Plus bibimbap is the most fun food name to say out loud. Trust me, it's been proven.
Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Thursday, January 19, 2012
Bibimbap!
I tried this bibimbap at Village Yokocho while out in New York City with some friends. The rice in the bottom of the sizzling bowl got nice and crispy and that beautiful egg yolk spread lusciously throughout the dish. Amping the spice level up with lots of hot chili sauce we devoured two these between five people in no time. SO GOOD.
Plus bibimbap is the most fun food name to say out loud. Trust me, it's been proven.
Plus bibimbap is the most fun food name to say out loud. Trust me, it's been proven.
Saturday, December 24, 2011
Monday, August 22, 2011
Put it on the Pizza: Part III
Putting it on the pizza is always a good time, whether you're surrounded by friends or just spending a lovely summer evening in solitude. I found myself in the latter of those situations this weekend, and putting it on the pizza seemed like perfect way to further enjoy my already sublime summer day. After all, a day of lying in the sun, reading, and swimming can really take a lot out of a girl.
But what to put on the pizza? I had two ideas, so I decided to just split the pizza into two different toppings. On one side I mixed together tomato sauce with Sirracha and spread a thin layer of the dough (store-bought, if you're wondering. I was going to make my own dough but got lazy). Then I topped it with mozzarella, provolone, and veggie-sausage that I'd found in the fridge.
The other side of the pizza got a liberal helping of fresh basil and garlic pesto, covered in sliced mushrooms, grilled chicken, green peppers, red onions, tomato slices, feta, mozz, and kalamata olives.
When I placed the pizza on the grill I cracked an egg on top of the side with the Sirracha sauce. Beautiful.
Unfortunately by the time the egg was cooked the dough had burnt a bit, but otherwise it was delicious. The yolk on the Sirracha side was perfectly cooked (or not cooked, rather), and it oozed out delicately over the sauce, cheese, and dough. The other side with pesto and chicken was also delightful--nice, garlicky, and satisfying without being overly heavy.
I sat down, enjoyed some pizza, finished re-reading Hemingway's The Garden of Eden, sipped a glass of red wine, and soaked in the late summer evening. Then the doorbell rang.
I'd been cupcaked. (To be continued...)
But what to put on the pizza? I had two ideas, so I decided to just split the pizza into two different toppings. On one side I mixed together tomato sauce with Sirracha and spread a thin layer of the dough (store-bought, if you're wondering. I was going to make my own dough but got lazy). Then I topped it with mozzarella, provolone, and veggie-sausage that I'd found in the fridge.
The other side of the pizza got a liberal helping of fresh basil and garlic pesto, covered in sliced mushrooms, grilled chicken, green peppers, red onions, tomato slices, feta, mozz, and kalamata olives.
When I placed the pizza on the grill I cracked an egg on top of the side with the Sirracha sauce. Beautiful.
Unfortunately by the time the egg was cooked the dough had burnt a bit, but otherwise it was delicious. The yolk on the Sirracha side was perfectly cooked (or not cooked, rather), and it oozed out delicately over the sauce, cheese, and dough. The other side with pesto and chicken was also delightful--nice, garlicky, and satisfying without being overly heavy.
I sat down, enjoyed some pizza, finished re-reading Hemingway's The Garden of Eden, sipped a glass of red wine, and soaked in the late summer evening. Then the doorbell rang.
I'd been cupcaked. (To be continued...)
Thursday, July 21, 2011
Boda
Sitting at the bar with my older sister at Boda and enjoying creative cocktails with Thai tapas, as rain outside mists the streets of Portland, Maine, is an excellent way to begin any evening. Especially when those cocktails involve Thai Basil and ginger, and the cuisine entails oysters, quail eggs, fiddleheads, pork belly, and quail.
I ordered the Thai Basil Tom Collins, which was light with citrus flavors and dancing with just bit of spiciness and anise flavor from the Thai Basil. Sonya sipped on a ginger cocktail, the exact ingredients unknown to me, alas. In any case, I can vouch for the tastiness of the drink. Both of these cocktails made lovely pairings for the Thai food we’d soon be devouring.
