Week of 11/09
ONE+ONE ARCHIve
ONE for Casual Comfort
Root & BoneRobert (@ the Museum of Art and Design)
THE PLACE
I have a big brunch coming up with the author of the new book Brunch, A History and Robert is where I'm taking Farha Ternikar. You have to overlook the semi-1980's interior, and focus instead on the stunning, sexy views of Central Park and Columbus Circle. Robert sits on the 8th floor of the Museum of Art & Design. I want to impress this out of towner and can't wait. And here's one more special nugget-- live jazz is performed during Sunday brunch.
What to Eat
Robert offers a large and balanced menu of both breakfast and lunch items that will please even your pickiest relative. I'm privy to breakfast and recommend the Grilled Cheese Eggs Benedict with Aged Cheddar, Smoked Bacon, Spinach & Hollandaise, and Steak & Eggs with Thick Cut "Chips" and Bitoque Sauce. For a healthy entree, a great Quinoa Tuna Nicoise salad with Quail Egg is the way to go.
What to Drink
The full cocktail menu is available for a proper special occasion toast. Try the Emma Rose, made with Reyka Vodka, Gloria Ferrer Sonoma Brut & Strawberry, or for something perfect for the fall, the Nice n' East made with Vanilla Vodka, Cinnamon, and Organic Apple Cider.
Reservation Policy
Brunch reservations are accepted one month in advance.
Root & Bone
THE PLACE
Root & Bone has arrived in Manhattan to critical acclaim. It's a small restaurant with a country chic feel. I love their use of old-time school house chairs, the kind you could store your books under. You can expect delicious, comforting, southern cooking. (It's also owned and operated by two of the most attractive chefs around, Jeff McInnis and Janine Booth. Hey, eye candy never hurt.)
What to Eat
The appetizers and sides are really strong here. You must order the Drunken Deviled Eggs, as they are some of the best I've ever had. And, as a side get the Grandma Daisy's Angel Biscuits. The Root & Bone Signature Bacon is thick cut and cured in house with bourbon and spicy maple. For a main, the Bucket of Bird Fried Chicken is divine.
What to Drink
An inventive cocktail menu is available. Think beyond the mimosa and opt for the MoJo Pin with Fino Sherry, Blanc Vermouth, Vodka, Watermelon, and Lemon Oil.
Reservation Policy
Brunch reservations are not accepted.
