The buffet line is basically asking, “You sure that’s all you want?”
This North Carolina restaurant keeps the lineup moving through the week, so dinner does not look exactly the same every time. Comfort-food favorites anchor the spread, while Friday gives seafood a bigger role.
The schedule helps without spoiling the whole surprise. Dinner runs Wednesday through Saturday, Sunday gets its own lunch buffet, and changing menus are posted ahead of time.
That means you can check what is coming, and still leave room for whatever catches your eye once you get there.
The buffet changes by the day, which is one very good reason not to play favorites.
The All-You-Can-Eat Buffet Owns Four Evenings A Week
Some dinner plans require reservations, dress codes, and a debate over entrées. This one starts with an empty plate.
BrickHouse Grill serves its all-you-can-eat dinner buffet Wednesday through Saturday from 4:30 p.m. to 8:30 p.m. The restaurant is closed Monday and Tuesday, while Sunday follows a different lunchtime schedule.
Dinner buffet pricing varies by age, with separate rates for adults, seniors, and children. Daily buffet menus can change, and BrickHouse directs diners to its Facebook page for the latest lineup.
That rotating setup is worth remembering. You can expect the buffet itself on those four evenings, but you should not assume every meat, vegetable, or dessert will appear every night.
A quick menu check before leaving home can save you from spending the drive dreaming about a dish that took the evening off.
Once you arrive, the format does the rest. Grab a plate, choose your favorites, and make another pass if round one left unfinished business.
The hardest part may be pretending you planned that second plate all along.
Sunday Lunch Gives The Weekend Its Own Buffet Routine
Sunday changes the clock, not the appetite.
The BrickHouse Grill buffet moves to midday on Sunday, running from 11 a.m. to 2 p.m.
You will find BrickHouse Grill at 455 Corban Ave SE, Concord, NC 28025. If Sunday is your day, that is the address to plug into your map before hunger starts making decisions for you.
Sunday menus can pack several substantial choices onto the same line. A recent 2026 lineup included fried chicken, beef brisket, Salisbury steak, and chopped barbecue, with the kitchen rotating other dishes around them.
The lineup is allowed to change, which means Sunday can bring a slightly different plate from one week to the next.
The midday schedule also separates Sunday from the Wednesday-through-Saturday dinner routine. You can build lunch around the buffet, then still have most of the afternoon ahead.
That is a useful little weekend trick when dinner feels too far away, and an ordinary sandwich seems nowhere near ambitious enough.
Sunday may be shorter on hours, but it does not arrive short on plate space.
Fried Chicken And Chopped Barbecue Keep The Southern Side Strong
Here is where the buffet starts speaking fluent North Carolina.
Fried chicken and chopped barbecue appear repeatedly on BrickHouse Grill’s changing buffet lineups, giving the hot bar two familiar anchors.
They often share space with country-style sides and other rotating entrées, so you can build a plate that lands squarely in comfort-food territory.
The barbecue connects naturally with the restaurant’s broader country-cooking approach. On different days, it may sit beside brisket, Salisbury steak, chicken tenders, or Brunswick stew.
It is letting your plate wander from barbecue-joint territory to Sunday-supper territory in a few scoops.
You can keep things simple and start with the two classics, or treat them as the opening act before exploring the rest of the line. Either approach works better than piling everything onto one plate simply because empty space makes you nervous.
That is where buffet strategy becomes surprisingly serious. Fried chicken takes room. Barbecue wants a side.
Then macaroni and cheese starts lobbying for territory.
Start with what catches your eye, but leave yourself somewhere to go next.
Buffets reward curiosity, and the first plate should never use all its available real estate.
Brisket And Salisbury Steak Make A Hearty Plate Even Heartier
If your plate already looks ambitious, brisket may test your commitment.
Beef brisket has appeared repeatedly on recent Saturday and Sunday buffet menus, often alongside fried chicken and chopped barbecue. Salisbury steak is another recurring option, adding a gravy-friendly comfort-food choice to the rotation.
