This is wrong. Just... so wrong.
Nabisco has copied Betty Crocker's Dunk-A-Roos, creating a product without any creativity, fun, or happiness. For shame Nabisco. For shame.
Thursday, October 30, 2008
Tuesday, October 28, 2008
Upscale Mall Mexican in Canoga Park
In Los Angeles Mexican eateries follow a unique hierarchy. At the bottom level you have taco trucks. The life blood of Los Angeles that in recent months were attacked by city official and almost wiped out. Thanks to local outcry and a lengthy legal battle there here to stay. Move up the ladder and you have the hole-in-the-wall restaurants, the mom and pop joints that specialize in homeland cuisines or basics that any gringo would feel comfortable ordering like carne asada tacos or fajitas. Finally at the top, you have the white tablecloths, the wine lists, and the menu items that go a step above the usual and venturing into gourmet territory. When you've fallen off the ladder you're at El Torito, but that's for another article.
Recently I finally made it to what would be considered a top-rung restaurant called Amaranta Cocina Mexicana in the Canoga Park Topanga Mall. A place that boasts perhaps too much tequila options at over 400, and prefers to think of their menu as one that "does not seek to invent or modernize Mexican cuisine, but rather to celebrate, respect and preserve its originality." I walked in expecting fancier fajitas or tacos filled with things I'd never tasted before, but what I found was quite different.
On a Wednesday at 6:30 PM I arrived braving the hectic mall parking to find Amaranta on the ground floor next to the mall concierge station. The restaurant is designed to be wide open to the mall surroundings to allow the passersby carrying a mall pretzel the chance to look in and stop for lunch. It's too bad it's not located outdoors to allow natural sunlight in the place, because the patio and it's interior would certainly be at home. They could even decrease the strange amount of neon lighting to make it a more welcoming atmosphere. It was clear that when I arrived to the empty restaurant that more foot traffic was needed. Even the waiter looked bored as he leaned against the bar with wall-to-wall booze waiting around for someone to wait on.
Seated quickly I cracked open the menu and instantly ordered the tableside prepared guacamole. As I continued to menu scan we munched on the three house made salsas dipped into with pieces of hand made corn tortillas.
This was a nice change from the usual chips I'm accustomed to seeing, but you can request chips if you're tortilla phobic when it comes to salsa. The waiter indicated that the green was mild, the darkest color was medium, and the red was hot. Heat was true to name, but the salsa was a bit thin for my taste. I've always thought that salsa was for scooping, not for dipping. Probably why it's called salsa and not dip.
A cart soon rolled over with all the guacamole making ingredients and the guacamole man did his thing. The result tasted remarkably like guacamole! Yes you can screw up guacamole, sadly it's happened to me more then once. It was very fresh and I could certainly taste all the different bits and pieces that went in to making it, especially the lime. A truly solid guacamole. This came with chips that were made in-house same as the tortillas, and tasted equally warm, fresh, and greaseless.
For my entree I had a tough time deciding between the chicken fajitas and the conchinita pibil. I went with the latter, described exotically in the menu as "marinated chunks of pork wrapped in banana leaves and steamed to perfection." For sides I picked the spanish rice and refried black beans.
I had hoped it would arrive actually wrapped in a banana leaf tied shut like a present waiting to be opened on Christmas day. I was sad to see someone beat me to it, but no matter, it's what's inside that counts right? What I found was unevenly cooked with the outer edges being a bit on the dry side, and the center being the more tender and moist. Texture wise it was on-point, but it lacked in spice to bring it all together. This was the theme for the remainder of the plate which mentioned ingredients like onion and garlic that I couldn't detect.
I did manage to snag a taste of what the others had ordered. The enchiladas amaranta did not suffer from the same under spicing that my choice did. The pork had the qualities that I'd hoped for in mine, and overall the entire enchilada felt more true to the restaurants earlier mission statement.
The third dish on the table I didn't manage to try. But the diner said his camarones al ajillo was very "meh." Out of the three it was the most interestingly presented dish, arriving in a clay pot brimming with shrimp.
The dessert menu had a few interesting options but we opted for the churros con crema y cajeta. I love a good churro, and these were a nice surprise. Filled with bavarian cream and served with a scoop of vanilla bean ice cream drizzled in caramel sauce, this was the star of the evening. I had a hard time not kicking everyone out of the booth and having it all to myself. It was sweet without being overpowering, and the heat from the churro was well partnered with the ice cream chill.
