Week in Reviews

The Oregonian's David Sarasohn tackles the Bent Brick's menu revamp in this week's review, giving chef Scott Dolich's re-imagined concept a "B" grade. Despite "ambitious" pricing for the $9 hot dog, Sarasohn praises the smoky seafood sausage, duck sausage, and "fundamentally simple" meat entrees. Ultimately: "The Bent Brick is about fundamentals... It's a place for comfort, but generally skilled comfort." [OregonLive]