First up were oysters served raw with chili-lime dressing and fried shallots. Each oyster not only delivered the quintessential Atlantic Ocean brininess, but also surprised the taste buds with spicy chili and citrusy lime. The fried shallots were a little over the top but still pretty good. If the flavor of the oysters is overpowered by the shallots then you can always take some off, but the crispiness added an interesting texture when juxtaposed with the raw, slippery oysters. The delightful sea flavor of the raw oysters doesn’t really come through until after the initial flavors of the garnishes wanes. It’s an interesting experience with waves of flavor and texture, but in my opinion plain raw oysters are still the way to go if you want to really be at one with the oyster.
We ate the oysters alongside a dish called Kanom-Krok that consisted of quail eggs seasoned with soy sauce and scallions. A little poking around on the Internet reveals that Kanom-Krok is typically a dessert dish of little, round coconut-rice puddings. They look quite appealing, actually, but I have to imagine that Boda is using the term to refer to the cooking process where the individual eggs are cooked in the shallow, round indents of a cast-iron pan. These hot little quail eggs had a very nice saltiness due to the soy sauce, and the rich flavor really exploded when the egg yolk breaks in the mouth.
We ordered one of the special appetizers—a fiddlehead salad with rice noodles and shrimp. This distinctive salad had an enjoyable spicy element to it, and the seasonal fiddleheads were beautiful to look at in all their spiraled glory and were cooked perfectly.
We also couldn’t resist the pork belly skewers marinated with salt and sprinkled with chopped scallion. Need I elaborate? No, I think not. I’ll just throw some adjectives at you: Unctuous. Delectable. Savory. Awesome.
For our final dish we shared some quail served with a spicy sauce. There’s something about crunching down on a little bird that is so satisfying. I thoroughly enjoy gnawing the crispy skin and flavorful flesh of quail while snapping teeny, tiny birdie bones. It might sound primitive, but to me it is joy. Bliss. Unfortunately this picture in no way does justice to this dish.
Anyplace that serves tapas or small plates is perfect for sampling lots of dishes, and Boda is no exception. Whether you’re out with a bunch of friends or just catching up with one of your favorite people, Boda is a great restaurant to try out a variety of superb and satisfying Thai cuisine.
I ordered the Thai Basil Tom Collins, which was light with citrus flavors and dancing with just bit of spiciness and anise flavor from the Thai Basil. Sonya sipped on a ginger cocktail, the exact ingredients unknown to me, alas. In any case, I can vouch for the tastiness of the drink. Both of these cocktails made lovely pairings for the Thai food we’d soon be devouring.
First up were oysters served raw with chili-lime dressing and fried shallots. Each oyster not only delivered the quintessential Atlantic Ocean brininess, but also surprised the taste buds with spicy chili and citrusy lime. The fried shallots were a little over the top but still pretty good. If the flavor of the oysters is overpowered by the shallots then you can always take some off, but the crispiness added an interesting texture when juxtaposed with the raw, slippery oysters. The delightful sea flavor of the raw oysters doesn’t really come through until after the initial flavors of the garnishes wanes. It’s an interesting experience with waves of flavor and texture, but in my opinion plain raw oysters are still the way to go if you want to really be at one with the oyster.
We ate the oysters alongside a dish called Kanom-Krok that consisted of quail eggs seasoned with soy sauce and scallions. A little poking around on the Internet reveals that Kanom-Krok is typically a dessert dish of little, round coconut-rice puddings. They look quite appealing, actually, but I have to imagine that Boda is using the term to refer to the cooking process where the individual eggs are cooked in the shallow, round indents of a cast-iron pan. These hot little quail eggs had a very nice saltiness due to the soy sauce, and the rich flavor really exploded when the egg yolk breaks in the mouth.
We ordered one of the special appetizers—a fiddlehead salad with rice noodles and shrimp. This distinctive salad had an enjoyable spicy element to it, and the seasonal fiddleheads were beautiful to look at in all their spiraled glory and were cooked perfectly.
We also couldn’t resist the pork belly skewers marinated with salt and sprinkled with chopped scallion. Need I elaborate? No, I think not. I’ll just throw some adjectives at you: Unctuous. Delectable. Savory. Awesome.
For our final dish we shared some quail served with a spicy sauce. There’s something about crunching down on a little bird that is so satisfying. I thoroughly enjoy gnawing the crispy skin and flavorful flesh of quail while snapping teeny, tiny birdie bones. It might sound primitive, but to me it is joy. Bliss. Unfortunately this picture in no way does justice to this dish.
