photo op: breakfast with BAE

RER 2.28.15

It was like any other Saturday: a lovely lie-in in effort to avoid the cold weather and weekend chores, but this weekend, they thought ahead. They bought bread. They usually don’t, even though they fantasize of fluffy things, cakey confections, carb-loading and loving it, but this time they gave in and bought bread—dream-like challah bread, light, lovely, sweet and delicious, extremely perfect for a Saturday French toast breakfast.

RER 2.28.15

RER 2.28.15

RER 2.28.15

RER 2.28.15

RER 2.28.15

RER 2.28.15

RER 2.28.15

RER 2.28.15

RER 2.28.15

RER 2.28.15

RER 2.28.15

Each thick slice soaked up the eggy liquid, heavily scented with sweet vanilla. The middles were custardy and creamy and the outsides were caramelized from the rich brown sugar, just the thing for a chilly Saturday morning after dreams of sweets and syrup. A slick of butter, a fine coating of cinnamon sugar, and a happy drizzle of syrup, took each bready pillow to the next level and every bite was absolutely worth it as were the smiles.

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2.28.15

RER 2.28.15

the MOST important meal of the day : Sam A.M.

RER 4.26.14

It’s a sweet small spot in Paulus Hook, Jersey City— just enough room to keep busy and demand a wait, but a high enough turnover that things move quickly. The menu is brief with just enough sweet and enough savory to please. A few breakfast sandwiches constructed with fresh eggs and seasonal ingredients, some lunch sandwiches topped with roasted chicken or BBQ brisket, a succinct list of plates like omelets and scrambles, and a few salads sweet and savory alike. On top of that, Sam A.M. offers a wild list of fresh doughnuts— from glazed to cake, filled and topped— and other pastry and tasty treats.

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The classic breakfast sandwich was crisp and crunchy, thin and small. A thick slice of bacon interrupted the salty cheese and the cooked-through egg. It was all things that breakfast sandwiches need, but was not fat enough to be filling. The seasoned hash browns were tasty and warm on the side of the plate, a nice addition to the slender sandwich.

RER 4.26.14

RER 4.26.14

As for the chicken and waffles, it was a dramatic twist on the classic. It was fresh and hearty. The gravy soaked pulled chicken draped the soft Belgian waffles, fluffy like biscuits, while a sweet and tangy cranberry syrup added dimension. The flavors, much like the menu, successfully mixed sweet and savory, and danced on the tongue to bring together two ends of the spectrum. It was rich and lavish. The creamy gravy made the waffle delicate and submissive, heavy and tender at the same time. Even the stringy juicy chicken was under the command of the gravy.

RER 4.26.14

French toast is a brunch necessary, and this challah french toast was utterly scrumptious, topped with soaked berries and dusted with a little powdered sugar. The bread was just soft enough, custardy, not too eggy, with moments of vanilla. But the berries, the black and blue berries were like drenched gems, brandied beauties, icing on the delightful cake. The little fruits made syrup almost superfluous, but still a sweet addition, bringing on a little saccharine note.

RER 4.26.14

RER 4.26.14

Doughnuts to-go were necessary. The Boston cream doughnut, slathered with stiff dark chocolate and filled with wet pale yellow cream, did not even make it home. It was a luxury that Dunkin Donuts could never afford; real and alive. The recommended applesauce doughnut was cakey and pretty, dense like any dessert should be.

The sundrenched room made for a lovely little brunch; clatters and chatters and Saturday banter. A friendly staff, delicious doughnuts and super strong coffee make Sam A.M. Café more than just a sweet spot.

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4.26.14

RER 4.26.14