Search Results for: polenta

11 April 2016 Laurel Glen and Flowers Dinner at Ho-Ho-Kus Inn & Tavern

Laurel Glen and Flowers Dinner at Ho-Ho-Kus Inn & Tavern

April 11, 2016 By

A couple weeks ago, I was invited to a very exciting dinner held at the Ho-Ho-Kus Inn. It was a wine dinner featuring the lovely wines of Laurel Glen and Flowers. Executive Chef Hank Barrett created a menu worthy of the fantastic wines and Laurel Glen Proprietor, Bettina Siche, was in attendance to mingle with diners and offer insight on her wines and the industry.

The menu and pairings were:

1st Course

Flowers Chardonnay 2014

Boquerones-Ricotta Cavatelli, Grilled Romaine, Parmesan, Crisp, Cured Lemon-Garlic Sauce, Focaccia-Pine Nut Crumbs

2nd Course

Flowers Pinot Noir 2013

Seared Miso Marinated Black Cod, Bok Choy, Sushi Rice, Pickled Ginger

3rd Course

Laurel Glen Cabernet Sauvignon 2012

Charred Rare Lamb Salad, White Truffle Dijon Mayo, Crispy Capers, Red + Green Lentils

4th Course

Laurel Glen Cabernet Sauvignon 2007

Grilled Pheasant Breast, Glazed Fava Beans, Crispy Polenta, Wild Berry-Chocolate Demi Sauce

5th Course

Laurel Glen Counterpoint Cabernet Sauvignon 2013

Chocolate Royal Cake, Dark Chocolate Mousse, Espelette Crème Anglaise

The Ho-Ho-Kus Inn holds incredible wine dinners throughout the year and to stay abreast of upcoming events, visit the restaurant’s events page or like its Facebook page.

Ho-Ho-Kus Inn & Tavern – 1 East Franklin Turnpike, Ho-Ho-Kus, NJ 07423. 201.445.4115.

Cheers,

Veronique

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25 January 2016 Valentine’s Day at Crystal Springs Resort

Valentine’s Day at Crystal Springs Resort

January 25, 2016 By

Crystal Springs Resort will be catering to guests of all types with various dining experiences at its many restaurants for Valentine’s Day weekend.

Restaurant Latour

Executive Chef Anthony Bucco has created a tantalizing 7-course tasting menu that will be served at the jewel-box like Restaurant Latour on both Saturday February 13th and Sunday February 14th ($165, $225 with wine pairing). The guests will enjoy the elegant setting and view, along with superb service and menu that will showcase decadent ingredients such as oysters, black truffles, caviar, uni and wagyu beef. The full menu is below.

The Wine Cellar

Couples can also opt to have a rare dining experience in the renowned Wine Cellar’s Bordeaux Room on February 14th at 7pm. Surrounded by verticals of wine from the storied houses of Bordeaux, the centerpiece of Crystal Spring’s award-winning 135,000 bottle wine collection, guests will enjoy a luxurious five-course menu ($150, $195 with wine pairing). The menu features Fluke Crudo with cara cara orange and poppy seed; Foie Gras Torchon; and Lamb with sweet potato and black truffle.

Crystal Tavern

On Saturday 13th and Sunday 14th, Crystal Tavern’s 5-course menu ($85, $120 with wine pairing) will feature Wagyu Beef Tartare with black truffles; Tenderloin of Beef with parsnip and brussels sprouts; and Muscovy Duck with turnips and lentils. The a la carte menu will also be available.

Springs Bistro

The menu at Springs Bistro ($75, $115 with wine pairing) will feature the flavors of Northern Italy with dishes like Chestnut Soup; Tagliatelle with saffron; Orechiette with hazelnuts and winter squash; and Duck Breast with mushrooms and polenta. The Valentine’s Day menu will be served from Friday the 12th through Sunday the 14th.

Kites at Minerals Resorts & Spa

Kites at Minerals Resort & Spa will serve a 4-course menu ($75, $110 with wine pairing) in addition to the regular a la carte menu. Dishes include Steak Carpaccio with shaved black truffles; Prosciutto-wrapped Lobster Tail; and Stuffed Roasted Squab with quinoa and squash. The prix fixe will be available Saturday the 13th from 5pm – 10pm and Sunday the 14th from 5pm – 9pm.

Reservations can be made by calling 844-207-3203.

