SPRING has sprung: Vai Restaurant

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We have been teased with sunshine and warm weather, and even oppressive intense heat. On those pleasant sunny Sundays, New York City streets are flooded with revelers, soaking up the sun and inhaling the first tastes of spring. Brunch culture flourishes as windows open to the rising temperatures, sun filters in spaces, and outdoor seating becomes a must.

With the change in the season comes a change in the brunch menu at Vai Restaurant. With the expertise of Chef/Owner Vincent Chirico, the small upper west side Mediterranean-inspired restaurant celebrates the season with the freshest ingredients that sing spring with euphonious and delicious melodies.

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Chef Chirico presents fleshy bright delicate Muscat grapes, fragrant Thai basil, salty cured meat, and voluptuous burrata in a chilled appetizer, and satin soft fingerling potatoes piled with succulent and perfect charred octopus with just enough heat to compete with spring weather in a warm appetizer.

Textures play tag in a sumptuous hamachi crudo, decorated with silky avocado and grapefruit gems ready to burst at the touch, while deep green asparagus and velvet pink fat-lined meat nestle runny bright yellow egg yolk and wide briny flakes of cheese.  

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A shallow bowl of pearlescent white polenta supports a plump poached egg hidden beneath earth tones of ramps and mushrooms, laced with large chips of cheese.

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And dessert is just as smooth and fresh, light but decadent with an ombre of chocolate and just enough sweetness to end.

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Each of these offer a taste of spring amongst the other dishes featured on the menu. Not only is spring highlighted in the seasonal ingredients that are featured on the brunch menu and brunch prix fixe, but also the textures and aesthetic of the dishes bring to mind that whimsical playfulness and flirty feeling of the season.

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5.2016

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photo op: the CONTINENTAL

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Oh yea, we brunched at The Continental in Caesars, along with plenty of other yelpers as the eatery was offering a special deal for the Yelp Spring Break event. 

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Our boozy brunch started off with two very vibrant orange drinks: a fizzy mimosa for the mister and a peachy sweet astronaut for me.

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There was thick French toast with vanilla sweet butter and tart tangy raspberry compote. Not quite like our French toast, but it still stood up to the brunch staple with ease.

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Hot heuvos rancheros was served up in a mini skillet, flooded with spicy bean and chorizo chili and perfectly fried eggs served atop a crunchy corn tostada. There was a little avocado crema and chunky salsa to cool the tongue.

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To top it all off, a set of six French onion soup dumplings seared the roofs of our mouths with hot cheese and even hotter soup with stringy onions inside of the savory pouch.

The Continental offered us a lovely start to an extremely delicious day.

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3.7.15

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bonding over BRUNCH: Maysville

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Some things can definitely catch you by surprise, like how fast time flies. The years blend and bend until you have no concept of how long it  has really been. And then you all sit down, eventually—staggered arrivals—and the faces are so familiar and nothing has really changed, but at the same time, so many things have. It’s a feeling when you come together like time has forgotten to move but events have transpired and developments felt.

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But it’s at that table at Maysville in the Flatiron District, eating super sweet and cakey citrus glazed doughnuts as an amuse-bouche to the amuse-bouche, drinking orange saturated mimosas, you realize it all feels the same. Immutable time.

Your brunch bites are secondary to the conversation flurrying around the table as future plans are divulged and pasts stay where they belong. Something about the crisp winter sun streaming in, reflecting in the mirrors, echoing the clean lines, has taken things out of context but each note is recognizable.

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Pretty French toast, sticky with honey, tangy like orange and smooth as ricotta tastes sweeter out of habit. Warm tones and thick slices bring comfort and a little piece of home, made special with golden honey and bronze orange marmalade.

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Bitter Brussels sprouts, gravy heavy sauce Mornay and salty smoked deli ham, comes to life with shared laughter and secrets. Taboo and leftover memories are eliminated with a thick brick of fried grits and its warm creamy center, echoing the textures of the crisp green leaves of the Brussels sprouts and the decadent sauce.

Chef’s Breakfasts are made less ordinary with birthday plans and getaways and stroller talk. Eggs over-easy, eggs scrambled— same difference, when there are more important details to discuss and crunchy potatoes to forget.

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You linger after the eats and mimosas are long gone and questions of ‘what’s next’ and ‘when’ cross your minds and reach your lips. No set plans in place, but you all know there will be a next time before too long, another chance to evade time and pick up where you left off.

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1.31.15

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BRIGHT and delicious : Zuni Cafe

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Zuni Cafe in San Francisco offers bright light and even brighter service. The glass façade let the light in, and it swelled brighter, freed by high ceilings. Though at some tables everything was washed under a golden yellow hue, immutable sunshine.

The menu is packed with fresh, classic and classy bites, reflecting the bright light strolling in. A wide range of delightful items erring on the side of heavy and savory, filled the page. Along with the refined flavors and seasonal favorites, Zuni infuses comfort and familiarity with wood-fired pizzas, grilled sausages and artisan burgers, fresh salads and hearty mains.

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Starting with salty prosciutto, tangy and creamy spreadable goat cheese and smoky charred grilled green padron peppers to mix and match, created a personalized kind of balance curated by the kitchen. Roasted heirloom tomato soup warmed with a sweet and tart resonance, cooled with yogurt drizzled in a “Z.” Sharing a Zuni pizza, thin and flat, light and bright with slivers of red onion, hunter green sorrel, thin pancetta and hot disks of pepper, made for buttery memories and a great pillow to appease.

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Continuing with linguine zinging with tart Meyer lemon, silky chanterelles, green chard and nutty parmesan satiated with a bright familiarity. The pasta swirled and twined in the sunlight, ushering in the season. For something heavier, a solitary sausage, tender flavorful and robust, served with round chickpeas and green greens. The beans were meaty and mealy, playing with the textures of the crumbling sausage and swaying greens. And for the lunch traditionalist, a fat house ground hamburger, capped with cheese, aioli, Zuni pickles and a grilled rosemary focaccia.

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Dessert can be a dark and dense chocolate Gateau Victoire, or a cheese plate with salty cheese and sweet juicy fruits. Or it can be a beautiful tower constructed of sticky meringue discs layered with fancy cream and served with dripping stewed figs and savory walnuts. Light as clouds and bright as the airy eatery…

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8.23.14

 

second YELPing...

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It was Sunday Funday, so that meant double brunch date. The four of us headed to The Bistro at Grove Square for brunchy food and brunchy drinks. The sun was shining and it was warm out, perfect for a little meal sitting outside. Even though it took three breakfast dishes to satiate me and by boyfriend, it was still a good time with bellinis and giggles. Check out more of the review on yelp.

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Don’t forget to follow on facebook, instagram, twitter, yelp and pintrest to keep up with all the food adventures.

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6.8.14

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