To Illustrate: to clarify, explain or describe, through the use of pictures, diagrams or words, a concept or problem.

The concept is food: an amateur's illustration.

Wednesday, 4 May 2011

Friend of a Farmer

Friend of a Farmer, is just one of the many trendy places to be seen tucking into brunch on a Saturday morning in NYC. Having heard about its popularity we were surprised to get two seats at the bar almost immediately after arriving, thinking we were going to have to join the queue of hungry New Yorkers that was beginning to snake around the cafe.

Once inside it was if we had been transported to countryside inn, rather than a busy metropolitan eatery. The walls were decorated with floral wall papers, and from the exposed wooden rafters, low hung lamps sat over each table. There were vases full of flowers and baskets full of fruit. The smell of pastries and freshly baked bread delightfully floated through the cafe, whilst we sat gloating at the fact we had managed to somehow sneak into one of the most popular breakfast spots around.

At the bar we were greeted by a friendly barman who quickly provided a large cafetiere of coffee whilst we patiently made our way through the extensive brunch menu; pumpkin or blueberry pancakes, home-made granola, and Belgian waffles were but a few of the sweet offerings. Eggs came in a dozen of varieties from smoked salmon scrambled eggs, Eggs Benedict and omelette's to Tortillas filled with scrambled eggs, guacamole, salsa & sour cream and crabcakes topped with poached eggs & hollandaise sauce. We were in a perfect vantage point, close to the kitchen entrance which meant I could try and peak at the dishes flying out, to help try and aid my decision. It didn't work. I ordered a french classic, eggs Benedict, of which I have ordered before, and my friend ordered a Cobb Salad, hmmmm, we were not as adventurous as we thought. 
However, the Cobb salad was fresh and full of sweet tomatoes, avocado and smoked pancetta topped with a perfectly hard-boiled egg (perfect as in yolk still runny). Whilst the eggs Benedict, well they were eggs Benedict. The salmon was served hot and the eggs were softly poached. The hollandaise sauce however, often considered to be the fundamental part of the dish was served sparingly which was a little disappointing. 
Whilst being a sought after brunch hot spot the food was not fanciful, it was light, fresh and comforting and the atmosphere was charmingly bucolic. I recommend it. 

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