Beef briskets and pork shoulders are smoked twelve hours over post oak embers before being sliced warm and layered onto griddled artisan sourdough bread.
Stacked tavern sandwiches and hot sourdough melts crafted from scratch in Houston.
We take sandwich construction as seriously as our steaks and burgers. That means thick hand-cut smoked meats, twenty-four-hour buttermilk brines for fried chicken breasts, and heavy cast-iron presses that melt real cheese deep into the crumb.
Half-inch thick slices of prime smoked beef brisket with bark and smoke ring intact, layered under molten pepper jack on sourdough griddled with garlic butter.
Smoked Brisket Tavern Melt
We select whole packer briskets, rub them with coarse black pepper, kosher salt, and smoked paprika, and hold them in our smoker until the collagen converts into liquid moisture.
To assemble the melt, our line cooks stack the warm brisket onto thick slices of Texas sourdough, coat it with house-simmered molasses barbecue glaze, and top it with two thick shingles of pepper jack cheese. Pressed on the flat-top until golden brown and crunchy, every slice reveals hot melted cheese stringing into the meat.
- Price Basis: Portion weight, sliced brisket cut, and artisan bread selection
- Typical Check Range: $17–$20 with tavern potato side
- Ticket Preparation Time: 10–18 minutes
- Tavern Tap Pairing: Houston Smoked Porter or Texas Brown Ale
Fresh chicken breasts submerge twenty-four hours in seasoned whole buttermilk and hot pickle brine before double-dredging in spiced tavern flour.
Buttermilk Crispy Chicken Sandwich
Tender chicken requires patience. The long buttermilk brine breaks down muscle fibers while locking moisture into the breast. When an order fires, the meat is double-dredged in flour laced with cayenne, black pepper, garlic powder, and celery salt.
Fried in clean canola oil at 350 degrees until shatteringly crisp, the fillet is topped with crunchy house dill pickles, cool creamy cabbage slaw, and spicy honey tavern drizzle on a buttered brioche bun.
- Price Basis: Spice level selection, sauce choice, and side accompaniment
- Typical Check Range: $15–$18 with seasoned tavern wedges
- Ticket Preparation Time: 12–20 minutes
- Tavern Tap Pairing: Crisp German-Style Pilsner or Citrus Wheat Ale
Sandwich sides and pricing factors
Every hot tavern sandwich is accompanied by your choice of seasoned skin-on fries, house-made kettle chips, or vinegar potato salad. You can upgrade to beer-cheese waffle fries or crisp onion rings for a small kitchen upcharge.
- Meat cut and portion size (brisket, crispy chicken, or shaved prime rib)
- Bread selection: Artisan sourdough, butter brioche, or pretzel roll
- Heat adjustments: Classic tavern seasoning, Nashville hot glaze, or ghost pepper drizzle
- Beverage selection from our 40 draft handles or signature tavern cocktail menu
Our scratch kitchen does not produce pre-packaged cold-cut sandwiches. Orders are cooked fresh in 10 to 25 minutes. Printed menus at 12910 Northwest Fwy contain today's current item prices.
We refuse to serve water-injected deli meats or reformed poultry patties. Every sandwich on our board uses whole muscle meat smoked or fried on site.
Honest sandwich construction without shortcuts
Industrial sports bar sandwiches often taste dry because the meat is sliced days in advance and kept in cold pans under plastic film. When ordered, it gets microwaved until rubbery.
At Brick House Tavern + Tap, our briskets rest whole until carved, and chicken breasts drop into the fryer raw. If you want a pressed sandwich assembled from scratch that stays hot down to the final crumb while you watch the fourth quarter, you will taste the difference.