I Love New York City. Oh Yeah. New York City II. II.

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I Love New York City. Oh Yeah. New York City II. II.

NYC, NY

I like The Breslin. A lot. The Breslin embodies and defines what I typically am on the hunt for in the US of A as far as gastro-adventures. My apologies if my terminology is a few years behind, but in my mind, The Breslin is New American. New American with a strong nod to the Gastro Pubs of England. New American to me will have the general familiarity of a dish one would recognize (pulling influence from some of the European greats of gastronomy), only with a twist. Typically, one can expect a feature and an emphasis on local ingredients, animals that were treated well and fed well. New American food ought to have that close attention to detail that you notice in your food and drinks. The vibe should be unpretentious, it should have fantastic eats that people can afford and don’t have to get over-dressed for. 

At The Breslin, they have a ridiculously great whole Pig Foot dish (it rules) and do whole beast roasts (you should probably have a couple friends willing to partake before ordering these tables of chow). Since we were just a duo tonight, we decided to go with something sensible.  

My wife is not only a great cook, but a really talented cocktail-maker, she learns new ideas and inspirations from trying cocktails from the spots that do it right. The Breslin is certainly one of those places. Ashley went for the Beggar’s Banquet: bourbon whiskey with maple syrup, fresh lemon juice, aromatic bitters, topped with ale. The Breslin makes a mean cocktail; whether you’re talking pre and post prohibition-era styles, or their own interpretations (like cocktails involving some beer). I go for a tasty Spotted Pig bitter cask ale (I have yet to be to The Spotted Pig, but it is a culinary-goal of mine to dine there soon). 

We start with Salt and Pepper Crisps (for the Americans who haven’t been to the U.K.: crisps are chips, chips are fries), I go for the Chargrilled Lamb Burger with Feta, Cumin Mayo and Thrice-cooked Chips. Ashley goes for a Vinegar-ed Poussin with Grilled Onions and Romesco. The ground lamb, with onion and feta, and that cumin mayo brings Greece to mind, the simple preparation and outstanding ingredients allow taste to be at the forefront of the meal; the fries? Fantastic. The poussin is a game bird, somewhat like a chicken; it was outstandingly prepared. 

Desert was the Dark Chocolate Tarte: toasted marshmallow ice cream, white chocolate ganache, biscuit. Dense dark cacao flavors in the tarte; flowing, soft marshmallow-y goodness in the ice cream; the ganache and light almost-salty flavored bits of biscuit brought it all together. Great presentation as well. 

The following morning, we hit Stump Town Roasters for a great cup of coffee, and No. 7 Sub Shop for a breakfast sub. I went for the Kielbasa sub with scrambled eggs, sweet soy and pickled jalapenos. Eastern European-style sausage, an Asian flare with soy, and Latin/Mexican with the jalapenos… in a sub… with scrambled eggs Yeah – that thing was really freakin’ good. 

If you want to stay in a cool hotel, with clothing stores, bars, breakfast, lunch, dinner, coffee and cocktails – that are all actually really all good, you should stay at the Ace.

One thought on “I Love New York City. Oh Yeah. New York City II. II.

  1. Kielbasa sub = polish for “sausage sub”. It’s a very strange combination but it sounds great. Sounds like a joke…”A polish guy, an asian guy and a mexican guys came into a restaurant…” ;). It’s on my todo list for my next visit.

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