The Brink Lounge offers a variety of intriguing food that can be pre-ordered at the bar before shows.

With a menu comprised of appetizers and pizzas it sounds like a typical bar menu but the menu details are intriguing. The variety of handmade pizzas range was nice, though typical, with a Greek or barbecue chicken pizza if you weren’t in the mood for the usual cheese or pepperoni pizza.

My partner and I, wanting to try a variety of dishes ordered the greek pizza with mozzarella and feta cheeses, roma tomatoes, green and black olives, onions and peppers. From the appetizer list we ordered the Late Harvest Wine cheddar Fondue and the strawberry goat cheese crostini.

The bartenders were too distracted for how few people were at the bar. They were friendly but not on their game. The bartender who eventually took our food orders for the show didn’t repeat our order back to us or write down our order. Normally this wouldn’t matter except when dropping off our drinks they asked us again what we ordered and still put the order in incorrectly. Sending us the blue cheese and apple crostini appetizer instead of the strawberry and goat cheese and sending all of our food out at once when we asked to receive our appetizers first given the limited room at the tables.

Unfortunately the food arrived right before the show started and after dropping off the food no one came to check on us until intermission. Fortunately, however, the mixed up appetizer was also the other appetizer we were debating between so we didn’t make a fuss and it turned out to be the best thing we didn’t order from the food menu.

With the blue cheese, sliced apples and walnuts on slices of toasted baguettes, drizzled in honey, it was a perfect mix of savory and sweet. The honey sweetened the walnuts and green apple slices just enough to offset the sharp taste of the blue cheese which in turn added a creamy texture to each bite.

The fondue display was nice in that it was kept warm with a simple tea light which accented the atmosphere rather than distracted it. The cheese was too sharp a cheddar for the stale bread, carrots, celery and broccoli. The vegetables were cut up but not to the point of bite size, which is how you would expect dip-able food to be when the fondue is closer to chest level and needing to use a utensil to dip it. It also made for awkward moments trying to cut debatably fresh vegetables with a butter knife. The sharp cheddar would have added more to a variety of meats.
The Greek pizza was debatably good. I found the crust pleasant enough with just the right amount of soft to flakey ratio. My partner, on the other hand, found the crust more like that of a frozen pizza. The flavors of the toppings weren’t too overwhelmingly tart that can sometimes be the case when using both feta cheese and green olives together. It had a good balance and tasted like every other Greek pizza I’ve had. It would be a safe choice for anyone looking for something new but not too experimental in the flavor department.

Even if the bar tenders were having an off day the experience and the food, overall, was satisfactory but the menu and the atmosphere lends to higher expectations of the execution of the food than was taken. I would give The Brink Lounge’s food another try.