Topeka Relocation Guide 2009

B rick Oven: American Cuisine with a Multi-Cultural Twist Brick Oven Courtyard Grille, 3030 SW Wanamaker Road, has become a popular gathering place for dinner and Sunday brunch. The eatery, housed in a distinctive stone and iron structure, has become a local landmark after less than three years in business. April through October, patrons enjoy al fresco dining on the patio at the entrance to the restaurant. But year ‘round, the patio’s torches light the way for diners after sunset. “When we first opened, people thought we were a chain,” says Mike Owens, general manager of the Brick Oven. “But we are 100% locally owned.” Owens said he and a small local group of investors wanted to develop a restaurant that focused on high-quality food, outstanding service and great value. “We wanted people who drive to Lawrence and Kansas City for dinner to have a great meal without leaving town.” “Our restaurant offers a different quality – original American cuisine with authentic style that takes in our multi-cultural heritage,” says Owens. A look at the menu shows a unique blend of choices prepared in the wood-fired brick oven – Kobe-style beef, fire-seared Barcelona Chicken, baby-back ribs, fire-seared scallops, grilled salmon, a number of pasta selections and vegetarian selections including fire-seared eggplant, to name only a few. Owens helped create the concept of Brick Oven, bringing ideas about the menu, building design and the kitchen equipment, including the custom-made 6-by-5-foot grill with three cooking levels in an enclosed pit. “The grill uses no gas,” says Owens, “and only hickory wood is used for grilling. We go through 10 cords of wood a month.” “All food is fresh every day and prepared inhouse, including the desserts,” says Owens. “The seafood is flown in daily and is not prepackaged; we cut it in-house, ensuring freshness.” “We feature Kobe-style beef. True Kobe beef can only be called Kobe beef if slaughtered in Kobe, Japan. Ours is produced from a crossbreed of Wagyu (used for Kobe beef) and American Angus cattle raised in the U.S. The imported Kobe beef would be prohibitively expensive; it’s more than $100 per pound in Japan. Yet, the Kobe-style beef we serve has exceptional tenderness and well-marbled texture.” “We offer quality food in a unique setting,” says Owens. The interior of the restaurant features limestone, rich woodwork and softly textured walls. Pillars have a stone masonry and wood base topped with warm earth-toned stained glass that resembles a flame in evening light. Most of the tables are enclosed in tall booths, giving diners much more privacy than an open table arrangement. Topek a Reloc at ion Gu ide 20 09 Once a month, Brick Oven hosts wine dinners, with four courses of food and wine pairings. “The wine dinners always sell out well in advance, says Owens. For a fixed price, diners get to sample wines and appetizers, main courses and desserts usually not featured on Brick Oven’s dinner menu. With 25 years’ experience, Owens has managed restaurants in Phoenix, Colorado, Wichita and Kansas City. Tricia Adolphson, Brick Oven’s catering manager, recently moved to Topeka with her spouse after owning a catering business in Iowa. Adolphson, who has more than 20 years of catering experience, assures quality by using only Brick Oven staff for all catering service or set-up. Especially popular selections on the catering menu are tailgate party packages. A glance at Brick Oven’s parking lot on any given day is evidence of the restaurant’s popularity and success. “The parking lot appears full from Wanamaker Road, but we always have plenty of parking behind the restaurant and behind Heritage Bank,” says Owens. “The restaurant accommodates about 300 people,” he says. Except for the wine dinners, the restaurant takes reservations for large parties only. However, people never wait longer than 30 minutes, Owens emphasizes. “You’re always welcome to call ahead to find out about available seating, too – 478-2742!” For more information about Brick Oven and to view carryout, catering, dinner and Sunday brunch menus, please go to www.brickovencourtyardgrille.com. Story by Sharon Boranyak, Chamber/GO Topeka Communications Specialist. 22 http://www.brickovencourtyardgrille.com http://www.brickovencourtyardgrille.com

Table of Contents Feed for the Digital Edition of Topeka Relocation Guide 2009

Topeka Relocation Guide 2009 Contents Topeka's Pioneering Spirit Prevails During Turbulent Economic Times The Topeka & Shawnee County Library is "Your" Place Topeka Arts Community Grows Through ARTSConnect Topeka Bragging Rights History of Topeka Choosing Topeka Little Know Facts About Topeka 15 Things to Experience in Topeka What's a Young Professional to Do? Topeka in Profile Transportation Lodging Brick Oven: American Cuisine with a Multi-Cultural Twist Great Overland Station: Rich History, Elegant Architecture Religious Organizations Libraries, Shopping and Child Care Referral Housing Income Demographics Business and Industry Topeka MSA Employment Education Higher Education Opportunities Healthcare Local Transportation Taking Care of Pets Utilities Cultural Activities Trails Festivals Attractions Important Numbers Community Information Sources Licensing Agencies Employment Agencies

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