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Entries in Bloody Mary (5)

Saturday
Sep172011

Olive of Approval

 

My good friend Annie (an honorary member of the Bloody Mary Brigade) always says, "If you have a great Bloody Mary you really don't need breakfast!!" Truer words have never been spoken. An exceptional bloody should have a stand out garnish (celery, capers, pickles, shrimp, or assorted cured meats), perfect spice and overall unique complex flavor. A good one can make all your brunch dreams come true. Here are The Lady D Bloody Mary Brigade's top five picks for New York.

Prune -We love the selection here. TEN different amazing Mary's to try and each comes with a shot of Red Stripe to balance the flavor and mellow out the acidity. The "Chicago Matchbox" is a favorite, made with homemade lemon vodka and garnished with pickled brussel sprouts, baby white turnips, caper berries, green beans and radishes (see what we mean about not needing breakfast...this baby is a MEAL in a glass).  Other options include the "Greenlake" (a wasabi Mary with beef jerky garnish), "Danish" (made with aquavit, fennel and garnished with a white anchovy) and "The Southwest" (a tequila Mary made with chipotle pepper and lime).

Char no. 4- This is our ultimate go to spot for a uniquely smoky bloody. Their bloody is made with chipotle bourbon and garnished with an amazing house made pickle (I would get a side of those pickles, if I were you). This is a true kick in the pants and nice alternative, if vodka isn't your thing. This also is an outstanding compliment to all their smoky southern brunch fare.

Buttermilk Chanel- This wins for best bloody vodka and garnish pairings. They offer four real winners. My two favorites are "The Court Street", with rosemary vodka paired with an antipasti (cured meats and cheeses) on a stick and "The Star of the Sea” a celery-peppercorn vodka Mary with an oyster garnish.

Enid’s- You have to love the old reliable and this is it!! The perfect recipe of the original bloody, garnished with a HUGE caper berry... you can just tell a lot of love went into the recipe of this gem.  It's the, "DAMN THAT'S GOOD" every time kinda bloody. Also, please get a side of collard greens to go with this, you won't be sorry.

Clover Club-We love the Bloody Mary here cause the unexpected flavor is out of this world. The Bar Man's Bloody Mary is made with bourbon, fernet and loads or basil. Just the aromatic quality of the drink is worth coming to Cobble Hill for. I crave this drink every single weekend.... I’m not kidding...I kinda want it right NOW.

Do you have a Bloody Mary favorite? Are you mad we left something out? Let me know and I will get the brigade on it!!

Sunday
Sep112011

Clover Club (Cobble Hill-Brooklyn)

all photos by Danielle Malmgren

 A post on Clover Club is really long over due.  That is simply because it is one of my ALL TIME FAVORITE places to eat brunch in Brooklyn. I find that many of these "old timey" bars really come up short in the food department...I mean a cute atmosphere can only go so far..ya know??  Here at Clover Club the food and cocktails go seamlessly with the beautiful speakeasy ambience.  I strongly suggest ordering the Bar Man's Bloody Mary, made with fresh basil, fernet and bourbon.  This beauty of a bloody has a much-coveted spot on my top Bloody Marys of New York (the full list will be coming soon...so keep your eyes peeled).  For eats the egg sandwich is a stand out. Two perfect fried eggs are topped with cheddar, red onion, bib lettuce and pepper bacon all between toasted sourdough slathered with aioli. The baked eggs with manchego and chorizo also hit the spot (not to mention the tomato sauce is the perfect for toast point dipping).  So if you were waiting for yet another reason to get your lazy bum out of bed and go to brunch... Clover Club would be it.

Clover Club210 Smith St.BrooklynNY 11201 nr. Butler St. 

Saturday
Sep032011

Brunch done badly

Okay so you may have noticed my brunch posts have become a little more few and far between recently, well there is a reason for that. When I go out brunching it's usually to the same spots, because I know what I'm getting into. I want to leave feeling pleasantly full and in overall good spirits. Lately, I have been extremely underwhelmed with new brunch spots and over all it has come to my attention that some really shady shit is passing for brunch lately... Let me elaborate.

image found at Sweet Paul Blog

-Rip Off Cocktails Okay people...now I know that we all love to pay $10-15 for fancy cocktails here in New York City, but come on sometimes it's just not worth it.  My bloody mary should be DAMN good if it's $10 and up. PLEASE do not dilute it with tomato juice or overpower it with horseradish.  Oh...and a mimosa should really never be over $6 unless you are using some knock my socks off champagne or I'm getting a pint of it. 

-Sub par egg dishes  Let's put the love back into the egg dishes! I can not tell you how many times I have had an omelette with a scant bit of chives and a tiny bit of "seasonal, heirloom, artisanal veggies" and I said "umm are you kidding!!". I know we can do better. 

-Grease bombs  Just because something is a southern infusion of  bacon, butter and gravy does not make it good. Lets get creative instead of fattening and greasy.  Give me some options besides granola and yogurt that aren't going to make me need a wheelbarrel to get out of your restaurtant. Yuck

-No brunch menu   Having a "brunch menu" that is really your lunch menu with one stupid frittatta on it is NOT A BRUNCH menu. Come on this is elementary. Don't serve brunch if you don't have time to develop food for it. I will hold off and visit you another time. It's ok not everyone does brunch and maybe you should sit this one out.

xoxo

Lady D

Tuesday
May242011

Char no. 4 (Carroll Gardens,Brooklyn

 Bourbon Bloody Mary with house pickle

 

Poached eggs with bacon cheddar grits

Kentucky Royale-Bourbon, Sparkling Wine, Cassis and Orange

Char No. 4 is for the kinda Sunday when you wake up and you need a splash of bourbon in your bloody mary (or just the bourbon on the rocks...Hey no one is judging!!!). The eggs are so buttery, the bacon so crisp and the cornbead so moist, it is what brunch dreams are made of.  As soon as you walk in and smell the aroma of smoke and buttermilk and your eyes fall upon the warm hues of bourbon bottles lining the wall, you know this is going to be serious.  You will want to come back for more.... I promise.

Char No. 4

196 Smith St.BrooklynNY 11201 
nr. Baltic St

(all photos by Danielle Malmgren)

Tuesday
May242011

Prune (East Village, NY)


Fried Oyster Omelette with remoulade sauce

Ricotta and Merveilles

 

Now you may be saying... wow..really?...10:30am for brunch...that seems a tad early....and I will simply say you can never and i repeat NEVER get to Prune too early for Sunday Brunch.

For one, you have to get there early, because the wait will generally be an hour or longer (so be prepared to get coffee at Bluebird next door while you wait).

Two you will wake up so early on Sunday from craving the Oyster Omelette with remoulade sauce,  Spaghetti A La Carbonara, Spicy Stewed Chickpeas, Dutch Style Pancakes and Soft Scrambled Eggs you will wait in front till they open.

Three and MOST IMPORTANTLY the bloody marys.  Which really is the only reason to get out of bed all together on a sunday morning. They bloody mary menu is so impressive they feature TWELVE different Marys.  My favorite is Chicago Matchbox (homemade lemon vodka, pickled brussels sprouts, white turnip, caper berries, green beans and radishes)I'm a garnish girl when it comes to marys so its like this one was meant for me.

Prune is the kind of place once you get there you will never want to leave, because a life filled with Oyster omelets, endless Bloody Marys options and unpretentious honest to goodness good food is one worth living...not to mention the cute little black licorice candy they give you with the bill..that helps too.

Prune

54 E. 1st Ave

New York, NY

10003

212.677.6221