Brix And Ale is a local favorite located in Tysons West [adjacent to the Silver Line Metrorail Station], a bustling Washington, D.C., suburb. The restaurant announced a newly designed menu along with added features and offering.
“Because of such a large regular following, we feel it’s important to constantly add new offerings to our menu,” Chef Sam El-Sheikh says. “Our guests are always excited to see something new to try.” For starters, what was an all-day menu in the past, Brix And Ale will now offer separate lunch and dinner menus, creating a selection of dining options for each meal period.
These menus capture Chef El-Sheikh talents while diversifying options for guests. Starting with lunch, the chef focuses on a healthy gluten free favorite with the Cajun Salmon Salad served with mixed greens, blueberries, cashews, red raspberries, tomato, and a light citrus vinaigrette. The new lunch menu provides many salad options, an abundance of burger and sandwich selections, and main course options including Tagliatelle Pasta Bolognese and Angus Beef NY Strip.
Chef El-Sheikh presents one of his favorites; Day Boat Scallops served with Butternut Squash and Ginger Apple Butter, another gluten free option and already a fan favorite, for dinner. For the land lovers, the chef prepares a succulent Grilled Half Roasted Chicken or the ever-popular Flame Grilled Cowboy-Cut Black Angus Rib Eye.
In addition to the new lunch and dinner menu, Brix And Ale boasts a new breakfast buffet, a new cocktail and shared bites menu [Starwood’s Paired Program] and made-to-order fresh sushi options by Sushi Chef J. Kim. These enhancements are all part of the Brix And Ale team’s desire to improve the guest experience within the already well-known restaurant