You’re hungry. You're in Ames. Maybe you just finished a long shift or you're killing time before an Iowa State game. When you pull up the brick city grill menu, you aren't just looking for sustenance; you're looking for that specific type of comfort that only a local staple can provide. It’s a place that feels like home, even if you’ve never been there before.
Let's get one thing straight right away: this isn't some high-concept fusion bistro where they serve three peas on a bed of foam for fifty bucks. Honestly, it’s the opposite. It is a burger and wing sanctuary. But here is the kicker—not all burgers are created equal, and if you just order the first thing your eyes land on, you might be missing out on the real heavy hitters that keep people coming back to this spot on Stange Road.
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The Burger Situation is Basically Legendary
If you’ve heard of Brick City Grill, you’ve probably heard about the awards. They’ve been recognized by the Iowa Beef Council, and that isn’t just some participation trophy. When people talk about the brick city grill menu, the conversation starts and ends with the "Best Burger in Iowa" accolades.
Most people default to the Brick City Burger. It’s the namesake. It’s safe. It’s got the bacon, the cheese, and the grilled onions. It is a solid choice, sure. But if you want to eat like someone who actually knows the kitchen, you look at the Peanut Butter Burger. I know, I know. It sounds like something a toddler dreamed up during a sugar crash. But the way the heat from the beef softens that creamy peanut butter, mixing with the saltiness of the bacon? It’s a religious experience.
The beef they use is fresh, never frozen. You can taste the difference in the fat content and the way the edges sear. They don't over-process the meat. It’s loose, juicy, and messy. If you aren't using at least four napkins, you’re doing it wrong.
Beyond the Beef
Don't sleep on the "Alternative" section. Not everyone wants a half-pound of beef at 1:00 PM on a Tuesday. The Blackened Salmon Sandwich is surprisingly refined for a place with sports on every TV. They don't overcook it into a hockey puck. It stays flaky. Then there’s the Pork Tenderloin. This is Iowa, after all. If a menu in Ames doesn’t have a tenderloin that’s three times the size of the bun, is it even a menu? Brick City stays true to the state's heritage here. It’s breaded, golden, and massive.
Wings, Sauces, and the Heat Index
Wings are the secondary soul of the brick city grill menu. They do the traditional bone-in and the boneless variety. Now, some wing purists will tell you that boneless wings are just expensive chicken nuggets. Whatever. Eat what you like.
The sauce list is where things get interesting. Most places have a "mild, medium, hot" setup that feels generic. Here, the Thai Peanut sauce is a standout. It’s savory and thick. If you’re a spice seeker, the Burner sauce will actually make you sweat. It isn't just "restaurant hot"—it's "I might regret this tomorrow" hot.
- Dry Rubs: If you hate soggy skin, go with the Lemon Pepper or the Cajun rub.
- The Buffalo Standard: Their traditional buffalo sauce has a high vinegar-to-butter ratio, giving it that classic sharp tang.
A lot of regulars do a "mix and match" or ask for sauces on the side to dip their fries. Speaking of fries, they aren't just an afterthought. They’re seasoned. They’re crispy. They hold up under the weight of the appetizers.
The Appetizer Trap (And How to Navigate It)
You see the word Cheese Curds and your brain shuts off. You just order them. That’s the Iowa way. At Brick City, they use real white cheddar curds, and the breading is light enough that you actually taste the squeaky cheese rather than just a mouthful of grease.
But here is a pro tip: the Nachos are a trap only because of the sheer scale. If you order the full size for two people, you won’t have room for your burger. They pile them high with white queso, jalapeños, and your choice of protein. It’s a mountain. Honestly, it’s more of a geological formation than a snack.
Then there are the Fried Pickles. They do them in spears, not chips. This is a controversial move in the appetizer world. Spears hold more juice, but they also hold more heat—be careful on that first bite unless you want to sear the roof of your mouth.
Why the Atmosphere Dictates the Order
Brick City Grill isn't trying to be a quiet library. It’s loud. It’s vibrant. It’s filled with Iowa State fans. Because of this, the brick city grill menu is designed for "social eating." You see a lot of tables sharing the Chicken Strip Basket.
There’s a weird nuance to their chicken strips. They aren't the uniform, machine-pressed shapes you get at a fast-food joint. They’re hand-breaded and irregular. That’s a good thing. It means more surface area for the crunch. You’ve probably noticed that the best parts of any fried food are the little "extra" bits of batter hanging off the side. They’ve got plenty of those.
The Salad Lie
We should talk about the salads. Look, nobody goes to a premier burger joint for the lettuce. However, if you are dragged there by friends and you're trying to be "healthy," the Southwest Salad is the way to go. It’s got enough black beans, corn, and tortilla strips to make you forget you’re eating vegetables. Just don't fool yourself—once you add the ranch and the blackened chicken, you're probably hitting the same calorie count as a burger. But hey, it's delicious.
Local Sourcing and the Ames Connection
One thing most people get wrong is thinking Brick City is a chain. It’s not. It’s locally owned. That matters because the owners are often there, and they give a damn about the quality. You can see the local influence in the beer list too.
They rotate taps frequently, often featuring Iowa brews from places like Confluence or Exile. Pairing a heavy, marbled burger with a crisp local IPA is basically the unofficial state pastime of Iowa. If you aren't sure what to get, just ask the server what's new on tap. They usually know their stuff and won't just steer you toward the most expensive pint.
Practical Tips for Your Visit
- Game Days: If there is a home game at Jack Trice Stadium, forget about a quick meal. The place will be packed. The menu might even be limited to high-speed items to keep the kitchen from exploding. Plan accordingly.
- The "Secret" Toppings: You can customize the hell out of these burgers. Want an egg on top? Do it. Want to add grilled mushrooms to your wings? They’ll probably look at you weird, but they’ll do it.
- Parking: The lot can be a nightmare during peak lunch hours. Park a block away and walk; it’ll help you justify the cheese curds.
- Carry-out: The burgers hold up surprisingly well in a box, but the fries suffer. If you’re taking it to go, maybe swap the fries for the cole slaw or just accept that you'll need to air-fry them for two minutes when you get home to regain the crunch.
What Most People Miss
People often overlook the Daily Specials. Brick City doesn't just stick to the printed page. Sometimes they do a "Burger of the Week" that isn't on the standard brick city grill menu. These are often test runs for new permanent items. I’ve seen everything from mac-and-cheese topped sliders to bourbon-glazed patties that were absolute sleepers. Always check the chalkboard or ask.
The menu is a reflection of Ames itself: unpretentious, high-quality, and a little bit heavier than your doctor might recommend. It’s not trying to reinvent the wheel; it’s just trying to make the best damn wheel you’ve ever eaten.
If you're heading there for the first time, skip the grilled chicken and the salads. Go straight for a burger. Get it medium. Get the fries. And for heaven's sake, try that peanut butter burger at least once in your life just so you can say you did. You'll probably end up liking it more than you're willing to admit to your friends.
To make the most of your next visit, check their social media pages about an hour before you go. They frequently post the "Soup of the Day" or specific draft rotations that aren't reflected on the main website. If you’re planning a large group outing, call ahead—Ames crowds can appear out of nowhere, and having a heads-up helps the kitchen manage the "Best Burger in Iowa" expectations they've set for themselves.