Anyplace that serves tapas or small plates is perfect for sampling lots of dishes, and Boda is no exception. Whether you’re out with a bunch of friends or just catching up with one of your favorite people, Boda is a great restaurant to try out a variety of superb and satisfying Thai cuisine.
Tuesday, May 17, 2011
Morel Mushroom Egg Scramble
When I woke up yesterday I knew that I wanted to use the morel mushrooms in the dinner I was going to cook for my parents that night, but I just couldn’t resist trying them out ahead of time. I decided that a morel mushroom egg scramble seemed fitting, and I set to work.
Scrambled eggs are indeed simple, but it is often the simplest tasks that require attention and skill to create something truly spectacular. I started off by cracking two eggs, adding a splash of milk, and whisking them up with a fork. The milk helps them to become light and fluffy, and if you can get fresh eggs it will taste even better.
I set the eggs aside and sliced up some of the morels. I also grated a small amount of cheddar cheese.
Next I heated up some butter in a cast iron pan and sautéed the morels for a couple of minutes.
Turning the heat to around medium to medium-low will help keep the eggs from cooking too quickly and drying out. Add the eggs to the pan and use a utensil to push the eggs around in the pan. I generally keep the eggs moving the whole time so that you don’t end up with certain pieces cooked too much and others not enough. When the eggs are almost done but still a little moist add the grated cheese and continue to scramble the eggs. Adding just a little bit of cheese gives the eggs more flavor but doesn’t overload them with melted cheese. It also helps to fluff them up a bit.
And voila! A dish that is satisfying and delicious in its simplicity. The morels (or other mushrooms if you don’t have access to these spring fungi) add a hearty, meaty quality to the eggs that is much lighter than something like bacon or sausage. I recommend a little crushed red pepper or hot sauce to accompany these tasty eggs.
Scrambled eggs are indeed simple, but it is often the simplest tasks that require attention and skill to create something truly spectacular. I started off by cracking two eggs, adding a splash of milk, and whisking them up with a fork. The milk helps them to become light and fluffy, and if you can get fresh eggs it will taste even better.
I set the eggs aside and sliced up some of the morels. I also grated a small amount of cheddar cheese.
Next I heated up some butter in a cast iron pan and sautéed the morels for a couple of minutes.
Turning the heat to around medium to medium-low will help keep the eggs from cooking too quickly and drying out. Add the eggs to the pan and use a utensil to push the eggs around in the pan. I generally keep the eggs moving the whole time so that you don’t end up with certain pieces cooked too much and others not enough. When the eggs are almost done but still a little moist add the grated cheese and continue to scramble the eggs. Adding just a little bit of cheese gives the eggs more flavor but doesn’t overload them with melted cheese. It also helps to fluff them up a bit.
And voila! A dish that is satisfying and delicious in its simplicity. The morels (or other mushrooms if you don’t have access to these spring fungi) add a hearty, meaty quality to the eggs that is much lighter than something like bacon or sausage. I recommend a little crushed red pepper or hot sauce to accompany these tasty eggs.
Monday, March 7, 2011
New World Birthday Brunch
On a recent visit to Albany, brunch with one of my friends quickly turned into brunch with eight of my friends. The more the merrier! We met up on a Sunday afternoon to enjoy a birthday brunch at New World Bistro Bar. Their brunch is phenomenal. If you hit it up then you definitely need to try their bloody mary's. Amazing.
We ordered a variety of dishes, including Cage Salmon Bennies, DelawaTalian Eggs, and Lardon and Eggs Salad. As per usual, everything tasted great. Of course we couldn't pass up on dessert, and I enjoyed a ridiculously delicious orange and chamomile creme brulee complete with a birthday candle.
If you haven't indulged in a New World brunch yet, do it. Do it now. Or Sunday, rather.
We ordered a variety of dishes, including Cage Salmon Bennies, DelawaTalian Eggs, and Lardon and Eggs Salad. As per usual, everything tasted great. Of course we couldn't pass up on dessert, and I enjoyed a ridiculously delicious orange and chamomile creme brulee complete with a birthday candle.
If you haven't indulged in a New World brunch yet, do it. Do it now. Or Sunday, rather.
Kickass Bloody Mary:
NWBB House Recipe with Olives, Cucumber, and Lemon
Cage Salmon Bennie:
Blackened Organic Salmon with Green Onions and Bernaise
Lardon and Eggs Salad:
Frisse, Crispy Bacon Chunks, Apples, and Two Poached Eggs
This salad is definitely saying, "Don't hate me because I'm beautiful...and tasty."
