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Brix - CLOSED

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3000 E. Third Ave. Denver, CO 80206

303-333-3355 

http://www.eatatbrix.com  

2 User reviews Write A Review
3000 E. Third Ave. Denver CO 80206

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  • American, Traditional
  • Daily 4pm-2am
  • Late Night
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Back to TopUser Reviews & Comments | Write a Review
Back to Top Westword Awards | Visit the Best Of Website

  • 2007 | Best Place to Be Irregular

    On the best nights at the original Brix, it's hard to tell who's an employee, who's a customer and who's a friend. Everyone just seems to wander around carrying drinks and plates, jumping from table to table doing shots and carrying on conversations about everything under the sun. Though located in Cherry Creek, Brix is about as anti-Creek as you can get, drawing a young, hip, moneyed group of weirdos, bar-hoppers and night creatures: A small-time weed dealer, a chef on the prowl or a... More »

  • 2006 | BEST YOUNG WINE BAR

    One of the things that makes Brix so charming to certain people -- and perhaps disconcerting to those expecting less nonchalance -- is that the place is so laid-back that it can be hard to tell who's an employee, who's a partner, who's a delivery guy and who's a customer. Brix has a lot of friends-of-the-house, and people just sort of wander in and out from behind the bar, between the tables. And yet if you need anything, there's always someone there. Even a non-snooty server who can explain... More »

  • 2005 | Best Dinner Destination for a Second Date

    Second dates are tricky. You're comfortable enough in each other's company to make it through an entire meal without lapsing into sulky silence or trying to exit out the bathroom window, but neither of you knows yet how far this thing could go. If you're interested in going all the way, and you figure the other party is at least interested enough to give you a second chance, then Brix is the ideal setting for date number two. It's loud and crowded on a good night (making a stealthy escape... More »

  • 2005 | Best White-Trash Weiner

    "A rather special hot dog" -- that's what owner Charlie Master calls Brix's straight-up, gourmet-meets-white-trash weiner. It's a Hebrew National all-beef frank, set on a good bun and topped with the kitchen's sauerkraut, then served with homemade red-cabbage-and-red-onion coleslaw on the side. If one of these dogs, along with a couple of cans of Pabst Blue Ribbon, isn't the best picnic-style dinner you've had in years, then, friend, you don't know good eatin'. More »

  • 2004 | Best Wine List -- Inexpensive but Never Cheap

    It's no surprise that Charlie Master, son of Mel and Jane, would come up with a good wine list at his first restaurant, whose very name is a word used for measuring the sugar content in wine. At Brix, Charlie set out to create a list of appealing, very drinkable bottles, none of which would come in above thirty dollars. And with the kind of experience he has from growing up in a wine-and-restaurant family, he was up to the task. If you're not a grape-juice fan, Brix still has you covered... More »

Back to TopWestword Critic News & Reviews | Write a Review
  • Brix

    Brix

    By Tuyet Nguyen | Thu, May 18, 2006

    The house lights are turned up; the music is fading out. It's a little before 2 a.m., and a modestly dressed lady is hunched over on a bar stool. Her fist is loosely wrapped around a beer, and she's arguing with the bartender, who keeps asking... More »

  • Charbay Green Tea Vodka Martini

    Charbay Green Tea Vodka Martini

    By Nancy Levine | Thu, December 22, 2005

    I recently started working out with a personal trainer named Michael. When I complain that the weights are too heavy, Michael tells me that he confused my weights with those of "Mrs. Peterson, who is eighty years old and just entered assisted... More »

  • Brix

    Brix

    By Patrick Osborn | Thu, October 20, 2005

    Has anyone seen an escaped monkey? I've been scouring the papers for such information since a night at Brix (3000 East Third Avenue), when the little simian that has plagued periods of my drinking career was on the loose, relieving himself in my... More »

  • Bite Me

    Bite Me

    By Jason Sheehan | Thu, June 16, 2005

    Creating a financially successful tavern isn't tough. Aside from a ham-and-cheese-sandwich joint that gives away free booze and hand jobs, no restaurant venture offers a better rate of return than your average tavern, and unless you're a... More »

  • Bite Me

    Bite Me

    By Jason Sheehan | Thu, March 03, 2005

    The throwback, time-capsule cooking being done at Deluxe (see review) is just the tip of the retro-nouveau iceberg. Adega is serving jumped-up TV dinners in the bar; Troy Guard plans a retro comfort-food menu of roasted lemongrass chicken and... More »

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