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Brooklyn Brunch Report I made it to the Vanderbilt for brunch and I’m quite pleased to report that I now have a firm grasp on what étouffée is. The smoked trout crepes were savory, creamy and just the right amount of salty-trouty. Also on the agenda was No.7, which is tops for dinner (Oysters with maraschino mignonette? Yes, please.) Brunch kept my attention with an interactive grits dish that let me play matchmaker with the maitake mushrooms, broccoli, crispy fried hominy and poached egg. And using shrimp and breadcrumbs to “bread” a piece of cinnamon toast? It was almost too much for my weekend brain to comprehend.
Posted on March 1, 2010 with 2 notes ()
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