I can’t get enough of Story Hill BKC for brunch. This time I had smoked crème fraîche tomato bread with two perfect poached eggs. It was like a grown-up version of the tomato bread you find all over Barcelona.
Not shown, but just as amazeballs: my brandied chocolate chunk cookie; Holy Sh*t.
What’s not to love about eggs baked in cumin-scented tomato sauce? This version had smoked lentils & goat cheese. Brunch all day at Story Hill B.K.C
Breakfast, Swiss style: rosti potatoes with raclette cheese & the happiest egg I ever did see. Not bad for brunch at Zurich Bahnhof (train station) just before departing to Paris today.
I love a good deli just like the next person, and this definitely fits the bill. I know, I know, go to Katz’s, it’s a NY institution, but I’ve been there years ago and found it to be more tourist trap than an authentic dining experience (is there even such a thing?).
Russ & Daughters was great. I took the baby there (ok, well, he’s technically a toddler now, but he will Always be my baby….), and kiddo ate latkes with salmon roe on them. He Loved them:) I, meanwhile, ordered the most perfectly cooked sunny-side eggs with smoked salmon & latkes, while the hubby ordered sturgeon, eggs & onions. Delish. Baby & I washed our breakfasts down with a chocolate egg cream, and a cream soda that was flecked with vanilla bean seeds.
Next time, I would love to order their caviar. Hopefully baby will be just as into that idea as he was with the salmon eggs.
I’ve spent February in NY, and the dining has been good to me so far. I recently went out to brunch with my good friend in the East Village at Northern Spy Food Co, and it was finger lickin’ good. I ordered the grapefruit and ginger seltzer, and we split the buttermilk biscuits with apple preserves. The seltzer was great: refreshing and not sickly-sweet, and those biscuits were so good my friend ordered another round for herself.
The decor is exactly what you would expect out of a farm-to-table restaurant: disheveled wood, prop-styled perfect sugar bowls, and chalkboards describing their wares. All ingredients are locally sourced and seasonal (hence the name: Northern Spy is a variety of apple).
For the main course, I ordered the pulled chicken sandwich with the most perfectly cooked poached egg. It was amazing. Definitely not first-date food; no, this sandwich is meant to be eaten with a significant other, or a really good friend, that is in it for the long-haul. It’s just too messy to be eaten around someone you’re trying to make a good impression on. But what’s messy, just like a bad boyfriend, is oh-so-damn-good going down.
My only complaint with this restaurant, and with dining in general lately, is seeing kale, and pork belly on the menu. I don’t know about you, but I’m kinda’ over kale. Kale has become the Justin Beiber of menus: obsessed over, everywhere to be found, and then all of a sudden, just like the Bieb’s, it won’t go away. Same goes with pork belly. Pork belly has become so common it’s like calamari: you’ll find it everywhere, no matter how fancy or not the joint is. I think the problem is the overuse of these ingredients; and for that matter, the availability. When ramps come into season, we all obsess over them, they’re on every single special, and then magically they’re gone when the clock strikes summer. Either restauranters find a new ingredient to obsess over, or chefs should think about using some other humble, yet nutritional-superstar veg, in place of kale- broccoli or cabbage anyone?
Even with my neurotic rant over kale, you should still definitely check out Northern Spy Food Co. You will not be disappointed.
My husband ordered a serious lunch the other day: fried chicken on cheddar & jalapeño waffles with two fried eggs on top, smothered in gravy, served with a side of maple syrup. It was as much of a mouthful as it was just writing out the description. Needless to say, it was damn good.
It’s what’s for breakfast. I love Washington state.
missmaggiepops 