4.30.2014

the MOST important meal of the day : Sam A.M.


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It’s a sweet small spot in Paulus Hook, Jersey City— just enough room to keep busy and demand a wait, but a high enough turnover that things move quickly. The menu is brief with just enough sweet and enough savory to please. A few breakfast sandwiches constructed with fresh eggs and seasonal ingredients, some lunch sandwiches topped with roasted chicken or BBQ brisket, a succinct list of plates like omelets and scrambles, and a few salads sweet and savory alike. On top of that, Sam A.M. offers a wild list of fresh doughnuts— from glazed to cake, filled and topped— and other pastry and tasty treats.
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The classic breakfast sandwich was crisp and crunchy, thin and small. A thick slice of bacon interrupted the salty cheese and the cooked-through egg. It was all things that breakfast sandwiches need, but was not fat enough to be filling. The seasoned hash browns were tasty and warm on the side of the plate, a nice addition to the slender sandwich.
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As for the chicken and waffles, it was a dramatic twist on the classic. It was fresh and hearty. The gravy soaked pulled chicken draped the soft Belgian waffles, fluffy like biscuits, while a sweet and tangy cranberry syrup added dimension. The flavors, much like the menu, successfully mixed sweet and savory, and danced on the tongue to bring together two ends of the spectrum. It was rich and lavish. The creamy gravy made the waffle delicate and submissive, heavy and tender at the same time. Even the stringy juicy chicken was under the command of the gravy.

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French toast is a brunch necessary, and this challah french toast was utterly scrumptious, topped with soaked berries and dusted with a little powdered sugar. The bread was just soft enough, custardy, not too eggy, with moments of vanilla. But the berries, the black and blue berries were like drenched gems, brandied beauties, icing on the delightful cake. The little fruits made syrup almost superfluous, but still a sweet addition, bringing on a little saccharine note.
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Doughnuts to-go were necessary. The Boston cream doughnut, slathered with stiff dark chocolate and filled with wet pale yellow cream, did not even make it home. It was a luxury that Dunkin Donuts could never afford; real and alive. The recommended applesauce doughnut was cakey and pretty, dense like any dessert should be.
The sundrenched room made for a lovely little brunch; clatters and chatters and Saturday banter. A friendly staff, delicious doughnuts and super strong coffee make Sam A.M. Café more than just a sweet spot.
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4.26.14
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4.28.2014

a DELICIOUS distraction: Marco & Pepe


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They hold hands as they enter through the small door, nearly running over the hipster hostess. Marco & Pepe is made up of uneven church pews, assorted seating, and a thin bar with a row of chatting patrons. The bright yellow of the awning peeks through the large front window. But they end up at a table by the side door— she on a wobbly pew, and he in a dark stiff chair. A skinny menu with specialty cocktails is left between them, listing drinks recalling summertime and vacation. The blue food menu is round but not very full with a range of starters, sandwiches, entrees and portions.
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Their drinks come, pretty and festive, topped off with citrus and straws. Both the Dillinger and the Caribbean Cooler are tangy, fruity and fresh, just strong enough to loosen their tongues and let out giggles.
They want to keep it light—meant to be a snack, a simple outing, a delicious distraction. So just a kale salad and a lobster roll to share. It felt like a first date with a history of forever.
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The kale salad is raw and fresh, with sweet yellow corn, round green peas, buttery avocado, and chunks of Manchego. It came alive with the tart sherry vinaigrette. Moments of fancy lettuce and fresh mint pervade each bite, transforming the earthy flavor profile.  
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Stringy, hot and salty french fries covered most of the circular wooden slab the lobster roll is served on. At the very corner is the lobster roll, overflowing with succulent lobster pieces dressed in flavored mayo and sprinkled with scallions. It’s fresh, meaty, and reminiscent of the warmth that has yet to come. Even the lightly toasted potato bread roll sticks to the roofs of their mouths and enhances the sweetness of the luxurious lobster.
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The dessert menu tickles all kinds of fancies with an array of treats. The two decide to indulge in the sweet and savory lemon rosemary cheesecake, topped with a dark round of blackberry sorbet. The cheesecake is smooth and creamy, dotted with the aromatic herb, an innovative twist on the classic. Sweet and tangy, the sorbet brings out a floral note in the rosemary, resulting in utter awe and gastronomical delight.
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 They laugh over the fading daylight and the growing yellow orange glow of candlelight, while enjoying the enhanced comfort food. Marco & Pepe combines what they know and what they would like to know, a world of complex flavors with straightforward concepts and ingredients.
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4.19.14
RER 4.19.14

4.24.2014

re. CAP: EASTER


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This year, Easter was a little different than last year. The holiday happened to fall on my boyfriend’s birthday, so it was a double celebration. I had two Easter dinners, an Easter basket and great company.
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Bella 4.20.14
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Bella 4.20.14
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What did you do to celebrate? Did you dye eggs (or not)? Did you indulge after forfeiting those tasty foods for Lent or did you brunch out on the town?
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4.22.2014

photo op: BIRTHDAY weekend


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Not only was this weekend a holiday weekend, but it was also a very special birthday weekend. It was the perfect chance to indulge in bold brunches, decadent snacks and Easter goodies. Stay tuned for more of our Easter and birthday adventures.
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Hope you all had an amazing Easter and Passover! Welcome spring and the sunshine!! Don’t forget to follow on facebook, instagram, twitter, yelp and pintrest to keep up with all the food adventures.
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4.22.14
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