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Brunch at Bubby’s High Line – NYC

Posted on Dec 31, 2014 by in Eat & Drink, New York | 0 comments

 

"Bubby's To Go" Sign. Bubby's High Line. Photo by Sarah Tung.

“Bubby’s To Go” Sign. Bubby’s High Line. Photo by Sarah Tung.

 

It’s no secret that New Yorkers have a thing for brunch. The culture of waiting on lines for restaurants for 1-2 hours or more has become the norm here (these days, they tend to text you when a spot opens up). Of course, OpenTable helps with placing a reservation well in advance, but not all restaurants here take reservations (or credit cards, for that matter).

If you asked me why, I couldn’t quite tell you how this fascination with brunch came about. But I do know I enjoy a hearty meal with good company.

 

Hand-lettered Sign. Bubby's High Line. Photo by Sarah Tung.

Hand-lettered Sign. Bubby’s High Line. Photo by Sarah Tung.

 

Enter Bubby’s. Bubby’s is a breakfast and brunch restaurant that serves up traditional American fare. Everything from Eggs Benedict to Sourdough Pancakes to Organic Texas Pecan & Maple Pie. Even “scrapple” – a mush of pork trimmings melded with spices, wheat flour and cornmeal (I had to look that one up). Bubby’s also has locations in Tribeca and Japan (yes, really).

In the restaurant’s own words:

“We want to make a place that is wholesome and inclusive, and that offers locals, New Yorkers and temporary New Yorkers (tourists) our continuing celebration and exploration of the American table…Bubby’s is dedicated to the fundamental importance of ingredients and fundamental ways of transforming them into foods that express who we are and what we value. We think this new location will be fun for us, our neighbors and our guests.”

At the suggestion of our friend M, who came along, R and I headed for Bubby’s High Line to catch up with our friends RLP and SY, who were visiting from overseas.

 

Homemade Syrups. Bubby's High Line. Photo by Sarah Tung.

Homemade Syrups. Bubby’s High Line. Photo by Sarah Tung.

 

I had a tough time deciding on a drink, as my eye was captivated by first the soda fountain float flavors (I’m partial to Blood Orange), then the eggnog cappuccino. Other options include Homemade Sodas, Hot Chocolate, Spicy Apple Cider, Handcrafted Cocktails, and much more.

 

Freshly Pressed Grapefruit Soda and the "12 Days of Brunch." Bubby's High Line. Photo by Sarah Tung.

Fresh Pressed Grapefruit Soda and the “12 Days of Brunch.” Bubby’s High Line. Photo by Sarah Tung.

 

After much hemming and hawing, I finally selected the fresh pressed grapefruit soda and was not disappointed. The entire grapefruit had been cut up, with the rind intact. I wanted to eat straight off the grapefruit because it looked so juicy and fresh but I restrained myself.

 

Huevos Rancheros. Bubby's High Line. Photo by Sarah Tung.

Huevos Rancheros. Bubby’s High Line. Photo by Sarah Tung.

 

My eye gravitated toward the Huevos Rancheros (hand-pressed corn tortillas, avocado, black beans, green rice). The corn tortillas were served up open-face, which wasn’t what I was envisioning, but it was tasty nonetheless! The minty green rice slogged up the salsa and black bean sauces very well. And, of course, how can you go wrong with ripe avocado – and lots of it? Delicious!

 

Sophie Hoaglund's Grandma's Swedish Pancakes. Bubby's High Line. Photo by Sarah Tung.

Sophie Hoaglund’s Grandma’s Swedish Pancakes. Bubby’s High Line. Photo by Sarah Tung.

 

R had Sophie Hoaglund’s Grandma’s Swedish Pancakes, an old recipe that originated from “the boondocks of Sweden.” It contained lingonberry preserves (Ever had IKEA food before? This should sound familiar…), powdered sugar and lemon. The pancake texture was thin, delicate and refined, with a sort of lemon-cheese taste.

 

Farmer's Frittata. Bubby's High Line. Photo by Sarah Tung.

Farmer’s Frittata. Bubby’s High Line. Photo by Sarah Tung.

 

M had eggnog cappuccino and Farmer’s Frittata (house-cured bacon, potatoes and onions with multigrain toast). Although I’m not normally a huge fan of eggnog, its smooth and thick texture in the cappuccino got my approval. You can whip it up at home using eggs, sugar, whole milk, espresso beans, heavy cream, brandy and coffee liqueur.

 

Anson Mills Organic Carolina Crusty Cheese Grits. Bubby's High Line. Photo by Sarah Tung.

Anson Mills Organic Carolina Crusty Cheese Grits. Bubby’s High Line. Photo by Sarah Tung.

 

We ordered the Anson Mills Organic Carolina Crusty Cheese Grits to share. I have to tell you, those cheese grits were among the better ones I’ve had. The refined, high quality ingredients and nuanced grainy texture of the grits was satisfying without being drowned in cheese. One to try, for sure!

RLP had a matzo ball soup (chicken and vegetables, “fluffy style,” and homemade matzo balls). She and SY shared Bubby’s Pancakes (James Beard’s classic recipe with a twist, served with top-notch Doerfler’s maple syrup). SY is a bit of a foodie himself, so he was especially enjoying his fluffy, buttery pancakes. We all tried some and concurred it was out-of-this-world!

Service was a little irregular. I suspect our waiter was a newbie; he had trouble remembering who had ordered what in our party. Also, he kind of disappeared when it came time for the check, but we flagged down another waiter to get his attention. Considering how crowded it was during holiday season, I’d cut him some slack.

Let’s go back to Bubby’s and try more dishes, drinks and desserts! The appetizing menu has me salivating for more…

P.S. Happy New Year!

***

Bubby’s High Line
71 Gansevoort St (between Washington St & Greenwich St)
New York, NY 10014
Neighborhoods: West Village, Meatpacking District
212.206.6200
bubbys.com

 

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