We knew we didn’t want sushi that night.
First, Madeline said pizza.
And then she wavered to hot dogs.
And then she went back to pizza.
And I hoped she wouldn’t change her mind as we were sitting down.
And, of course, she did.
“Do they have chicken fingers?”
Thankfully, although that’s not what we went there for, The Brick Oven of Morristown did, in fact, have chicken fingers.
Of the frozen nugget variety.
Which didn’t thrill me, but she was happy.
We have been to The Brick Oven several times over the last few years, mostly because it’s right next door to the Mayo Center for the Performing Arts, so it’s easy.
A few years ago after Nick’s friend celebrated her birthday at the Pippi Longstocking show, followed by pizza here.
Earlier this year after we saw Jack Hanna.
And a few other times just for a quick meal.
You are always greeted by a hostess as soon as you walk in. Normal weeknights, you can usually get seated right away. Weekends tend to be considerably busier. They do take reservations (and are BYOB), so definitely call ahead if you have a big group.
The decor is very Trattoria-style for sure. Warm, mood lighting, soft music … and a wall-mounted tv with the sports channel on. I know, odd, right? Madeline was thrilled, however, since they were broadcasting horse races while we were there last week.
The menu is simple, just a front and back, with a wide variety of Italian appetizers, salads, pizzas, and pastas. Warm bread and soft butter is brought out right away (and refilled, if asked).
We have had a number of things on the menu, and all have been pretty good. On this most recent visit, I ordered the Grilled Portobello appetizer, sticking with clean eating. Although wine isn’t listed in the ingredients used on the menu, I swear it tasted like it had it. Way too much oil for my sometimes-sensitive stomach (as you can also see in the picture), so I blotted and drained as much as I could.
For an entree this time, I ordered the Fettuccine Primavera. It comes with whole wheat pasta (and on other entrees, you can sub in whole wheat pasta for an additional $2.00), and a huge dollop of goat cheese on the top (which I broke up and swirled throughout the warm pasta). On this dish, it actually says *white wine* is in the sauce, yet I didn’t taste it at all. Weirdness.
Our favorite dishes here, however, are the pizzas. Thin, crispy crusts, and a variety of toppings and combinations available. My favorite is the one with goat cheese, and the kids love the classic one.
Portions are reasonably generous. They won’t do half-portions, but as I overheard the waitress tell another guest, “I can guarantee the leftovers taste twice as good the next day.” Service is good and consistent. They don’t hover, but manage to subtly keep an eye on you and your needs. Which is pretty much that perfect little balance.
As I mentioned, Madeline’s chicken nuggets were of the frozen variety, and I seriously think they could do better there. She opted for french fries, which she rarely eats, and that was two-thirds of her plate. Next time, we’ll skip that selection. Her milk was $2.50, which was a little overpriced, and is rung up as soda because their register doesn’t have a button for milk.
If you’re in the area, whether going to a show at the Mayo Center for the Performing Arts or taking in the downtown, The Brick Oven is a sort of cozy little spot to pop into for a bite to eat. Get the pizza.
The Brick Oven of Morristown
90 South Street