Vegan Tofu Scramble with
Sundried Tomatoes, Pesto, and Olive Tapenade
Jerk Chicken Waffle
Pulled and Spicy Chicken
with a Poached Egg, Pineapple, and Scallions
with a Poached Egg, Pineapple, and Scallions
Randy loves her Basque Case pizza pie!
Chorizo, Manchego, Roasted Peppers, and Herbs.
Spaghetti for breakfast? Yes, please.
DelawaTalian Eggs:
Sausage, Peppers, Onions, Mushrooms, Chunky Tomato Sauce, and Spaghetti, Topped with Two Fried Eggs and Asiago
Seriously contemplating my birthday wish.
Orange and Chamomile Creme Brulee
Ice-Cream Sandwich
Be sure to check out my other posts on New World Bistro Bar:
Sunday, February 6, 2011
Mary Queen of Scots
When the Rooks recently converged in NYC we decided to try out brunch at the restaurant where our amazing pastry-chef cousin, Heather, has been working. So on a Sunday afternoon we headed to Mary Queen of Scots on the Lower East Side for a tasty meal and delicious desserts.
First we delved into a tray of various baked goods—scones and muffins galore. And they were served with clotted cream. Oh, clotted cream! How I love thee. It was perfect to spread on the lovely scones and muffins. These treats were gone within minutes, and we were primed for the rest of the meal.
We also indulged in some cocktails and coffee throughout the meal. We ordered bloody mary’s, which were off the hook with just the right blend of tomato juice, spices, and fresh grated horseradish. What a great way to start off a lazy, winter's Sunday.
I opted for the Black Pudding Benedict with Meyer lemon hollandaise and arugula salad. I had never tried black pudding before, and I was intrigued. Basically the black pudding (also called blood pudding) is a type of sausage made from cooking blood, spices, and oats. The flavor was reminiscent of regular sausage but had a different kick to it, and the texture was more crumbly. There was also something in the flavor that just popped in a way I’ve never experienced before. The initial taste is great on it's own, but then after a moment it builds in complexity and there’s just a Pow! on your taste buds. I don’t know if it’s the blood or some kind of spice, but either way it is awesome. And the eggs were perfectly poached, oozing luscious yellow yolk over the black pudding and accompanying bread.
All the other plates were scrumptious as well. My mom opted for the House Smoked Scottish Salmon with a potato bap bun, horseradish crème fraiche, and caper berries. Sonya ordered the Corn Crumpets with Peekytoe crab, apple piccalilli, and shaved radish. And my dad opted for the French Toast au Fromage Blanc with chipolata sausage, maple syrup, and fruit.
Patrick (our resident Scotsman...well, kind of. I mean, he likes scotch but he's not actually from Scotland) of course ordered the Full Scotch Breakfast with Ayrshire bacon, chipolata sausage, grilled tomato, great northern beans, free range eggs, and a potato scone. Lucky for us Pat likes to share, so we all got to try the phenomenal Scottish bacon that came with his breakfast. It was amazing, and every mouth got to savor a little bit of the thick, hearty meat.
After our fabulous meal it was time for dessert. Heather’s desserts were seriously out of this world. I mean, I always knew that I had an awesome cousin, but I had no idea that she could kill it like that in the kitchen. We tried four amazingly scrumdiddlyumptious desserts, and even though were already stuffed from brunch we still devoured every bite. These desserts were not only visually stunning (as you can see) but also decadent, delicious, and perfectly executed. You’ll need to hit up Mary Queen of Scots if you want to experience these exceptional treats yourself.
These peanut butter sandwiches were probably my favorite of the desserts. The soft chocolate cookies are filled with milk-chocolate-and-peanut-butter cream and served with caramelized bananas that are flambéed with Wild Turkey American Honey Bourbon, caramelized honey ice cream, and chocolate cookie crumble. What? Can you say "amazing"? I was very impressed with all the desserts, but this one definitely stands out for me as I recollect our fabulous meal.
Mary Queen of Scots was a great place to grab brunch and devour some delicious desserts. I can't wait to go back and check out their dinner menu sometime. It's definitely worth a visit to the Lower East Side, so enjoy and don't forget dessert!