Those dishes help explain why the buffet is better approached as changing country cooking than a fixed checklist. Brisket may be waiting on one visit, while another dinner could emphasize a different combination of meats.
That little bit of unpredictability gives repeat visits room to surprise you.
Instead of arriving determined to find one exact dish, look over the day’s lineup and build around whatever is being served. You may discover that the item you barely considered becomes the reason you return for another scoop.
Brisket also gives the buffet a different texture from fried chicken or chopped pork, while Salisbury steak fits naturally beside mashed potatoes and gravy when those sides are on the bar.
The strategy practically writes itself: sample first, commit later.
At an all-you-can-eat buffet, there is no prize for making every decision on lap one.
Macaroni, Brunswick Stew And Country Sides Finish The Job
A plate piled only with meat is technically possible. BrickHouse Grill gives you plenty of reasons not to try it.
Recent menus have included macaroni and cheese, roasted red potatoes, corn, green beans, fried squash, mashed potatoes, gravy, baked beans, and salad-bar choices.
The exact combination changes, but the pattern stays comfortably familiar: these are sides built to share a plate with chicken, barbecue, and brisket.
Brunswick stew deserves its own mention because BrickHouse Grill serves a homemade version and regularly works it into buffet lineups. It can sit beside the main entrées or become a smaller stop before you return to the hot bar.
This is also where buffet discipline gets difficult. Macaroni and cheese looks harmless until it takes up a quarter of the plate. Mashed potatoes invite gravy.
Corn fills the last open corner. Suddenly your carefully planned tasting strategy has become a full Southern dinner.
That is not really a problem. The buffet format gives you another pass if something else catches your attention.
Think of the sides as supporting characters with a habit of stealing scenes. Around here, the macaroni does not need top billing to end up with plenty of plate time.
Friday Turns The Buffet Toward Seafood
Just when you think you understand the weekly rhythm, Friday brings water into the conversation.
BrickHouse Grill promotes an all-you-can-eat Friday seafood bar during its regular evening service. Recent seafood-night lineups have included catfish, popcorn shrimp, clam strips, shrimp dishes, and other changing selections.
The exact seafood choices can vary from Friday to Friday, which makes checking the day’s lineup worthwhile if one particular item is calling your name. Seafood night is a recurring theme, not a promise that every fish or shellfish dish will be waiting every week.
That gives Friday a different personality without abandoning the easy buffet setup. You can still make repeated trips through the line, but the available choices tilt toward seafood in a way the other dinner nights do not.
It also keeps repeat visits from feeling identical. Wednesday dinner and Friday dinner can share the same dining room while sending your plate in very different directions.
If seafood is your main reason for visiting, Friday is the obvious target. If country cooking is the priority, the posted lineup can help you choose another night.
Call it the buffet’s weekly costume change. The plates stay the same, but Friday knows how to switch the script.
The Family Behind BrickHouse Has Kept It Going Since 2011
The last ingredient is not sitting in a steam tray.
Eric and Marsha Key opened BrickHouse Grill in April 2011, and the restaurant remains family-owned and operated. The Keys brought more than 30 years of restaurant-business experience to the venture, and BrickHouse marked its 15th anniversary in April 2026.
The operation reaches beyond regular buffet service. BrickHouse offers catering and a private dining room that can comfortably hold up to 40 people. Larger groups can reserve the entire restaurant on Sunday afternoons, with capacity listed at up to 120.
That makes the business useful for more than an ordinary Wednesday dinner. The same operation can handle a family meal, a private gathering, or a larger event while keeping the casual identity that defines the restaurant.
Still, the buffet remains the easiest introduction. You do not need a special occasion, a giant group, or a complicated plan. You just need to arrive during buffet hours with enough appetite to make the first plate interesting.
After 15 years, the formula remains refreshingly simple: put out the food, hand you a plate, and let you decide when dinner is finished.
One warning, though. The plate may be empty long before you are.