Kelli Reeves-Hays has been getting ready for her new challenge for most of her professional life. Meet the co-owner of The Brick House—the newest contestant in the “burger and pub wars” in Michigan’s Great Southwest. Reeves-Hays has learned from some of the best restaurant entrepreneurs in the region and says, “We’re finally going to do it. And we’re going to be good at it!”
“We” is Kelli and her husband Chris Hays, a business owner himself, the operator of Triple-A Power Washing. Kelli says she’ll be “front of house” when The Brick House opens at 190 Territorial in Benton Harbor’s Arts District in August. Chris will be keeping things running smoothly behind the scenes on the operational end. He’s been spearheading the renovation and updating of the facility that once housed the Library Pub and Pauly’s Bar and Grill. Both earlier establishments started out strong, but later faltered. Kelli and Chris are confident that lessons have been learned from history and also point to Kelli’s track record of working long stints at some of the best restaurants in Southwest Michigan.
Her 33-year resume includes HI’s Saloon, Clementine’s, Grande Mere Inn, Mansion Grille, Ideal Place and, for the past six-plus years, the Breadbar on Riverview Drive, Benton Harbor. She says she learned from people like Pete Racine, Henry Ingier, Kevin Sweeney and Tim Foley about the importance of customer focus and hands-on involvement by the owner in a successful restaurant.
For the past several months, Kelli has been developing the menu for the new Brick House, highlighted by her version of the “Smashburger.” She says it’s all in how you create and cook the burger: “You take a ball of meat, put it on a flat-top skillet—not a grill—then press it and squeeze it ‘til the juices bubble to the top. You cook it for five or six minutes, only flip it once, then add American Cheese. Put it on a toasted Brioche bun and add our Brick House Secret Sauce.” The result, Kelli says, is a “run down your arm juicy-good Smashburger.”
The menu has been laid out as a tribute to Kelli’s favorite Rock band, Van Halen, featuring items named after Van Halen song titles (“Eruption” roast beef, “Unchained” crispy chicken, “Fair Warning” blackened chicken). There are also salads and vegetarian items. Kelli points to an alternative to the “same old chicken” on your salad: a panko-crusted pan-fried egg plant cutlet to enliven those healthy greens. And for dessert, she’s offering up a special recipe Chocolate Cake that’s been a favorite in the family of a good friend for generations.
Beer??? Of course, there’s beer! However Kelli says she’s not getting into the “how many draft handles do you have” game that’s been playing out in area bars for several years. She says the draft selections will be carefully chosen, but she’s reserving one spot for “an Old School beer, like PBR, Hamm’s or Old Style. It just seemed right!”
It will take several weeks for redecorating, licensing and inspections to be completed, allowing The Brick House to throw open its doors for lunch and dinner (11am-10pm daily, 11am-11pm Friday & Saturday). The Facebook page has already been busy with suggestions and good wishes from Kelli’s legion of friends and past customers. She can’t wait: “I already love this place,” she says, “I love the Arts District and I want to make it even better!”