First we delved into a tray of various baked goods—scones and muffins galore. And they were served with clotted cream. Oh, clotted cream! How I love thee. It was perfect to spread on the lovely scones and muffins. These treats were gone within minutes, and we were primed for the rest of the meal.
We also indulged in some cocktails and coffee throughout the meal. We ordered bloody mary’s, which were off the hook with just the right blend of tomato juice, spices, and fresh grated horseradish. What a great way to start off a lazy, winter's Sunday.
I opted for the Black Pudding Benedict with Meyer lemon hollandaise and arugula salad. I had never tried black pudding before, and I was intrigued. Basically the black pudding (also called blood pudding) is a type of sausage made from cooking blood, spices, and oats. The flavor was reminiscent of regular sausage but had a different kick to it, and the texture was more crumbly. There was also something in the flavor that just popped in a way I’ve never experienced before. The initial taste is great on it's own, but then after a moment it builds in complexity and there’s just a Pow! on your taste buds. I don’t know if it’s the blood or some kind of spice, but either way it is awesome. And the eggs were perfectly poached, oozing luscious yellow yolk over the black pudding and accompanying bread.
All the other plates were scrumptious as well. My mom opted for the House Smoked Scottish Salmon with a potato bap bun, horseradish crème fraiche, and caper berries. Sonya ordered the Corn Crumpets with Peekytoe crab, apple piccalilli, and shaved radish. And my dad opted for the French Toast au Fromage Blanc with chipolata sausage, maple syrup, and fruit.
Patrick (our resident Scotsman...well, kind of. I mean, he likes scotch but he's not actually from Scotland) of course ordered the Full Scotch Breakfast with Ayrshire bacon, chipolata sausage, grilled tomato, great northern beans, free range eggs, and a potato scone. Lucky for us Pat likes to share, so we all got to try the phenomenal Scottish bacon that came with his breakfast. It was amazing, and every mouth got to savor a little bit of the thick, hearty meat.
After our fabulous meal it was time for dessert. Heather’s desserts were seriously out of this world. I mean, I always knew that I had an awesome cousin, but I had no idea that she could kill it like that in the kitchen. We tried four amazingly scrumdiddlyumptious desserts, and even though were already stuffed from brunch we still devoured every bite. These desserts were not only visually stunning (as you can see) but also decadent, delicious, and perfectly executed. You’ll need to hit up Mary Queen of Scots if you want to experience these exceptional treats yourself.
Chocolate Stout Tres Leches Cake
with stout foam, chocolate pretzels, dulce de leche, and malt ice cream
Cranberry Upside-Down Cake
served with sweet potato curd, poached cranberries, and topped with orange sherbet
Acorn Squash Cheese Cake
with a maple emulsion, walnut brittle crumble, acorn squash seed tuile, walnut sorbet, and toasted acorn squash seeds
Peanut Butter Sandwiches
These peanut butter sandwiches were probably my favorite of the desserts. The soft chocolate cookies are filled with milk-chocolate-and-peanut-butter cream and served with caramelized bananas that are flambéed with Wild Turkey American Honey Bourbon, caramelized honey ice cream, and chocolate cookie crumble. What? Can you say "amazing"? I was very impressed with all the desserts, but this one definitely stands out for me as I recollect our fabulous meal.
Mary Queen of Scots was a great place to grab brunch and devour some delicious desserts. I can't wait to go back and check out their dinner menu sometime. It's definitely worth a visit to the Lower East Side, so enjoy and don't forget dessert!
Tuesday, November 30, 2010
'ino
The other week I had a true Sunday Funday in New York City, eating amazing food and enjoying the company of some of my favorite people. First up on the list for delicious cuisine was ’ino. Sonya and Pat (my older sister and her boyfriend) had lured me to ’ino for brunch with promises of phenomenal truffled egg toast, and they certainly delivered. There’s a few different variations of ’ino restaurants, but we hit up the the cafe/bar on 21 Bedford Street in Greenwich Village.
We started off the meal by ordering a bottle of 2006 Domenico Clerico Barbera d'Alba Trevigne. Barbera wines are usually fruity with high acidity and low tannins and are known for paring well with a variety of foods. This bottle was the perfect accompaniment for the culinary adventure we were about to embark on with brunch.
We started off the meal by ordering a bottle of 2006 Domenico Clerico Barbera d'Alba Trevigne. Barbera wines are usually fruity with high acidity and low tannins and are known for paring well with a variety of foods. This bottle was the perfect accompaniment for the culinary adventure we were about to embark on with brunch.