If I was doing my holiday shopping at the Topanga Mall this winter I would go back to Amaranta despite the dish discrepancies. The guacamole is worth another order, there are a few enchiladas I'd like to try, and the dessert was a delightful grand finale.
Note: I apologize for the photos. Silly me didn't put new batteries in my camera ahead of time and I had to use my phone. Check-out their website for a much better idea of the food.
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6600 Topanga Canyon Blvd #1029
Canoga Park, CA 91303
(818) 610-3599
Get Directions
Wednesday, September 24, 2008
Roscoe's House of Chicken and Waffles with Skin
What is a person to do when they are torn between craving a buttery maple drenched waffle and a juicy piece of fried chicken? Well if you live near a Roscoe’s House of Chicken and Waffles, you can have your artery clogging combo all on the same plate!
For a place that’s infamous for entertaining hordes of breakfast hungry patrons and soaking up late-night drunks, it’s took me some time to finally make it Roscoe’s. I always thought of it as one of those kitschy places you don’t make your destination, but more a place you stumble upon to magically, like a shining beacon of help when you’re hungry and lost in Hollywood.
This somewhat describes my visit this past weekend, when I was looking for someplace to eat a late breakfast before catching The Godfather at the Arclight on Sunset. Located surprisingly just a few blocks away, there was the waffle and chicken logo beckoning me to enter. Street parking was tricky, and its two entrances confused me, but I finally made my way inside.
The interior has a funky design with wood paneling, a bit of neon, and in one room split level floors. We were seating in a much more simplistic room with a basic table layout and graffiti-style art on the walls. Only a few people were spread around the room but everyone was clearly indulging in the restaurants signature offering.
I went with this as well, ordering the Carol C. Special which came with “one succulent breast and one delicious waffle.” My girlfriend went with the similar Country Boy Breakfast, which came with 3 chicken wings instead of the breast. Actually, there are quite a few combinations in the menu of bird and waffle. Some include gravy, some include biscuits, and there were plenty of other possible additions like mac n’ cheese or giblets.
Orders away my food finally arrived. One piece of fried chicken, one waffle with industrial strength butter plopped on top, and a small cup of syrup on the side. I was unclear how to go about eating it, so I started slowly dissecting each one.
For a place with the word “waffle” in the name I was expecting a lot, and frankly this waffle was just so-so. It would satisfy someone simply wanting a waffle, but this was a tad overly sweet for my taste. I prefer something lighter and milky, or even nutty, but this just didn’t do it.
The chicken on the other hand does deserve to be used in the signage. It was nice and hot with fantastically crispy skin and a wonderfully juicy bite. The chicken wings on the plate across from me were equally delicious, especially if you’re someone who prefers more skin then chicken.
Now I decided to get into a bit of mad science by combining chicken, waffle, and a bit of syrup on one fork. It sounded like it would work but it utterly failed. The flavor of chicken and waffle are not meant to be married. So I went simpler and tried just chicken and syrup. Unsurprisingly this was great, sweet glazes on fried chicken always works.
What’s left? Hmmm… I got it! Skin without chicken, waffle, and syrup! How did the frankenfried waffle fair? Wow. This was… wow. Ok if you go and order a waffle with fried chicken you have to do this. I practically rose from my chair and shuffled through the restaurant with outstretched arms in groans of delight.
In the end Roscoe’s House of Chicken and Waffles is not a place I’d leave my driveway for, but if I’m in the area and hungry for chicken I’d be willing to brave the parking situation. Roscoe though should seriously consider renaming the place “Roscoe’s Chicken and Waffles with Skin,” but that’d probably be a hard sell.
For a place that’s infamous for entertaining hordes of breakfast hungry patrons and soaking up late-night drunks, it’s took me some time to finally make it Roscoe’s. I always thought of it as one of those kitschy places you don’t make your destination, but more a place you stumble upon to magically, like a shining beacon of help when you’re hungry and lost in Hollywood.This somewhat describes my visit this past weekend, when I was looking for someplace to eat a late breakfast before catching The Godfather at the Arclight on Sunset. Located surprisingly just a few blocks away, there was the waffle and chicken logo beckoning me to enter. Street parking was tricky, and its two entrances confused me, but I finally made my way inside.
