Prune

Expect a two hour wait for brunch. This brunch comes close to an average dinner bill: if you're on a tight budget, be mentally ready that this meal is going to replace your dinner plans. The place is small and seating is limited.

Aside from the swindles, everything else I'm about to write is going to be positive. If it’s your first time to Prune, one must try the crispy and delightful Monte Cristo: it's sweet and savory and has a big crunch packed on a triple layer French toast filled with cheese, ham and turkey and topped with powdered sugar. Accompanied by two sunny sides and currant jam, this petite goodness is loaded with some big delicious flavors.

Make sure your brunch buddy orders the Dutch pancake embedded with caramelized pears: this is one giant fluff of a hotcake light maple syrup. Inspired by the up-side-down pineapple technique, this was very well executed by its moist and light texture resembling very much of a one layered cake. Your mate might have a hard time finishing it because its served with two Canadian bacon slices.

The third plate was chosen to be the Classic Eggs Benedict 'poached eggs on English muffins with hollandaise sauce, Canadian bacon and potatoes rosti:' eggs were perfectly poached on toasted English muffins with a pungent yet refined hollandaise served next to crispy potatoes rosti—just like how the Swiss make it.

Prune sets a high caliber for brunch. It’s crafty comfort food in NYC with a hint of paris, somewhere. I will return for the Monte and a bloody Mary.


Prune: 54 E 1st St, New York 10003 (Btwn 1st & 2nd Ave) (212) 677-6221
http://www.prunerestaurant.com/

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Brooklyn Restaurant Week Begins

Monday, March 23 Through April 2

http://nymag.com/restaurants/articles/restaurantweek/brooklyn/

Little D Eatery

Not all frittatas are created equal. Little D Eatery served up a modestly light frittata. The cousin omelet was thin—so thin; it crisped around the edges. A full house and wait for brunch on a 1pm Sunday. Comfort food reins as recession prolongs though portions were not recession friendly when compare to diner food. But there were dishes that serve up a hint of specificity: Pork~n~Grits; pork as in pork butt served with cheddar grits and scrambled eggs; neatly distributed in thirds. I faintly connected the coupling of the grits and the pork—both were very well prepared on its own; robust barbeque flavor in the pulled pork and fine consistent textured grits—yet the bland scrambled eggs threw me off. Though their sourdough toasts made all those diner toasts look awfully silly.

Little D is a neighborhood park slope eatery soothing those who crave for the comfort food through health conscience and creative ingredients. Come to Little D with a friend who is slightly a health nut or one that would appreciate the finer detail. And do not expect to pig out like you would in a 24hr diner joint.

Service was friendly; décor was simple—nothing eye catching.

Little D Eatery 434 7th Avenue (between 14th & 15th Streets) Park Slope Brooklyn, NY 11215 718.369.3144

Joya

Packed on a Thursday happy hour. Trendy, loud, and very dim on the lighting. Narrow yet gets a little more spacious toward the back. Suggest to be seated in the back so that you can avoid the line formation from those busy staring-at-you crowd. If you do wait, there is a bar. Portions are greater than the prices. The price is hard to beat, no wonder for the wait. You can get full for $10/ person. You can get stuffed for more than $10.

Dishing it out:

Fried Chicken Spring rolls 2.95: rolled with noodles, vegetables on a light wrap. I was expecting a bigger crunch.


Som Tom Green Papaya Salad 3.95: shredded pickled papaya on a bed of romaine with cherry tomatoes. It was not a matrimony. The combo of coarsely chopped romaine and thinly julienne papaya were very oddly paired. The dish lost its luster with the western romaine.

Pad Thai 6.95: The sprouts were set aside, so that you can mix it into the noodles, with a refreshing crunch. Tasty, well executed.

Woon Sen 6.95: Ordered with shrimp, and overcooked. In fact the whole dish was overcooked. The glass noodles lost its gloss as it did not hold its form. Al dente does not exist in Asian noodles but this was indeed cooked to the dead. Poorly executed as it was very salty.

If I was to return it is because Joya offers a generous portion that fits the bill. I would usually order two Thai Ice Teas but Joya got it right, I was content by ordering one Thai Tea. This is truly the highlight, on my part.

Come to Joya, on a tight budget and bring some of your buddies. You would be thrilled that the tab won't hurt. Just remember to bring the cash.


