Hales Blackbrick — Restaurant in Tampa

Hales Blackbrick featuring Chef Hale’s delicious asian cuisine puts a fine twist on classic asian dishes. For the people looking at the menu trying to decide what to pick out of the abundance of options I will disclose exactly what I ordered as I sincerely recommend it all. For appetizers, the egg rolls are quite big and they pack a unique flavor that is nostalgic and fresh. I can see why they keep this recipe in the family. We ordered three, one for everyone to try and we paired it with a shrimp wonton soup which provided some nice balance. We also tried the Blackbrick tower which featured three different appetizers to sample. My favorite of the three was the white truffle sticky rice but each one was unique and tasted phenomenal. Lastly, we had the Char Siu Pork Belly, which had a very distinctive flavor. Many of these appetizers are on the smaller side as they are meant to try so don’t be afraid to order a few!

For the main course, we ordered the full sized duck that is featured three different ways. My dad ordered the prime ribeye for himself. We did not know what to expect but what came out we certainly enjoyed the presentation and all of the flavors. It is not your traditional steak and it comes out cut up in a bowl with pineapple stir fry. My dad was pleasantly surprised it also came with a bowl of jasmine rice, which he mixed in. We all tried it and agreed the dish was top tier and I even mentioned I would like to get that for myself next time. We did get a sneak peek of our freshly cooked full duck that was on display with an assortment of flowers. The presentation was fun and elevated. They do take it in the back after viewing so they can cut it up and present it nicely three different ways providing variety. I wanted to note that the duck was prepared and carved with expertise and Chef Hales has trained his staff to perfection.

As side dishes, we had the Yangzhou fried rice, the truffle fried rice, and the dan dan noodles, which are big enough to share and the star was definitely the truffle. The dan dan noodles do have a kick. The other noodle dishes looked spectacular as well and I cannot wait to come back and try them. The duck came out and we were not prepared for how much food it truly was going to be. I was so excited about all the food I didn’t get to take GREAT pictures of each dish but please note they looked well thought out and were plated masterfully as a work of art in person. Our duck also came with a cup of the jasmine rice, some mandarin pancakes to convert the duck into asian inspired “tacos” as well as toppings like cucumbers and some ribboned greens. I tried the duck on its own along with the sauces for each and then I tried each one in “taco” form and I can’t decide which way I liked better. I scoped everyone else getting the huge tower-like piece of chocolate cake, so we'll have to try it next time!

I would like to take the time to point out that Chef Hales is a kind gentleman who really takes pride in his food, family and restaurant. It shows throughout the space what he has created and I definitely love that I got to experience asian cuisine through his eyes. Everyone who works here is topshelf and worked as a team. From the hostesses who seated us, to the nice ladies who were constantly clearing dishes and ensuring a clean space at all times down to the amazing waitresses, they were all friendly, welcoming and proud of the food they were serving. We had Gabby and Brittany as our waitresses and they both provided great recommendations, answered any questions and provided overall great service that can rival any restaurant staff out there. Jeremy was personable, kind, and made it a point to stop by everyone's table to ensure all their needs were met. If you are conflicted about trying this restaurant, let this review serve as a green flag to please try it out, and if you are looking at the menu wondering what great things to try, take this review as a potential guide of some well-thought out choices. Thank you to Chef Richard Hales, 5/5 stars and I wish I could...

Owner replied - deemed my review ‘abusive’

My review:

Probably will return: one of better fusion restaurants in Florida, but the meat quality is subpar.

Location: off a busy road Outdoor seatings: yes Decor: funky, thoughtful, nostalgic, glasses dominant. Tableware: simple and tasteful. Stems: looking good Fresh flowers: yes Service: mostly to the point but some could use more training Food: well presented, although bit too sweet The bar dishes out cocktails rather non stop.

Chef Richard’s impressive mobile home parked in the lot, “our away home,” said his wife Jenny.

Wine. The diner has low ceiling, which made the glasses more prominent. With good stems I’d think the staff know what to do. Not our server. She came with a nearly empty Riesling. The manager chased her over to our table with an unopened bottle, and handed to her. I don’t know the circumstances of this act. I ordered Joel Gott cab. Again she came with a bottle that’s nearly empty. She pours slowly, as if unsure what to do. She stops. Then pours more. Stops. Then empty the bottle… an amusing experience.

On the menu, the only Chinese charachers read 不是那么中国, which Google translates to ‘not so Chinese’. Motto, warning or an excuse? The food is mostly Chinese, a few with bewildering explanations. For example Tiger Shrimp, they listed: Chengdu Kung Pao Ginger Peanuts Lantern Chili I’ve beef with ‘Chengdu Kung Pao’: just exactly what does it mean here? Gongbao or Kung Pao chicken is a popular dish, named after one Sichuan imperial official whose job title was Gongbao, palace guardian. When I order a Gongbao chicken, although it varies from region to region and restaurant to restaurant, but it’s safe to bet that ingredients such as chili 🌶️ bell pepper 🫑, ginger 🫚 onion 🧅 etc. are usually included. Here at Hales, ‘Chengdu Kung Pao’ that followed with specific ingredients, is redundant and sounds silly. … oh I forgot this is fusion.