Cheers,

Veronique

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21 January 2016 Wine Events at Spuntino Wine Bar & Italian Tapas

Wine Events at Spuntino Wine Bar & Italian Tapas

January 21, 2016 By

SpuntinoSpuntino Wine Bar & Italian Tapas will offer a special Foods and Wines of Venice menu at its Clifton Commons location in Clifton, NJ. This menu will be available from January 27 through February 10.

Amazing wines will be paired with specialty dishes hand-crafted by Executive Chef Josh Bernstein.

Foods and Wines of Venice Menu:

SCALLOP CEVICHE BRUSCHETTA – Mint pesto, golden raisins, pine nuts red pepper and red onion.

Paired with a Bisol ‘Jeio’ Prosecco.

BEFF CARPACCIO – Lemon thyme aioli, baby arugula, capers, Maldon salt, shaved Pecorino Romano. Paired with a 2013 Filippi Castelcerino Soave Classico.

RISOTTO DI MARI – Vialone nano rice, shrimp, sea bream, mascarpone, Pecorino Romano, fresh herbs. Paired with a 2012 Bertani Valpolicella.

BRAISED BEEF CHEEKS – Slow-braised with Asiago polenta, fried Brussels sprout leaves.

Paired with a 2013 Zenato Alanera Baby Amarone.

TIRAMISU – Espresso-dipped lady fingers, house-made tiramisu, cocoa powder.

Paired with a Volpaia Vin Santo.

The tasting menu is $45 per person, or $65 per person including wine pairings. Menu items are also available a la carte, and the full menu and link to make reservations are available at www.SpuntinoWineBar.com.

Albert Bichot

Albert Bichot Wine Dinner – January 28

On January 28, the restaurant will host its Albert Bichot Wine Dinner, starring wines from the French wine region of Burgundy. The wines will be paired with a complementary five-course tapas-style tasting menu developed by Chef Bernstein, including dishes such as Crab Cake – upland cress, whole grain mustard, Berkshire Pork Cheek – asiago polenta, fried sprout leaves, and Old Chatham Camembert – black fruit compote.

Tickets to the wine dinner are $89 per person and can be purchased on the website, www.spuntinowinebar.com/albert-bichot-wine-dinner-clifton.

70 Kingsland Road, Clifton, NJ 07014. Tel: (973) 661-2435.

Cheers,

Veronique

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13 September 2015 Fall Happenings at Crystal Springs Resort

Fall Happenings at Crystal Springs Resort

September 13, 2015 By

9/26 Malus Domestica Dinner

Chef's Garden

Chef’s Garden

On Saturday September 26, Crystal Springs Resort in Hamburg will celebrates Malus Domestica, the orchard apple, in all its forms from cider to spirits to use as an ingredient in savory dishes. Guests will explore the differences between varieties of apples and their unique flavors during a reception featuring local ciders and cocktails. Then they will enjoy a four-course dinner from Executive Chef Anthony Bucco paired with ciders and cocktails in the outdoor Chef’s Garden. Guests will receive a take away package of cider donuts after the event. Crystal Springs Resort Mixologist Stephen Thomas will lead the discussion and serve three signature cocktails including The Malus with Warwick Applejack, American Spirits Barrel Aged Liqueur, fresh apple and Doc’s Hard Apple Cider; Applejack Rose with Black Dirt Distillery Applejack, housemade pomegranate syrup and pomegranate bitters; and A Stroll Through the Orchard with Calvados, fresh cider and honey crisp apple.

Malus Cocktail. Photo by Michael Tulipan

Malus Cocktail. Photo by Michael Tulipan

Chef Bucco will showcase the versatility of different varieties of apples with a four-course menu of Ginger Gold Apple & Quinoa with parsnip and sage, Tuna with Cameo apple, argan oil and cilantro, Duck Liver with Cortland apple, peanuts and caramel, and Pork Shoulder with Macoun apple and squash. The reception will start at 6pm in the Chef’s Garden, the resort’s seasonal wood-fired restaurant set in a lush organic garden, followed by dinner at 6:45pm. The reception and dinner with all cocktails and cider pairings $55, tax and gratuity additional. Reservations can be made by calling 844-207-3203.

10/10 Karen MacNeil French Wine Dinner

On October 10, Karen MacNeil, the award-winning author of The Wine Bible, the highest selling wine book in U.S. history, will be honored at a dinner featuring French wines from Crystal Springs 135,000 bottle Wine Cellar. MacNeil will be signing copies of the second edition of The Wine Bible, which has been completely revised and updated for the new release, during a Champagne reception starting at 6pm in the Wine Cellar. Dinner in Restaurant Latour will follow at 7pm with a discussion of the wines of France. Executive Chef Anthony Bucco has created a five-course menu that will be paired with two wines per course, covering the breadth of French winemaking regions.