Joya 215 Court St (at Warren St) Brooklyn, NY 11201 (718) 222-3484

Txikito

Given that we are in a recession, Txikito is packed with eager patrons waiting to experience the Basque cuisine. Very much like its spanish roots, tapas rein a favorite. The space is small with the option to dine in the bar, the decor is plain jane compared to its spainsh cousins. Basic candle lit and casual. The conservations come in spanish from diners as they use one hand to sample the pulpo to the chorizo, and the other with the menu for more.

For about four tapas and an entree with a dessert come close to $80. Don't expect to get stuffed, at least that's not how its done in spain. But with good conversation going with you dining partner, dinner will fill you just right. Without the guilt of gluttony.

The dish:

TXIKI TXANPI: mini mushroom and shrimp grilled cheese • 8: Mini grilled cheese sandwiches shaped like a mushroom. Fillings of chopped mushrooms and scrimp mixed with mayo

ARRAULTZA: sofrito, palacios chorizo, quail egg • 7: Two identical bruschetta topped with shredded spicy red saugage with a sunny side up egg.

LEKAK: tender green beans, golden garlic, olive oil • 8: Not tender, in fact soggy. Certainly overcooked, perhaps from the can.

PULPO: octopus carpaccio; lemon oil, marjoram, Piment d'espelette • 15: thinly sliced pulpo fanned over a platter. Chewy yet needed acidy.

PIL PIL: legendary Basque salt cod , poached in olive oil w/ kokotxas • 18: Salty, though perfectly cooked, no sauce. Ask for bread to handle the salt.


Go to Txikito to catch up with friends to chat and chat but not just eat and eat.

Txikito 240 9th Ave New York, NY 10001

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Kobe Club

If eating chic and veneer is your genre, then Kobe is your place. Though the dark and provocative décor; shimmering knives dangling over patrons’ heads as the velvet drapes unveils extra exoticism, you can find yourself with the young and under middle aged crowd. Not for the serious romantics for a serious one-on-one—don’t invite the In-laws. Think of Kobe as a night club with the exception that they serve food. It’s loud, and wants to be louder. Choice of music was extremely poor—not sure if you would like JT’s beatboxing to come with your steak. Plus there were spotted repeats—playing FM radio would have been better.

Went during restaurant week, it was a full house. We didn't mind, Kobe would have been very tacky if there was not a crowd. Would you go to a night club if it was half empty? Didn’t think so.

Kudos to the fries with truffle oil and Parmesan cheese. It was full of crisp and flavor-did not have to dip the ketchup. The complimentary popovers were warm and soft; sprinkled with Parmesan cheese. The popovers beat all the free breads from any restaurant I’ve been.

Steak:

You come to the Kobe Club for the steak. We ordered the American and Australian Wagyu filet. Served median rare; the texture was perfect. I was expecting more on the flavor. The side of horseradish sauce did not justify the filet. I was looking for more flavor from the natural juices of the beef. That said, I was missing a lot of 'beef' flavor.

Pros: Good for crowds, impress coworkers that you can dish the cash and be hip?

Cons: Dinner for two during restaurant week had a bill near $200. $ 115.00 for an 8 ounce, you do the math.

Gramercy Tavern

Supposedly the best NYC restaurant and one of the renowned in the country. Indeed a tavern decor with comfort classiness. A warm welcoming feeling as you walk through the rustic furnishings. Nothing over the top or pretentious. Surely it was an over the top urban bill for a rustic setting. But the wait staff was highly knowledgeable and attentive. Food and service were impeccable.

Details were on every dish; playing with the palate. I found many inspiriting ideas. Gramercy is the reason why aspiring chefs go to culinary school, so that they can work for the best and emphasize the importance of technique and combining skills to creativity. Instructions were embedded in every dish and carefully executed.

Two person for the three course selection, $82:

Handmade Pappardelle beef ragù and scallions

Smoked Trout sunchoke purée and pickled onion vinaigrette

Rack of Pork & Braised Belly baby turnips and Adirondack blue potatoes

Tilefish Cauliflower and Heirloom Beans

Warm Chocolate Bread Pudding cacao nib ice cream

Coconut Tapioca passion fruit & coconut sorbets, passion fruit caramel and cilantro syrup


Pro: Ask as many questions, it comes with the steep bill.

Con: Expect to fork out two Benjamin’s on a dinner pre fixe for two. (And that's modest)


Gramercy Tavern 42 E 20th St New York, NY 10003 (212) 477-0777