The NoMad: Brunch

Om Nomz Hero Note to Self: rooms like the parlour, atrium, library? Are you sure the NoMad isn’t a live action version of clue? If a Colonel shows up with a pipe, I am out of there.

The NoMad just got their first Michelin star before I went to brunch with the family here. Though it is in a desolate area, I mean come on, it is just really hotels around here and hell, the NoMad is in a hotel, and it is worth coming here. Ran by Daniel Humm and will Gidara of Eleven Madison and Park, NoMad is by no means their bastard child, this place once you experience the service and food is at the level that you would find at Eleven Madison and Park. To start off, we have the house made pastries. It was pricey and 18 bucks but you did get a lot of bread, 3 croissants, and blueberry crumb cake, slices of warm bread, 2 preserves and butter. That is a hell of a pastry basket. Only criticism I had was that the croissants, an almond, chocolate and regular could have been significantly improved and most likely been destroyed immediately if they came out at least slightly warmed. The bread slices, speckled with raisins and walnuts did come out warm and was destroyed immediately. 

The menu can be split into two categories from you breakfast fare to regular lunch. Though you would think getting a dish of egg Benedict would be a waste, you would be wrong. Their eggs Benedict with crab, tarragon is probably one of the best eggs Benedicts I have had. Okay, I do not eat eggs Benedicts a lot but this can be summed up with one word: rich. The hollandaise just fantastic and fat kid in me wanted to just lick the plate clean. Civilized fat kid in me used excess bread to wipe the plate clean. Food After the Jump!

Craftbar NYC

Om Nomz Hero Note to Self: If I ask for cream with my coffee, please to question me and offer regular milk, nice you care about my cholesterol intake but I'll take my chances

I actually never hit up a Tom Colicchio restuarant before and this weekend, I had brunch at Craftbar with the family and overall had a great time. The place is located just down the street from the Gramercy Tavern and directly above the subway, for you can feel and hear the unmistakeable rumble of a N train coming through. The place is spacious and has a casual atmosphere.

Scotch Quail Eggs

To start, we had a few things starting with the scotch quial eggs because brunch is always better with something fried. Also, no Scotch in it. The scotch quail eggs were tasty and though the egg in the center of scotch quail eggs can fall victim to dryness, this one did not.

The pastry of the day, was a brioche doughnut with a chocolate glaze and a banana creme filling. One thing that I do no like, which is no fault of Craftbar is the banana creme filling looks kind of...well grey. I mean, "legit" banana cream anything unless you use food coloring (thanks for telling me that one Milkbar Cookbook) banana cream is going to look like something a 3 month child regurgitate. The doughnut was hefty, dense and a slight chewiness to it that you would expect from a yeast doughnut but was good overall.
We also decided to g heavy on the carb route and do the biscuits and gravy. This was actually considered to be a side, which is a steal giving the portion size of this. The biscuits and gravy could of been a meal on its own, two biscuits that were light and airy that gets a heavy helping of sausage gravy on top. The gravy was thick, flavorful and meaty and a cement stick to your bones quality to it. It was hearty and had itis potential to it.
the menu ranges from eggs dishes, sandwiches and actual entrees.

Biscuits and Gravy

the shrimp and grits here is worthy homage to any Southern kitchen. the shrimp were small but they wee tender and flavorful and the grits were creamy and smooth and they added some blistered shoshito peppers in it which though good, were not really necessary to an already good tasting dish. Though the addition of chorizo brought a little spicy and meat kick to the dish and adding chorizo is always a good thing.

Shrimp and Grits

 The Berkshire Pork Cubano was a solid and hefty sandwich. The Cubano has melted Gruyere, pickled jalapenos and i think a really thin slice of ham in it. This was a really refined version of a tasty Cuban sandwich. The pork was shredded and had a bit of a tuna fish salad consistency to it, but it still worked well, the bread was well toasted and the cheese was plentiful. The house made potato chips were addicting and together made this a good tasting sandwich.

Cubano

We had the Spaghetti and Veal Ricotta Meatballs which would sit comfortably at all Red Sauce Italian America place. the meatballs were very light and the Ricotta was distinct. the spaghetti, looked more like fettuccine, was could nicely and had that little bit of bite you look for in pasta.

