|Monte's Scotch Eggs courtesy Melissa Clark's recipe|
Yes, I was at The Breslin yet again. This time I went for dinner with friends. Because Ms. Bloomfield has just knocked everyone’s socks off at the new John Dory Oyster Bar, on the other side of the Ace Hotel Lobby from “The Breslin”, we were able to snag a table. (Neither The Breslin 16 West 29th Street (646-214-5788) nor the John Dory 1196 Braodway (212-792-9000) take reservations.) We did however put our names in at 6:00 and we were all assembled, (no seating until all are there), by 6:30.
|The Breslin's Scotch Eggs|
The “London Calling” Martini, a house specialty, started things off for two of us. But that was just the beginning of a truly impressive meal, although god knows it’s damn the calories and the fat count, full speed ahead. Between the lamb ribs and the garlic sausage, the lamb burger looks positively dietetic. And I think you could almost say the same thing about the Scotch Eggs…except of course, that they were fried. And they were just flawless. A gorgeous almost runny yolk is encased in egg white and then completely covered with a layer of sausage that’s breaded and, yes, fried. I got quite a kick out a recent survey on language trends that said that ‘sauteed’ has basically replaced ‘fried’ on restaurant menus, at least north of the Mason Dixon line. But let’s face it, almost everything tastes better fried.