Amberjack Crudo – gala apples, habanero, shiso, textured barley

Sunchoke – cider vinegar, caviar

Paired with Ruinart, Blanc de Blancs, MV and Egly-Ouriet, Les Crayeres, Blanc de Noirs, MV

Stracciatella Tortellini – pastured hen egg, black trumpet mushrooms

Paired with Darviot-Perrin, Chassagne-Montrachet, La Bergerie, 2007 and Jean Louis Chave, Crozes Hermitage Blanc, Sybille, 2007

Vinegar Glazed Squab & Foie Gras – wild maine blueberries, parsnips

Paired with Baron Thenard, Givry, Cellier Aux Moines, 2005 and Dominique Laurent, Bourgogne Rouge, Cuvee Numero 1, 2005

7x Ribeye Cap & Short Rib – turnips, bone marrow, bordelaise

Paired with La Lagune, Haut-Medoc, 1983 and La Parde de Haut Bailly, 2009

Beet Sponge – goat cheese panna cotta, bitter chocolate, caramel

Paired with Cypres de Climens, Barsac, 2009 and Chateau De La Peyrade, Muscat de Frontignan, Languedoc, 1994

Each guest will receive a copy of The Wine Bible. Tickets are $195 (tax and tip extra).

10/25 An Afternoon with Gaia Gaja

On October 25, Gaia Gaja, scion of the legendary Italian winemaking family, will lead a tasting of her family’s wines during a five-course lunch. A pre-eminent producer of Barbaresco and Barolo, the Gaja family has produced wines for five generations dating back to 1859. Guests will meet Gaia Gaja at a Champagne reception at 2pm in Crystal Springs’ award-winning Wine Cellar and then enjoy a five-course menu in Restaurant Latour by Executive Chef Anthony Bucco paired with Gaja wines from Piedmont and Tuscany.

Reception

Browne’s Point Oyster – osetra caviar, apple granita, tarragon

Paired with Champagne Duval-Leroy Rose MV

Lunch

Crudo of Snapper – fennel, citrus, castelvetrano olives

Paired with Gaja Ca’marcanda Vistamare 2013

Crispy Veal Sweetbreads – caviar, albacore tuna, sea beans

Paired with Gaja Rossj-bass Chardonnay 2014 or Gaja Barbaresco 2011

Pheasant Agnolotti – carrots, hazelnuts, sage

Paired with Gaja Magari 2012

Roasted Lamb – salsa verde, autumn vegetables, polenta

Paired with Gaja Ca’marcanda camarcanda 2010

Dark Chocolate Torte – rosemary, pine nuts, caramel

Paired with Gaja Brunello Rennina 2010

The menu paired with wines is $275, tax and gratuity additional. Reservations for these events can be made by calling 844-207-3203. Cheers, Veronique

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27 February 2015 March Tuscan Wine Dinner at Jockey Hollow’s Rathskeller

March Tuscan Wine Dinner at Jockey Hollow’s Rathskeller

February 27, 2015 By

JK LogoJockey Hollow will host a Tuscan dinner on 3/3 at 6:30PM featuring La Porta di Vertine of Chianti. Winemaker Giacomo Mastretta will present his wines and Jeremy Parzen of wine blog Do Bianchi will offer additional insight and commentary.

Menu and pairings

  • Fluke Carpaccio with Citrus Sott’olio paired with Stefano Mancinelli Verdicchio dei Castelli di Jesi Classico 2013
  • Octopus and Controne Bean Lumacetti paired with La Porta di Vertine Rosato 2013
  • Crispy Chicken Livers with Marsala and Polenta paired with La Porta di Vertine Chianti Classico 2012
  • Grilled Tuscan Sausage with Tomato and Fennel Papa Pomodoro paired with La Porta di Vertine Chianti Classico Riserva 2009 and with La Porta di Vertine Chianti Classico Riserva 2008
  • Confit Lamb Shoulder with Roasted Root Vegetables and Pecorino Fonduta paired with La Porta di Vertine Sassi Chiusi 2009 and with La Porta di Vertine Sassi Chiusi 2008

Tickets are $120 a person which includes tax and gratuity.