Spaghetti and Veal Ricotta Meatballs

Butter Poached Cod

The Butter Poached Norwegian Cod was a winner as well. The Cod was done so well, my mother actually questioned if it was indeed cod because she never had cod cooked this well before. Also she learned what butter poached means and how much butter goes into cooking the fish and lets just say...she will not be asking me to do that much more. Whatever, its not like you are drinking the butter that you poach it in!
 Overall, the service was prompt and professional and if we wanted too, we could have sat there for a while and hang out and bit. Many critize that Coliccciho restaurants have lost a bit of quality to them since his celebrity-like status but at Craftbar, which may not be a flagship restaurant, the food and service was what anyone would expect from a top restaurant in New York. We would have went with dessert but the food and portions were generous and plentiful and besides...Shack Shake was a block or two away, and they had the Jeremy Lin Shake and their hardcore Taiwanese pride needed to support anything Jeremy Lin. 

Craftbar
900 Broadway
New York, NY 10003
www.craftrestaurant.com/

Lets do Brunch: Union Square Cafe

Om Nomz Hero Note to Self: Sharing is caring, but when bacon is on the table, screw that

Dining in New York, it is unavoidable to try and avoid eating a Danny Meyers ran operation, and beside who would want too? Shake Shack, Gramercy Tavern and others from fine dining to jean casual all his food is top notch and enjoyable for whatever mood you are in. Before he had his stark empire, he had to start somewhere and in 1985 he opened up Union Square Café, a New York classic eatery and up until recently, started brunch service. I went with the family to check it out and covered the menu pretty well. Union Square Café is located well, as the name says by Union Square and tucked away on the side away from the bustle of the Green Market. Stepping into Union Square Café, you feel as if you stepped into someone’s house and somewhat reminds me of the Beard house. It has that classic Americana feel, maybe the show room of a Huffman Koos. My quip with the space in Union Square Café is that if you are seated in the lower level, it feels a bit cramped with the low ceiling, and I was unconsciously watching my head every time I got up from my seat.

Regardless of the space, the most important thing is the food. 

Bread basket like whoa

The bread basket was promising with 3 kinds of bread: a crispy rosemary flatbread, a mini baguette and a country sourdough bread which were all good and with a side of cured olives that had a hit of orange zest, there was almost no need to order any starters or snacks. We started with two snacks, the bacon and eggs and the polenta crisps. The Bacon and Eggs was a favorite snack that I have ordered 5 more off and called it a day. It was a play on chips and dip in which the bacon was the chip and the eggs were scrambled into a creamy consistency that became a dip. Enough bread, Food after jump!

Shopsins: The Castles

Om Nomz Hero Note to Self: First time I have been to Shopsins, and finally saw Kenny cooking in the kitchen. It was a good day.

Thankfully growing up in New Jersey, I never was deprived of sliders with legendary spots like the White Mamma and White Rose system to just knowing that White Castle exists. One of my favorite places that make sliders is Shopsins. Say what you want about them, but when it comes to a burger or sliders, they make a damn good one. Better yet, they have found a way to make sliders an acceptable breakfast treat by simply adding eggs and that is why on their insanely long menu, the castles is worth ordering, eventually because the amount of times I have been there, still have not been able to try everything that I have wanted on there. For some reason, the name the Castles makes me think of Castle Grey Skull from He-Man and eating this makes me feel awesome and makes me ride on top of a tiger…with a hell of a lot more clothes on than He-Man, its fall and it’s kind of cold.

The Castles is an order of their sliders, and fluffy eggs and a glutton amount of cheese is piled on top of it. This is the meal, well for a big eater like me, a snack of champions. For a few bucks more, you can add some hatch chilies on it but not necessary in my opinion because when you got their hot sauce (it’s a proprietary “housemade” blend for you Brooklynites!) that basically makes everything taste good. If you want tasty sliders for breakfast and make it look socially acceptable, get at the Castles at Shopsins.

Also, screw everybody, I think it is a requirement to get a milkshake or an egg cream with an order of sliders or just anytime i you come here. I noticed that the slutty cakes is now in milkshake form so you can get a tasty peanut butter and pumpkin milkshake at 9am, how is this not awesome?

