“We not only put emphasis on our everyday service and menu, but also our atmosphere,” Barrero said. “We want people to feel comfortable and welcome.”
The restaurant—which opened in 2016—serves classic American fare such as the Brix Burger, chicken street tacos and strip steak as well as brunch every Sunday.
Barrero started his career in the housekeeping department at a hotel in northern California, and worked at hospitality management companies, golf clubs and restaurants on the West Coast for more than two decades. He joined Brix and Ale in 2021.
“I am honored to work here every day,” Barrero said. “Chef Felios has created an exceptional menu, and I am happy to work alongside him.”
Felios has served as executive chef since 2019. He oversees the daily operation of all food and beverage efforts for the hotel.
He said his goal is to add creativity and local flair to Brix and Ale’s classic yet seasonal menu.
“We have our staple menu items, but I try to encourage my team to use their creativity and skill set to personalize the menu,” he said.
Felios said he uses a lot of fresh herbs and makes most sauces and sides in house. To this aim, the pair hope to add a small garden and beehives on the backside of the restaurant by next summer.
Barrero also said the restaurant can accommodate catering and private dining services.
“We have a busy holiday season coming up,” Felios said. “But it won’t take away from our dining room guests. We want everyone to come and enjoy our food.”
Brix and Ale
1101 Woodlawn St., Georgetown
737-444-2750
www.brixandalegtx.com
Hours: Mon.-Tue. 6:30 a.m.-1 p.m., Wed.-Thu. 6:30 a.m.-9 p.m., Fri.-Sat. 6:30 a.m.-10 p.m., Sun. 6:30 a.m.-2 p.m.
