I’d like to sit here and say that things have been crazy with residency apps and interviews, but really I’ve just been lazy and putting this off. Ironically, I’ve been saving entries onto Evernote Food during this period of time. Anyways, after months of nagging from Renee, I’ve finally made it to this site. Here’s the first of what I hope to be many more posts.
A couple months ago, Renee and I went to Nick and Sam’s Grill for their well-known Sunday brunch. The place was packed with Dallasites in their mid 20s-30s decked out in their Sunday best or perhaps just recycled clothing from the previous night. In any case, more attention was paid to appearance than I expected. Then again, I had assumed that everyone just rolls out of bed for brunch, which was essentially what I had done. We were seated out on their patio after a bit of wait which was fine for us as it was sunny with only a slight breeze. I would recommend getting there right when it opens if you’re particular about seating.
After scanning their selection, we decided to split the Captain Crunch French Toast that every Yelper raves about and an Egg Whites Omelet with smoked salmon, American cheese, spinach and sautéed mushrooms.
The infamous french toast did not disappoint. It was a delicious combination of crunchy crust with soft insides. Since I don’t really have a sweet tooth, I went a little easy on the syrup so it was only mildly sweet with a nice kick of cinnamon. It would have been nice to get the cinnamon whipped cream on the side since it melted from the heat of the underlying toast and essentially soaked the toast. But that’s simply poor forethought on my part. The only complaint I had was that the corners were slightly burnt. I’m not a fan of sweet with a touch of bitter, but apparently it’s a matter of preference.
The omelet was rather bland…until you bit into a piece of smoked salmon that was so salty it will make you cringe. And the breakfast potatoes…Well let’s just say it’s darn hard to make good breakfast potatoes. At least all the pieces were thoroughly cooked.
Yikes, I almost feel bad for bashing a place that so many people like.
After brunch, we made a last minute decision to head to Rush Patisserie in Oak Cliff for macarons. MMM. As much as I don’t like overly sweet things, I fell in love with macarons after having a delightful rose flavored one at Pierre Hermé in Paris. Perhaps, I was also caught up in the general excitement of being in Paris with its history, culture, art, and of course romance. Ahh…
Alright, back on track. I had learned of this bakery from a French visiting medical student, but never ventured out that way. According to the website, Rush is owned by Samantha, a pâtissier who trained at Le Cordon Bleu in Paris. Word of advice: She keeps odd hours so be sure to check hours of operation before making the trek there. Also, the shop sign is pretty small so drive slowly otherwise you’ll miss it.
The bakery has a decidedly rustic feel at best, but since I wasn’t there for the decor, I made a beeline for the display case of baked goods. It was a bit sparse in its offerings which we were told was because she only makes limited quantities and it was close to the end of her day (4pm). Well, that’s okay, we’re just here for the macarons. About that…apparently she only makes macarons on order in sets. Grrreeat. Yet another lesson on the importance of planning ahead (ugh what a spontaneity killer).
We decided to make the best of it and buy a couple of the treats left in the display case. I chose the coconut cream cake. Note to future self: Never get left over anything in a display case.
It was a whole lot of sweet and not much else. Being a fan of fresh (young) coconut, I was hoping for a bit of the light, milky fragrance, but there was no semblance of that. The cake wasn’t exceptionally moist either.
Despite this, I’m still interested in checking out her macarons, but will have to wait for an occasion to order them. She also sells Un-Cupcakes, basically cupcakes in jars, which is great for transport. I think I’ll be taking that idea for future baking projects.
Until next time.