Brick and Bones Rated 4.5 Stars

It’s 1:45 in the morning. You’ve just finished up some intense butt bouncing, shoulder shaking and side stepping. At this point your smooth moves have seen the best of the evening and your stomach is beginning to do a jig of its own. But this belly boogie is fried chicken specific. Good news for your tummy it has a new home.

In case you’ve missed it in the past 2 to 3 years, Deep Ellum has really began to come back to life. New blood, booze and businesses now line several of its most active streets including Main, and Elm. Elm seems to have bitten the biggest chunk of the boom, with reconstructed streets, better (but not perfect) parking and a number of new bars and restaurants. A wise man named Cliff Edgar took note of this.  “There’s an investment, other than the small business owners the city is behind it. And so, I just saw the potential of it. I mean on this block (Elm) I’m the last one to open up,” Edgar explained. For about a month now, Edgar’s restaurant Brick and Bones has joined the construct of the ever evolving Deep Ellum. And just like Deep Ellum has its very own flair, so too does the fried chicken and cocktails being prepared at his new establishment.

After trying fried chicken at a few places, Edgar noticed one common thread with the battered birds. It was seasoned on the outside, but bland on the inside. It was then that Cliff began talking with a chef he’d worked with in the past, Ray Morales. Incorporating Ray’s passion for Mexican food, they created a recipe which marries Mexican spices with fried chicken. To maintain that full flavored fried chicken experience, they not only season their batter, they also season their brine.

Having worked in the restaurant and drinking industry for a number of years, Cliff was interested in opening a place that kept things uncomplicated. “I’ve done a lot of restaurants where the menu is too large and it’s difficult to put love in when it’s too big. I wanted to keep things simple,” he explained. This is quite evident when gazing at the small, straight to the point menu. Some options include chicken tenders, chicken and waffles for $7, and three pieces of chicken for $9. Sides are sold separately like the spicy poblano potato salad with a kick of cilantro, jalapeño biscuits and gravy, and borracho beans. On the other side of the menu are eight of the most animated cocktails you’ve ever heard of. Each specialty drink dons the name of some of the best cartoon characters to ever do it, like the Slowpoke Rodriguez made with hibiscus infused tequila, blood oranges, jalapeño and amoretto. Other character cocktails include, Cruella de Vil, the sensational Natasha Fatale and Huckleberry Hound.

While sipping on a cartoon, one can’t help but take notice of the décor inside Brick and Bones. Eclectically designed, various glass chicken canisters sit at the very top of the bar shelves. There are doors hanging above the ceiling, vintage looking light fixtures and large la terra cards plastered on one of the walls. If you’re like me and don’t know, according to Cliff, the cards are a form of art bingo in Mexico. The art simply adds to the heavy Mexican influence inside the restaurant.

During my visit to Brick and Bones, I opted for the three pieces of chicken and a side of the borracho beans. While waiting I ordered a Foghorn Leghorn. He’s a rooster, and I was about to eat chicken, it really just seemed like the right thing to do. Ah say, ah say,(Yep, I went there) Mr. Leghorn is made with tequila, chile ancho liquor, peppercorn honey syrup and tamarind. The drink tingles on the tongue for a peppery second but has sweet finish.

Halfway into Foghorn my wings and beans showed up. There they were, three beautifully large brown pieces of chicken glistening atop checkered black and white paper. With anxious fingers I tore into a wingette. The crunchy batter was the ideal introduction to juicy, tender chicken that relished in spiciness and generous Mexican flair. Prying my fingers from the chicken, I made my way to the beans. They were good, but didn’t particularly make my toes curl.

After my meal and gabbing for a bit with the very cool bartenders, wait staff and even the patrons inside, you really begin to see what Cliff has created here. This is a place where you can come for a late night hankering, and it’s also a place, where the vibe is comfortable enough for a first date. “At 6PM when that door opens I get really excited and I’ve met all walks of life and it’s awesome,” he explained.

It’s safe to say that fried chicken has made its way to Deep Ellum. For now, we can all sit back, grab Natasha Fatale by the legs, or glass, grab a few fried wings and watch as crispy history unfolds at Brick and Bones. TXmb

$-$$

Where to find them-2713 Elm St. Dallas, TX.

Phone- (469) 914-6776

That whole parking thing-Well, Deep Ellum is a pretty difficult place when it comes to parking, so either grab a meter or pay 5 to 10 bucks for a parking lot. You know the drill.