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

RER 1.31.15

HudsonRW: the Stewed Cow

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Thank goodness for Hudson Restaurant Week’s Super Week. To celebrate the Super Bowl coming to Jersey, some restaurants participating in HudsonRW have extended their deals through game day (eee!).

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Off to the Stewed Cow, a relative newcomer to the Hoboken scene, for Super Week. HudsonRW at the Stewed Cow included two options: three course prix fixe for $25, or $35 for a libation pairing. The color scheme of the place is dark, but the details are inviting, reminiscent of a contemporary old west. The Stewed Cow is a land of strong bourbons and hardy dishes— a watering hole for the urban cowboy. And somewhere in the back is a mechanical bull that gets plenty of action every night.

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Appetizers

Buffalo Calamari

This was super fresh, super yummy, and also super spicy (to me)— fried calamari with a spicy twist. The blue cheese crumbles were at first jarring (Scott Conant says that cheese and fish is a big no-no), but buffalo is automatically paired with blue cheese.

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Cheesy Tater Tots

A mini cast iron pan overflowing with greasy, golden potato pillows, topped with an inexcusable amount of cheese. It was hot and salty, starchy and what cafeteria dreams are made of.

Bourbon Chili and Chips

Like the other oversized appetizers, this was what you would expect, but it had the most complex flavors. The wet chili had a little pile of shredded cheese on top, but nestled in the warm sauce was thick chunks of braised beef, making it hearty and rustic.

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Entrees

Fish Tacos

The two tacos were topped with a bunch of shredded cabbage, adding a freshness and crunch that was missing in the marinated mahi mahi. A red onion here and chunk of tomato there comprised the salsa, but the tangy crema fresco muddled all the flavors.

All American Burger

It was big, juicy, and basically just right. Just a regular burger done decently.

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Cajun Fettuccine with Grilled Chicken

The rough and ready Cajun spices blended right in. The thin creamy sauce coated the fettuccine, adding not quite enough heat. Peas were frequent, while big chicken pieces seemed far and few between.

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Desserts

Warm Cookie Dough

This was the most undercooked cookie like ever, but it was hot and delicious, with the  harmony of white and brown sugars and chocolate chips. On top were two large baubles of melting cookie dough ice cream, indulging in a double dose.

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Borubon Pecan Pie

As all pecan pies should be, this one was sweet, meaty, dense and delicious.

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Fried Oreos

Memories of the shore came to mind, but this heavy, dough reincarnation of the favorite burst bubbles. The gooey chocolate cookies were lost in a puffy orb of oil-saturated dough, which made them hard to enjoy.

In the moment, the food was delicious, satisfying and addictive. I could not put my fork down gorging on little potato nuggets and spicy tentacles, or rest my taco on the plate or even give my spoon a breather when there was cookie dough childhood reveries to be had. There was nothing truly out of the ordinary at the Stewed Cow, other than the extremely friendly and eager staff, but at the same time, that’s not what it’s about. It’s about bourbon, and comfort, and having a good time, which I totally did! Next time the bull!!(?)

Keep up with all the #HudsonRW adventures and everything in between on facebook, instagram, twitter, yelp and pintrest! So sad that I am running out of time, but so happy there is Super Week!

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1.27.14

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drink2that: a TOAST to 2013

In honor of the New Year and to celebrate this past year, I am going to make a toast. Ahem, To a great year full of good food, full bellies, bold flavors, love and happiness, growth in the right direction and measurable success. May 2014 be bigger and better and even more flavorful!

All that is true, though I really meant a more figurative toast (made up of figures). I have collected my favorite images of drinks I have tried this year from the Beacon Big Apple at Beacon Bar, to the Red Root from Whitman & Bloom, to the Milano at Bar Felice, even to lazy gin mojitos and Pims at home and the occasional glass of wine at Satis. We are going to party like it’s 1999!

It is almost the New Year! Thanks again for your support in following foodie ventures on facebook, instagram, twitter, yelp and pintrest! Share the love and let's make 2014 even bigger, better and more flavorful!

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12.31.13

drink2that: Sandy MANHATTAN

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After growing tired of reading by candlelight (believe me, this is strenuous, on the eyes and the mind) and getting weary of worrying about water in the dark, my family turned to Manhattans. A classic drink, involving bourbon whiskey, sweet vermouth, bitters, maraschino cherries and orange peel (though we skipped the orange because we did not have it).

The drink gets its name through either myth or fact, from its birth and popularity on the island of Manhattan in New York City. The myth, contrived of dinner parties for the elite in the 1870s, counters prior references to a similar drink, created in what we know as Lower Manhattan. [1]

This drink traditionally employed rye whiskey, or an American whiskey, but presently involves a bourbon whiskey more often than not.[2] Sweet vermouth, also comes in different shades, white or red, popular in cocktails but also as an apertif.[3] Bitters on the other hand, is a blend of herbs and spices. The particular brand we used was in fact, Angostura, which was developed in 1824 by Surgeon General Dr. Siegert.[4]

For one serving:

3/4 oz  sweet vermouth
2 1/2 oz bourbon whiskey
1 dash bitters  
1 maraschino cherry
1 twist orange peel

aka 1:2 ratio of sweet vermouth to whiskey

Check out a video here.

Because of the popularity and ease, Manhattans are the subject of a host of different varieties. Different ratios interplay with different liquors, and even different accents. Because of the superstorm Sandy, a new variation of the Manhattan was born, called the Sandy, which is a watered down Manhattan (how fitting).[5]

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I must say, I do not share my mother’s taste for Manhattans (though she admitted after this Sandy adventure, these drinks were loosing her favor). For some reason I’m not wild about the strong taste. All the flavors are very pronounced and relentless. To me there is no arch that brings my mouth back for more. Although there are various layers of flavor from the bitters to the very sweet vermouth, there is no rest or definition. The maraschino cherry is a nice addition and garnish, adding a burst of sweetness to compliment the sweetness in the bourbon whiskey and the vermouth. Though it is not enough to bring the whole drink to a level of comfort for me.

I preferred the next night of darkness’s drink, the easy breezy (though less classy), rum coke and Kahlua. Probably because it is sweeter and less harsh, easier on the tongue.

Making drinks is always fun in the dark.

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10.30.12

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[1] http://en.wikipedia.org/wiki/Manhattan_%28cocktail%29

[2] http://en.wikipedia.org/wiki/Manhattan_%28cocktail%29

[3] http://www.drinksmixer.com/desc361.html

[4] http://www.angosturabitters.com/About

[5] http://en.wikipedia.org/wiki/Manhattan_%28cocktail%29