Best Of: New York Brunch Slide Show
Biscuits and Gravy at Cabrito
Biscuits and gravy unlike you've had them before — dense house-made arepas disguised as biscuits. They're mealy rather than fluffy, flavored by cornmeal, not buttermilk, and are smothered in a thick, chili-like chorizo gravy. It's intensely smoky with a heat that creeps up on you — a tingle that starts at the back of your throat, then rushes to the tip of your tongue without warning. There's not much to balance the spice save the yolk from the fried eggs on top.
Fried Chicken and Waffles at Back Forty
Amatriciana al Forno at Maialino
Porchetta al Uovo at Maialino
Crispy Poached Eggs with Caviar and Crème Fraîche at Perry St
Polenta with Pork Shoulder, Benton's Bacon, Poached Egg, and Parmigiano at Roberta's
Pecan Pie French Toast with Bourbon, Molasses, and Toasted Pecans at Buttermilk Channel
Buttermilk Channel's version is
Fried Pork Chop with Cheddar Waffles at Buttermilk Channel
Azteca Soup at Mesa Coyoacan
Crispy Braised Bacon with Soba in Smoky Miso Broth with Sunny Egg at Traif
Bacon-Egg‐Cheese Sliders at Traif
Traif's bacon-egg-cheese Sliders are excellent — creamy wet egg curds spilling out and thick-cut bacon. They're served on soft, toasted Hawaiian bread rolls that are faintly sweet and smell of the promise of just-risen dough. Sweet potato fries are more like thin shards, quick crisp and soft inside — great paired with the tangy, light aioli. Though these are better as amuse-bouches, something to whet your appetite.
Reuben Sanchez at Vinegar Hill House
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Southside Benedict at Wildwood Barbecue
Sandwich Cubano at Yerba Buena Perry
Grilled Breakfast Pizza at Balaboosta
Bauru at Casa
Blueberry Pancakes at Clinton Street Baking Co.
Bacon Tasting at Clover Club
Burrito de Papa with Eggs, Chorizo Potatoes, Jack Cheese, and Refried Beans at Downtown Bakery II
'Scampi and Grits' at Locanda Verde
"Scampi and Grits," a Southern classic reinterpreted through an Italian lens at Locanda Verde, is an absolute must-order. Small rock shrimp, so tender and delicate they break the way an orange vesicle does. Nubs of sausage in a tomato sauce that is more sweet than savory. It's wonderful over the not too coarsely textured polenta and mixed with the yolk from two coddled eggs.