For reservations call 973 644-3180 or email winedinners@jockeyhollowbarandkitchen.com with the subject La Porta di Vertine Wine Dinner

Jockey Hollow – 110 South Street, Morristown, NJ 07960. 973-644-3180.

Cheers,

Veronique

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25 February 2015 Plumpjack Wine Dinner at Restaurant Latour at Crystal Springs

Plumpjack Wine Dinner at Restaurant Latour at Crystal Springs

February 25, 2015 By
Photo by Plumpjack

Photo by Plumpjack

On 3/10 at 6:30PM, new Restaurant Latour Executive Chef, Anthony Bucco, is going all out for the first wine dinner he’s offering at gorgeous Crystal Springs Resort! The four-course tasting dinner, plus canapes, will feature the boutique wines of Plumpjack, including sister properties CADE and the new Odette Estate.  

As if this dinner and fab wines weren’t stellar enough, guest Scot Gaffney from Plumpjack will be on hand to discuss the wines.

Dinner Menu and Wines:

Canapes: Uni, polenta, grapes; Quail egg, caviar; Avocado, pistachio, chili; Wagyu beef tartare paired with 2013 Sauvignon Blanc, CADE, Napa

First Course: Turbot, Apple & Vanilla paired with 2013 Chardonnay, Plumpjack Reserve, Napa

Second Course: Porcelet, Wild Cherry & Celery paired with 2012 Cabernet Sauvignon, CADE, Howell Mountain

Third Course: Short Rib of Beef, Cocoa & Endive paired with 2012 Cabernet Sauvignon, Odette Estate, Stag’s Leap District

Dessert: Apple, Toffee & Yogurt paired with 2012 Merlot, Plumpjack, Napa

About Plumpjack

Established in 1995, PlumpJack Winery sits in the heart of Napa Valley’s renowned Oakville region, surrounded by a 42-acre estate vineyard highly regarded for the quality of its Cabernet Sauvignon. Northeast of St. Helena, CADE was founded with a commitment to environmental responsibility and organic winemaking. The group’s newest winery, Odette Estate, from the legendary Stag’s Leap district, will serve its first release at the dinner.

Tickets are $129 per person (tax and service additional) and can be reserved by calling 855-420-9098.

Cheers,

Veronique

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7 August 2014 Chefs & Wine Weekend for Food Bank of NJ

Chefs & Wine Weekend for Food Bank of NJ

August 7, 2014 By

FoodBank_verticallogo_FULLThe second annual New Jersey Chefs Tableside Dinner will kick-off a new weekend of wine and chef events at the Westin Governor Morris Hotel (2 Whippany Road, Morristown) to benefit the Community Food Bank of NJ. Building on the success of last year’s Tableside Dinner, the event will expand into the Westin Governor Morris Chef & Wine Weekend Sept. 12 – 13 this year and will feature the NJ Chefs Tableside dinner on Friday Sept. 12, a Champagne Lunch and 100 Point Wine Dinner on Saturday Sept. 13. Wine is provided by Allied and Kobrand, with liquor support from Cross Vodka, Brugal Rum and Highland Park whiskey. The details:

New Jersey Chefs Tableside Dinner, Friday 9/12, Cocktails 6pm, Dinner 7pm

15 acclaimed New Jersey chefs will each create a unique five-course menu with wine pairing for 10 selected guests each. Chefs and guests will be matched at random by a lottery at the beginning of the dinner. Tickets are $200 each ($110 tax deductible). Confirmed chefs include Ariane Duarte (CulinAriane), Thomas Ciszak (Chakra), Kevin Takafuji (Blue Morel), Mark Farro (Uproot), Marty Kester (Ninety Acres), John Greeley (Crystal Springs Resort), Bryan Gregg (Escape), Bill Dorrler (Osteria Morini), Craig Polignano (Ryland Inn), Paul Kapner (CFBNJ), Eric LeVine (Morris Tap & Grill), Todd Villani (Terre a Terre), Corey Heyer (The Bernards Inn) and Scott Snyder (BoulevardFive72).

Champagne Lunch, Saturday 9/13, 1pm

Chef Kevin Takafuji will serve a three-course lunch paired with a comparative Champagne tasting of Charles Heidsieck, Moet Chandon & Veuve Clicquot. Champagnes will include Charles Heidsieck Blanc Des Millenaires 1995 and La Grande Dame 1995. $89 per person (excluding tax & gratuity). Menu below.

