Brixx Wood Fired Pizza + Craft Bar Myrtle Beach Menu
Introduction
Brixx Wood Fired Pizza + Craft Bar is a popular restaurant in Myrtle Beach, South Carolina, known for its delicious wood-fired pizzas and craft beers. The restaurant offers a unique dining experience, with a welcoming atmosphere and a menu that caters to a variety of tastes.
Menu
The menu at Brixx Wood Fired Pizza + Craft Bar features a variety of wood-fired pizzas, salads, sandwiches, and pasta dishes. The pizza options include traditional favorites like Margherita and Pepperoni, as well as unique creations like the Pear and Gorgonzola pizza. The salads range from classic Caesar and Greek salads to more inventive options like the Roasted Beet Salad with goat cheese and honey balsamic vinaigrette.
The sandwich options include the classic Italian sub, a grilled chicken sandwich, and a vegetarian Caprese sandwich. The pasta dishes include classic Spaghetti and Meatballs, as well as a unique Lobster and Shrimp Mac and Cheese dish.
Craft Beer
Brixx Wood Fired Pizza + Craft Bar is also known for its extensive craft beer selection. The restaurant offers a rotating tap list that features local and regional brews, as well as a wide variety of bottled beers from around the world.
Happy Hour
Brixx Wood Fired Pizza + Craft Bar offers a daily happy hour from 4-7pm, with discounted drinks and appetizers. The happy hour menu includes $4 house wines and select draft beers, as well as half-priced appetizers like the Spinach and Artichoke Dip and the Margherita Flatbread.
Catering
Brixx Wood Fired Pizza + Craft Bar also offers catering services for events of all sizes. The catering menu includes a variety of pizza, salad, and sandwich options, as well as appetizers and desserts.
Conclusion
Brixx Wood Fired Pizza + Craft Bar is a must-visit restaurant in Myrtle Beach for anyone looking for delicious wood-fired pizzas and craft beer. With its unique menu, welcoming atmosphere, and daily happy hour, it's the perfect spot for a night out with friends or a family dinner.
