A Roasthouse Equipped with Mongolian Lamb Sirloin, Pork 'Prime Rib' & Filet Mignon Tacos

I have to admit, I’ve never been super enthusiastic about driving into a mall parking lot before checking out a new restaurant. It’s not that restaurants at malls can’t be good, nor do I think negatively about food courts, but for our adventure posts here at FOODBEAST, we tend to look for innovative food items that we’ve never interacted with or tasted before. In my experience, you don’t typically find hubs of cuisine innovation next to Macy’s and Forever 21, except for tried and true, generally accepted ‘good’ fare. Think Cheesecake Factory, California Pizza Kitchen, Olive Garden (again, all have a place and can hit the spot).

However, in the specific case of Brickworks Roasthouse & Grill in Manhattan Beach, CA – regardless of the consumerist setting (especially in the midst of hardcore holiday shopping), it found a way to not only surprise, but smash any ill-conceived notions prior to entering. Its menu items like the Mongolian Lamb Sirloin, Roasted Pork “Prime Rib,” Filet Mignon Tacos and Double Chicken Sandwich brought us through the door — but would the flavor live up to the aptly named dishes? Without a doubt, the answer is an enthusiastic yes.

Executive Chef and Partner, Scott Raczek, helped us define what a “roasthouse” actually is. Raczek defines a roasthouse by being an establishment with open flame cooking, like when man first introduced meat to fire, blind date style. When used with a number of different woods (Brickworks used mesquite, almond and cherry for various dishes), the flavor profiles of the meat and the blackened char can be subtly altered or subjectively improved.

Below find the full photo array of our meal that also included a Roasted Pablano Chile & Garlic Cornbread, Cast Iron 4-Cheese Fondue, Pancetta-Wrapped Shrimp, and a classic dessert, Milk & Cookies.

____________________

Double Grilled Chicken Sandwich

What makes a grilled chicken sandwich better? Twice the chicken. Two seasoned chicken breasts, aged provolone, oven-dried tomatoes, fresh greens and pesto aioli.

____________________

Mongolian Lamb Sirloin

The lamb sirloin has a 1/8th inch fat back marinated with fish sauce, soy sauce, mirin (Japanese Cooking Sake) and sugar. On a mesquite grill, it’s first charred fat side down – and then as the fat starts to melt, placed in a wood-burning oven. Brickworks then reduces the marinade and uses it for a sauce that tops the Sirloin and is tossed with the eggplant and vegetable ratatouille.

____________________

Pork Prime Rib

A 14 oz. center cut porkchop marinated overnight in apple juice, onions and sugar. The porkchop is then grilled to order and sautéed in an apple juice reduction with chunky bacon fat and pistachios. The dish is paired with a bacon, sweet corn potato salad.

____________________

Pancetta Wrapped Shrimp

Cooked over mesquite wood with oven-dried tomato and a homemade BBQ sauce and paired with a lemon slaw.

____________________

Filet Mignon Tacos

Housemade tortillas smothered with marinated filet mignon (chiles, cilantro, lime juice and oranges) and includes a side of black bean and corn relish.

____________________