“We have a snout-to-tail philosophy here,” Pratt said, spreading the pig’s belly flat on the cutting board. “I get one or two pigs in each week, break them down, and then we use all of the meat. Some for sausage, some for meatballs and sauces, and this,” he pauses, carefully trimming the extra fat before spreading a thick layer of the herb mixture on the meat. “This is the Porchetta, one of our specialty dishes.”
Part of our commitment to San Clemente is to support other local businesses and to give back to the residents and environment. Our partnership with VR Farms in San Clemente allows us to obtain high quality produce to incorporate into our dishes. This partnership provides us fresh Calabrian chilies which are grown exclusively for BRICK. Our weekly specials feature the best from Sunday’s Farmers’ Market on Avenida Del Mar.
Giving back is as equally important. For Thanksgiving 2012, BRICK and its partnership with Family Assistance Ministries hosted its first annual Food Drive. We provided a warm traditional Thanksgiving dinner to families in need and the homeless. To celebrate San Clemente’s 59th annual Fiesta Street Festival, we offered a variety of pizza and drink specials. We have numerous events planned for 2013, so stay tuned!
Before BRICK, David Pratt spent the past few years as the General Manager of Studio, a Forbes Five-Star modern French with California influences restaurant located at Montage Resort and Spa in Laguna Beach, California. Previously he was chef and co-owner of Mirabeau, an upscale authentic French Bistro in Dana Point, CA. Other prior experience includes positions as Executive Sous Chef for Julian Serrano at Picasso Restaurant at the Bellagio, in Las Vegas, Chef de Partie at Masa’s in San Francisco and General Manager for celebrity chef Todd English at Olives in Washington, D.C.
David Pratt, Executive Chef and Owner of BRICK, is no stranger to fresh produce hand-picked from local Farmers Markets or hand-crafted Artisan pizzas emerging from the 750-degree wood-burning Italian Valoriani oven. In fact David has over 15 years of hard work and dedication as a Chef and Restaurateur alike. He first studied at the California Culinary Academy in San Francisco and went on to teach culinary courses at the Art Institute of California - Santa Ana on and off for the past decade.