Chow Down with John Batchelor at Brixx | Food & Drink

I like pizza. I prefer it rather a lot, really, a lot that I think about it one of many important meals teams in my weight loss program. Over a few years, I feel I’ve sampled the entire chains, however I’m not inclined to repeat any of them. Some strike me as pretty good, others not excellent, however none as interesting as a handful of locations which might be native to the Triad. 

There may be one exception. Brixx is a North Carolina native, having originated with three companions in Charlotte. This isn’t a sequence, it’s a franchise. A Triad partnership, BGSO Operations, owns the Greensboro property. In addition they personal Brixx in Winston-Salem (1295 Creekshire Approach, 27103, (336) 837-0664, brixxpizza.com/locations/Winston-salem). The Greensboro supervisor is Clay Webster; he began out within the kitchen when the restaurant opened about 18 years in the past. Josh Gibson is Assistant Supervisor. He has roughly 25 years within the enterprise, with 10 at this Brixx.

Though I’ve had meals right here in particular person, most of my experiences have been takeout. With a triple winter virus curse within the offing for winter, takeout is turning into a spotlight once more.

I’ve had two alternatives from the starters part of the menu, and I like them each. The flavors of the named elements in Spinach and Artichoke Dip are evident, blended right into a dip primarily based on cream cheese, topped with diced tomatoes. I discover the accompanying blue corn tortilla chips particularly satisfying. Hummus Trio gives scoops of roasted crimson pepper and black bean hummus, surrounded by toasted pita wedges, carrots, celery, and crimson pepper slices. You will get a number of vegetable servings this manner!

Salads are enticing in addition to nutritious and engaging. (Distinction these preparations with what you discover in lots of chain eating places, the place an in any other case wholesome dish is transformed to a dietary disaster by including fats, salt, and sugar with heaps of low-cost cheese and/or candy dressings.) 

The Brixx Salad is on the market as a smaller portion aspect or a full dimension, which is giant sufficient to share (as are the opposite salads). Spring combine lettuces host pistachio nuts, crumbled goat cheese, and crisp croutons, wearing white balsamic French dressing. Caesar makes use of hearts of Romaine lettuce, plus crisp croutons and shredded Parmesan cheese, with a conventional Caesar dressing. Mediterranean Salad relies on chopped Romaine hearts, adorned with Roma tomatoes, kalamata olives, roasted crimson peppers, feta cheese, and banana peppers, frivolously coated with lemon tahini French dressing.

Pizza, after all, is the principle occasion. They’re all the identical dimension (my spouse and I share one), baked in a wood-fired oven, primarily based on a thinnish crust that imparts actually good taste in its personal proper — a vital high quality for pizza, in my estimation. 

In order for you tomato sauce, think about one in every of these. Americo locations slices of pepperoni and contemporary mushrooms with mozzarella cheese. The Bronx Bomber incorporates spicy Italian sausage with prosciutto, plus mozzarella and gorgonzola cheese, sprinkled with contemporary oregano. That is actually wealthy! Wooden-Roasted Vegetable combines mushrooms, broccoli, onions, bell peppers, and contemporary oregano with mozzarella cheese. In every of those, the low-acid tomato taste is obvious however doesn’t overpower the first elements. 

My favorites right here, nevertheless, use an olive oil base. The 4×4 options slices of sausage, pepperoni, prosciutto, and bacon, plus mozzarella, parmesan, gouda, and goat cheeses. The meats and the cheese all ship high quality flavors from real elements. In Hen Florentine, you encounter slices of wood-roasted hen, plus crumbled (actual) bacon, Roma tomatoes, and spinach leaves, together with feta and mozzarella cheeses. Margherita relies on contemporary, mozzarella cheese, made in-house, plus Roma tomato slices and contemporary basil leaves. 

Pear and Gorgonzola takes a traditional mixture of elements — sliced pears, mozzarella and gorgonzola cheeses, and walnuts, plus caramelized onions — and locations them on pizza crust. Novel, however scrumptious! Rosemary Hen and Mushroom combines that wood-roasted hen with rosemary leaves, contemporary mushrooms, caramelized onions, and a mix of mozzarella, smoked gouda, goat, and Parmesan cheeses. I order this one most frequently.

Pastas are simple to get pleasure from and suggest as nicely. The extremely satisfying flavors that seem within the hen pizzas are additionally on show in Roasted Hen Alfredo, augmented with crumbled bacon and contemporary mushrooms, in creamy-rich alfredo sauce, over angel hair pasta. In case your style preferences tilt towards tomato sauce, then Pasta Pomodoro with contemporary basil, garlic, and crimson onion is the obvious rendition. Meatball Pomodoro pasta augments that base with meatballs and extra sauce. Though it’s not on the menu, this kitchen has all the time accommodated my request for Pasta Pomodoro with Italian sausage, peppers, and onions. An abundance of taste!

Though a number of desserts look fascinating, I’ve by no means tasted them. I by no means order dessert on takeout. Need to handle my weight loss program a way, and this is among the controls I’ve in place.

Positioned solidly within the mid-range, pricewise, Brixx represents worth. However many reductions can be found, both on their web site, their app, or by means of Groupon. Use these, and also you wind up with among the best eating offers within the Triad.

Most up-to-date go to: December 11.

Brixx is situated in Greensboro, 1424 Westover Terrace, 27408, (336) 235-2749.

brixxpizza.com/locations/greensboro/

Hours: 11 a.m.-10 p.m. day by day

Appetizers: $7.95-$9.95

Salads: $4.95-$13.95

Entrees: $9.95-$18.95

Desserts: $6.95-$7.95

There may be additionally a Brixx location in Burlington, 1022 Boston Drive, 27215, (336) 538-9770. 

John Batchelor has been writing about consuming and ingesting since 1981. Over a thousand of his articles have been revealed. He’s additionally creator of two journey/cookbooks: Cooks of the Coast: Eating places and Recipes from the North Carolina Coast, and Cooks of the Mountains: Eating places and Recipes from Western North Carolina. Contact him at john.e.batchelor@gmail.com or see his weblog, johnbatchelordiningandtravel.blogspot.com.