For food, we have Spare ribs - so so Hawaiian Prime ribs - the worst: way too much fat. Pls serve decent meat Eggplant - wonderful Tiger Shrimp - tasty and succulent Mushrooms - wonderful Lamb chops - the decent parts of the dish is tender & yummy. For the money they charge, they need to put better meat on the table. Yangzhou fried rice - I won’t order it and didn’t try. My friends commented “it’s greasy”. Many dishes come with delicious white rice, more of Korean (stickier) than Cantonese (dry n hard) Chocolate cake for two - average, served with soup spoons Coffees: are lukewarm - a Cardinal sin!!

The better Cantonese restaurants serve their spare ribs tender and moist. Theirs is neither: looking unappetizing, dry and could use more cooking time. I like bones, so have no bone about the boneyness of it.

Lamb chop is well presented. After the meat is gone, I put a few grains of white rice to the bowl and mixed up with the remaining colorful vegetables. No need to frown, my beloved Nainai was fond of doing this, who was a great and creative chef, faithfully cooked for one - my grandfather Yeye. This is one way to keep my happy childhood time with her alive. He loved her, his last concubine, till the end. My memoir of her is nearly completed - in search of a book agent -:) or coming out on Amazon in 2024, tentatively titled Beijing Bathhouse Blues.

Jenny, the lady of the house came to chat with us briefly. Her husband Richard has the night off. On the big dessert spoon (the server said it’s a big cake - love her quick wit) the wife said, she made a mental note of it. I think it’ll taste better with a smaller spoon. I also asked her about the Peking duck which we didn’t order. She said … Long Island ducks; steamed thin wrapper; smoked, … and some cooked sides. The first two sound promising. But smoke and the cooked sides? Oh well, maybe this is where the fusion comes in. I’m a dinosaur 🦖 🦕 Just so you know I’m on the hunt for a decent Peking duck. Do let me know if you know one, tia.

When the bill came, it was one - at least ask us if we’d like separate bills? Oh well.

Happy holidays to you all, be well...

The Fusion of Tradition and Innovation at Hales BlackBrick by Chef Richard Hales

📸 @foodguy.ste

My visit to Hales BlackBrick was an extraordinary experience, where I savored the essence of authentic Chinese flavors in every dish. The dedicated team went above and beyond to provide impeccable service. Let's dive into the delightful culinary journey I embarked upon.

Food & Beverage 5/5 🌟 Appetizer:

🥟 The "Tower Brick" offered a tantalizing selection of three Siu Mai options: Shrimp & Bamboo, Chicken & Chive, and Lamb & Cumin. Accompanied by the marinated dipping sauce, these Siu Mai creations reached new heights, particularly the Shrimp & Bamboo + Chicken & Chive Siu Mai. A must-try!

The signature dish, "Papa's Egg Roll," was crispy and bursting with flavors. While it initially impressed me, the overall joy diminished after the second bite. The filling was slightly excessive, and there could be room for improvement in terms of bean quantity. Nevertheless, I anticipate future enhancements.

Main Course:

🍗 The "Ma La Fried Chicken" bestowed upon me as a delightful surprise during my first visit. Being a fan of spicy Chinese cuisine, this dish allowed me to relish the authentic Ma La cooking style within the U.S. Hales BlackBrick truly stands out among my favorite food spots in the Tampa area.

🐇 The "Chengdu Kung Pao Rabbit" caught my attention on the menu, and I couldn't resist giving it a try. The tender cuts of rabbit were skillfully fried, resulting in a crispy exterior, while the marinated meat offered a burst of flavors. If you're an adventurous eater seeking a unique and unconventional meat option, this dish is a must-try!

Beverage: The refreshing "Drew Park Sunset" delighted my taste buds with its vibrant fruit puree and juices. The well-balanced combination of fruits complemented the bold and savory main dishes perfectly. Highly recommended for those looking for a non-alcoholic option.

Service: 5/5 🌟 We encountered an issue with the table size, as it was too small to comfortably accommodate all the dishes we ordered. Despite our requests to the server and host, we found ourselves in a bit of a predicament. However, thanks to Steven, the manager on duty that day, our concerns were swiftly addressed. His thoughtfulness and prompt action led to a seamless transition to a more spacious table. We extend our heartfelt appreciation to the entire team at Hales BlackBrick.

Atmosphere: 5/5🌟 "At first glance, Hales BlackBrick defies the conventional Chinese restaurant aesthetic with its modest and minimalistic design." However, the overall ambiance and the warm hospitality exuded by the staff create a cozy and welcoming environment for both new and loyal customers. Hales BlackBrick remains true to the authentic essence of Chinese cuisine.

Bravo, Chef...