100 Point Wine Dinner, Saturday 9/13, 7pm

An exclusive opportunity to taste wines from Bordeaux, Rhone and California rated 100 points by Robert Parker and Wine Spectator paired with a special 5-course menu created by Chef Kevin Takafuji. $590 per person (excluding tax and gratuity). The menu is below.

Tickets for these events are now on sale and can be purchased at http://www.cfbnj.org/westinchefandwine/. The Westin Governor Morris has special overnight rates for attendees of $129 (plus tax) for a guest room including breakfast for two at Blue Morel. Overnight guests are also invited to meet the chefs for cocktails and light bites at the after party post Chefs Tableside dinner on Friday. Reservations may be made by calling 973-539-7300.

Champagne Lunch (Sat. 9/13, 1pm)

Veuve Clicquot Yellow Label NV

Watermelon & Tomato Salad, housemade ricotta, hazelnuts, macerated cherries – Moet Imperial Rose and Charles Heidsieck Rose

Organic Scottish Salmon, Jersey fresh corn polenta, coriander, brown butter vinaigrette – Charles Heidsieck Blanc Des Millenaires 1995 and Veuve Clicquot La Grande Dame 1995

Jersey Peach Pie, tonka bean Chantilly – Veuve Clicquot Demi Sec

100 Point Wine Dinner (Sat. 9/13, 7pm)

Sunchoke and Peanut Soup, poached shrimp, basil, mint, jalapeno, bibb lettuce – M. Chapoutier Ermitage, Blanc de l’Oree, Rhone, France 2010

Smoked Duck Breast, tasso ham, broccoli rabe, anise lacquer – Cos d’Estournel, St. Estephe, Bordeaux, France 2009

Coffee Roasted Lamb Rack, chickpea panisse, romesco – Ducru-Beaucaillou, St. Julien, Bordeaux, France 2009

Grilled Painted Hills Beef Ribeye, burnt tomato grits, crispy brussels sprouts – Dominus Estate, Napa Valley, California 2010

Toasted Almond “Crème Brulee” Panna Cotta, candied ginger, pineapple – Chateau Rieussec, Sauternes, France 2001

Tickets for these events are now on sale and can be purchased at http://www.cfbnj.org/westinchefandwine/.

It should be an amazing event with fabulous food and wines.

Cheers,

Veronique

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15 December 2012 The Orange Squirrel Does It Again

The Orange Squirrel Does It Again

December 15, 2012 By

Gnudi

Last night, I had the opportunity to dine at The Orange Squirrel in Bloomfield. As was true when I wrote about The Orange Squirrel this past August, Chef/Owner Francesco Palmieri and his talented team delivered another incredible experience.

Crab Cake

The cocktail list offers interesting selections and there are several wines by the glass. I opted for a split of Chandon Rose which paired nicely with my starter, Gnudi with wild mushrooms and Parmesan consommé. I’d not had this dish before and it was so flavorful that I was tempted to bring the bowl to my mouth to sip every last drop. Some of the other starters my guests enjoyed were the Shrimp Bisque with spiced fromage blanc, the Baby Octopus Stew with pancetta, fingerling potato and a turnip lemon grass broth and Tempura Green Beans, a nightly special. Another nightly special that was stellar was the crab cake over Sriracha aioli.

Rib Eye

It’s difficult to make up one’s mind where entrées are concerned as each is more tempting than the next. We finally opted for the Dry Aged Rib Eye, the Duck over Quinoa and the Veal Osso Buco. The rib eye is served in a cast iron pan with chipotle butter, confit garlic and sprigs of rosemary. It was perfectly rare, as ordered, and impeccably seasoned. The duck might have been some of the most tender we’ve had and the accompanying earthy quinoa was a great compliment. The Osso Buco is served off the bone in a small cast iron Dutch oven and delicious.

Fontina Mac and Cheese

Side dishes come with the entrées, except the Pot Pie, and some winners are the Fontina Macaroni and Cheese, the Irish Cheddar Mashed Potatoes and the Mascarpone Polenta.

Desserts are whimsical and end dinner on a humorous note. Last night, we chose the Three Dirt Tasting, three tasting portion of seasonal mousses layered with cookie crumbs.

Dinner at The Orange Squirrel never disappoints. Chef Palmieri crafts inventive dishes using premium-quality ingredients in an unpretentious space. Make a point to visit soon.

