Even at 8pm on a Wednesday, it seems we just can’t get away from brunch—the subject of the Village Voice’s newest tasting event. Over 1000 revelers (so, scarcely larger than your average brunch crowd) gathered en masse for alcohol and eggs on the Hangar Deck of the Intrepid, forming winding lines around a Grumman TBM Avenger for bowls of five spiced mahi mahi benedict, and sipping mimosas by the compact wings of a Douglas A-4B Skyhawk.
And since it in no way threatened the sanctity of our epic weekend sleep-ins, we were more than happy to join the breakfast-for-dinner fray, in order to scope out what the following Brooklyn spots had to offer.
Butter & Scotch
Although best known for their boozy sweets, Butter & Scotch demonstrated real savory savvy with their baby buttermilk biscuits, fashioned into mini, perfectly proportioned BLTs.
Eugene and Co
The Bed-Stuy farm-to-table favorite shrewdly used Bloody Marys as the jumping off point for a ceviche marinade, used to flash-cook tidbits of black bass, shrimp, and scallop.
Commanding one of the most impenetrable lines at the event (which speaks to what crowds for the Smorgasburg newcomer are like) the Jianbing crew employed three griddles to cook off their mung bean flour pancakes, folded around wonton crackers, scallions, cilantro, chili sauce, bacon, maple syrup, and egg.
Requiring neither fork nor knife nor even plate, Le Fond’s elegant Asparagus Royale—cubes of just-set egg, stippled with country ham and specks of black truffle—was a perfectly calibrated grab-and-go bite.
Wisely anticipating egg fatigue, Streets edged into lunch territory with robust Cuban sandwiches, sopped with a mild red mojo sauce.
Prospect Heights’ new surfer-styled coffee shop/Korean seafood spot produced a memorable congee, afloat with strands of slow-braised brisket and dainty quail eggs.
We were tickled to see the treasured, 1930s-era diner make an exceedingly rare event appearance; showing the assembled hordes of 20-somethings how Brooklyn really does brunch with batches of their famous pancakes, swirled with “cinnamon roll” syrup.
All photos by Chris Trigaux.