Outer Crunch Inner Fluff

Executive Chef Eric Hara embraces brunch at the Oak Room-Plaza with these massive french toast "bites". In all fairness, Hara places the item under Entrees, perhaps as a warning of what's to come. Either break open a square and spoon in one of the sauces or pick one up, dip, and bite. To each his own, but be sure to include a dollop of the vanilla creme -the portion is so generous, it arrives on separate plating. Despite the fried aspect, this course steals the thunder of fare to choose from. 

Sweet Ending

No brunch at Bagatelle is complete without exploding hot chocolate cake and pistachio ice cream rolled in cookie crumbs to go along with the vueve clicquot :)

The Finest in Japanese Pastries

Tanuki Tavern's pastry chef wraps soft chewy rice dough around sweet scoops of ice cream to prepare Mochi at the Gansevoort Meatpacking. The individual delicatessens are dusted with powdered sugar and plated on top of tangy dessert sauce before the waiter hurries them out. The trick is serving the dish at the right temperature- not quite frozen, but firm enough to bite into without shocking your teeth. The Japanese Izakaya style menu offers three flattened golf ball sized Mochi in any combination of green tea, red bean, and vanilla flavor. 

Gorgonzola Dressed with Truffle Oil

After starting off with complimentary sheeps milk ricotta covered in umbrian olive oil with a kick, the order is placed for an entree with a not-so-subtle type of cheese. "Pizza" at Trattoria Cinque arrives as more of a table sized flatbread. The paper thin crispy item allows the average diner to devour the majority of such without over indulging, despite the size. If you don't love gorgonzola, don't attempt these sharp and buttery flavors, but if you are willing to try authentic Italian pane, this is it. Don't be drawn away by the thin pear placed on each section-although it gives a sweetness to the pie, you'll hardly notice the transparent slices if you weren't into them. Don't order to share because you'll want the leftovers-but save space to taste the "five endings"-its part of Chef Mirco Grassini's theme to present the five best of italian cuisine at his rustic Greenwich Street home away from home. 

Chevre Chaud is French Goat Cheese Served Warm

The Odeon once again proves consistence and reliability when it comes to tasting trendy modern dining. Their informal scene doesn't take away from the quality of the food; a rarity for Tribeca. The American/French Bistro atmosphere ranges from Steak tartare to hot doughnuts prepared to order. After long consideration, the fourth item down on the menu won out late Sunday afternoon. Soft Warm Goat Cheese on a crunchy slice of baguette to accompany a Medley of Purples and Greens, Toasted Pignoli Nuts, and a Light Herb Vinaigrette.  Creamy, Salty, Tangy, Distinct.  Delicately piled high, this goes way beyond basic frisee. Well worth the $12.00, unbelievable whether at brunch or as a late night craving.

All dramatics aside, Chef Mike Sabin gives a whole new meaning to Myles Chefetz's steakhouse fusion with just one item on the menu: Chocolate Peanut Butter Smores. 

If your thinking this Ocean Avenue restaurant which ranks #14 on the list of top highest grossing independent restaurants in the U.S. should be remembered for more than a couple bites of sugar and sweets, you have yet to taste the creation. (First battle is to get a reservation-if your trying for a Saturday evening, they are booked until April right now-so settle for a weekday. Less crowds usually mean better service anyway). Assuming you are already enjoying the sleek atmosphere, don't over indulge in the regular menu so much that it hinders your appreciation for what is to come. The ratio of fluff to velvet peanut butter to thick ganache is brilliant. Don't try to split this dish with a fellow diner or think about the amount of butter and cream going into the recipe-treat yourself to this taste.