Shopsins

Essex St Market
120 Essex St
New York, NY 10002

Overnight Yeasted Waffles and Buttered Maple Syrup

Om Nomz Hero Note to Self: I want a Mickey Mouse Waffle Iron

The week is hectic and with working out, writing, working and gorging myself on food by the time Sunday rolls around, I am done. My Sunday morning routine is usual, I go for a light jog and workout and I get on going making a simple breakfast. One of my favorites is Waffles is that is designed with wells that hold and soak in awesome syrup. I went through a lot of waffle recipes, ranging from the basic buttermilk waffles to the failed recipes such as a cornmeal waffle. However, the one waffle recipe that has always stood out and that I consistently make time and time again, is from Mark Bittman’s How to Cook Everything. First off, bold statement and second, the recipe stands out to me because of its lightness and for the fact is it also a yeasted waffle. The yeasted batter has that hint of tanginess to it that you find in a buttermilk waffle but the texture of Bittman’s overnight waffle is outstanding. Light, crisp and moist makes you appreciate and give a slight nod to the Belgians for making such a tasty treat. Although prior planning the night before is required, it is a simple recipe and is finished off quickly the next morning. Waffles are designed to be topped and sure you can go just butter or powdered sugar, but you might as well indulge yourself and either slather it with Speculoos (Gingerbread-like spread, think of it as peanut butter’s hot cousin that is nut free) spread, a nice compote or go for the quick extra step and create the Clinton Street Bakery inspired maple butter syrup. I am unsure how they make it, so I took a SWAG (Scientific Wild Ass Guess) a quick tweek and this is what I came up with. Although it is not fat-free by any means, it is Sunday, enjoy yourself before going back to work on Monday half asleep. At least it is…uhh nitrate free?

 Recipes After the Jump!

Empellon: Brunch it up

 Om Nomz Her Note to Self: Stuff meant to be shared by the table, is still sharing if you are the only one on the table

Tucked away in a corner in the West Village, is a new restaurant opened by Alex Stupak. Making his name at WD~50 as the executive pastry chef, news of him leaving and starting opening his own restaurant made all the foodies go crazy in wondering what it would be. Given his reputation at WD~50, most speculated that would be a dessert focused restaurant doing crazy things and innovated (I refuse to call it molecular) food. To much surprise, he decided to open Empellon a Mexican restaurant. The reaction from the foodie sphere can be best described as: “WTF”. However, when asked why he decided to do a Mexican restaurant, he just said, “it is what I like”. It was a honest answer and made me want to go here. I have not been able to find anytime to go and hit up Empellon for dinner and try the tacos but he started to do a brunch service and on a quiet Saturday morning, I decided to make an impromptu trip and went to Empellon for brunch.

I was eating by myself and I go there a little after 11 and I was the only on there. Empellon thankfully forgoes any clichéd Mexican restaurant décor and goes for a whole modern look. Sombreros and ponchos were no where to be seen. The brunch menu does not have tacos, which is the main thing and the bulk of the dinner menu. Instead the bulk of the entrees here are egg based and savory. Many of the dishes have beans in them and the combination of meat, beans and eggs it is most likely you will not be walking away hungry from this meal. 

Churros and Hot Chocolate is my newest, tasty vice

Since my recent trip to Peru, I have been wanting (obsessing) over good churros and trying to find some. To my delight, under the share for the table section, had just want I have been hankering for, hot chocolate and churros. Although I am assuming this is supposed to be a shared dish, it was listed for the table, it did not say how many had to be at the table!

The hot chocolate and churros came piping hot and were clearly freshly made. The hot chocolate was thickened with masa and had a hit of mescal. The hot chocolate was thick, creamy and smooth and it was a subtle sweetness it was like awesome chocolate gravy. The hot chocolate was prefect consistency and taste for dipping churros in which were just as delectable. The outside was crisp and covered in cinnamon sugar adding even more to the crunch factor of the churro. The churro was denser than the ones I had in Peru however the inside was soft and custard like contrasting well against the crunchy exterior. Dipped in the hot chocolate, it was a delectable treat and because the hot chocolate was smartly sweetened, the combination of churro and chocolate did not send one into a sugary comatose and a great way to start a meal or the day. If it did not make me look like Paddy O’Fatty and I did not order an entrée I would be fine just chilling and munching on another plate of churros. 

Huevos Motuleos

For my main I got the Huevos Motuleos. The dish comprised of two sunny side eggs, sitting on top of a tostada with black beans, smoked plantains, and sprinkled with peas and ham. The tostada was a good contrast to soft and nicely cooked black beans and the runny egg. The star of this dish is the smoked plantains which took me about a quarter ways through this dish to find them hidden under the tostada. The smoked plantains were meaty, hearty and full on smoky. Adding to the smoky flavors of the dish was the cubes of country ham and although the dish was borderline just being a smoky dish, the salsa/sauce was sweetened, equalizing the dish.

Maybe I am an asshole, but I kind of wanted a taco or hell even a torta option on the brunch menu. I mean the dinner menu is full of them, and tacos are eaten in the morning in Mexico so something? However I do respect it at the same time he is not going for the expected. My knowledge of Latin American food and pretty much anywhere else eggs and beans are a staple morning ingredients which the brunch menu clearly represents and Empellon does a good job executing. Although I have not dined there yet for dinner, from what I have experienced from brunch, I am optimistic and looking forward to trying out the dinner menu. Also, there is something about chicharons on the dinner menu so I am down like a pork eating Charlie Brown. 

