“We like to highlight the quality of local and seasonal ingredients throughout our menu. We ensure the farms we work with have the same philosophies, practices, and passions as we do. We are committed to sustainability and conservation, creating and maintaining the conditions under which we exist with nature in productive harmony.”
Tenderbelly Farms pork chop; Black Mesa Ranch chèvre agnolotti; daily fish entrée (varies).
Paul and Laura Moir are building a sustainable food community from scratch in Flagstaff. And it all started with Brix, their tiny, relaxed fine dining restaurant, where Chef Logan Webber gets to work with Northern Arizona’s best produce. If you’re lucky enough to get good weather, sitting on the patio is a definite must. Pastas are a standout here, as are seasonal cocktail options.
The Moirs didn’t stop there. Brix’s meat comes through their butcher shop and deli, Proper Meat & Provisions, just down the road, and is largely sourced from within the state. And if you don’t manage to swing a reservation at Brix while you’re in town, you might try their more casual spot Criollo, home to one of Flagstaff’s best happy hours.
“Tucked into a residential neighborhood several blocks north of Route 66 in what once was a dirt-floored, brick carriage house, Brix is fine dining without any fanfare ... The menu is American comfort food, executed well and with imagination.” –Dina Mishev, Washington Post
The farm-to-table linchpin of a sustainable food company changing how Northern Arizona dines