Brickyard Bistro is the product of four neighbours coming together to bring something warm and cozy to the Greenwood hood! When brainstorming what kind of restaurant we were all hoping for, the one thing we all immediately agreed on was that it needed to be a friendly and welcoming environment that you could feel right at home in. We strive to keep that vibe going every single day. We decided to go with featuring plenty of Ontario Wines, and French inspired comfort food for both brunch and dinner.
We all love meeting our fellow neighbours, so if you feel like coming by the Brickyard Bistro, please introduce yourselves!
Al Amari’s career spans 35 years in the restaurant industry. Having grown up in a Southern family, hospitality and the making and sharing of food was central to Al’s development as a chef and restaurateur. Starting in 1978 as a cook in a pizza chain, Al was soon selected as a member of an opening team to open thirteen restaurants across southern Ontario. A passion for cuisine and wine continued grow over the years and led Av to several positions as Chef/ Line Cook. TV appearances, charity functions and cooking competitions put him in the public eye. A few stints as a front of the house General Manager rounded out Av’s palate of experience and prepared him for the opening of his own restaurant, ALcafe. ALcafe was the culmination of 30 years of learning, tasting and cooking experience. Locally sourced elk figured prominently on the menus as well as high quality beef, duck, lamb and heritage breed chicken. Av’s lucid use of intense flavours and traditional technique fostered a loyal clientelle and critical acclaim. Av’s long standing relationships with many of the city’s wine merchants created collaborations with winemakers and winery owners, from home and abroad, to feature many wine and food pairing dinners. These dinners were a regular and very well received part of the program at ALcafe. Al continues to design and host tastings and pairing dinners and is pursuing a new business venture showcasing his cuisine and flair. We are thrilled to have him as part of our team at Brickyard Bistro!
Brickyard Bistro: Delectable variety of food
Brickyard Bistro is a simple restaurant that offers a wide variety of French dishes from simple salads to popular chicken dishes. Our restaurant is composed of talented chefs that have been in the culinary world for many years. They have extensive knowledge of French cuisine and know how to prepare these dishes at an affordable price.
Brickyard Bistro has a wide variety of mouth-watering dishes with inspiration from French cuisine. You’ll find a great selection of appetizers, main dishes, and desserts. We don’t hold back in giving our customers the best bistro experience by serving them quality food.
Here are the following dishes we offer in our bistro:
Our bistro has a selection of appetizers that you can choose from. Each of them is prepared personally by our chefs so we can provide you with the best-tasting dishes you’ll ever find.
Here are the following appetizers available in our restaurant:
Provençal Stuffed Squid
Start your day with energizing seafood when you try our Provençal Stuffed Squid! This dish is composed of squid of various sizes and you’ll also find cuttlefish as you savour the food. Our chefs prepare this dish stuffing the squid with herbs, chard, and bread crumbs. You can choose whether this dish is roasted, grilled, or braised. Upon serving, this dish is drizzled with fruity oil or anchovy vinaigrette.
Duck Pâté en Croûte
Our Duck Pâté en Croûte is a homemade pastry dough that’s topped with a flavourful gelée. This dish is made with eggs, thyme, porcini mushroom, fennel pollen, duck breast meat, and chicken livers. Secret ingredients are also added to this dish to give it a more unique flavour that will separate it from other versions of Duck Pâté en Croûte.
Tartare de Filet de Boeuf
Put a twist on your usual beef dish when you try our Tartare de Filet de Boeuf! This dish is composed of beef tenderloin that is finely minced. Our chefs prepare our Tartare de Filet de Boeuf by drizzling it with oil and stir in egg yolk. Once that’s done, capers, parsley, onions, and chiles will be added to the beef to give it a stronger flavour. Upon serving, this dish is drizzled with Dijon mustard.
Deviled eggs with crab
Our deviled eggs with crab are marinated with soy sauce and pomegranate vinegar, which is a whole different take on your usual boiled egg recipe. The egg yolks are scooped from the egg whites and stir with vinegar & soy sauce. The mustard is combined with raw eggs and peanut oil will be drizzled into it so it will thicken into a mayonnaise.
This dish is added with crab meat, apple, avocado, and chives to give the egg yolk a twist in flavour.
Chicken Liver Pâté
Chicken liver is not just for main dishes, it also works as an appetizer. This dish is composed of chicken liver, chicken stock, and rendered chicken fat showered with kosher salt and ground black pepper. Upon serving, our chefs will pair this dish with toast.
Alsatian Bacon and Onion Tart
This bacon and onion tart is different when it’s cooked on a hot pizza stone. Give this crispy goodness a taste and discover a whole new take on tarts!
This dish consists of crème fraîche, cream cheese, nutmeg, flour, baking powder and olive oil. Our chefs also include smoked bacon and white onion. When preparing this dish, our chefs mix the crème fraîche, Fromage blanc, nutmeg, and salt & white pepper together. It will be baked until it’s brown and crispy.
