Upton 43 - January 30, 2015
While I might not believe businesses should count as people, for numerous reasons, I will digress that they are some form of life. They’re conceived as an idea, they’re born with an opening, they have their troubles, they have their successes, they live, and they die.
Restaurants happen to be the species of this business life I most like to observe. See their concepts, what hours they’re going to have, see if they expand to brunch, listen to the buzz. Does their engine hum with acceleration or is there a rattle that portends some future bell ringing a knell?
Upton 43 had recently opened, and as the pattern goes, after they grew into their basics of nightly service, they hit a growth spurt and decided to do brunch. A few friends and I decided to go.
Crispy Oysters, Apple, Crème Fraîche, and Licorice Smørrebrød - (my attempt at an artsy shot) This was really good. Well seasoned, nice combination of textures.
Walnut, Onion, Gouda, and Truffle Omelette - (my attempt at hiding that I started eating before taking a picture) I liked the flavors that were present, nuts added a not often present texture in an omelette, reminiscent of roasted cauliflower. I could have gone with some/more pepper.
Lingonberry and Pear Coffee Cake - Good flavors, but the texture was nigh uncuttable. Made it tough to enjoy/share.
House made Caramel - A couple of local restaurants have got on this trend and, as a caramel fan, I couldn’t be happier. If it’s a duck fat caramel, all the better.
I got bites of a few other things as people were sharing:
Bacon Steak: Good.
Pancakes: A little salty.
Gravlax Smørrebrød: Nice, was that lemon?