“I love the fresh food that they make.This is not a fast food restaurant and this is authentic Greek food, best around.Real food takes at least 15 or 20 minutes to make and this is the place where I love to sit down and wait for some good home cooking. Yesterday I had some fresh pasticcio. Favorite is the Greek chow mein and I have to have that a couple times a week says me.That is something you cannot try to duplicate at home. I Tried and I failed.“
“Love this place. Great sandwiches made by people who actually love feeding folks. So it is all well curated and crafted. Try The Bite if you like horseradish, it is my husband's favorite. I love the sides. Everything is made in-house. The have Boarshead meats.“
“My first visit to Brix 33 was to attend a business seminar with dinner service. We were served top sirloin (coulotte steak). I was a little disappointed. When I saw the sauce covering the steak I thought that was a restaurant trick to make the steak taste better.I don't know how the chef did it, but the steak was excellent. Tender, properly seared, and served at the correct temperature. The sauce, a demi-glace, was also excellent. Rich and full of flavor. Fingerling potatoes were served with the steak, as well as a salad made with fresh greens. Everything was great. We were all very happy with the dinner, as well as the service.Upon exiting we engaged in conversation with the manager, Karla. I told her how much we enjoyed the dinner, and expressed our appreciation. When I asked her about the steak and the demi- glace, she asked if I’d like to meet the chef. The chef (Eli) explained that the steak was a high quality Hereford steak, procured locally. The demi glace requires a tremendous amount of preparation, as do many of Eli’s creations. Veal bones are roasted for days, and then rendered to release the fabulous, rich flavor that enhanced the steak so much.I love french onion soup, and although it was not served with my dinner, it looked very appetizing, as did a few other items on the menu. So we made a reservation and went back the next day.On the followup visit we were welcomed like family. We spoke to the manager, the servers, and eventually met the owners, Dillon and Monica, who are partners with another couple in the enterprise.We ordered the Hereford filet and the sea bass. As an appetizer we had the beef tips. Bite sized chunks of filet over a mound of creamy mashed potatoes. It was covered in the delicious demi-glace, described above. We also each had the french onion soup.Since we both love french onion soup (if made correctly) we were really looking forward to this, and it was perfect. The broth, the croutons, the authentic and correct gruyere cheese melted on top. No one else does this! But Eli is strictly a traditionalist. His food is as good as it can be or he doesn’t serve it. The Hereford filet was perfectly prepared. The sea bass was fresh and also perfectly prepared. Ordered a side of mushrooms which were delicious, sautéed with butter and red wine.The restaurant business is difficult. It’s a lot of work. Its almost impossible logistically. This is a restaurant whose employees share the same goals as the owners. They are totally engaged, caring, and proud of the business. And they love the customers.When you get this level of commitment and ownership, it’s a winning combination. This establishment is a 5 star restaurant. The food and menu is a 5. The service is a 5. The management is a 5. The value is a 5.This business is located in a strip mall that may lead some to believe that it is less than an upscale, elegant, fine dining establishment. It is all of that. The parking can be a little challenging.If you want a great fine dining experience, an experience where you are immediately treated as family, an experience where you are surrounded by people who are dedicated to your total satisfaction, this is your new, go-to location.“
“Aubree helped me order over the phone and was extremely helpful. I had a large, confusing order, and on top of that I was using a gift card, and she handled everything with grace. I greatly appreciate her kindness and patience with me, and I hope I get the chance to enjoy her services again. They don’t make hospitality people like Aubree anymore! If Aubree reads this, thank you again and Giod bless you in all your future endeavors.“
“Went to Flamestone for the first time today and I’m glad I did. This place did everything right. The food was amazing, and they didn’t skimp on portions. The building was clean and well kept. The service was top notch, special shout out to Jonny B. All in all I would highly recommended Flamestone!“
“My first time in I tried the mango sorbet and I have been hooked ever since! I returned 4 more times within the same week and once every week after that for three weeks. This flavor has been switched out for another one at this time but I am hopeful that it will return. Mango sorbet will always be my first choice!“
“Excellent food as usual. Kudos to the chef! Waitress was outstanding. Dawn M. was funny and still professional at her job. We enjoyed our food, which was a lot, and brought home leftovers for breakfast. LOLChicken Parm is never a disappointment there.“
“I love evas you walk in and smell fresh baked sweets the Napoleon is my favorite the cheese Danishes are to die for the have a library to buy books we always get pastries Bavarian cream donuts are my wifies favorite and the marang cookies are so fresh we never have a problem getting what we came for we always come home happy“
“I love this location. The staff is always polite and able to answer any questions about the menu. The new owners have done an amazing job and the environment is so comfortable for me to work and enjoy my meal/smoothie/coffee or fresh juice!!!“
“Very good fluffy “icecream” ! the strawberry cheesecake was my favorite. the funnel cakes are amazing! owner was very nice as we showed up a few minutes after he closed and turned everything off, he turned everything back on and he made us our fluffy “icecream”. definitely a shop worth while that should be checked out!“