An Iron Chef brunch

29 Nov

It was very exciting to sit down at Marc Forgione’s restaurant on Sunday not only because he’s now an Iron Chef but also because I totally knew he had the makings of an Iron Chef before he actually became one, hah!
The exposed brick, hanging lanterns, and wooden shelves and tables gave a rustic, American feel complementing his delicious offerings.  From what I heard, the chef changes the menu on a daily basis (and sadly, the fried quail and waffles were no longer available for brunch that morning).  “Bacon, egg, and cheese” may have been my second choice, but I was still super impressed; my scrambled eggs were perfect — soft, light, melted on the tongue, with the right pinch of salt — the sundried tomatoes contrasted the eggs with sweetness, and the bacon contributed a deliciously savory meat-protein.
“Bacon, egg, and cheese” – soft scrambled eggs, sundried tomato, applewood smoked bacon, parmesan popover
100% Creekstone Ranch prime beef burger, soft potato bun, aged cheddar, bacon, caramelized onions, fried egg, parmesan nugget potatoes
Homemade maple, pork and fennel sausage

(More photos).

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