Saturday, October 22, 2011

I'm Going Going Back Back to Back Forty FORTAYYYY

What up home slices? I know, I've been neglectful as per usual. In my defense I was stuck in a few extra days Florida due to the hurricane.... two months ago..... err yea...

Anyway, jumping to something completely different, fall might not be my favorite season, however it is a great time of year for brunch. Yes, I'm sure that I've written that about every other time of year, but just roll with it. While Manhattan is a large borough, my favorite 'hood for a cup of coffee and something delicious on a Sunday at high noon is the East Village/LES. Maybe it's just my favorite area in general because I fit in with the ironic twentysomethings that teeter the line between hipster and awkwardly amazing. Ray-bans, Vampire Weekend, and MK watches anyone?

Unfortunately, there's a lot of hungry hipsters, hippies, homies, happies, and hippos in the EV. After once being told that the wait for Clinton St. Baking Co. was "hours" - no not an hour, not two hours, just "hours"- I decided I needed a plan. I suddenly had an epiphany - why put your name on one list when you can put it on two? So that's what I did. First stop, as always, was Prune. Hour and a half wait? No biggie, I had already planned to run the 15 or so blocks to Back Forty and attempt to get in there. I may not be religious but God/Buddha/Allah/Tom Cruise must have known the extent of my hunger because at 12:15pm on a Sunday I was able to get a table for two RIGHT AWAY. No, I'm not kidding. I couldn't believe it either.

Scanning the menu caused a little confusion - do I want eggs? No no, maybe a burger? Maybe some doughnuts? why does EVERYTHING sound so good? PULL YOURSELF TOGETHER WOMAN! I took a deep breath and was finally able to find exactly what I was looking for: Brisket with a yucca hash. Amazing, and also a nice deviation from the usual corn pancake pairing. Focusing my energy on rearranging my utensils, I anxiously waited for the first bite. Delicious. The brisket fell apart with the touch of my fork. Perfectly fried eggs sat atop the dish, longing to be blended into the brisket, yucca, bread and red onion mixture. Each bite was divine. Chris had ordered the soft scrambled eggs and romesco with peas, sweet corn, ricotta, and bread. Perfectly cooked eggs with a balance of sweet and salty from the corn, peas and ricotta. It was delicious, but mine was better.

And for that, Back Forty, I thank you. Even though I know next week you'll probably have at least an hour wait and I'll be forced to run around the EV.
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