Brick's Club 47, Black Creek - Wednesday April 18, 2018

We decided to head north to Black Creek to try Brick’s Club 47, a place neither of us had been for a long time.   Years ago, Brick’s was a favorite for a group of guys I worked with at Appleton Papers.  They called themselves the “Men of Bricks” and challenged each other to eat mega steaks, which caused them to suffer from severe meat “hang-overs” the following day.  Paul recalled going there for all you can eat crab legs with his dad in the late seventies.

It was surprisingly quiet.  To be fair, it was a Wednesday night and we didn’t get there until after seven and several people were leaving as we arrived, but there were only two other couples in the place.

 

It appeared to us that Brick’s had not been updated in many years, inside or out.  Let’s just say the place looked well worn.  We sat at the bar in the quaint but dark barroom.  The bartender greeted us and took our drink order, BOFS for Paul and BOFP for me.  They were both quite good and inexpensive.  Since it was quiet, we had time to talk with the bartender who had been there for 26 years.  She told us Brick’s had been in existence for over 50 years and was started by Bill Brick.  Bill passed it down to his son Terry, an only child, who at 83 is the current owner.  Terry has no children so she wasn’t sure what would happen to the business when Terry decided to retire.

The bartender provided us with menus.  Brick’s offers a surf and turf with lobster and tenderloin on Wednesdays, but the lobster is the Rock or Spiny lobster, and not a Maine lobster so I decided not to have it.   Instead, I went with the Alaskan crab legs and potato wedges, and Paul ordered the T-bone special with a baked potato.  Shortly after we ordered, at the bar of course, the waitress returned to state that they didn’t have any T-bone steaks left so Paul switched to the rib-eye.    Oddly they were also out of French salad dressing, so Paul had to switch to Italian.

 

The table was set with a small relish tray, and dark rye bread with butter.  The lettuce salads were fine, but nothing special.   Paul’s steak arrived on a sizzling platter with a large dollop of butter on top, as did my potato wedges.  And, of course there was melted butter for the crab legs.  Lots of butter!  Paul enjoyed his steak and the crab legs were plentiful and quite tasty, as were the potato wedges.  

By the time we finished our dinners, we were the only ones left in the place.  But, that didn’t stop us from having grasshoppers at the bar for dessert.  A couple who was at the bar when we arrived had said the bartender made great ones.  And she did.  Brick’s is worth a stop if you’re passing through Black Creek.  Note: Brick’s does not accept credit cards so bring cash if you decide to stop.

NOTE: Brick's closed it doors on June 25, 2018 and will most likely not reopen unless someone purchases the business.