Empellon
230 West 4th Street
New York, NY 10014
http://www.empellon.com/

Maialino

Om Nomz Hero Note to Self: Pork is awesome in any language, especially a dead language

Finally got to do brunch at Maialino, which serves Roman style food is located in the Gramercy Park Hotel Maialino are one of the newest restaurants in the Danny Meyer’s stable and certainly one that should not be overlooked. The word Maialino apparently means “Pig” and anything that is named after such a magnificent and tasty animal, I am there.The Romans were known for a lot of things like creating a functional government and giving Russell Crowe a movie career; they had really good food.

One thing that I like about Maialino is that most places stick to the brunch and will pretty much have eggs benny, some kind of pancakes, French toast or waffles and some kind of burger. Maialino of course has the brunch staples but does a good job changing it up and also do fresh pastas as well.

Shopsins: Mo' Jemima

Im Nomz Hero Note to Self: Nothing wrong having a milkshake at 10am. Screw you hipster dude at the next table


On an epic quest on all things food, I sometimes have to go solo. Okay fine, I go solo a lot of the times. I just did not want to seem like a complete loser. Although awkward at first, going solo to places is not so bad, the only downside that I have ever experienced and one that I am constantly plagued with is lack of stomach space. One place that I have no problem eating at alone and I already wrote about is Shopsins. I mean, technically, although I am dining by myself, I have the shoppers of Essex Market and of course, Kenny ranting, I am not really by myself. Sorry, went a bit philosophical on everyone but nonetheless, even without company, you are entertained and you eat well which is the point. 

 The Mo'Jemima: This is what Zeus ate for Breakfast

There has not been anything that I ate at Shopsins that I did not like and every time I go, I like to try something new. However, this might change now that I tried the Mo’ Jemima. The Mo ‘Jemima is a stack of Bacon Mac and Cheese pancakes, topped with three poached eggs. Writing it just makes my mouth water and makes me crave and salivate for it like a starved rabid wolf in a pediatric ward. The pancakes are just the perfect marriage of salty and sweet with the bacon cooked into the pancake. The pancake is light and fluffy and with a crispy exterior that comes from a thin coat of crispy cheese. I am a sucker for crispy cheese. I go for the corner pieces of any cheese laden casserole like dish from lasagna to oven baked Mac and Cheese so I can get the hard slight carbonated cheese. I will over-stuff a grill cheese just so it will ooze out of the sandwich onto the pan so I will get a hard cement cheese border. To make the dish even better, is the poached eggs have a runny center which just oozes out and coats the pancake in rich goodness. Shopsins is smart in that cut out a hole in the center of the pancake stack, to allow any of the running egg goodness from escaping. The best way is to utilize the man-made hole is to allow the runny eggs yolks, maple syrup and hot sauce to meld thus; creating a sink hole of euphoria that will soak the pancake from the inside out. This dish makes my heart whimper with joy cholesterol bomb, but it was tuned out by the sugary and salty ecstasy of the Mo’ Jemima. Shopsins. Get at it. 

Shopsins
Essex St Market
120 Essex St
Stall 16
New York, NY 10002
www.shopsins.com 

 

Shopsins

The Bird may or may not be included in service. 

Om Nomz Hero Note to Self: Hot Sauce + Pancakes = good.

You either like Shopsins or you hate Shopsins or don't know what the hell it is. Shopsins is not for everyone. If you are expecting your needs to be constantly catered to and having a michy star experience dont come. Just don’t. save yourself the trouble, hell go write a bad review on Yelp. I personally don’t care because that means I should be able to get a table at Shopsins quicker.

If you do decide to come here, come prepared. Learn their unwritten rules that are written by someone on Yelp and look up the menu before you come here. If you think the menu at I don’t know, the Cheesecake Factory is overwhelming then this menu will most likely give you an aneurysm. My friend Conway, being smart let me, a food nerd/loser that already studied the menu (horary for work time productivity) and let me do all the ordering. I came prepared and like a good food nerd, briefed my dining compatriots on the rules and after a short wait we were seated. After we were seated and I placed our order, I felt pretty comfortable. Mind you, I was actually quiet nervous, actually the most nervous I have ever been to eat at a place. Reading reviews on yelp and countless posts on Chow, I did not want to get kicked out.