If you’re looking for “Farm to Fork,” then a stop at the Brick Farm Tavern is must. Every day vehicles of the restaurant’s partner farmers and foragers appear at the kitchen door with the freshest produce, edibles, and proteins to be used in the evening’s dinner service. The result is a menu that Chef Vassos adjusts daily to bring these peak-of-season ingredients to the dining experience every night.

The bar menu, served on the terrace and in the lounge, has also undergone a seasonal change. Sample the Tavern’s take on Mexican Street Corn using fresh NJ sweet corn or the summery rendition of Coq au Vin, done with white wine, fresh herbs, and squash. With nothing over $18, this constantly changing menu is a great deal for casual dining. And this month kicks off Wine Wednesdays: all wines by the bottle will be half off every Wednesday. It’s a perfect way to assemble a group of friends on the patio, have some snacks, and discuss wine with Sommelier Mike Lykens.

While Lykens has made several changes to the by-the-glass list (most recommended? Knipser rose from Germany: a fresh summer wine with aromas of tart strawberries and rose petals) and some new additions to the bottle list, summer is not summer without refreshing, festive cocktails. With varieties of mint, fruit, and berries in full splendor, the drink menu has intriguing new contenders to quench your thirst such as Spicy Peach Pisco Sour, NJ Blueberry Mint Bramble, and the unique Give Peas a Chance.

As for events, Friday, July 22, to Sunday, July 31, is Eat Drink Local week. Chef Vassos has created a three-course menu for $45 (not including tax and tip) available throughout the restaurant. In addition, the Tavern is planning a “Meet the Farmer” dinner with Brett Hansen, the farm manager of Double Brook Farm. All events will be posted under “Events” on the website.

Finally, there is big news in kitchen! The Tavern is excited to introduce its new pastry chef, Ana Musial. Relocating from the Broadmoor Resort in Colorado Springs, Chef Musial was lured to the Tavern visiting former Broadmoor colleagues, Mike Lykens and Chef Vassos.

Says Musial: “On my visit I was just so taken by the idea of the restaurant being on the farm: the relationship with the farmers, the understanding of the growing seasons, and the trust that everyone is working to put the best ingredients in each dish.”

Adhering to the same mission, Ana has developed a menu of approachable but creative dessert offerings. Try the Vanilla Oasis Panna Cotta, featuring local blueberries infused with Thai basil.

Enjoy dinner in the dining room, a meal al fresco on the terrace, a quick bite at the bar, or host a gathering in one of the three unique private dining spaces. Any way you experience the Tavern, you will leave with a better taste of the restaurant’s Hopewell “terrior!”

For more information on private dining please call Mike Lykens at 609-333-9200 or e-mail reservations@brickfarmgroup.com. For a brochure and more information, please go to the website under “Private Dining.”

For more information about the Brick Farm Tavern, visit the site at www.brickfarmtavern.com.

Brick Farm Tavern, 130 Hopewell-Rocky Hill Road, Hopewell. www.brickfarmtavern.com. 609-333-9200. Hours: Bar: Tuesday-Sunday 5 to 11 p.m. Restaurant: Tuesday-Sunday 5:30 to 9:30 p.m. Monday: Closed.

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