Brier Pizza Kitchen

It's always just ok,So for a quick ok meal it's all right.I wouldn't go out of my way for this place but like I said it's ok

My brother ordered spaghetti from Brier Pizza and I have to say it was one of the best spaghetti dishes I've had at a pizza place! Seriously legit! A friend of mine talks about how great the pizza is so I am excited to try it soon! The spaghetti though was amazing!

Perfect every time in value size and taste. Presto too. That's Italian. I try to expand my horizons with the language of many fascinating cultures as we all should.

Solid pizza, but I wasn't too impressed. Got some pizza for home and it's pricey all things considered. Not overly greasy, which I appreciated, but that does cut into the taste due to the general nature of pizza.Canadian Bacon and Pineapple Pizza - the highly controversial Hawaiian pizza. Sweet mixes with the savory for conflicting flavors but helps draw out both. The large Canadian bacon pieces were thick and flavorful, but didn't chew off easy. This meant bites would often strip the meat off entirely, but that bite was fantastic (bites later were still good).Chef's Special Pizza - tomato isn't unusual but these tomatoes were thick, juicy, and fresh! Each bite was flavorful and full of liquid. Instead of sweet and savory like the Hawaiian, this is slightly sour and savory for a similar effect of enhancing contrasting flavors. Solid meats combined as well.

This is one of our go-to places and where we frequently take out of town guests. The food is superb and the staff always treats us like family. Be sure and check the specials sheet - there have been some amazing selections on it! We enjoy both the pastas and the pizza. It is the kind of place we can go for a casual night out or for a family celebration. Highly recommend.

Daniel's Broiler, The Capitol Grill, and the Herb Garden are some of our favorite regular restaurants for date nights. The meal we had at Brier Pizza the other night was on par, if not exceeding any of the many meals we have had at these restaurants.We drove here from Seattle on a tip from a good friend who wouldn't give us many details. All he would tell us is "you have to try it." The outside of Brier Pizza is not particularly impressive. It sits in a slightly run down building in the middle of downtown Brier. Our expectations were not high at first sight. However the packed parking lot and line out the door spoke to something.The inside is a quaint Italian themed dining room with about 20 or so tables. It features an open kitchen design where you can see the kitchen crew preparing a meal. When we walked in the kitchen team was in high gear shouting back and forth to each other across the relatively small, but very loud space between the equipment, dining room, and full lobby. I was a restaurant GM and district manager for 25 years and I am always interested to see how different restaurants set up their operations. Based on the level of business, there must also be a back end prep kitchen although it wasn't visible from the door.We were promptly seated and taken care of by a lovely waitress. Brier Pizza has a full bar and our pre-dinner cocktails were delicious. But that came next is what prompts this review. The clam chowder was to die for. Shortly followed by one of their house burgers (our friend said we had to try) and a lemon salmon pasta dish. This was some of the best food I have tasted in 50 years. The burger was bursting with flavor and the salmon was perfectly cooked and seasoned with a blend of citrus that was so good I had to intentionally set my fork down between bites to allow myself to enjoy it rather than just wolfing it down.After our meal I asked to speak to the chef as we were leaving. A young man, who can't have been more than 25 introduced himself (it turns out he is one of the owners) and was quick to deflect my compliments to the work of his line team. That alone is rare in this industry.If you are reading this, our advice is this: get to Brier Pizza Kitchen while you can! In my professional experience one of two things is almost certain to happen in the best future:1)That young chef will get picked up by one of the big international groups.2)Their concept will become so popular that the days of $20-$30 entrees will be a distant memory.Excellent experience all around.

What happened to this "family" restaurant? This place used to be an icon in Brier, supporting the local kids baseball teams and families in the neighborhood. Now, instead of pictures of the little league teams there's a sign on the window inside the restaurant that says something like, "we love your kiddos, but not their fingerprints on the windows." I get not being kid people, but you're the only restaurant in a small, family neighborhood. As a family that grew up in and around Brier it's really disappointing to have the only restaurant that used to be a fabulous family atmosphere go so far downhill. You can really tell when someone isn't a kid person, which clearly the owner isn't. As a former anti-kid person, even I find this annoying in places where kids are expected to be accepted. That being said I brought my 2 kids here a couple of months ago. They are 7 & 17. They were calm and quiet and not disrespectful at all despite being hungry. We waited for 45 mins to be seated. There were 2 servers and only 5 tables seated. It seemed there were quite a few to go orders, but nothing that should have created that long of a wait. Regardless, we are patient people and don't mind waiting when necessary. My kids split a pizza and I had the artichoke chicken. The food was boring and not very good. The kids thought the pizza was ok, but for the price of everything I could have ordered 2 large pizzas from Pagliacci and it would have been better and arrived in less time. Unfortunately, I don't think we'll be back and would even go so far as to advise my parent friends to take their kids elsewhere. Maybe a tip to the owner... as my son once said about another business, people should cater to the kids because if the kids enjoy a place they will beg their parents to take them back. AND, families have more mouths to feed equaling in improving your bottom line.

HIGHLY RECOMMEND!!! The food here was absolutely delicious! Every dish we tried was bursting with flavor and cooked to perfection. The whole crew and owners were fantastic, warm and welcoming. Loved the open kitchen concept where you can witness the most amazing EXECUTIVE CHEF CHRISTOPHER YOUNG who's very talented and passionate (I'm a big fan) and his sous chefs in action and then being able to enjoy the fruit of their creation. They always make sure to serve you good food and amazing experience.PS. Chef Christopher makes my favorite Chicken Toscana and El Greco always extra special

This place used be great but it has really gone down hill. I was going to try it again after a while from taking a break due to poor service and messed up orders. It is really sad knowing how great it used to be. The pizza os good but the love and hometown feel is gone. Sad to say I won't be going back. Pizza is not worth attitude and the quality has gone down hill.

I really enjoyed the food. Ambiance isn't much because it's build in an older home turned restaurant. I've heard rave reviews about the pizza, we had pasta & salad. I eat there again.