Side window. |
It was a super crisp, clear day with plenty of sunshine.
Front entrance. Still winter. Craggly tree. |
The menu was huge! Like, overwhelming. I wanted about 10 things at first glance. It went up from there the more I studied it.
Extensive. Love that kind of offering. |
Tell you what I finally wrestled down to the best option for me in my "what if I never get back here again in my life" thinking mode: Trio of Breakfast Sliders.
Sliders served with Scrambled Eggs:
- One with White Cheddar & Slow-Roasted Carolina Pulled Pork
- One with White Cheddar & Applewood-Smoked Bacon
- One with Goat Cheese, Spinach & Roasted Red Pepper
All on Mini Challah Rolls & choice of Shredded Potato & Onion Hash Browns or Savory Grits with Diced Bacon.
The presentation was just perfect. It's fun to line things up on long, rectangular plates. |
One quick snap of a booth before the three of us rolled our round, overstuffed selves out of there. (I might note we started with the fried green tomatoes which were delicious and my two skinny friends can eat me under the table like you wouldn't believe unless you watched them.)
Dark, rich browns. |
I'm totally going to buy rolls and make these little breakfast trios at home! I bought mini challah rolls at Wegmans to make chicken sandwiches not long ago, but if you're in Connecticut, I bet you can find them at a Jewish bakery. (Of course now I want to learn to make challah at home.) As you know, I share my restaurant trips with you, so though you may not get to the same places, hopefully what I dined on inspires you to make something similar in your own kitchen. Thus, I provide you with much detail. (Not that you're going to repaint your dining room to match the pictures... though you could...)
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