Thank you for supporting Brick Street during our recent construction. We have just completed the addition of our private dining rooms in time for the holiday season. In additon to a wonderful dining atmosphere, these rooms are equipped with all the lastest audio-visual equipment to assist in your presentation needs. Brick Street of Grand Blanc is more than just a restuatant it is designed to meet your ever changing entertainment and dining needs. Causual or Fine Dining, hosting a special event or just watching your favorite sporting event in the Pub,  owner Michael Jablonski and his staff have made a restaurant worthy of repeated visits.

What's enticing about Brick Street, besides its food, is the service and choices, along with a relaxing atmosphere. Our staff has produced a menu with both the usual and unusual.

The staff at Brick Street includes Executive Chef Marc Zalewski  with Chefs JJ Tyler and Joseph Doll,  Special Sales Manager Judith Bertram  General Manager Scott Smith, Assistant Manager Christina Gonzales and Head Waiter Robbie Robinson, all ready willing and able to service your needs



Owners Jackie and Michael Jablonski


Skillet Dishes include Mongolian Beef and Thai beef. We also feature some of the best Lettuce wraps in the area

Fish dishes include broiled whitefish  or tomato herb whitefish. Tomato herb whitefish was topped with red onion and tomato relish and came with couscous. Other choices include halibut with red pepper and capers or halibut with fennel and red onion and salmon, lightly seasoned or with chili lime glaze, and fresh fruit salsa.

Steaks are prime and prime dry-aged meat. Eight-ounce filets come with portabella mushroom, boursin cheese and red wine demi-glaze or plain. Ten-ounce strip comes plain or encrusted with rosemary and coriander and a ginger and sesame relish. Twelve-ounce ribeyes come plain or with Southwestern seasoning.

Several dishes are served with mashed sweet potatoes and all entrees are served with salads. Housemade dressings include lime vinaigrette, made with freshly squeezed juice, Asian sesame, with a sweet-spicy taste, and Southwestern ranch and herb tomato balsamic vinaigrette, also with distinctive flavors.

Four kinds of burgers and six sandwiches add more variety, as well as about 18 appetizers, like Thai lettuce wraps and Asian spring rolls, that can make delicious entrees or side dishes.

Nightly specials can be curry marinated lamb chops or Cajun salmon with pineapple jambalaya. Soups vary from roasted corn chowder to velvety shrimp bisque. One night, navy bean soup with prosciutto was steamy hot and flavorful with herbs. Brick Street won't let you be bored with where you are or the food you eat.


Brick Street's Menu
Served with a Flare

Brick Street's decor is suffused with a warm sense of quality. Dark wood, bricks and salmon-colored walls create a quiet, handsome environment. A number of tables are out on a porch to allow for dining in the open air and some evenings Brick Street features live music out on the porch.

So how did Brick Street get its name anyway? Well, Michael Jablonski was surfing the Internet in search of a moniker when he noticed a trend where the enduring restaurants were either located on brick streets or in old brick buildings. He like the idea of a long-lasting foundation and came up with the slogan, "Come On Down To Brick Street."

 


The patio at Brick Street Bar and Grill
 
 
© 2006 Brick Street Bar & Grill
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