Home/Made 08-08-2010

Location: 293 Van Brunt St. BK
Time: 2pm
People: Rich, JT, Ava, KN, RB, CK and myself

Feelings: When brunch dishes such as french toast and eggs are not warm, they usually taste unpleasant. A thoughtful friend, Rich brought brunch from Home/Made in Red Hook, I was blown away by the amazing flavor despite its lukewarm temperature.

We tasted several variations of scrambled eggs: wild mushroom & Fontina, roasted tomatoes, arugula & Fontina, asparagus & goat cheese, and truffle with parmigiana reggiano. They all came with perfectly cooked and seasoned potatoes provencal with giant chunks of roasted garlic and additively hearty and crispy grilled toasts. I particularly enjoyed the eggs with roasted tomatoes, which was tangy and sweet. As the tomatoes burst in my mouth, the silky, featherlight eggs took me to the protein rich palate heaven. The eggs were from local Red Hook chickens, and I could really taste the freshness. I wondered what Red Hook chickens look and act like-- perhaps they all reside in artist lofts, befriend lobsters and shop at Ikea all day.

We finished the brunch with even less warm french toast. It was citrus dipped brioche bread, topped with sauteed apples and shiso. The bread was still fluffy inside, and it was not exceedingly sweet or sticky. The shiso went surprisingly well with the subtle sweetness, and it opened up my palate horizon.

If the brunch was this exceptional an hour after they cook, can you imagine how amazing it must be when you dine at the restaurant? Although I would have to trek to Red Hook, brunch at Home/Made might be worth the trip. There is always the 61 bus, and I should salvage the key lime pie before the summer ends anyway.