Sustainable practices and farm-grown ingredients are the focus for chef Trenton Chamberlain at The Bricks restaurant, which is scheduled to open on Aug. 2 in Grosse Pointe Park.
His pizzeria uses locally grown ingredients to create a selection of made-in-house pizzas, breads, and pastas. For many of these dishes, Chamberlain values the use of stone-milled ancient grains in the restaurant that he cultivates in Fox Hollow Farm in Metamora.
“We grow our own grain, mill our own flour, use a natural, long fermentation process, extrude our house pasta and use only a wood-fired oven,” says Chamberlain.
Chamberlain and his staff maintain these practices for the sake of the ingredients.
Pizzas will be fired in ovens ranging from 700-850 degrees. The Fox Hollow Farm Egg with Bacon pizza will be topped with red sauce, mozzarella, pancetta, caramelized onion, and a fried egg.
Aside from their 10 pizza variations, the menu also includes fan favorites such as Cacio e Pepe pasta, fresh soups including Michigan chowder with white fish and a seasonal vegetable puree, salads, and homemade gelato. The restaurant also has a kids menu that offers cheese pizza, macaroni and cheese, and more.
The layout of the restaurant will include a dining area, bar area, private dining room, an arcade, and a mill room where ancient grains will be milled for fresh pasta and pizza. The layout provides plenty of space for groups of any size.
Chamberlain’s hope is for The Bricks to become a community center for those living in and around Grosse Pointe Park and, ideally, metro Detroit.
“We are a family and community-friendly restaurant. We’re hoping to capture everything from little league gatherings to our fellow service industry professionals here at The Bricks,” says Chamberlain.
The Bricks is located at 15201 Kercheval.