The interior has a funky design with wood paneling, a bit of neon, and in one room split level floors. We were seating in a much more simplistic room with a basic table layout and graffiti-style art on the walls. Only a few people were spread around the room but everyone was clearly indulging in the restaurants signature offering.
I went with this as well, ordering the Carol C. Special which came with “one succulent breast and one delicious waffle.” My girlfriend went with the similar Country Boy Breakfast, which came with 3 chicken wings instead of the breast. Actually, there are quite a few combinations in the menu of bird and waffle. Some include gravy, some include biscuits, and there were plenty of other possible additions like mac n’ cheese or giblets.
Orders away my food finally arrived. One piece of fried chicken, one waffle with industrial strength butter plopped on top, and a small cup of syrup on the side. I was unclear how to go about eating it, so I started slowly dissecting each one.For a place with the word “waffle” in the name I was expecting a lot, and frankly this waffle was just so-so. It would satisfy someone simply wanting a waffle, but this was a tad overly sweet for my taste. I prefer something lighter and milky, or even nutty, but this just didn’t do it.
The chicken on the other hand does deserve to be used in the signage. It was nice and hot with fantastically crispy skin and a wonderfully juicy bite. The chicken wings on the plate across from me were equally delicious, especially if you’re someone who prefers more skin then chicken.
Now I decided to get into a bit of mad science by combining chicken, waffle, and a bit of syrup on one fork. It sounded like it would work but it utterly failed. The flavor of chicken and waffle are not meant to be married. So I went simpler and tried just chicken and syrup. Unsurprisingly this was great, sweet glazes on fried chicken always works.
What’s left? Hmmm… I got it! Skin without chicken, waffle, and syrup! How did the frankenfried waffle fair? Wow. This was… wow. Ok if you go and order a waffle with fried chicken you have to do this. I practically rose from my chair and shuffled through the restaurant with outstretched arms in groans of delight.
In the end Roscoe’s House of Chicken and Waffles is not a place I’d leave my driveway for, but if I’m in the area and hungry for chicken I’d be willing to brave the parking situation. Roscoe though should seriously consider renaming the place “Roscoe’s Chicken and Waffles with Skin,” but that’d probably be a hard sell.
Friday, September 19, 2008
Paid for Eating and Writing!
Surprise, surprise! I was tapped by AskMen.com a month or so ago to do a series of articles about certain LA restaurants to be featured in their "Fine Living" section over the coming months.
So far my impressions of Katsu-ya have been published as of this past weekend, but you can expect more within the coming days. I'll be making announcements here when that happens. But don't worry, you'll also be getting more posts based on places of my choosing and my dime solely on Famished L.A.
Right now, I'm trying to decide on someplace to eat for breakfast this weekend in the San Fernando Valley OR in Hollywood. Suggestions?
So far my impressions of Katsu-ya have been published as of this past weekend, but you can expect more within the coming days. I'll be making announcements here when that happens. But don't worry, you'll also be getting more posts based on places of my choosing and my dime solely on Famished L.A.
Right now, I'm trying to decide on someplace to eat for breakfast this weekend in the San Fernando Valley OR in Hollywood. Suggestions?
Wednesday, August 13, 2008
Joe and His Ripper
Slow down while heading through Reseda along Tampa Blvd, or you just might miss the new hot dog locale Fabs that has been burning up the boards with talk of some snappy dogs, and dare I say, a fried dog called "the ripper." No it has nothing to do with the serial killer who terrified London, but is actually a regional specialty of New Jersey that has made its way west.
A ripper simply explained is a hot dog deep fried in oil until the casing tears or “rips.” It is then either served in a steamed bun plain or with a slathering of mustard relish. This explosive frank was made famous by Rutt’s Hut in Clifton, NJ during the 1920s. Now thanks to owner Joe and Fab’s, you to can live like someone from Jersey without the cross-country trip.
The place is small with only two teeny tables and a couple of stools. When you walk in the owner himself will most likely be the one taking your order, and you’ll even get to watch him cook it up before your very eyes since you’re practically already standing in the kitchen.
The menu board on the wall has much more then just a single dog. Along with their specialty they have a list of other eye opening concoctions that are also notable in their own areas. There is the “Carolina Slaw Dog” and the “Kansas City Dog” that uses BBQ sauce. He has even found inspiration straight from LA itself with the “LA Street Dog” with bacon, and his version of the Oki-Dog called the “Fairfax Burrito Dog.” With these choices and more (he even has burgers) I decided to keep it simple. I ordered “the bald eagle,” a ripper with the relish mix, along with the tater tots. How can you pass up tots?
