On a quest for KC’s perfect fish and chips – The Brick
Just look at these:
That’s what we looked at last Friday for lunch at The Brick. Wow. If I could judge The Brick’s fish and chips on presentation alone, dammit, they’d take the cake. Buuut, they weren’t as magical as they appeared. The major downer for this dish was slime. I contend it was batter slime – that is, the batter was crispy as a mofo on the outside, but next to the fish it was still uncooked dough. My beaufitul wife thinks it was fish slime. I spent a good minute poking and prodding the cod, and since this is my blog, we’re going with batter slime. But the next time you eat there you can let me know your thoughts. At any rate, big turnoff so a low rating there. Actually, it turned Sarah off so much that I had to finish her portion. She didn’t mind much though since we’d also ordered the most delicious provolone cheese sticks ever which, coupled with a Boulevard Wheat, were like melty manna from the gods of Uttervania. I imagine these sticks of cheesy yumyums are hand-rolled in sassyfrass-and-sunshine seasoned bread crumbs. Goddamn, they were perfect.
The fish und chips comes with some very tasty and more-than-likely-hand-cut fries and a side of standard tartar. One great surprise was that The Brick serves with their fish and chips London Pub Olde English Malt Vinegar, not Heinz. That’s grand.
At any rate, fish and chips that’ll do in a pinch, but not KC’s perfect. Ratings viewable here.
Ah, one other item to note about this meal. It brought with it (how shall I put this?) quite the barnacle-based breaking of the winds. So bear this in mind if you’re grabbing a nibble on your lunch break and have to head back to your cube farm in the PM. Your co-workers might be wondering who showered themselves in Eau de Ranque Hoor over the noon hour.