It was on the first snowy day in Manhattan that my foodie partner in crime and I ventured over to David Burke Kitchen for brunch. I sipped on a tasty bourbon and apple cider cocktail, “The Bob”, while trying to decide what to order. Everything looked so darn good! We finally decided on the cinnamon sugar brioche toast (a blissful blend of butter, sugar, and brioche), the Kitchen eggs benedict (loved DB’s twist with the sausage and polenta), chicken sausage (you can never order too much meat), and jalapeno & parmesan fries (french fries are a must have at every meal). YUM! Once we were stuffed and satisfied, we wished we didn’t have to go back out into the snowstorm. (Note to self: one of these days, I have to make back-to-back brunch and dinner reservations so that we can enjoy brunch and then lounge comfortably in the same spot for several hours before dinner rolls around. Genius!) My friend and I couldn’t stop laughing when we saw the headline on the comment card: “SHANKS A LOT!” I love the meat humor. And the lifelike pig statue at the front door. (Naturally, we had to snap a few pics with it on our way out.) Next up on my “must eat” list: the crispy pork shank served only on Wednesdays at DB Kitchen. I can practically hear it calling my name. Be back for it soon!
David Burke Kitchen: 23 Grand Street (between Sixth Avenue and Thompson Street)
THE BOB (Breckenridge bourbon, apple cider, stirrings apple, frozen apple cider “ice”)
CINNAMON SUGAR BRIOCHE TOAST with apple butter
KITCHEN EGGS BENEDICT with crisp italian sausage, polenta, garlicky spinach, tomato, hollandaise
JALEPENO & PARMESAN FRENCH FRIES
Our brunch feast!
“Shanks A LOT!” Hahaha! Love the meat humor!