I took a seat and watched as Joe strolled about his kitchen cooking up what I wanted. I actually started to feel like I was sitting in someone’s house watching them make dinner. He picked up a hot dog and dropped it in the oil, then took a step over to coat the tots before dropping them in their own vat. There were even times when he would pause and we would start chatting. Mostly about how I’d never heard of a ripper before, and how I’d heard great things about this place prior to visiting.
Minutes passed and I was handed my order with a chilling bottle of ketchup. I had to take a moment and actually look at what I was about to eat. Not only to take a picture, but because it looked so nicely prepared. But I was ready to stop admiring and I readily took a bite.
In the pillowy soft steamed bun the dog had a crisp snap and the relish a delightful tang. It was surprisingly not as greasy as I thought it would be. This hot dog was like nothing I had ever had before, and I loved it. As for the tater tots? I made the right choice. They were a potato trip down memory lane.
I already have plans on going back. Not only to try something new I’m sure will be great, but to take a seat in my pal Joe’s kitchen and say “hello.”
A ripper simply explained is a hot dog deep fried in oil until the casing tears or “rips.” It is then either served in a steamed bun plain or with a slathering of mustard relish. This explosive frank was made famous by Rutt’s Hut in Clifton, NJ during the 1920s. Now thanks to owner Joe and Fab’s, you to can live like someone from Jersey without the cross-country trip.
The place is small with only two teeny tables and a couple of stools. When you walk in the owner himself will most likely be the one taking your order, and you’ll even get to watch him cook it up before your very eyes since you’re practically already standing in the kitchen. The menu board on the wall has much more then just a single dog. Along with their specialty they have a list of other eye opening concoctions that are also notable in their own areas. There is the “Carolina Slaw Dog” and the “Kansas City Dog” that uses BBQ sauce. He has even found inspiration straight from LA itself with the “LA Street Dog” with bacon, and his version of the Oki-Dog called the “Fairfax Burrito Dog.” With these choices and more (he even has burgers) I decided to keep it simple. I ordered “the bald eagle,” a ripper with the relish mix, along with the tater tots. How can you pass up tots?
I took a seat and watched as Joe strolled about his kitchen cooking up what I wanted. I actually started to feel like I was sitting in someone’s house watching them make dinner. He picked up a hot dog and dropped it in the oil, then took a step over to coat the tots before dropping them in their own vat. There were even times when he would pause and we would start chatting. Mostly about how I’d never heard of a ripper before, and how I’d heard great things about this place prior to visiting.
Minutes passed and I was handed my order with a chilling bottle of ketchup. I had to take a moment and actually look at what I was about to eat. Not only to take a picture, but because it looked so nicely prepared. But I was ready to stop admiring and I readily took a bite.
In the pillowy soft steamed bun the dog had a crisp snap and the relish a delightful tang. It was surprisingly not as greasy as I thought it would be. This hot dog was like nothing I had ever had before, and I loved it. As for the tater tots? I made the right choice. They were a potato trip down memory lane.I already have plans on going back. Not only to try something new I’m sure will be great, but to take a seat in my pal Joe’s kitchen and say “hello.”
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Wednesday, June 25, 2008
A Healthy Way to Start the Day
When I wakeup every weekend morning I always find myself pondering the same question, what will I eat for breakfast? I’ll be honest and say that I run with a healthy crowd during the week, usually beginning my day in a hum drum bowl of oatmeal with a side of egg whites. I know my body so I know that if I don’t start the day out right I’ll be a hungry zombie in an hour.
This is why I look forward to the weekends. It allows me the rare opportunity to have someone else make me breakfast, or eat something any doctor would raise an eyebrow to. Something that emerged from a pan grease or is stacked high and drenched in maple syrup.
Still there are Saturdays where I lie in bed feeling conflicted, not knowing if I really want to go all out but still knowing I don’t want to be eating celery sticks. Presented with this conundrum I go to such a place where everything on the menu is somehow bad and good for you at the same time, Hugo’s in Studio City.
Arriving in the early morning hours with my girlfriend I could park easily, a feat which would become impossible if I had arrived anytime after 9. Seating choices both inside and outside were plentiful, so I took a seat on their plastic enclosed patio.
