Tag Archives: poached

Balthazar, a NYC Classic for Brunch

80 Spring St
(between Crosby St & Broadway)
New York, NY 10012

The first time I came to NYC as an “adult,” I was a college sophomore rebelliously skipping Friday classes to make the 5-hour trek to the big city. The only meal I distinctly remember having was at Balthazar. We went for dinner and I remember it feeling super NYC… busy, trendy, with a hint of stuffiness. I hadn’t returned since…until Y.N. invited me to join her and L.N. for brunch. LAW and I decided to go for the bread (they have a bakery next door known for its baguettes) and for the company, of course.

Y.N. read my mind and asked if we could share the bread basket ($21.00). L.N. was on the same page and had apparently already asked for a bread basket… on the house. L.N. manages a number of restaurants in NYC, including Dos Caminos (which I need to check out), so he has the hook-ups. For a bakery that supplies so much bread to numerous restaurants and cafes in Manhattan, I expected more from Balthazar’s bread basket. It wasn’t bad. The croissant was buttery and light. The pecan sticky bun was fresh and properly glazed. The golden raisin walnut bread was dense and flavorful. But nothing stood out… the breads weren’t particularly moist, chewy, soft, or crusty. The bread wasn’t hot or cold. It was room temperature. Really nothing to write home about. Continue reading Balthazar, a NYC Classic for Brunch

Soba-Ya: Buta Kakuni (braised pork belly with poached egg in soy sauce broth)

229 E 9th St
(between 2nd Ave & 3rd Ave)
New York, NY 10003


First very important note: ask to have this come with your noodles or rice. The soup and pork belly are so flavorful that you’ll want to have something with it.


The pork belly is tender and surprisingly lean.  I find that most pork belly dishes come with fat juicy pieces: half fat, half meat. To be honest, I did wish there was a little more fat because the large piece of lean pork belly seemed a bit dry at times.  The egg actually did not resemble a poached egg as the yolk was not runny in the center. The yolk had somewhat condensed a bit and was at that beautiful transition between watery and fully cooked. The center was orange and had an amazing soft yet bouncy texture (vivacious viscous viscera as a friend said). It was more a soft-boiled egg than a poached egg, which I tend to prefer anyway. This egg rivals my favorite seasoned soft-boiled egg at Ippudo. The broth was light and was complimented very well by the fresh scallions.