Red Brick Tavern is located at 119
Simonton St. Conroe
After nearly a year of planning, constructing and revitalization, the former Talley’s Domino Parlor has been transformed into the Red Brick Tavern, an independent restaurant featuring Americana comfort food – with a twist.
“The focus is on fresh food prepared from scratch,” executive chef Steve Cook said. “Our menu offers something for everyone – with a touch of sophistication.”
The menu includes a range of traditional and innovative specials – from man-sized 20-ounce black Angus ribeyes and double-cut pork chops to Hatch Chile pulled pork enchiladas.
“Our burgers are made from a blend of certified Angus chuck and brisket,” Cook said. “It’s an extra expense, but you can taste the difference and it’s worth it.”
So too are the unique specialty items available from Cook’s kitchen: deep-fried corn on the cob; bacon-fried oysters and skillet cornbread with sweet butter.
The unique menu at the Red Brick
Tavern was created
by executive chef Steve Cook, a
native of Kingwood.
Since it’s opening last week, the early response to the food, service and atmosphere of the Red Brick Tavern has been highly favorable. Getting the doors open to the public, however, was a challenge.
“Dealing with a 100-year-old building presents a number of interesting difficulties,” owner Debbie Glenn said. “All of the electrical and plumbing was outdated and had to be replaced.”
She and business partner Jay Ross Martin worked for nearly a year on restoring and revitalizing the former Talley’s Domino Parlor into a modern bistro. The result is a nostalgic setting well suited to eating, drinking and socializing.
“It was important to us to keep the original brick walls and rustic charm of the building,” Glenn said. “There are a number of good places to eat in the area, but we wanted something a little different and a little unique.”
It’s a sentiment that extends beyond the structure and design of the 90-seat restaurant. To plan the menu, Glenn and Martin brought in Cook, a veteran chef and restaurateur who has opened numerous eateries, to help design the menu.
“It’s a great benefit to be able to put together a menu that fits the facility, the market and the objectives of the owners,” Cook said. “The public response has been very rewarding.”
Producing that menu for a full house in a tiny kitchen, however, can be a challenge. He has very limited shelf and counter space – b ut he does have a massive wood-fired pizza oven.
“The oven achieves temperatures of 800 degrees and will cook a pizza in four minutes,” Cook. said “But it’s also good for roasting chicken and other dishes – we can use different woods, like pecan, to add a unique flavor.”
Food is not the only feature at the Red Brick Tavern, said Cook, who has supervisory responsibility for the restaurant. The full bar features traditional liquor brands and an assortment of craft beers.
“Texas is number one in the country for craft brewery sales,” said Cook, himself a home brewer. “It’s fun to explore the different types and styles of craft brews – from light to full-bodied.”
The Red Brick Tavern has 11 craft brews plus St. Arnold’s Root Beer on tap. Cook plans on rotating new and different brews to give patrons a chance to sample different products.
While the restaurant has only been open a week, Cook said the public will see several updates in the coming weeks and months. Acoustic music is planned after the dinner hour on selected dates and a Sunday brunch is anticipated in October or early November.
“We’re focusing on making sure the regular menu is done properly in the early stages,” said Cook. “We’ll eventually be adding some interesting and unique desserts in the near future.”
Catering is also a possibility down the road. At present, the restaurant can accept small groups and is available for buy-outs – for groups that want to take over the entire facility for a set time period.
“Opening a restaurant is a far bigger challenge than most people realize,” Glenn said. “We wanted to bring something nice to the community – and I think we’ve done that.”
The Red Brick Tavern is located at 119 Simonton St. in Conroe. For more information, visit Facebook or call 936-539-2000.
