This Father’s Day, the whole family can gather ‘round the table at Brick’s Smoked Meats and enjoy some of the restaurant’s smokin’ favorites while Dad is treated to his choice of either a refreshing cold brew or the Smoked Poblano Queso made with blanco cheese, tomatoes and jalapenos. Father’s Day favorites include USDA Prime Brisket, Pulled Pork and St. Louis Ribs with popular sides like the State Street Corn, Pit-Smoked Beans and Lone Star Caviar.
WHEN: Father’s Day ~ Sunday, June 17th, 2018
11:30am – 10pm
HOURS: Sunday through Thursday from 11:30am-10pm
Friday through Saturday from 11:30am – 11pm
Happy Hour is from 2-7pm daily
WHERE: Brick’s Smoked Meats
1528 State Street, Sarasota
Brick’s Smoked Meats offers award-winning, tried-and-true central Texas barbecue in a rustic modern setting. The house smoked meats are slow smoked with just wood and time using pure live fire in an offset Oyler pit. Served table side with a "double portion” of heartfelt hospitality, the restaurant serves specialties such as the 18-hour USDA Prime Brisket, Pulled Pork, St. Louis ribs, house smoked sausages and smoked turkey breast. The recipient of numerous awards, Brick’s has been recently recognized as the Best New Restaurant, Best New BBQ Restaurant as well as for Best Tacos and Best Happy Hour.
Located at 1528 State Street in Sarasota, the menu features a variety of ways to enjoy smoked meats from individual tacos to three meat platters, with menu items ranging from $3.79 to $21.99. Beer, cocktails, whiskey and tequila are served up at a full-service bar. Happy Hour is from 2-7pm daily. Lunch and Dinner served seven days a week. The hours of operation are: Sunday through Thursday, 11:30am-10pm and Friday through Saturday from 11:30am – 11 pm. For more information, please visit: www.BricksSmokedMeats.com. For catering inquiries email SmokinQ@BricksSRQ.com or call 941-993-1435.
CONTACT: Judi Gallagher, Judi Gallagher & Associates
941/780-2898 or Judi@JudiGallagher.com
Shannon J. Black, Judi Gallagher & Associates
727/744-8964 or ShannonJBlack@gmail.com