The Brick's Sheri Parr, Part 3: A guide to pairing music and food

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The stage at The Brick has hosted all kinds of acts over the past 13 years.
  • The stage at the Brick has hosted all kinds of acts over the past 13 years.
Beer and wine pairings abound, but when it comes to what music goes with what food, you're taking a shot in the dark. That's why Fat City decided to ask Sheri Parr, owner of the Brick, for some musical pairings. We supplied the style, and she gave us her gut reaction to what should be on the table while you're listening.

On Monday, Parr explained why her dream meal involves conch salad, and on Friday, she talked about starting her career at the Grand Emporium and how running a restaurant runs in the family.

Blues? Fried chicken and waffles.

Hard rock? Nachos.

Classical music? A mixed green salad with watermelon and blue crab with some sort of fancy ginger vinaigrette.

Heavy metal? Tater tots. [Laughs.] Beer.

Singer-songwriter? Lots of things can go with that. It's not so simple; it's more complex. It's something that doesn't require a lot of attention to detail because you really want to be paying attention to the band. Maybe some sort of nice sandwich, so you can sit back and listen.

Emo? Mom’s chicken potpie.

Ska? Mango shrimp ceviche ... in a cup. Maybe coconut shrimp.

Kansas City band? Barbecue. Although we don't do a lot of that because it's not what I'm trying to be. We don't have a smoker, and there are so many people that are doing a fabulous job.

'80s cover band? No cover bands.

The Brick hosts its annual Fat Tuesday bash next Tuesday, February 21. The beads come out from the bar, along with hurricanes and crawfish pie, beginning at 11 a.m.

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