Restaurant Review: Briquettes Steakhouse

At Briquettes Steakhouse, more often than not, beef is what’s for dinner – and lunch as well. It seems West Mobile was starving for a good steakhouse, as business has been booming at Briquettes since it opened in February 2013. Owners Becky and Bryan Payne say they recognized a need for local flavor in their area and set up shop. Bryan is the chef and “grill master.” The restaurant’s name is a clever play on his favorite fire starter.

“One of our best steaks is the bone-in rib eye, ” Becky says. “Any bone-in entrée that is cooked on our open flame is going to have a fantastic flavor, but the rib eye, with its fat and marbling, is divine. We obviously specialize in steaks, but we serve a variety of other dishes, such as our portabella chicken, Briquettes’ signature pasta (a combo of shrimp, sausage and chicken in a spicy tomato cream sauce), several amazing salads and some of the best fried shrimp you’ve ever had.” The bourbon-glazed salmon and strawberry chicken salad are also big crowd pleasers. “We take pride in making our food from scratch, from our hand-cut steaks and in-house ground beef to our dressings and sauces. It takes a little extra time, but you can taste the quality and love put into the food.” For those seeking international flair, the ample menu offers a steak and pork quesadilla, nachos, Parmesan chicken, chicken alfredo and lasagna. Oysters are a specialty, so rejoice that we are back in the proverbial “r” months.

Every meal starts with a basket of buttery good, marvelously misshapen, homemade garlic cheddar biscuits. Hearty sides include sweet potato casserole, garlic mashed potatoes, grilled corn on the cob and potatoes au gratin. For dessert: cheesecake, key lime pie and a brownie – along with apple brown Betty, above, a fall favorite. The sweets are sizable and suitable for sharing. There is also a lengthy, moderately priced wine list, along with beer and other beverages. On Thursday nights, the “Bad to the Bone” special treats diners to a free dessert when a bone-in entree is ordered. Every “Winesday” house reds or whites are $5 a glass, $10 off any bottle with two steak entrees.


- Sponsors -

Chargrilled Oysters
Delectably smoky, plump, juicy bivalves in garlicky butter sauce crowned with a crust of Parmesan cheese.

Caesar Salad
This exceptionally good rendition of the classic Caesar is glossed in a sprightly dressing with an anchovy bite and topped with a scattering of huge, house-made croutons and a hail of shredded Parmesan cheese.

Bone-in Rib Eye
The hearty house specialty, a big, tender, juicy, well-seasoned rib eye, comes in both 10- and 12-ounce sizes.

Apple Brown Betty
Nicely spiced, tender apple slices are capped with a crunchy praline-like mixture of pecans and walnuts and finished with a melting scoop of vanilla bean ice cream and a drizzle of raspberry coulis.

Briquettes Steakhouse • 11 a.m. – 9 p.m. M – Th. 11 a.m. – 10 p.m. F / Sa
720 Schillinger Road S., Suite 2A. 607-7200

text by Sallye Irvine • photo by Ashley Rowe

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