When Brasserie Brixton opened in the Cole neighborhood last summer, it was one of the most exciting French restaurants to come along in quite some time. But as COVID-based restrictions made dining in the restaurant more difficult, founder Justin Morse realized the brasserie's menu wasn't suited for takeout or delivery. So he installed a wood-burning pizza oven and began turning out square pies under the name Le Brix Pizza, and the neighbors loved it. Once springtime arrived, Morse reopened the dining room and relaunched the eclectic French menu that comprises blood-sausage wontons as well as French onion soup, pork-belly gougères and mussels in broth. At Brasserie Brixton, it's great to be French again.