brique -- yes, that's a lowercase 'b' -- opens in Centreville
There were some gripes last time I posted a long restaurant press release in its entirety. I got one recently that makes that Aldo's post-Preakness dinner account look sparer than a Twitter post. It's about a restaurant named bríque that opened over the Fourth of July weekend in Centreville. I offer the whole thing up to you, dear Sandbox, because I think it makes fun reading. Here goes. LV
bríque restaurant officially opened its doors over the holiday weekend, in Centreville, Maryland. The restaurant occupies the space previously known as Julia’s, a popular dining venue on the eastern shore for many years.
The menu will evolve every four to six weeks to ensure all ingredients used are at their seasonal peak, while providing ideal flavor components for each dish. The inspiration behind the menu items reflect [Executive Chef William] Dolan’s cooking experience alongside famous chef personalities, coupled with his own unique twist and cooking style.
“My food is all about the flavor. I eat with my stomach, not my eyes”, says Dolan.
The bríque Caesar salad for instance, includes golden puffed cheese rinds as opposed to traditional croutons, in order to provide a crunchy texture and unique flavor. The Pork Rillette Lemans, (available as a table starter) is one of Dolan’s personal favorite dishes to serve. He regularly prepares it for friends and family at dinner parties and for special occasions. The
Rillette is a French-inspired dish consisting of seasoned pork belly and shoulder confit. It is similar to a paté and will be served daily, but with subtle variations. The term Le Mans (also known as Sarthe) refers to the region of France where the dish was made famous.
“I was born to cook this dish”, says Dolan with a smile. He first learned to cook the Rillette from celebrity chef Jacques Pépin, and prefers to pair it with a crisp Sauvignon blanc.
In addition to Braised Short Ribs, Foie Gras and Sweetbreads, Dolan includes several noteworthy seafood dishes. The Crab Maison, is reminiscent of a deviled crab napoleon inspired by the flavors of New Orleans. The Seared Diver Scallops are served on a cauliflower puree and dusted with a combination of “secret ingredients,” according to Dolan. The Hamachi and Black Cod are both sustainable menu items, which is especially important to Dolan. Broiled Bay Bluefish is one of several locally sourced menu items, in addition to sweet corn picked up at the Centreville farmer’s market.
All desserts are prepared personally by Dolan and will change seasonally. “Many restaurants outsource desserts or have other in-house chefs prepare them, but Chef Dolan is equally as talented with desserts as he is with every other aspect of the menu," says Bill Fairbanks. The layered strawberry tort is reminiscent of a strawberry and cream mille fueille, which literally translates to “a thousand layers” in French. Additional dessert offerings include a sea salt dusted crème caramel, chocolate hazelnut crème brulée and a Riesling and vanilla poached pear.
A full and wine list is available on the restaurant’s website at http://www.capitalculinaire.com. Guests can make reservations online in addition to signing up to receive updates and invitations to special events such as wine tastings, guest chef appearances and seasonal tastings. bríque is currently open for dinner from 5:30-9:30 p.m. Tuesday through Saturday and plans to serve breakfast and lunch in the future.