|Photos courtesy of metro.co|
Sunday, March 9, 2014
The Duck Confit brunch dish a few weekends ago at Publican Quality Meats was one of those dishes you make sure not to leave any evidence of the meal itself with the exception of the completely clean duck bone. The crispy skin was enjoyed in each bite, and the poached egg served atop the smashed Yukon potato were both necessary additions to compliment the duck and complete this perfect plate.
Monday, February 3, 2014
Friday, January 24, 2014
I've been fortunate enough to try quite a few Lobster rolls across this country and the Canadian coast and I have got to say, Ed's Lobster Bar in NYC's SoHo neighborhood might trump them all.
My issue with most lobster rolls is either too much mayo or the not enough lobster to roll ratio, c'mon people, it's really not that difficult. Ed's Lobster Bar doesn't mess around with their roll, with an abundance of lobster chunks, there is no need to worry if they will be over consumed by the delicious New England roll it is served on. The side of spring mix, pickles and french fries are the perfect and only accompaniments one would need to make this dish ideal. The only bad thing about this, is that one you try it, no other Lobster Roll will suffice.
Tuesday, January 14, 2014