I have to apologize to everyone about not posting all week! Thank you for all continuing to follow, I PROMISE I will uphold my end of the bargain.
After endlessly saying, “We’re going to go, we’re going to go,” my friend and I finally ventured to The Breslin last Thursday evening. It only opened last fall, I mean, what took us so long? All the hype definitely deterred me, as did the mass amount of people waiting in The Ace Hotel on any given night waiting to try April Bloomfield’s new gastro-pub, but we finally got there!
We went in knowing two things would occur on our tongues for sure, pork fat and salt. Neither lacked presence in the meal.
Working close to the pub itself, I arrived at the bar, beer in hand, at about 5 o’clock. I don’t even know if it’s right to call The Breslin, a “pub.” Anthony Bourdain I know agrees with this; there is a big difference between a “pub” and a “gastro-pub.” Almost as if the word gastro-pub is an oxymoron. What happen to Irish hole-in-the-walls with bad food, cranky bartenders, and an endless supply of good (cheap) beer?
It doesn’t bother me so much as long as the food’s worth the hype and the beer doesn’t soar above $8 a pint.
It had been an overwhelming week and a drink was in order. The Breslin Aberdeen from Redhook, The Breslin’s signature beer is (in my opinion) less tasty that The Spotted Pig’s Bitter (which is also served at the bar). Served on the warmer side, with a more bitter without the flavor taste, the beer itself even tastes like it’s infused with pork fat.
I generally order almost everything on the menu when I go out to eat. When I’m splitting a meal with someone and trying a new spot, I mean why not, right? If I like it, I’ll go back and order the one thing that I loved, but if you’re anything like me, I can usually figure out how to recreate something similar and much less expensive at home after I’ve tasted the original.
Although, you can’t beat the atmosphere. Hey, it’s half the reason for dining out! Actually I’d say dining out is ALL about atmosphere, company, and let’s face it, booze. Normal people don’t polish off two bottles of wine at dinner at home (unless you’re my parents), but in a restaurant two bottles is just the start. People feel free in restaurants, free to be people they desire to be. I love it!
It’s like when in “When Harry met Sally” on the double date where the couple argues that “Restaurants are to the 90′s what theater was in the 80′s.” In 2010, restaurants are the theaters, dining rooms, and parties. No wonder everyone is a “foodie!?”
When I said that salt and pork fat were not subtle, I meant it. The salt overpowered our dishes. Granted we were eating on the earlier side and our meals were probably some of the first prepared by fresh chefs in the kitchen, but the salt was too heavy and unappreciated. The pork fat though was welcome and tasty.
I was reading an article in “Speciality Foods” that said that questions, “Is Bacon the Olive Oil of North America?” It’s an incredibly fascinating article, that despite our best efforts to curb obesity, is very true (and admirably) delicious. The Breslin uses the chance to prove this theory right, hitting a high note with it’s “thrice cooked chips.” Again, good, but salty.
Southerners will go CRAZY for the pork boiled peanuts which are served cold (as traditional in the South), and ramp lovers of the already-too-trendy spring ramp phase will love the mashed ramps, but the winner in my mind is the lamb burger.
Smaller than The Spotted Pig’s Burger with Roquefort, this less overwhelming burger packs the same juiciness with less … well … less beef. Or, “kick” I should say. But having “less” is actually more sometimes. You don’t feel like you need a crane to lift you from your bar stool to your taxi, it works. The use of feta (again with the salt!) and red onions allows for a fresher finish.
All in all, yes, atmosphere is cool, the people there (think they) are cool. And hell, I felt cool being there! Wait until the hype subsides, the chef reaches the bottom of the salt shaker, and go back and get yourself a little lamb.
But for the latter group of people who find the notion of small tables, cozy and low lighting, romantic and flattering, well you’re in luck! Sangria is a must for fans, although I can’t stand the stuff, so I went for a glass (well a couple glasses) or vibrant young red wine from the Spanish countryside. More zing, spice (and less money) than the American cousin.
The dinner reminded me of my wonderful time in Barcelona and actually walking the streets and markets of Las Ramblas. The city itself is touristy, and Las Ramblas is the worst. The easiest place to be mugged, the most crowded, colorful, loud, and alive street in Barcelona. I can’t recall where or what I ate. I know, I’m pretty upset about it too. The thing is, I was SO in the moment that I took everything in excess (food, drink, culture, nightlife). I just couldn’t actually remember WHAT or WHERE I ate. That’s why exploring these authentic joints in New York helps refresh my memory!
The other thing I distinctly remember is the beautiful market, La Boqueria, probably the most well known of all Barcelona’s markets. The fruits, vegetables, and meats are enough to make any food-lover’s heart stop. Instead of spending hours in museums, Alexa and I spent hours in markets.
In addition to your hereditary family, I really believe you make your own family through a smattering of people you meet in life. Different stages of life call for different types of people. The people I hung out with when I was five, are probably not the same ones I’m going to happy-hours with these days. If you’re lucky, yes. True friends survive the trial of life, and I have those. But I also think you’re lucky when you get to meet new people and form new circles. I love it! Isn’t that what life’s all about?
For cocktails, I’d try something a little different. The Aviation, a drink concocted of gin, white maraschino, lemon and cherry is unique and surprisingly interesting. For dinner, the gnocchi is the same at Jane, but larger, and the same price as its Soho sister, so well worth it. In fact, its Danny Boome’s FAVORITE of all time. It is quite good, but then again anything with truffle oil is. Skip dessert, I know a shocker for me but not worth it, instead go downstairs and take a look into the peep hole. Yes, peep hole, very Porky’s style. Seriously, you’ll be shocked.
