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Sweet and Meaty
Posted By Alex Belth On May 3, 2009 @ 9:35 am In Bronx Banter | Comments Disabled
Phil Hughes makes his second start of the year this afternoon as the Yanks go for the series win on a damp day in the Bronx. The talented southpaw Joe Saunders goes for the Angels.
I’m a miss the start of the game on the count of I’m a be eating. A bona fide feast as Spicoli would say.
My mom and step-father are coming into town and along with my siblings we’re headed down to our cousin Julie’s  restaurant Little Giant  for brunch. Julie is married to our cousin Ben, who also works in the food business, and her restaurant is beyond yummy. It’s comfort food made fancy. Or as Julie once said a “blue-jeans approach to high-end dining.” 
Like for instance, at brunch  you can get a duck confit BLT on Sullivan Street stecca bread. Or Emily’s favorite, the baked French Toast, which comes with carmelized bananas, banana gelato, toffee sauce, and maple syrup. Did I leave anything out? Oh yeah, the powdered sugar. And a chin strap.
Sides include Grafton Chedder grits, or duck fat roasted herb potatoes. And the “world famous” buttermilk-chive biscuts?
Dag, I say, DAG son.
Two, Three, Four:
Mmm, Mmm Good!
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URL to article: http://www.bronxbanterblog.com/2009/05/03/sweet-and-meaty-4/
URLs in this post:
 our cousin Julie’s: http://www.foodandwine.com/recipes/fried-parsnip-ribbons
 Little Giant: http://www.littlegiantnyc.com/flash.html
 “blue-jeans approach to high-end dining.”: http://blog.wholefoodsmarket.com/2007/10/maple-roasted-duck-with-guest-chef-julie-taras/
 brunch: http://www.littlegiantnyc.com/menus/menubrunch.pdf
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