Brickyard Bistro has a wide range of main dishes that will satisfy your appetite. Choose from our selection of French meals and find out what makes our bistro different from others.
Here are the following main dishes available in our restaurant:
Boeuf Bourguignon is like a beef stew made with red wine, mushrooms, and pearl onions. This dish is one of the most popular traditional French dishes and is once considered a peasant dish.
Boeuf Bourguignon is composed of the following ingredients:
- 6 ounces thick-cut bacon
- 1 tablespoon olive oil
- 3 pounds lean stewing beef
- 1 large onion
- 1 large carrot
- 2 garlic cloves
- Salt and pepper
- 1 tablespoon flour
- 1 750ml bottle full-bodied, young red wine
- 2 to 3 cups brown beef stock
- 1 tablespoon tomato paste
- 1 teaspoon thyme leaves
- 1 bay leaf.
Upon serving, this dish is seasoned with salt & pepper and topped with chopped parsley. Its rich and thick brown sauce will keep you wanting more!
Coq Au Vin
Our Coq au vin is a simple version of the classic red wine chicken stew. This dish is usually served over wide egg noodles but we also included a few chunks of baguette and butter to give it a twist.
The ingredients we use in our Coq au vin are the following:
- 6 to 8 large bone-in chicken thighs (about 3 pounds total)
- Kosher salt
- Freshly ground black pepper
- 3/4 cup dried wild mushrooms
- 1/2 cup cubed pancetta or bacon
- 1 large red or yellow onion
- 2 medium carrots
- 5 large cloves of garlic
- 2 tablespoons tomato paste
- 3 cups dry, fruity red wine
- 1 cup low-sodium chicken broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 6 to 8 fresh parsley sprigs.
Been craving potatoes lately, then our Potatoes Dauphinoise is the perfect food for you! This dish is composed of layers of thin-sliced potatoes covered in cream, butter, and cheese. Our Potatoes Dauphinoise only needs a few ingredients, which takes our customers by surprise because this is one of the most popular dishes we have.
Our chefs use the following ingredients to make our Potatoes Dauphinoise:
- 1½ cups full fat cream
- 2 minced garlic cloves
- 30g / 2 tbsp melted unsalted butter
- 1.25 kg / 2.5 lb starchy potatoes, Russet, Sebago, Maris Piper
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups gruyere cheese or mozzarella
- 2 tsp thyme leaves.
Upon serving, this dish is topped with extra cheese while it’s hot so it’ll melt on the plate.
Lamb chops with cognac dijon cream sauce
Our lamb chops are cooked simply, but the sauce makes all the difference because it’s rich in flavour and a bit longer to make compared to the lamb. The lamb is drizzled in extra virgin coconut oil and salt & pepper to give it a strong flavour.
Here are the following ingredients used by our chefs to make this dish:
For the meat
- 2 Frenched racks of lamb
- Olive oil
- Kosher salt
- Freshly ground black pepper.
For the sauce
- ¼ cup shallots
- ½ cup plus 1½ tablespoons cognac
- 3 cups of heavy cream
- 4 tablespoons Dijon mustard
- 1 teaspoon finely chopped rosemary
- ¼ cup grated parmigiano reggiano
- Kosher salt and freshly ground black pepper.
Chicken cordon bleu
Another one of the most popular dishes internationally, chicken cordon bleu is a French dish that contains slices of ham & cheese and is rolled inside thin pieces of chicken. This dish is traditionally breaded, pan-fried and covered in Dijon sauce.
Here are the following ingredients for this dish:
- Boneless, skinless chicken breasts.
- Lean meat ham slices.
- White pepper.
Grilled ham and cheese is not just for breakfast! This modern twist on your usual bread contains velvety béchamel sauce that is all over the place with just a simple squeeze.
When it comes to the sauce of the Croque monsieur, the milk is heated and the butter is mixed with the flour. Our chefs will whisk it constantly until it’s thick. While the sauce is still hot, they will add salt, pepper, nutmeg, and cheese to give it a more distinct flavour.
Upon serving, the béchamel sauce is spread on two pieces of bread and cheese will be added to the top.
The ingredients used in this dish are the following:
- 8 slices of sandwich French bread
- 2.5 cups grated Gruyere
- 1/2 cup grated Parmigiano Reggiano
- 4 slices of cooked ham
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups hot milk
- Pinch of freshly grated nutmeg
- Dijon mustard
- Salt and pepper to taste.
Salads should never be missed in a good meal. This healthy dish has sides of toasted bread and egg. Our lyonnaise salad comprises simple ingredients, but it’s ideal to pair with any dish. Upon serving, the salad is drizzled in delicious vinaigrette and crispy bacon.
Here are the following ingredients used in this salad:
- 1/2 pound thick-cut bacon or lardon, cut into 1/2-inch cubes or strips
- 1 small shallot, chopped
- 2 tablespoons good-quality sherry vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
- 4 cups torn frisée or curly endive
- 2 large eggs, as fresh as possible
- Shaved Gruyère to taste.