Sometimes it's tough to give an old house new life: you can paint, remodel, and buy new flooring, but if you can't get it to kick the prescription pain meds, it'll probably just keep making Omar Epps' life a living hell. Reshaping an old home to its culinary will: The Bent Brick.
From the chef/ owner of popular Park Kitchen, Brick inhabits a gutted/ added-to (thus "bent") family home rocking comfy Frank Lloyd Wright-meets-H.G. Wells decor, like a sweeping curved bar and mod seating/ tables, all done in untreated metal that'll be allowed to patina over time as diners chow on amped-up, locally sourced American tavern fare they call "non-dogmatic", so Kevin Smith'll have to keep eating whatever's making him fat these days. Sourced from connects made through the exec chef's park-side spot, Brick's menu amps up familiar fare with uncommon preparations including mussels on the half accompanied by an aioli made from their smoked juices, shrimp n' grits featuring Old Bay hollandaise, and a beef dish involving both brisket and flat iron cooked in smoked fat, a practice that's generally the province of greasier joints. As it's angling to be a neighborhood tavern, Brick's got plenty behind the bar: 13 OR/ WA wines on tap including the "refined and velvety" Willamette Valley Vineyards Pinot Noir, beer like canned Ashland's Caldera Amber, and cocktails such as the rye/ Rainier cherry/ pecan liquor "Beginning of the End", which's what really unoriginal people were holding onto their seats for as Doors concerts wound down.
Considering you'll want to get a good taste of everything, Brick'll let you combine any three plates for $37, or you can rock a wine-paired smorgasbord of five plates called "The Bender", which is what Omar likes to call House when he's so whacked out on Percocet that he starts acting like an obnoxious cartoon robot.