Photos by Annie Merkley
Hungry for a new lunch place? Love New York-style deli sandwiches on soft bread piled with friggin’ delicious meat goodness? Well then, make your way down to Brix and get some yummy sandwiches and sides to make your mouth happy.
The restaurant has a NYC vibe to both its ambiance and menu, just like its original location in Sunset just south on Pacific Coast Highway. The new location on Second Street opened in the fall of 2013. A friendly cartoon of the owner resembling a Tom Waits-esque mad-scientist-at-the-beach is sketched outside. Photos of the Big Apple hang on dark grey walls and a bar with a great selection of craft brews on tap beckons from the interior. This would be a good spot to spend happy hour sharing some noshes (bar snacks) and sipping some newly discovered beer or to indulge in one of the many tempting wines they have by the glass.
My friend Victoria and I went in for lunch and as both of us had things to get organized that day, a boozy mid-day meal was unfortunately not on the agenda. I got a cup of single brewed coffee, the server asked how strong I liked it and brought back a beautiful robust-as-an-ox cup for my personal enjoyment. Seized with green-eyed envy, Victoria ordered a cup of her own.
We first jumped at the “trigger fingers,” their name for fried pickles with ranch. They do their pickles as wedges, rather than chip-style slivers, and the batter is thin, crisp and divinely seasoned. But be warned, these little critters come out hot as a batter-fried July day in Hades–it’s best to let them cool so as not to maul the roof of your mouth.
In order to kill two sandwich tastings in one sitting we decided to split the house specialty “Fuhgeddaboudit” (pastrami, Brix Deli Sauce, melted Swiss and coleslaw) and “The Schmuck” (pork belly, arugula, spring greens, tomato, red onion and rosemary-garlic mayo on rosemary sourdough).
The “Fuhgeddaboudit” is a ravishing combo of savory pastrami and slightly sweet coleslaw. The soft bread frames the sandwich with a melt in your mouth quality. It’s not over-buttered, either, which is a blessing since pastrami sandwiches are notorious for being gut bombs, but this one winds up being delectable without the heavy stomach punch.
“The Schmuck” was enchanting. The greens mixed with the pork belly had a fresh earthiness to it that made me want to sit in a grassy patch of woods and watch sunlight filter through the leaves as I savored this special treat. The server caught me with my cheeks full as a chipmunk and a far away stare doing a jubilant food chair dance. My only complaint was that some bites were a bit too heavy handed with the rosemary—Alas, I want to sit in the woods, not eat it. Maybe next time I will ask for regular mayo so I don’t get the double dose of rosemary that’s densely infused in the bread as well.
Brix also offers a couple vegetarian and gluten-free options for those who so desire. So, hey yous, don’t be a putz, schlep yourself down to Belmont Shore for a delish NY style sandwich experience.
Brix At The Shore is located at 5372 E 2nd St., (562) 343-5998
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