Hours:

Lunch: Monday – Friday: 12PM – 3PM

Dinner: Monday – Saturday: 5PM – 11PM

Late night fare: Monday – Saturday: 11PM – 1AM

412 Bloomfield Avenue

Bloomfield, NJ 07003

973-337-6421

www.theorangesquirrel.com

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14 August 2012 Zod Arifai Does Blu So Well

Zod Arifai Does Blu So Well

August 14, 2012 By

Salmon

Could it be that the 45-seat restaurant in bustling downtown Montclair serves up the best food in New Jersey?  It is quite possible. At his award-winning restaurant, chef and owner, Zod Arifai, masters modern cuisine with French, Italian and Asian influences.

Born in Kosovo to parents who were both good cooks, chef Arifai is self-taught with an inquisitive mind and short stints at Bouley and Aureole in Manhattan that have proven to be better at helping him transform in the chef he is today than formal training at a culinary school might have been.

On a recent visit, our party sampled dishes that blew us away. For starters, the Spaghetti Carbonara with Crispy Duck is creamy, velvety with rich duck morsels, the Risotto with Wild Mushrooms and White Truffle Oil is pure decadence with its unctuous texture, earthy mushrooms and drizzle of fragrant truffle oil.  The Seafood Dumplings with Spicy Coconut Broth showcases the thinnest, most delicate wrappers over a tasty seafood mixture that bathes in an ultra-flavorful, just-spicy-enough broth.

Veal Belly

Must-have entrées are the Salmon, Forbidden Rice served with peanuts, scallions and coconut-chili broth, the Duck Breast, Red Cabbage served with a caramelized turnip with a red wine-fig emulsion and the Veal Belly with Soft Polenta, Wild Mushrooms and Sweet and Sour Glaze. The salmon is of the finest quality and the forbidden rice is of toothy perfection. The duck is cooked to a flawless medium-rare and the red wine emulsion is a perfect complement to the protein. The absolute star is the veal belly. For those of us who think pork belly is the perfect food, chef Arifai’s veal counterpart is heavenly. The sweet and sour glaze is tart and cuts through some of the veal’s richness and the polenta is the best I have had, even in Italy – order this dish without fault.

Spaghetti Carbonara

At Blu, chef Arifai creates dishes from techniques and ingredients he tests out extensively and the results are simply spectacular. Nearly seven years after opening, Blu is more at the top of its game than ever.

Blu
554 Bloomfield Avenue
Montclair, NJ
973-509-2202
www.restaurantblu.com

BYOB

Hours:

Tuesday – Thursday: Open at 5:30PM

Friday – Sunday: Open at 5PM

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12 December 2011 Locanda Verde – Bene for Brunch

Locanda Verde – Bene for Brunch

December 12, 2011 By

Shaved Porchetta Sandwich

I am an avid fan of Locanda Verde and its sublime food attentively prepared by Food and Wine Best New Chef award winner, Andrew Carmellini.  I have written about Locanda Verde in the past, but on a recent visit, I brunched and it is worth noting what a super job the staff does with this meal.

For me, a key component of brunch is a good cocktail.  I typically go for a spicy Bloody Mary and Locanda Verde does not disappoint with its fiery Bloody Mary Della Casa ($13) served with Italian hot peppers and Mortadella.

Our party began its meal with the Pastry Misty Del Giorno ($14), a basket of delectable pastries: cranberry muffins, olive oil coffee cake and apple breakfast pie.  I would not skip this starter expertly prepared by pastry chef Karen DeMasco; it is delicious with the dark roasted coffee served at this establishment.

Scampi and Grits

Some can’t miss brunch entrées are the soft scrambled farm egg crostino with leek, mushrooms and speck ($17) – the bread used to make the crostino might be the best I have had in New York City and the contrast of soft-cooked eggs over the crunchy bread is amazing.  The “Scampi and Grits” ($20) with organic polenta, tomato, sausage and coddled eggs is a winner – the polenta is creamy, the shrimp is cooked with the flavorful sausage and the soft-cooked eggs  create a yolky ‘sauce’ that helps marry all the flavors together.  Another stellar option, and perhaps one of the best sandwiches in town, is the shaved Porcetta sandwich ($16) with grilled onions and Provolone – the meat is juicy and cooked perfectly and the Provolone is especially sharp and a tremendous asset to this succulent sandwich.

Brunch is served Saturday and Sunday from 10AM until 3PM.  Making the trek down to Tribeca is a small price to pay to be rewarded by fabulous food, a trendy, sexy space and a helpful staff.

377 Greenwich Street

New York, NY 10013

212-925-3797

Cheers,

Veronique

 

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