Pizza preferences are a very personal thing. The thickness of the crust, the firmness of the crust, the selection of toppings, the density and flavor of the sauce, and the amount of cheese are only parts of the equation that makes a “good” pizza. For everyone the answer is different.
Maconites are lucky to have a number of places to find their ideal pie, but in my opinion, The Brick, located at 1305 Hardeman Avenue, should be considered one of the top.
Founded in Milledgeville in 1993, The Brick opened their second location here in Macon a little over two years ago. The restaurant focuses on a moderately-sized menu centered upon pizza. The menu also includes calzones, salads, wings, and pasta, as well as a smattering of appetizers.
The pizza is the star of the show. It all starts with the crust, which similar to my homemade crust. It has a thin outer layer of crispiness (which is a sign of being cooked in a very hot oven) with a leopardlike spot pattern. Inside, the dough doesn’t have enough time to dry out, so it is moist and slightly chewy, but not so much as to leave you with an aching jaw. Served their crust alone, with no sauce, cheese or toppings, I could be satisfied.
But they do not stop there. The cheese is amply supplied, but not so high as to create a soggy and greasy mess. My choice was a slice of pepperoni with heavy onions, which has been a favorite combination of mine for over 20 years. The sweetness of the red onions comes out after the slice has been baked, enhancing the flavor of the sauce that shares its space just below the cheese. Pepperoni is sprinkled around on top and caramelized in the hot oven, giving it a toasted flavor. Single slices are also huge, and they are generally big enough to fill an adult for lunch. The children’s slices are equally generous.
Everything about The Brick’s pizza, from the way it smells to the appearance of each slice and the sound of the slight crunch when biting into it, to the feeling in your mouth upon chewing each bite, was a delight. This pizza is what I imagine when I crave a slice; no sogginess in the crust, enough sauce but not too much, great flavor and no pooling of oil (which is often the result of skimping on low-quality cheese or toppings). All too often, pizzas in Macon have soggy crusts, and I do not mean flexible crust like New York style pizza but wet, almost steamed crust. In all the times I have visited them, The Brick has never served me soggy pizza.
This time, I also wanted a salad, and my choice was the Caesar. Although it is not something you would see on a TV show like Top Chef, it was quite good and a great value. It consisted of flavored croutons, parmesan cheese, and Caesar dressing on top of romaine lettuce. It complimented the slice for a nice lunch.
Another item that the Brick does well is their wings. They do not have as many flavors as a specialty chicken wing shop, but the standard medium and hot buffalo wings they offer are truly enjoyable. The pieces are nicely sized, fried without batter, and have a robust hint of vinegar. As wings from a pizza place go, these are about the best you’ll find. They fall in line at the usual price of about $1 each with a small discount for a large order. If you want a deal on them, they also have wing nights where you can save about $0.30 per wing.
There are also many additional menu items that I frankly have never been able to try because of how much I love their pizza. One such dish is jerk chicken alfredo. I have never seen that particular entrée anywhere before, and it intrigues me.
If you have a particular pasta dish you like a certain way, they also offer a build-your-own-pasta option that allows you to pick your sauce, pasta variety, and toppings. Of course, there are also some child-friendly options as well.
The Brick is open seven days a week with hours of 11 AM to 10 PM Monday through Saturday. On Sunday, they reduced their hours to 12 to 9 PM. If you want an excellent slice of pizza or some wings, be sure to check them out.
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