There's a patio, with seasonal outside dining. Inside, most booths have been removed and tables were added, and wood paneling was changed to softer colors. What's enticing is good food, good service and choices, along with a convivial atmosphere. Diners can order a half-sandwich and a bowl of soup or a full meal even on a busy Saturday night.

Fish dishes include broiled whitefish or tomato herb whitefish. Tomato herb whitefish was topped with red onion and tomato relish and came with couscous. Other choices include halibut with red pepper and capers or halibut with fennel and red onion and salmon, lightly seasoned or with chili lime glaze, and fresh fruit salsa.

Steaks are prime and prime dry-aged meat. Eight-ounce filets come with portabella mushroom, boursin cheese and red wine demi-glaze or plain. Ten-ounce strip comes plain or encrusted with rosemary and coriander and a ginger and sesame relish. Twelve-ounce ribeyes come plain or with Southwestern seasoning. Several dishes are served with mashed sweet potatoes and all entrees are served with salads. Housemade dressings include lime vinaigrette, made with freshly squeezed juice, Asian sesame, with a sweet-spicy taste, and Southwestern ranch and herb tomato balsamic vinaigrette, also with distinctive flavors.

Four kinds of burgers and six sandwiches add more variety, as well as about 18 appetizers, like Thai lettuce wraps and Asian spring rolls, that can make delicious entrees or side dishes.

Brick Street's decor is suffused with a warm sense of quality. Dark wood, bricks and salmon-colored walls create a quiet, handsome environment. A number of tables are out on a porch to allow for dining in the open air and some evenings Brick Street features live music out on the porch.