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The unsinkable Brick Wall: new helmsmen, same boat

  • Recorder/Paul Franz<br/>Michael Davis and Rachel Krause hold burgers and sandwiches at the Brick Wall Bistro in Greenfield that has been re-worked again by new owner Cameron Ward.

    Recorder/Paul Franz
    Michael Davis and Rachel Krause hold burgers and sandwiches at the Brick Wall Bistro in Greenfield that has been re-worked again by new owner Cameron Ward.

  • Recorder/Paul Franz<br/>Cameron Ward, his aunt Missy Tibbitts and his dad Randy Ward are the new owners of Brick Wall Bistro on Main St in Greenfield.

    Recorder/Paul Franz
    Cameron Ward, his aunt Missy Tibbitts and his dad Randy Ward are the new owners of Brick Wall Bistro on Main St in Greenfield.

  • Recorder/Paul Franz<br/>Michael Davis and Rachel Krause hold burgers and sandwiches at the Brick Wall Bistro in Greenfield that has been re-worked again by new owner Cameron Ward.
  • Recorder/Paul Franz<br/>Cameron Ward, his aunt Missy Tibbitts and his dad Randy Ward are the new owners of Brick Wall Bistro on Main St in Greenfield.

GREENFIELD — There might be some changes down the road, but for the moment Brick Wall Bistro will keep calm and carry on.

The restaurant opened as Brick Wall Burger in 2011 in the former Bart’s location, changed hands and names last year to become Brick Wall Bistro, but while the new year again brought new management, the prospective new owners are focused more on preservation than change.

Greenfield native Cameron Ward, his father and aunt now lease the business with the option to buy — an option Ward said they intend to exercise once they have finished navigating the slow waters of liquor license transfer — and run the restaurant with a hands-off approach to the menu.

Ward, owner of Camelot Carpet Cleaners, describes his role in the restaurant as “owner and dishwasher.”

A frequent customer with family on staff and friends in the owners, Ward said he knew the owners were looking for investors and he, Randy Ward and Missy Tibbetts, both of Greenfield, took over day-to-day management in January.

Chris Stanko, a chef under the previous management, now runs the kitchen and continues to produce the menu that has been a more or less common thread throughout.

Ward said Peter Hadley, who continues to co-own the establishment with Gary Schaefer — a partner in the original Brick Wall — created the current menu and added the bistro aspect to the offerings. As it has from its burger bar beginning, Hadley’s menu emphasizes burgers.

Burgers can be built from the bun up, with beef, turkey or bean patties, chicken breast or salmon, add-ons including grilled peppers, bacon, chili garlic sauce, bleu, Swiss, cheddar American and pepper jack cheeses.

Pre-designed burgers including the Troweler’ Delight, topped with apple, aged cheddar, brown mustard and pickles; the Samurai Smile, with wasabi, pickled ginger and pomegranate Ponzu sauce.

Burgers are ground on-site daily, fries are hand cut and Stanko said everything on the menu is made from scratch.

Also on the menu are salads, appetizers, the soup of the day, and entrees including grilled marinated sea scallops, which Stanko said is one of the most popular dishes.

A customer before becoming involved — a four-pound, $100 burger on the menu is named for him — Ward said he liked the food and atmosphere, and as an owner appreciates the location.

The Brick Wall is located at 286 Main St., in the past ten years home to Bart’s Cafe of Greenfield, Michael’s, Jitterz Coffee Shop and Bogie’s Coffee and Deli Works.

Ward said he is in no way concerned that the rate of turnover reflects on the location, which he and wife Tiffany Ward point out is near Greenfield Community College’s downtown location, well-situated for downtown shoppers and across the street from The Arts Block, a weekend boost.

Ward said he hopes to build the restaurant into something that will last even if he finds a new challenge, but he isn’t abandoning the carpet cleaning business.

“This is not going to feed my family,” Ward said. “This is just about enjoying the people and the food and getting it to pay its bills.”

You can reach Chris Curtis at:

ccurtis@recorder.com

or 413-772-0261, ext. 257

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