Brix @ 1601

Parking: Valet
Catering Bustling Moderately noisy Couples

Casual and fine-dining come together with wine and catering at Brix, a 10,000 square-foot restaurant, featuring stone fireplaces, leather seating, brick archways and a cross-vaulted ceiling. Chef Michael McDonald was most recently the executive chef at the Hollywood Roosevelt Hotel and his contemporary American menu utilizes local fish and organically grown fruits and vegetables. The sommelier, Caitlin Stansbury (formerly of Tasca and the Lodge), has crafted a list of more than 300 wines to compliment dishes such as Dungeness crab salad with green beans, frisee, heirloom beets and meyer vinaigrette; hot smoked salmon with crisp potatos, crème fraiche, caviar and herb salad; braised oxtail sandwich with gruyere, caramelized sweet onion and grilled country bread and veal chop with tri-color cauliflower gratin, hari convert and tarragon jus. Expect strawberry shortcake with Gaviota strawberries, vanilla mascarpone and honey lavender ice cream for dessert. A three-course tasting menu is also available.

A separate wine and tasting shop called brixwine is connected to the restaurant and a caterer called brixcatering is always on call. >> Photo Gallery

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