The Brick pizzaria: loaded with toppings on a perfect crust

Some say that pizza is pizza and from one standpoint that is truism. Pizza is almost universally satisfying whether it is served hot out of the furnace of a brick oven, cold from a box from the previous night, gourmet from a pizza kitchen or frozen from Tony’s. But, it really isn’t true in the sense that pizza runs the gamut in quality and the experience can vary greatly from place to another. Whether you like a traditional pizza with a thicker crust, a fold-in-half thin NY style, a layered deep dish Chicago style or some of the more modern offerings, each style has it’s own character and appeals to different tastes.

The Brick Whole
The Cannibal is the Brick’s version of a meat lover. Photo by Doug Deal.

I am somewhat picky when it comes to pizza, although I do have a high tolerance even if I don’t find it great.  However, when I find a place that does it well, I can’t wait to go back. The Brick is one of those that I would definitely rate above and beyond your average pizza parlor.

The first thing I noticed that was a cut above was their crust. A good crust is crucial for a good pizza experience. If it is not cooked correctly or if the dough is overworked, the resultant crust takes a lot away from a pizza, especially if it is too chewy, too dry or under-cooked.

The Brick Slice
The Brick prepared our pizza with a nice thick, crispy on the outside and soft on the inside crust. It is a little lighter on sauce, but loaded with toppings. Photo by Doug Deal.

Lately, I have been into the thinner NY variety, but the crust at The Brick is a more traditional and thus thicker crust. Unlike fast food or delivery pizza, this pie showed no sign of chewiness, sogginess or dryness.  One of the least pleasurable experiences when eating pizza is when the crust is like a glob of gum that ends up making your jaw sore from the effort. The Brick does it right, as the crust comes apart with each nibble, yet remains firm. The outside has a nice crispiness, but the inside still stays soft.  Even with the mother load of toppings that come with a specialty pie that can leave the middle still slightly undone, their crust was perfect.

The Brick Inside
The Brick is decorated like an old mill, with gears around the bar and shafts running the length of the dining room. Photo by Doug Deal.

Sauce was applied lightly on our pizza, even though I usually like more than average. I am sure this can be rectified with a simple request on a future visit. Still, it wasn’t lacking in flavor. Although the cheese was just a simple mozzarella, it was provided in ample quantity and it held together the carnivorous work of art named the “Cannibal”. This pie came topped with large chunks of baked chicken, beef, pepperoni and Italian sausage, leaving no room for vegetables, the stuff I am told real food eats. The toppings were so plentiful that even the stiffer thick crust was unable to take the strain and folded under the their weight while it was hot. It required the use of a knife and fork until the pizza cooled.  Usually, my family of four could easily finish off a 14 inch pizza, but this one got the best of us and we took 2 of the 8 slices home in a box.  All of this fed for people (two kids) for $16.95.

For sides, we kept it simple and ordered a Caesar salad. The salad was nothing special, boilerplate Caesar, but the lettuce was crisp and the dressing was good and fed 2 adults for $6.95. As always it accompanied pizza very well, but you are there for the pizza, not a Caesar.

The Brick Machine Shop
Closeup of the gears that hang above the bar. Even though the building is new, one can imagine an old saw mill or machine shop had once existed here. Photo by Doug Deal.

The atmosphere was provided by an old saw mill motif that gave you the impression that the newly built building was an old factory. Above the bar were rotary gears and rods spanning the length of the room. There were also a bit of weathered metallic adornments to complete the look.

In the back of the restaurant was a stage that was unused at the time, but looks like it would be perfect for a band or karaoke on wilder nights. Service was very good and you got the feel they wanted your business.

Overall, The Brick provided an enjoyable dinner out for a family of four. Not only was the food good, but the value was excellent as we played half of what we usually pay to take my family out to dinner.

The restaurant stated in Milledgeville in 1983, and they just opened their second location here in Macon at 1305 Hardeman Avenue. The restaurant is open 7 days a week, with hours of 11 AM to 10 PM Monday-Saturday and Noon to 9 PM on Sunday. They also offer a bar with hours that extend later into the night.

More information can be had at their website and their menu is online.



Published by Doug Deal

Founder Doug Deal is a former chemical engineer from Georgia Tech who switched careers into software development at the turning of the millennium. He has lived in Macon for nearly 12 years and started Macon Community News in 2013 with his wife Lauren. His goal in starting the newspaper was to publicize positive news because he grew tired of so much negativity driving most local coverage. He has 2 children, Sam and Isobel.