PGF Restaurant of the Month: Brushmark Restaurant - WMC Action News 5 - Memphis, Tennessee

PGF Restaurant of the Month: Brushmark Restaurant in Brooks Museum of Art

(WMC TV) - PROJECT GREEN FORK RESTAURANT OF THE MONTH:  Brushmark Restaurant, inside the Memphis Brooks Museum of Art, 1934 Poplar Ave., Overton Park/Midtown Memphis, 901-544-6200.

LUNCH WEDNESDAY-SUNDAY 11 A.M. - 2:30 P.M.

BRUNCH SATURDAY & SUNDAY 11 A.M. - 2:30 P.M.

DINNER THURSDAY 5 P.M. - 8 P.M.

Brushmark Restaurant is a 30-year-old secret no one really meant to keep.

You practically need Chefs Wally Joe and Andrew Adams to drop bread crumbs, leading you through the Brooks Museum's hallways to the dining hall bathed in the natural light of Overton Park's most gorgeous bay window.

"It's a lovely place to relax," said Cordova's Connie Lampen.

Brushmark serves real Southern American cuisine true to its Project Green Fork commitment: eggs straight from HillBilly Acres in Brighton, TN and fresh vegetables from Woodson Ridge Farms of Oxford, MS.

"It's only better when it's fresh right from the farm," said Adams.

Brushmark's brisket is brined for five days, dried, then smoked at 200 degrees for 12 hours to craft Brushmark's pastrami sandwich, served with sauerkraut, cherry mustard and Swiss cheese on marble rye:  a Top 5 Restaurant Scorecard sandwich.

The kitchen staff composts six 5-gallon buckets of food waste a week to nourish the garden at Acre, 690 S. Perkins Rd.

Adams added that they recycle six 50-gallon trash cans of bottles and four large trash cans of cardboard a week.

"You don't have to be a member of the museum to eat here," said a smiling Janice Woods of Cordova. "The chicken salad on a croissant with cherries and berries, it was delicious!"

WHAT ANDY LIKES: Pastrami Sandwich, Spicy Griddle Rice w/a Farm Egg and Vegetables, Senegalese Peanut Soup, Aged Cheddar Cheeseburger

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