First up was the long-awaited truffled egg toast. If there is a heaven I’m certain they serve truffled egg toast every morning for breakfast. And probably for lunch and dinner as well.
The truffled egg toast is basically a thick slice of white bread (I’m guessing it’s brioche but another reviewer claims it’s ciabatta—either way it’s amazing), the center is hollowed out and filled with luscious raw egg yolks, and the bread is covered with fontina cheese. It’s beautiful. When it arrives the cheese only covers the bread, not the yolk, so that vibrant, golden ray of sunshine peeks out from the center of the toast, tempting you to dig right in. But that’s not it. Drizzled on top of this heavenly creation is decadent and aromatic truffle oil, and the plate is also adorned with asparagus tips. I have to say it—the truffled egg toast is orgasmic. Truly. And when you cut into it and take that first bite, the egg yolk just oozes out sensually over the plate. It's a thing of beauty and pleasure—a culinary work of art for the tastebuds.
The truffled egg toast is basically a thick slice of white bread (I’m guessing it’s brioche but another reviewer claims it’s ciabatta—either way it’s amazing), the center is hollowed out and filled with luscious raw egg yolks, and the bread is covered with fontina cheese. It’s beautiful. When it arrives the cheese only covers the bread, not the yolk, so that vibrant, golden ray of sunshine peeks out from the center of the toast, tempting you to dig right in. But that’s not it. Drizzled on top of this heavenly creation is decadent and aromatic truffle oil, and the plate is also adorned with asparagus tips. I have to say it—the truffled egg toast is orgasmic. Truly. And when you cut into it and take that first bite, the egg yolk just oozes out sensually over the plate. It's a thing of beauty and pleasure—a culinary work of art for the tastebuds.
Next we delved into the 'ino antipasti. The antipasti came with a variety of delicious options to be spread on grilled pieces of bread, including sweet onions, pate, fennel, goat cheese with fennel fronds, tapenade, soppressata, cacciatorini, roasted garlic with rucola oil, olives, asparagus, and red peppers. What a way to start a meal. The plate abounded with an array of flavors, and every little bite was fantastic.
After the antipasti we sampled a bruschette plate. Ours came with butternut squash, asiago, and walnuts; white bean, tomato, and basil; spaghetti squash, currants, and pine-nuts; and goat cheese with fennel fronds. As with the antipasti, the bruschette plate is perfect for sharing. We each sampled little bites of all the perfectly crafted bruschette, savoring the different yet complementary flavors of each variation. My favorite was probably the butternut squash, which seemed apropos of the chilly November day.
For the rest of the meal we each ordered a dish and shared bites with one another. I opted for the prosciutto toast, which was very basic—just thin slices of prosciutto over grilled ciabatta. I was really in the mood for some quality cured meat, and this simple prosciutto toast definitely hit the spot. The meat was sliced nice and thin and was flavorful without being overly salty. The ciabatta was grilled perfectly. I couldn’t have asked for a more perfect combination of meat and bread.
I loved my prosciutto toast, but Sonya’s tramezzeni was pretty sumblime as well. A tramezzeni is a small sandwich made of white bread with the crusts cut off. ’ino offers a variety of tasty fillings for these sandwiches, but I think Sonya picked the best option—pancetta, oven-roasted tomato, rucola, and lemon mayo. The bread was light and soft and the filling, while flavorful, was not overpowering or heavy. The flavors were delicate and yet so satisfying.
Pat ordered the special salad with arugula, pomegranate seeds, brussel sprouts, and heirloom pork. Before I had even dived into my own prosciutto toast I had to try a bite of the heirloom pork, so I snagged a piece off of Pat’s plate and popped it in my mouth. Oh. My. God. It was perfect. Each piece was crispy, fatty, and tender. Just the pork was amazing, but when it was combined with the other ingredients it was even better, especially as those tiny pomegranate seeds exploded with their quintessential flavors of sweet and tart. Best salad ever.
I was promised an amazing brunch at ’ino and that’s what I got. I now make you the same promise—go to ’ino and you will leave satisfied and smiling. There’s just one condition, you absolutely must order the truffled egg toast. If you walk through those doors without tasting the truffled egg toast you’re definitely missing out on a little slice of earthly delight that could only have been sent by the gods. Enjoy!
Subscribe to:
Posts (Atom)