offer take-out . Call 941-993-1435 or visit www.brickssmokedmeats.com for more information.
