Every vinaigrette, creamy caesar, and garlic blue cheese dressing is emulsified in small batches right at our pantry counter.
Crisp tavern salads tossed with charred proteins and garden produce.
A sports bar salad does not need to mean soggy shredded iceberg from a plastic bag. At Brick House Tavern + Tap on Northwest Fwy in Houston, our pantry line chops fresh romaine hearts and chars marinated steak cuts to order so every salad delivers genuine bite and crisp temperature.
Typical tavern check per person when pairing an entree salad with draft beers, house cocktails, or shareable starters.
Prices depend on the chosen salad type, grilled protein add-on, portion size, and current tavern combo specials. We price our salads to reflect the weight of hand-sliced butcher steak, wild greens, and imported cheeses rather than mass-market produce packs. Exact menu pricing is verified in person at our dining room at 12910 Northwest Fwy.
Whether you choose our chopped sirloin bowl as a hearty standalone dinner or order a side Caesar beside a bacon and cheddar burger, our kitchen prepares every batch with chilled bowls and fresh croutons baked from our sourdough loaves.
- Tavern Chopped Steak Salad Bowl Priced by grilled protein ounce weight, organic greens mix, and dressing choice
- Classic Tavern Caesar with Shaved Parmesan Quoted by whole romaine heart count, scratch garlic caesar emulsion, and croutons
- Grilled Chicken Market Greens Bowl Calculated by marinated chicken breast cut, avocado add-on, and herb vinaigrette
- Tavern Wedge with Blue Cheese & Bacon Determined by crisp iceberg cut size, thick-cut smoked bacon lardon, and blue cheese
Enjoy clean scratch cooking without missing a single play across our wall-to-wall sports broadcasting setup.
The Brick House Tavern + Tap kitchen crew handles all morning prep, chopping crates of whole romaine heads, roasting garlic bulbs, and brining chicken breasts before our doors open at 11:00 AM daily. As a dedicated American restaurant and sports bar brand in Northwest Houston, we believe our guests deserve wholesome scratch ingredients even during high-volume sports weekends.
Our proof is on the plate: dressings that do not separate into oil layers and steak slices that stay hot against chilled greens.
Every salad is prepared to order so chilled greens never sit dressed under warm kitchen heat lamps.
Our pantry station executes salad orders through four kitchen steps:
- Cold Prep Bowl Chilling and Greens Toss We chill stainless prep bowls before tossing hand-torn romaine hearts, field greens, and shaved red onion in measured scratch dressings.
- Hot Line Flame Searing If you order grilled sirloin, seasoned chicken breast, or seared shrimp, the meat hits our high-heat flat top at the exact moment greens are tossed.
- Layering and Finishing Garnish Warm proteins are sliced across the grain and layered over the crisp greens with toasted sourdough croutons, heirloom tomatoes, and crumbed cheese.
- Prompt Dining Room Delivery The plate reaches your table within seconds of dressing so the greens stay cold and crisp against hot meat.
Our pantry and scratch kitchen run continuous service from 11:00 AM to midnight every day of the week.
Who is our salad menu not designed for? If you want pre-packaged grab-and-go plastic clam shells filled with chlorinated shredded cabbage, our scratch pantry will feel slow. We build each salad bowl by hand upon ticket receipt. That takes 10 to 20 minutes because steaks are grilled fresh and dressing is emulsified in small quantities.
We also avoid dry, fat-free industrial dressing packets filled with xanthan gum and synthetic sweeteners. Our dressings are created with real olive oil, egg yolks, roasted garlic, fresh herbs, and aged vinegars. They taste rich and balanced.
Call 716-834-1490 or submit a table inquiry for game day sports viewing, fresh tavern salads, and booth reservations.
12910 Northwest Fwy, Houston, Texas 77040
Daily 11:00 AM to Midnight (11:00 to 00:00)
All menu inquiries are non-binding. Final guest receipts are calculated based on dishes ordered, protein upgrades, and Texas beverage taxes.