Opening the menu and you’ll see why I called this place somehow “bad and good for you” all in the same moment. Hugo’s is all about using organic ingredients and manages to turn the usual greasy spoon fare into a zen like experience. They have various vegan and vegetarian options and a variety of egg, pancake, and even pasta dishes. That’s right, pasta for breakfast. One popular item is their eggs benedict creation “Eggs Blackstone,” which uses black bean cakes in place of an English muffin. They also have “Strawberry Chai Pancakes” that come with organic maple syrup. With all this healthy eating expect a price bump from the usual diner food with everything hovering around $10.
For our breakfasts my girlfriend ordered the “Gluten-Free Carrot Cake Pancakes” off their specials menu. It was described as including “shredded carrots, walnuts, ginger, cinnamon, and nutmeg,” and coming topped with “sliced bananas, maple candied walnuts, and agave sweetened vegan cream cheese icing.”
I on the other hand couldn’t decide between the “pumpkin pancakes” or “cinnamon swirl french toast.” Since I couldn’t make up my mind I asked our waitress what she would pick, to which she gave me an even better option. I could order half and half and save myself from orderer’s regret. Thanks for the tip!
As far as looks are concerned Jenn's was certainly the most appealing. I could see someone ordering those for dessert. Although I was glad to see that my french toast wasn't just some generic swirl imprint but in fact rolled and sliced bread. The pancake appeared to me like any old pancake.
For the first few bites I actually thought it might be. I couldn't detect any pumpkin and started to think they left the pumpkin out of their pumpkin pancakes. But the more I ate the more pumpkin like it became. It seemed to me that maybe the batter wasn't stirred properly and perhaps led to this fickle cake. My french toast on the other hand was great. The cinnamon shown through brightly and I loved its pull apart consistency. The maple syrup I could tell wasn't some generic high fructose blend. This was the real deal. If you are faced with choosing between pumpkin or cinnamon, go cinnamon.
My girlfriends choice I think looked better then it tasted. When she cut into it I could see the carrots but the pancake tasted weak. I think Hugo's seriously needs to up the signature ingredients of their pancakes if they want to make them more of a winner. Still I should mention that they do have their cooking technique down. Both our pancakes were light and airy. A quality I look for in a well made pancake. I also loved the toppings that came with the carrot.
Usually when I go to Hugo's for breakfast I go for their egg dishes, with this visit being my first foray into pancakes. My experience is that they execute them very well and I've never been disappointed. So I think next time I'll either do the same or order the cinnamon french toast to assure I leave with a smile.
This is why I look forward to the weekends. It allows me the rare opportunity to have someone else make me breakfast, or eat something any doctor would raise an eyebrow to. Something that emerged from a pan grease or is stacked high and drenched in maple syrup.
Still there are Saturdays where I lie in bed feeling conflicted, not knowing if I really want to go all out but still knowing I don’t want to be eating celery sticks. Presented with this conundrum I go to such a place where everything on the menu is somehow bad and good for you at the same time, Hugo’s in Studio City.
Arriving in the early morning hours with my girlfriend I could park easily, a feat which would become impossible if I had arrived anytime after 9. Seating choices both inside and outside were plentiful, so I took a seat on their plastic enclosed patio.
Opening the menu and you’ll see why I called this place somehow “bad and good for you” all in the same moment. Hugo’s is all about using organic ingredients and manages to turn the usual greasy spoon fare into a zen like experience. They have various vegan and vegetarian options and a variety of egg, pancake, and even pasta dishes. That’s right, pasta for breakfast. One popular item is their eggs benedict creation “Eggs Blackstone,” which uses black bean cakes in place of an English muffin. They also have “Strawberry Chai Pancakes” that come with organic maple syrup. With all this healthy eating expect a price bump from the usual diner food with everything hovering around $10.
For our breakfasts my girlfriend ordered the “Gluten-Free Carrot Cake Pancakes” off their specials menu. It was described as including “shredded carrots, walnuts, ginger, cinnamon, and nutmeg,” and coming topped with “sliced bananas, maple candied walnuts, and agave sweetened vegan cream cheese icing.”
I on the other hand couldn’t decide between the “pumpkin pancakes” or “cinnamon swirl french toast.” Since I couldn’t make up my mind I asked our waitress what she would pick, to which she gave me an even better option. I could order half and half and save myself from orderer’s regret. Thanks for the tip!
