Recently it was announced that Eat (124 Meserole Avenue) would no longer be functioning as a full time restaurant but instead will be shifting its focus onto the idea of ‘a handmade lifestyle through cultivation’. Owner Jordan Colon has decided that the space, made internationally famous for its monthly silent meals, will now be mostly dedicated to pottery: selling ceramics and hosting workshops.
There will still be a Silent Meal on the first Sunday of each month (see fb for details), but if the silent treatment isn’t up your street there will be one last chance to experience a full-volume mealtime at Eat during a collaborative brunch event hosted by social dining collective ‘In the Mood For‘. Continue reading →
Before the advent of the Bacon Age, when it was decided that everything goes better with bacon, I always thought that most things can be improved with one simple fried egg added to almost any dish. So, yeah, the egg came first. You really can take a not totally interesting dish to the next level by adding a sunny-side up, over easy or poached egg.
Here’s ten dishes made better with a fried egg:
1. Cheeseburger with Fried Egg. The image above was taken by me at bar & restaurant, Greenpoint Heights, of their “Brunch Burger” made with: smoked gouda, bacon, grass fed beef, pickles, tomato, onion, lettuce with cherry mayo and of course a messy egg that brings all the flavors together.
2. Chili with Fried Egg, Cheese and Hot Sauce. Homemade chili or even chili in a can sometimes doesn’t feel like a full meal unless it has that extra kick, like a fried egg. Let some grated cheese melt on the chili and make it a little extra spicy with some Cholula or Tapatio.
3. Ramen with Fried Egg. This is the most common combination you’ll find online and it turns a one dollar snack into a two dollar meal. It would be crazy not to include it on this list, however, I hit my Ramen limit way back in my third year in undergraduate school.
The most satisfying dishes are often the most easy and simple to prepare. When I met with Chance Jones, the new chef at Greenpoint’s Milk n’ Roses, a cafe and wine bar that has just rolled out a new menu, I asked him to show us how to make the simplest dish on the menu.
He chose the Acuasale all’Uovo, which is Traditional Southern Italian Bread Pudding, Broccoli Rabe, Soft Egg & Chili.
This was the first time I have ever seen bread being boiled! It was a fascinating technique and the results were very delicious.
Boil day old bread with chopped and clean broccoli rabe in generously salted boiling water. Meanwhile, fry an egg in chili oil, and top it with more chili flakes. Cover it. Then drain the bread and broccoli rabe and toss with more chili oil. Add the egg on top and that is it!
It was the perfect rainy day lunch.
Don’t you agree that Milk n’ Roses should add this simple hearty dish to their brunch menu?
I am definitely going to try to make this at home… perhaps sweeten it with some milk and honey (no egg of course!) and maybe top it will some berries.
We knew we wanted healthy, but did we want want savory or sweet for breakfast? Oh, our first world problems! EAT is now serving breakfast, so Jon and I moseyed on over like the little old couple we are.
I’d been seeing the transformations of the interiors and the gorgeous new ceramic collection growing each week when I picked up my veggies from the CSA , but I hadn’t dined there in a while. Last time was with Joann and it was hard for us to gossip like hens because there was no music. I remember it feeling a bit stark with big empty walls and my loud Queens accent does not need an echo.
The first thing I noticed when we walked in was the old country tunes coming from the record player. Relief. Then the cozy new wooden benches, great artwork and the lovely drying herbs hanging all gave the place a cozy rustic feel.
The chalk board listed our breakfast options and while I was eyeing the French Toast with Maple Syrup and Whipped Cream, I decided to go savory with a Fried Egg, Roasted Potatoes and Broccoli Rabe.
Jon also went savory with Stewed Pinto Beans, Cole Slaw (without the egg) over Polenta. Both were served with delicious tangy biscuits. Our friendly server Brandt had made them and told us he added some yogurt.
Jon got rejuvenating Nettle Tea, that was twiggy tasting in a good way. My coffee as Justine would say was “slammin’” served out of a ceramic mug that Jordon had made.
It was a great breakfast, something I might make at home. The egg was perfectly fried, the polenta was deliciously creamy and the portions were perfect. We left feeling like we ate a hearty but very wholesome meal. We will definitely be back, next time for the sweet and to buy some new bowls! I break everything…