Photos by Jane Kortright
For Brinkley’s Restaurant Group Executive Chef and Chief Operating Officer Ed DeFelice, it’s all about the wow factor.
It’s DeFelice who brought the iconic Brinkley’s Chop House butcher boards to the North Augusta area — Instagrammable wooden boards loaded with sliced prime or Wagyu steaks, duck, lamb or seafood. Now, at Brink’s Tavern, in the Beacon Bluff development at the gateway to North Augusta, he’s done it again — this time with seafood towers, served cold or hot and stacked with oysters, crab legs, shrimp, lobster tail and so much more.
It’s the highest-priced (but shareable) option at Brink’s Tavern, which could be described as Brinkley’s more casual, hipper sibling, but with DeFelice’s same creative flair and attention to detail. Entrees typically range from $12 to $38. “It’s gourmet casual,” says DeFelice.
Take, for example, the million-dollar bacon with creamy pimento cheese deviled eggs — a “small plate” served on a carved board, with a vertical metal rack displaying the smoky candied bacon in all its glory. Or any of the burgers, with their thick, crumbly patties of short rib, brisket and chuck — custom ground to DeFelice’s specifications. Even humble collards are elevated with Applewood bacon and a great balance of sweet and sour.
The menu seems never-ending, and that’s by choice, says DeFelice. There’s a raw bar; the seafood towers; small plates; burgers and sandwiches (DeFelice’s favorite is the porchetta sandwich); wings and tenders; a gumbo; salads and desserts.
“We wanted to have a place that appeals to multiple people,” he says. “You can come in with your kids and watch a sports game or come in late night and catch up with some friends over drinks. You can come in for a date night with your spouse. There’s something for everybody.”
Speaking of sports, just beyond the horseshoe-shaped bar — expertly helmed by Beverage Director Anthony Kearse, who crafts and curates a selection of cocktails, liquors, beers and wines — is a 14-by-14-foot LED wall unlike anything else in the area, which joins the tavern’s 11 other 65-inch screens.
Across from that wall is the “Red Zone,” an exclusive lounge area offering the “best seat in the house,” says DeFelice. Throughout the restaurant, sports memorabilia is gracefully hung above tufted leather seating areas, and an outdoor patio, adjacent to Beacon Bluff’s quad, is the setting for outdoor games, live music and other entertainment.
It’s all part of what DeFelice calls a P.T. Barnum approach to hospitality by co-owner Terry Brinkley, who along with his wife, Cimberlie, emphasizes great food, great service and a standout concept. “There has to be a wow factor,” he says. “So, from a design aspect and from an execution aspect, we really try to cultivate that.”
As seen in the November/December 2025 issue of Augusta magazine.
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