Friends since college and now partners, Chef David Snyder and former financial exec turned restaurateur Ted Vincent, introduce their first joint venture in the form of Brick Walk Tavern, a stylish and food-centric restaurant and gathering place located in the burgeoning Brick Walk neighborhood of Fairfield, Connecticut.
Brick Walk Tavern is a new construction boasting multiple dining rooms, an expansive bar, and even a private chef’s table for tailored events. Dark wood furnishings, leather banquette seating, and eclectic artwork fill the space. Design elements include a tribute wall, a touching photo montage of the owners’ friends and family members, many of which take place around the table and tell the story of the restaurant’s focus on bringing people together over great food and drink. The Chef’s dining room pays homage to the industry that Chef Snyder holds dear. Photos of beloved chefs and mentors, recipes are handwritten on napkins and scratch paper, and kitchen mementos share space among the wine filled shelves. A focal point of the bar is the custom-made, live-edge maple bar top and the warming fireplace surrounded by plush leather sofas. The all-glass façade provides a window on a bustling downtown.
The menu is a snapshot of Chef Snyder’s cooking prowess throughout the years upon graduating from the Culinary Institute of America in Hyde Park, NY. His kitchen cred includes working in such high volume, fast-paced restaurants as the Livanos Family’s Mediterranean Café Meze in Hartsdale, NY and the seasonally inspired Char Restaurant in Port Chester, NY. Fearless and innovative, Chef Snyder is a master at constructing a dish, layering flavors, and elevating ingredients.
Menu highlights include; not your average house-made chips and onion dip; chili garlic crispy shrimp laced with radish, cilantro, and green onion; Tuscan kale and Brussels sprout salad tossed with polenta croutons, dried cranberries, and lemon truffle vinaigrette; the French onion burger topped with 4-hour braised onions, veal jus, and gruyere cheese on a house made bun; pan-roasted cod over white beans, chorizo, charred tomato, and a roasted poblano broth; classic jambalaya of creole rice with tasso and andouille, jumbo shrimp and chicken; and steak frites, 10 oz hanger steak with a 72 hour red wine sauce, served with crispy truffle parmesan fries.
Brick Walk Tavern’s beverage program is just as bold and creative as the menu. Handcrafted cocktails include; 7 Deadly Sins shaken with Papalote peach infused mescal, Combier, passion fruit puree, fresh lime juice, and brown sugar walnut syrup; and the Chai Me Down and Love Me made with Empress 1908 Gin, fresh lemon juice, and chai tea syrup. Craft beer, locally made kombucha on tap, and a curated global wine list round out the beverage offerings.
Brick Walk Tavern is open 7 days for dinner (lunch and brunch starting soon!).
Private parties and meetings for us to 18 people can be accommodated in the private dining room and intimate dinner parties in the chef room for up to 8 people will be a special experience.
