Brick Hall
Permanently Closed
In-house pastas, live-fire cooking, farm-driven fare
In-house pastas, live-fire cooking, farm-driven fare
"Located in an airy 1886 church on Dayton’s sleepy central square, Brick Hall is the restaurant is home base to Tournant, the Portland collective known for live-fire cooking and on-farm events. Chef de cuisine Nic Maraziti, who previously rolled pasta at Ave Gene’s and Piccone’s Corner, helms the day-to-day operations. The concise menu showcases extruded in-house pastas in tautly faithful Italian presentations including carbonara, amatriciana, and Oregon rifles like a squid ink-spaghettini loaded with Dungeness crab. To accompany them are seasonal small plates like grilled little gem Caesar salad and a few larger ones. The n’duja-stuffed porchetta with charred cabbages is a stunner." - Emily Teel
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