I got only a small sample of a few items (szechuan pepper spiced peanuts, jellyfish salad, cold chicken thighs w chili oil) during a visit the day before they opened, but what I tried - and what I saw in the works - was excellent. Itching to get back to try the rest of the menu, which looks great
I had a much larger sampling last night which included the dishes frod tried and had a great meal. I recommend anything in particular that has noodles or noodle wrappings i.e. dan dan noodles, wonton soup, pork flatbread (comes out like a large dumpling).
Besides the noodles, the cold chicken thighs and especially the ma po tofu, really stood out.
The peanuts and jellyfish are very good starter options as well.
They said they are going to slowly be rolling out dim sum starting today btw.
Frod, perhaps we should arrange a full menu takedown once the full dim sum menu is rolling...
Update: paid my first official visit last night. I had high hopes and wasn't disappointed. They are still basically in soft open mode and the menu is gradually being expanded, but everything we had was very good to great and service was very efficient. Laobing w charsiu pork, dandan mien, gung bao rabbit, "Three Treasures" veg in particular all recommended, as well as those cold chicken thighs I had before.
We tried Black Brick last night. The parking was tight, only one space on the street available at 6:30. I don't think there was any parking available in the area when we left, and no valet anywhere.
The food was good, not great and certainly not close to what we have had on our trips to China.
The won ton soup was made Hong Kong style, great roast pork, dumplings and noodles that were much too thick to even resemble any soup noodles in Hong Kong. That bowl of soup could be a meal in itself!
We also sampled the scallops, they were okay, The dandan noodles were the same noodles that were in our soup, not the thinner noodles that are used throughout China. They were very tasty with a little heat. I would not order the flat bread again, much too doughy. We also had a mixed veggie dish with tofu that had lots of mushrooms which was pretty good.
There were a few tables taken outside and we were the only people inside other than 3 folks at the bar.
We live in North Dade and I'm not sure we would go down to mid town again to Black Brick. It is certainly better than the local Chinese restaurants in Miami, but not worth a return trip unless we were in the area already.
Yes and I love what Chef Hales and crew are doing.
Must start with the Chinese Roti Prata with his special spices.
Then try the Hong Kong Style Wonton Soup. Nice broth with good house-made noodles and pork.
The only dim sum I've tried was the Cumin Lamb Dumplings which had some nice heat.
Dishes to get
Pork Char Siu Laobing Chinese Bing
Numbing and Hot Chinese Spareribs with Cilantro
Dandan Mian Berkshire Pork, Sesame Paste, Sichuan Pepper and crushed peanuts.
Yeung Chow Duck Fried Rice featuring great Duroc Bacon, Lap Chung Sausage, Roast Duck and Egg.
Spicy Dry Wok Green Beans
Twice Cooked Kale in Chili Bean Past
Chilled Poached Chicken Thighs Skin On with Spring Onion and Spicy Sichuanese Sauce
Three Treasures- Di San Xian Swank Farms Eggplant, Peppers and Potato.
Gung Bao Rabbit- roasted fresh chili peanut, jalapeño Sichuan pepper
If you are interested in all things food-related, and want to enjoy some of the best dim sum and other Chinese dishes in Florida, here’s a simple plan.
I executed this with Mrs CFB this weekend, and it was terrific, fantastic, delightful, you name it…
*Arrive at Blackbrick at 11:25AM Sunday morning.
*Upon opening at 11:30, take a seat at the counter, where you will likely be one of the few people in the store at that point. Asian cooks will be working on prep, and if you are lucky, owner / chef Richard Hales will be working too (Photo 1 5393). Start ordering dishes such as…
*Pork pan fried dumpling, handed to you 5 seconds after it’s out of the pan (Photo 2 5419)…
*Shrimp Sui Mei, handed to you 5 seconds after it’s out of the steamer (Photo 3 5389)…
*Strike up a conversation with the cooks, who, since it is still early and empty, will be glad to talk food with you…
*Maybe try the Seasonal Vegetable and Shrimp Egg Roll with Pumpkin Sweet and Sour (outrageous!)… handed to you 5 seconds after it’s out of the fryer (Photo 4 5381)…
*Whatever you do, don’t miss the Shou Zhua Bing “Hand Grab Pancake” w Scrambled eggs, cumin chicken, roti pancake, handed to you (ok you get the idea) (Photo 5, 5387)…
*Steamed vanilla custard bun (Photo 6, 5390)…
*Chilled Watermelon, Nasturtium Chili Oil, Mint ($7) (Photo 7, 5400)…
*And you can even order some takeout for later, maybe this Yueng Chow Fried Rice w Duroc Bacon, Lap Cheong Sausage, Duck and Egg (Photo 8, 5420)…
*Finally, take a photo of the idle cart, which you could now care less about, because you’ve just had some of the tastiest, freshest Chinese in your life (Photo 5369).
So, this plan worked great for me. Your mileage may vary. But if you are all about the food… here you go.
Hey all - this thread is making me un-retire from the Chowhound Board.
I found BlackBrick so profoundly awful that I had to check the board to see if others felt the same way. Really surprised to see the glowing reviews.
Now, I liked Sakaya Kitchen but soon found everything on the menu too heavy to eat on a semi-regular basis. But that did not prepare me for BlackBrick.
Off the top of my head....
The dumplings were overly fried and hard as rocks.
The Peking Duck necks were unspeakable and I hope to banish them from my memory ASAP.
The ribs were bite-size but had no meat to bite.
Had two types of Noodles. They weren't bad, not offensive. But one of the noodles was just parpardelle from a box with some Asian sauces.
The Peking Duck had no flavor and there was no crispy skin! It was build-your-own with large leaden buns. It had me dreaming of Tropical Chinese for the rest of the weekend.
And the worst, could not finish one bite, was the General Tso's Gator. Flabby gator - did not even remotely taste like gator. Maybe this was because it was drowned in gloppy putridly sweet sauce.
I do not get it. One of the worst restaurant meals I ever had.
re: The Chowfather
Lobster dumplings with butter certainly sound amazing. I mean what could be better? Unfortunately, they were not on the House of Horrors that was my menu selection that evening.
Who knows, maybe the dim sum brunch is better. I won't find out though because I cannot give this place a second chance.