NYC Brunch Spots: Where To Take Your Bitches

David Burke Kitchen: The Food

Bread: The David Burke brunch began on a high note when I discovered they serve popovers in lieu of bread. Popovers—a light, eggy and buttery hollow roll made in a muffin tin—are a Christmas tradition in my family. However, my father only makes them on Christmas. Thanks to David Burke, it was only a few weeks before I could nosh on them again. But, of course, they weren't nearly as good as the ones Daddy makes. The butter was served on pink rock salt, a unique touch. Appetizer: My appetizer was by far and away the most unique dish on the menu at David Burke Kitchen, or at any brunch I’ve had in awhile, for that matter. The pretzel crab cake wasn’t a crab cake done with pretzel crumbs, but rather a crab cake in an rectangular shape, sandwiched between long skinny pretzels. It was tied with edible strings, of the leafy variety, which was a nice touch. The plate was dotted with tartar sauce and red pepper marmalade. The tartar sauce was richer and creamier than normal tartar sauce, more reminiscent of a chipotle mayonnaise. Main Course: Lindsey chose the organic egg lobster scramble, done with egg whites instead of regular eggs. There’s an option of veggies or chorizo. And, because she’s a good bestie, she selected veggies so I could have some. The dish was presented in a unique way, with the egg scramble inside an ostrich egg, which excited Lindsey. A giddy culinary student, she’d been eyeing the ostrich eggs at the Union Square Market earlier that morning. The ostrich egg was perched atop a plate of coarse salt. “They really like salt here,” Lindsey remarked. The lobster scramble was filled with fresh veggies and had a nice Tarragon taste to it that went well with the lobster. For my main course, I selected the mascarpone and berry French toast, which the waiter recommended over the pancakes. Boy, was he right. The square blocks of French toast were crispy on the outside, eggy on the inside, milky and moist. Stacked one atop the other with mascarpone sandwiched in between, the French toast was presented nicely and tasted heavenly, and the plate was sprinkled with fresh berries. Bravo.