As far as looks are concerned Jenn's was certainly the most appealing. I could see someone ordering those for dessert. Although I was glad to see that my french toast wasn't just some generic swirl imprint but in fact rolled and sliced bread. The pancake appeared to me like any old pancake.For the first few bites I actually thought it might be. I couldn't detect any pumpkin and started to think they left the pumpkin out of their pumpkin pancakes. But the more I ate the more pumpkin like it became. It seemed to me that maybe the batter wasn't stirred properly and perhaps led to this fickle cake. My french toast on the other hand was great. The cinnamon shown through brightly and I loved its pull apart consistency. The maple syrup I could tell wasn't some generic high fructose blend. This was the real deal. If you are faced with choosing between pumpkin or cinnamon, go cinnamon.
My girlfriends choice I think looked better then it tasted. When she cut into it I could see the carrots but the pancake tasted weak. I think Hugo's seriously needs to up the signature ingredients of their pancakes if they want to make them more of a winner. Still I should mention that they do have their cooking technique down. Both our pancakes were light and airy. A quality I look for in a well made pancake. I also loved the toppings that came with the carrot.
Usually when I go to Hugo's for breakfast I go for their egg dishes, with this visit being my first foray into pancakes. My experience is that they execute them very well and I've never been disappointed. So I think next time I'll either do the same or order the cinnamon french toast to assure I leave with a smile.
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Saturday, June 14, 2008
Parking My Butt at Luna Park
I have a personal issue with brunch. For the rare special occasion it can be a lovely thing and something to do on a slow Sunday morning. The menu from place to place is generally the same, consisting of various poached egg and fish offerings with the usual bubbly champagne. I go for “Mother’s Day” and “Easter,” and other random days throughout the year at the behest of friends.
My personal preference is to have breakfast and lunch separate. I like waking up to an omelet or french toast, then progressing a few short hours into something like a burger or sandwich. When I go to brunch I feel pressured to make a decision between the two, leaving one sacrificed and me normally dissatisfied throughout the day wishing I’d chosen the later. A few Sunday’s ago I braved the decision at “Luna Park
My personal preference is to have breakfast and lunch separate. I like waking up to an omelet or french toast, then progressing a few short hours into something like a burger or sandwich. When I go to brunch I feel pressured to make a decision between the two, leaving one sacrificed and me normally dissatisfied throughout the day wishing I’d chosen the later. A few Sunday’s ago I braved the decision at “
The brunch menu was certainly varied but I could clearly see some breakfast bias. Breakfast was divided into a “sweet” and “savory” section, with “sweet” being carbs and “savory” being protein. I was disappointed in the lack of sugary options. If you want something like pancakes forget it they only have french toast, cream of wheat, and granola for anyone with a sweet tooth. If you’re all about ham and eggs then consider yourself set with triple the options. Lunch was what I expected, consisting of appetizers, a few salads, and a wider assortment of sandwiches.
I found myself juggling between either the fried egg or pastrami sandwich, finally settling on the fried egg. My girlfriend was toying with the idea of french toast but ended up with the salmon and brie frittata. For a starter we both agreed on the goat cheese fondue which comes with bread and apples for dipping.
The fondue arrived quickly. So quickly in fact that while it was wooshed to our table the candle went out. It took some time for us to flag down someone to relight it. For me the appetizer was cute but ended at that. I don’t know why but I always think I’ll like goat cheese more then I do. There is something about the texture that I always find off putting. Plus when you think about it this close to $10 appetizer was just goat cheese and apples, nothing special. I was hoping that lunch would make up for my appetizer ordering faux pas.
Our selections arrived a short while later and the results were in. It didn’t as far as my ordering skills were concerned. My egg sandwich was bland and messy with the fries being forgetful. A big complaint I had was with the cream cheese, which for this sandwich just didn’t work. It needed something stronger like melted cheddar to pull it all together. My girlfriend’s choice was the much better of the two, being something I actually wish I would have ordered. I grudgingly ate the rest of my sandwich and watched her all smiles consuming hers with glee.
Fried Egg Sandwich with Bacon, Avocado, Arugula, and Cream Cheese on Brioche with Fries
Smoked Salmon and Brie Cheese Frittata with a Green Salad
Moving beyond our meals we looked at the dessert menu and gave it some thought, but after my previous two choices we decided to leave and make our way to “Joan’s on Third” for some tried and true cupcakes.
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