What’s Good Here: Bricktown Bistro and Raw Bar | The State

James Noack and his family are on a mission.

“We want to bring fresh seafood to a great-quality, locally owned restaurant right here in the Midlands – and we want to do it at an affordable price,” he said.

That’s why last year, Noack and his family opened Bricktown Bistro on Hard Scrabble Road in Northeast Richland.

“We have spent a lot of time working with great chefs up and down the East Coast perfecting our jambalaya etouffée and Lowcountry boil,” Noack said.

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Though you really can’t go wrong with any menu selection, according to Noack, the fan favorites include the Blue Point oysters featured in the raw bar.

“(They) are simply terrific,” Noack said. “They’re flown in from the cold waters of Massachusetts and are as fresh as you can get them.”

Bricktown also has Top Neck clams and fresh mussels on the raw bar that are cooked in a white wine herb butter sauce.

In addition to the raw bar, the restaurant has a Shrimp Medici pasta that is a top choice for diners, along with po’ boys and chowders that Noack said, “keep guests coming in again and again.”

“Every item on our entire menu is made from scratch including our boil, which is made richer by all of our fresh shellfish that is cooked in it,” Noack said.

In addition to Bricktown’s permanent menu, the restaurant features chalkboard specials for lunch, happy hour and dinner and features daily fresh catches that include grouper, swordfish, mahi mahi and more. The menu also features hand-cut, aged ribeyes, half-pound burgers and other options for landlubber diners.

How did Bricktown get its start?

Noack’s family moved to Northeast Richland six years ago and thought the area could use some locally owned eateries with strong menus. Two years later, Noack and his uncle opened Julep’s Bistro on Sparkleberry Crossing Drive before opening Bricktown last year.

What does the place look like?

Bricktown’s decor holds true to its name, featuring exposed brick walls, as well as vaulted ceilings and dark hardwoods throughout.

The restaurant’s 40-foot bar and huge outdoor patio offer plenty of seating.

“We are a little bit of New Orleans, a little bit of Charleston and Southern Americana in between,” Noack said.

In addition to the bar and booths, Bricktown offers some community dining.

Although the eatery is not a sports bar, it does have a lot of flat-screens for the football fans, Noack said.

What else?

In December, Bricktown held its first “Shuck ’n’ Jive” oyster and music festival – an event met with so much success Noack plans to make it an annual event. This spring, the restaurant will also add its first jazz festival to the calendar.

Who eats here?

“We invite anyone and everyone who’s looking for great seafood and music in an exciting venue with affordable prices to come experience our restaurant,” Noack said.