TWIN FALLS • Live blues, jazz and other acoustic jams set the mood every Friday and Saturday night to a backdrop of hardwood floors and thick wooden beams at the Brickhouse, a renovated flour mill erected nearly a century ago.
Down a hallway, the Rouge nightclub bustles with illuminated countertops and live dance music. The one-page menu, labeled “a taste of the world,” features adaptations of international dishes.
Through Ed Sabia’s 15 years as a Twin Falls restaurateur, he’s had his sights on the old flour mill. Now his restaurant is helping to revive Old Towne, which long has been riddled with old factories and empty businesses.
“This town is going to grow, and it will become a small city one day. We still need to remember where we came from. This is what this building’s for. This is what this journey in our family is about,” Sabia said. “…It’s in an area of Twin Falls that needs help. This is not the last of lasts, these areas down here. This place is getting rejuvenated. There are great things happening in this area.”
The Brickhouse will set a precedent for a more diverse nightlife in Old Towne, said Millie Garza, general manager.
“This area lacks for nightlife. It begs for it,” Garza said. “Twin Falls needs a breath of fresh air when it comes to nightlife. We have the same things all the time. Twin Falls has so many restaurants and menus per capita, that what we really want to do is bring something different to the table. …We have taken so many resources and created all these different ideas that have come together beautifully.”
Although many tasty, homemade wraps and Italian-inspired dishes are on the menu, great food is only part of the strategy. Sabia said he wants to create a special, relaxing atmosphere as well.
“We don’t herd our tables,” he said. “We want you to stay awhile. We want you to actually take the time to slow it down, the world, and relate to people. That’s why we left the TVs out.”
Nearly everything on the menu is made from scratch and prepared individually for each customer, Sabia said.
“We’re not ‘put it in the microwave, heat it up and serve it to you.’ Everything is made for you,” he said. “Our whole menu is on one piece of paper, and we wanted that. We wanted simplicity. We didn’t want pictures. …We want you to read the ingredients in the avocado salad. We want you to know what the calamari is and what you’re getting. This menu gives you the option to start trying new things.”
The menu will change with the seasons. The summer menu includes wraps, sandwiches and house specialties. Some of the most popular dishes are Green Chili Lasagna with Alfredo and green chili chicken and the Grilled New Orleans Wrap with sliced chicken breast, lettuce, tomatoes, onions, Frank’s Hot Sauce and ranch.
Another favorite: the TF Croissant with chicken, grape, apple, cashews and homemade mayo.
Weekend specials supplement the regular menu.