“We figure if we lived together for 20 years, we can certainly work together,” says Stephen Howell, head chef at Koreatown’s newest eatery, The White Brick Kitchen. Stephen joined forces with his brother Matthew in opening the restaurant, which is their first combined entrepreneurial foray. Gleaning its name from the white bricks of the building’s façade, The Kitchen serves up comfort food and Sunday brunch — with nary a bowl of bibimbap to be found.
Using meat from Nosso Talho and market-fresh veggies, the menu features stick-to-your-ribs fare like Tater Tots ($5) and fried chicken ($17). Marinated in buttermilk, the chicken comes with a cider and honey mustard glaze and is served with a choice of two sides, including creamy cider slaw and BBQ chips. A hearty bowl of chili comes complete with crispy fried onions and aged cheddar ($12), while the mac ‘n’ cheese oozes with provolone, cheddar, mozzarella and a secret fourth cheese ($13). Dessert picks — crafted by Stephen’s pastry chef girlfriend — include a Mississippi mud pie ($8).
Formerly an Eggsmart, the space seats 30, and, keeping it in the family, the walls are dotted with photographs snapped by another Howell brother, Adam. The restaurant is still awaiting its liquor license — the Howells note that they’re working hard at getting the situation rectified — but this hasn’t stopped folks from jamming the place during weekend brunch.
By Karolyne Ellacott
Published: June 28, 2012
