Went to the Brindle Room on 10th St (close to the corner of Ave A) for brunch. Mmm - this was the Parmesan grits with shrimp and a poached egg. It was unbelievable and very filling. The grits were creamy and buttery and the egg with cooked perfectly! The yolk was runny but the whites were firm.
My sous chef got biscuits and gravy with poached eggs and little chunks of pork. He said it was pretty good - he ate it in 5 minutes.
I washed mine down with a spicy Michelada.
Curtis and Justin washed their meals down with donuts: salted caramel and almond hazelnut.
2 comments:
I call Brendan my sous chef too! Weird.
We are too alike my dear. ;)
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