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Brick's Smoked Meats Grand Opening

Brick’s Smoked Meats is scheduled to open to the public on Tuesday, May 16, 2017, at 1528 State Street in Sarasota. The restaurant brings to the Suncoast the spirit of tried-and-true central Texas barbecue. In a modernly rustic setting, Brick’s brings people to the table and serves up a "double portion” of heartfelt hospitality and the best smoked meats available such as the 18 hour USDA Prime brisket, St. Louis ribs, smoked turkey, and house recipe sausages. The menu feature a variety of offerings from "Bites” and specialty Tacos to farm-fresh salads, and Brick’s "Melts.” Afull bar area featuring whiskey, tequila, local craft beers, and fresh, cold-pressed lime juice Margaritas on tap offers easy spaces to relax with family, friends and neighbors.

Brick’s is the first restaurant in Florida to use the J & R custom built Oyler, lovingly known as "Big Red.” Using only live fire, Brick’s is able to turn out fine quality meats smoked the old fashioned way, with just wood and time. Pitmaster Mark Gabrick has been delighting Sarasota Farmer’s Market visitors since November of 2013 with his signature Texas-style smoked meats. In 2016 he partnered with restaurant veterans Dick Rivera and Laura Martin to create a "brick’s and mortar” version – appropriately called Brick’s Smoked Meats, a take on his name and to memorialize expanding the offerings and moving to a permanent downtown location.

The local team behind the restaurant is Co-Founder/Partner and Pitmaster Mark Gabrick; Executive Chef Keith Doherty; and General Manager Steven Warren. Together, they will oversee operations for the 4,300 square foot space, which has seating capacity for approximately 152 diners thatincludes seating in the bar area and an outdoor patio that accommodates up to 38 people.

Al fresco dining, large booths, community tables as well as outdoor patio and take-out are available. Full service catering coming soon. The menu features a variety of portions, possibilities and prices with the average cost per person ranging from $4.99 - $19.99. Lunch and Dinner are served seven days a week. The hours of operation are: Sunday through Thursday, 11am-11pm and Friday through Saturday from 11am – midnight. For more information, please

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