Tag Archives: Brunch
No Meatballs, But Good (Asian) Spaghetti
…The noodles were very tasty, possessing great varieties of flavor and little residual all. So impressed was I, in fact, that, although in my culinary maturity I’ve learned to accept tofu, this was the first time that I’ve actually enjoyed it!… [cont.]
Keep On Truckin’
…I grabbed a maple-bacon wafel for myself, and another with a side of their famous spekuloos for my fellow staff members who were already at the restaurant for brunch service, while making suggestions to some of the trucks first-time customers recommendations on what combinations of wafels and dinges (toppings) they should try…. [cont.]
…But It All Worked Out!
…With the texture that was a mix of mashed potatoes and hash brown, with markedly more flavor as well, the plaintain’s perfect natural sweet-savory balance made a great “base” for the other flavors of the dish, especially with the seasoned and pleasantly salted, Dominican-style salami and mellow fried queso fresco, a cousin of the more crumbly queso blanco…. [cont.]
Almost Lost and Luckily Found
…I first noticed the decor, then the menu, then the food—which all looked impressing and appetizing—and, after finally getting permission, was aloud to take some photos of some of the good stuff I was looking at…. [cont.]
Branching Out West
…Both apps (yes, we shared of course) were quite good, a step up from the kind of finger food you get at upscale corporate dinner functions (is that really a complimemt?). The grougeres—I hardly expected so may—were lighter in texture and taste than they looked, with the taste of Cheddar hit the taste buds last without any of the texture of cheese…. [cont.]
Temporary Heaven at Permanent Brunch
…And when a neighborhood and its restaurants start to do this well, the homegrown New York City cynic starts to come out of me. I start expecting one of these fancified, well-reviewed newbies to eventually disappoint. You know us New Yorkers; we love to be the cool, forward-thinking, savvy savant that tells everyone to go to a cool, hip place—in this case, the eateries of the East Village—and then snap that “we’re over it” when everyone eventually does!… [cont.]
High Five for 5 Napkin
….The burgers had a great steak flavor and were so thick and meaty, that they were nicely assisted by the other accoutrement and condiments because, even at this thickness, it maintained that perfect meat-to-bread-to-topping ratio. Did it need 5 napkins? If they were paper napkins, probably, but oddly enough, we were given oversized linen napkins, which wound up being very necessary…. [cont.]
Crépe Me An Offer I Can’t Refuse
…I believe I finished that too; I was so heady with delight I can’t seem to remember! This was all about contrasts. Texture (the soft, billowy crépe, the firm yet melt-in-your-mouth apples, the still crunchy corn flakes), temperature (the cold but not frozen, creamy ice cream, again, the warm, cake-y crépe and hot apples), was a mouth orgy, and all without being heavy, too rich, or overly sweet!… [cont.]
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Tongue Sandwich