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Brick & Tin 

214 20th St. North
Mauricio Papapietro, after working for some of Birmingham's top chefs, opened this lunch spot, focusing on the humble sandwich as a really good medium for really good ingredients. You can even read about the Alabama-sourced ingredients, such as poultry and eggs from McEwen and Sons, pork from Fudge Family Farms, and veggies from Jones Valley Urban Farm and Snow's Bend Farm. Offerings include a Cuban sandwich; a Coosa Valley (scrambled farm eggs, sliced avocado and bacon); the Provence (roasted farmer's market vegetables, extra-virgin olive oil and goat cheese); and more, including salads, soups, and sides such as empanadas and deviled eggs. Beer and wine, too. Check out these pix from Birmingham Magazine.

Posted on Monday, July 19, 2010 at 02:14PM by Registered CommenterDeborah Lockridge in | Comments2 Comments

Reader Comments (2)

Tried twice, food is average to ok. Service is very slow. The duration of the first visit from waiting in line to place a to go order to getting the food was 40 minutes and it was 35 minutes the second visit. The food isn't good enough for the long wait.

July 24, 2010 | Unregistered CommenterKWW

My husband and I tried Brick & Tin for lunch and we loved it. The decor is a combination of rustic charm and modern convenience. We tried the pureed califlower/onion soup and it was very tasty. I had the special of the day which was a fish sandwich with homemade tartar and arugula. It was delicious. The portions were very generous. I was stuffed when we left but in a good way. We will definitely have to make this a regular lunch spot.

February 18, 2011 | Unregistered CommenterMichelle Y.

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