Kiwiana 08-04-2013

Location: 847 Union St. BK
Time: 12:30pm
People: RB, CK and myself

Feelings: RB and I were big fans of Chef Mark Simmons from Top Chef when we used to have time to watch Reality TV. He seemed so genuine and diligent without taking himself too seriously. His Park Slope restaurant is based on American comfort food with inspirations and ingredients from his native New Zealand.

Brunch at Kiwiana (means quirky things that contribute to a sense of nationhood) is relaxing and friendly. So relaxing that CK refused to leave when we were ready to go and threw a no nonsense tantrum. The brunch menu includes traditional new American brunch dishes with an interesting Kiwi twist like "Kiwi Burger" (with ground lamb, fried egg, cheese and beetroot) "Summer Vegetable Pie" and "Classic New Zealand pavlova." And how can you forget Kiwi Mimosa?

All the seasonal ingredients are fully used here. "Green Market Vegetable Omelet" ($10) is perfectly fluffy. With the well seasoned broccoli and corns (ingredients change daily), it is an ideal summer brunch of choice. With the side of earthy home fries, the meal is light yet filling.

Eggs Florentine ($11, with poached eggs, spinach, brioche and hollandaise) is fresh and tasty. RB felt the eggs were a bit too well done for his liking and could have been a bit more runny, but the fresh spinach and flavorful hollandaise made for a pleasant brunch.

The side order of delicious, giant hand cut fries is highly recommended if you need extra potatoes in your life. Yucca tots on the menu looks enticing as well.

The service is welcoming, and you can really appreciate the chef's creativity and playfulness here. Kiwiana can entertain both unadventurous eaters (who think Pad Thai is exotic) and foodies who want a little more than regular New American.