By Maggie Hatfield
Chef Hunter Blackford. Photo by Tracy A. Toler Photography.
In 2018, Drew and Amber Johnson saw that Martinsburg, WV, needed a fine dining establishment with a little flair, and they both liked the functionality of the automated wine machines. Once they did some research and planning, the concept for Brix 27 was born.
“We really never had a true vision for the restaurant, we just knew that the city of Martinsburg deserved something to be proud of,” says Drew. “My wife and I liked the look of the wine machines and then we just started creating a concept around it.”
When guests enter Brix 27, the atmosphere is casual and inviting with touches of elegance.
“We wanted all people to feel welcome, and we didn’t want to display anything stuffy or over the top,” says Drew. “When my wife, Amber, envisioned the design concept, she wanted to give a big city feel with small-town touches. When you walk into Brix 27, she wanted you to feel like you have transported out of the city of Martinsburg during the dining experience.”
Most of the dishes display locally sourced ingredients from farmers in the area to enhance the freshness and quality of the food at Brix 27.
“We keep our relationships close to the vest with our local farms and CSAs,” says Drew. “We work hard to build these relationships so buying and supporting local is important to us.”
Depending on the time of year, the kitchen sources mushrooms, tomatoes, duck, beef, garlic, leaks and microgreens, just to name a few.
Hunter Blackford is the head chef at Brix 27.
“He has mastered his own craft of creating very hardy dishes that are presented and enjoyed in a very delicate way,” Drew says.
Brix 27 has both a lunch and a dinner menu for guests to indulge in. The lunch menu features soups, salads and flatbreads that are all made in house and a few favorites such as the Brix Burger, shrimp salad roll and pork carnitas tacos. In the evening, the menu focuses on plates for patrons to pair with the restaurant’s ever-changing wine selection and share with others in their party. Truffle fries, crab mac and cheese and a charcuterie and cheese board are a few of the delicious offerings.
“All our servers are trained to help our guests pair their food with their wines. Some people take wine very seriously and want to get it just right. Some people just want something that tastes good. That’s the beauty of Brix 27—we give everyone the opportunity to explore,” says Drew.
To top off the meal, guests can pick from a cast iron cookie, a lemon tart, the Basque Burnt Cheesecake and more.
“We focus on good food and good wines and let the presentation speak for itself,” says Drew.
As a premier wine bar, Brix 27 offers a rotating wine list of over 45 wines that are dispensed by automated wine machines. The establishment even offers over 15 different custom flights that the staff has designed from each country.
“We are always looking for new wines, hard to find wines, cheap wines, expensive wines—we never stop looking,” says Drew.
Brix 27 also runs a unique boutique called Downtown Winedown. The shop carries all the wines found at the restaurant and more.
“So, if you like something at dinner you can simply pick up a bottle on the way home,” says Drew.
The boutique sells other locally made goods such as olive oils, chocolate, compotes, wine accessories, vinegar, spices, honey and tapenades.
Brix 27 has an entire second floor and a space in the back of its location that are set aside for hosting private events.
“We do all kinds of events—from small, private birthday events to renting out the entire facility for a wedding, we can do it all,” says Drew.
Brix 27 is located at 131 North Queen Street in Martinsburg. It is open Monday through Thursday from 11 a.m. to 2 p.m. and 4 p.m. to 9 p.m.; Friday through Saturday from 11 a.m. to 2 p.m. and 4 p.m. to 10 p.m.; and Brix 27 is closed on Sunday. To make a reservation, visit brix27.com/reservations or call (304) 616-1628.
Braised Short Rib
Photo by Tracy A. Toler Photography.
