BC Business
Salted Brick | BCBusinessSalted Brick offers many unusual meats while still giving vegetarians a few interesting options
Downtown on historic Bernard Avenue sits Salted Brick, Kelowna’s new epicentre of local and organic, and with a mantra of house-cured, homemade and handcrafted.
With a menu that changes every day, chef/owner Jason Leizert focuses on locally sourced meat and produce with a determination that “nothing from the animal goes to waste.” Craving venison hearts or pig’s trotters? You can find the offal and unusual here. A local forager picks “crazy stuff” from sumac to wild mushrooms, and the gleanings make their tasty way onto the daily fresh sheet.
Even vegetarians leave here happy, with savoury cheeses—perhaps paired with apples and greens—tucked into a crispy baguette from the neighbouring baker. (saltedbrick.com)
BEST TABLE: Tuck yourself into a table along the brick wall near the back, where you and your guest can peruse the charcuterie on offer, while watching the chefs at work.
DRINK UP: Famous for its Old Fashioned—“we don’t do any other kind of cocktail”—Chef Jason believes that whiskey and cheese are the ideal complements for charcuterie. If you don’t agree, try the sparkling wine on tap or ale hailing from Kelowna’s Tree Brewing.
MUST-TRY ORDER: The $9 brisket sandwich, available Mondays and Tuesdays, delivers beef as soft as a marshmallow but with all the taste you’d expect from meat that has been brined for eight days, smoked overnight and slow-cooked for 16 hours.
INSIDER TIP: Tell the chef your favourites and budget, and allow him to tailor a lunch to your taste.