Brick

Brick Restaurant Review:

As the name might suggest, this intimate restaurant just west of San Clemente’s main drag features a red brick wall interior, which works rather well with its rustic wood tables. The open kitchen has a brick pizza oven, where owner and executive chef David Pratt creates satisfying, flavorful pies topped with ingredients like house-made sausage, porchetta and seasonal farmers market vegetables. What the name does not suggest is a menu poised to showcase Pratt's deft skills in making classic global cuisine that manages to feel comforting and elevated all at once. Starters of wood-grilled Spanish octopus and sausage-stuffed, prosciutto-wrapped Medjool dates create flavor through simple, thoughtful composition. Entrées such as the massive, tasty meatballs and the orecchiette with sausage and flowering broccoli tie into the restaurant's Old Italian roots, while mains like the wood-grilled Prime hanger steak with tomato confit and blue cheese butter provide a glimpse into Pratt's culinary vision. Be sure to save room for a cannoli at the end of the meal. The small, Italian-centric wine list is well curated, while the craft beer and traditional cocktails are nice sippers, especially if you’re hanging out on the semi-enclosed patio.