After the departure of opening chef Will Preisch in February, Scott Dolich relaunched the menu at his NW Marshall brick-and-ivy tavern the Bent Brick...and the results are delicious. The new offerings center around house-made sausages, a la carte "roasts and cuts", and a wide assortment of creative and nostalgia-inducing sides, salads, soups, and snacks, allowing diners to mix and match to create their own combos.

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