4 lbs short rib
1 large carrot, chopped
1 white onion, chopped
1 celery stalk, chopped
¼ c red wine
1 tbsp garlic, finely chopped
Heavy sear short ribs in a large pan. Remove the short ribs and add mirepoix of carrots, celery, onion and garlic to the pan. Let the vegetables absorb all the fond on the pan. Deglaze with the red wine. Add all the short ribs and vegetables to the pan and braise in the oven at 250 degrees for 6-8 hours. For the sauce, strain the short ribs once cooked and remove the liquid. Reduce the liquid in a pot for 4-5 hours until the sauce has been fortified.
Truffle Potato Puree
5 medium-sized Yukon Gold potatoes
1 c heavy cream
4 tbsp butter
2 tbsp truffle oil
1 tbsp chives
Salt and pepper to taste
Peel and cut potatoes into slices. Gently boil potatoes until they are soft, between 45 minutes and 1 hour. Strain and add to a large mixing bowl. Add the butter, cream, salt and pepper and use a hand mixer to blend until smooth. Add the truffle oil and chives.
Gremolata Seasoning
1 piece of bread, toasted and
crushed into a fine powder
3 tbsp parsley, chopped
1 tbsp lemon zest
1 tbsp lemon juice
To finish, lay short ribs atop a bed of truffle potato puree and sprinkle gremolata seasoning across the top for a delicious braised short rib creation.
Pork Belly Sandwich
Photo by Tracy A. Toler Photography.
Curing Stage
5 lbs whole raw pork belly slabs
½ c kosher salt
1 c sugar
1 tbsp mixed peppercorn
2 bay leaves
2 lemon peels
2 orange peels
1 lime peel
2 tbsp ground ginger
1 tbsp ground clovess
Combine all ingredients and marinate the pork belly slabs in the salt cure for 2-3 days. Once marinated, wash off the salt cure thoroughly.
Braising Stage
5-6 tomatoes
1 celery stalk, chopped
1 large carrot, chopped
2 white onions
2 lemons
2 limes
2 oranges
2 c cremini mushrooms
2 tbsp ginger, grated
2 tbsp sesame oil
2 tbsp mirin
2 tbsp soy sauce
2 tbsp rice wine vinegar
Cut pork belly into manageable sections. In a large pan, sear the pork belly. Once this is complete and fond is created, add a mirepoix of all braising stage ingredients. Once the vegetables have cooked, turn off the heat and add sesame oil, mirin, soy sauce and rice wine vinegar. Add pork belly and vegetables to the pan and braise in the oven for 4-6 hours at 250 degrees.
Sesame Vinaigrette
5 garlic cloves
1 shallot
1 c sesame oil
1 c rice wine vinegar
¼ c sesame seeds
Juice from 1 lime
1 tbsp Dijon mustard
Combine all ingredients in a blender and blend until smooth.
Use Brioche buns to make a delectable pork belly sandwich. Top with sesame vinaigrette.
Salmon with Shiitake & Pea Risotto
Photo by Tracy A. Toler Photography.
Pea Puree
1½ c peas
½ c water
1 tsp salt
1 tsp pepper
Add peas, salt and pepper to a blender. Begin blending, and slowly add water until smooth.
Mushroom chips
10 shiitake mushrooms, thinly sliced
2 tsp salt
Deep fry and season with salt.
Risotto
1 lb arborio rice
1 lb butter
4 c vegetable stock
1 white onion, diced
4 garlic cloves, diced
½ bottle white wine
¼ c olive oil
In a large pot, add olive oil and sauté white onions and garlic. Then add arborio rice to the pot. Cook until the rice has toasted. In a separate pot, bring vegetable stock to a boil and keep warm.
Once rice is toasted, add in the white wine. Let the alcohol cook off. Once the alcohol has reduced, start adding vegetable stock to the large pot in small increments. Each time the liquid reduces, add more liquid and stir consecutively. After about 30 minutes of adding stock, add butter and stir until melted.
Once all components have been created, pan sear 2 pounds of salmon in a small pan seasoned with salt and pepper. Meanwhile, combine pea puree and risotto. When the salmon is ready, finish with mushroom chips, risotto and pea puree.
