Dumont, Au Revoir

Goodbyes are so hard, but they hurt much less when you're sitting at a table full of bloody marys, huevos rancheros, french toast and friends. Sunday's brunch was a temporary farewell to Sir Clancy, who is traveling to the fair midwest for a 6-week run in a play about female scientists (there should be more of these, by the way), so a brunch was in order to send him off properly!

Dumont, a cozy and perpetually crowded joint in Williamsburg, serves up delicious comfort food (think Gruyère mac and cheese, fluffy omelets with feta and roasted pepper, classic burgers with homemade pickles, roasted beet salad) and may have the most perfect backyard garden ever. Thus, it's always crowded. If you're going during prime brunch or dinner time, reservations should be made. And once you're in, you'll see why it's the perfect spot to spend a few quality Sunday hours, for a quick hello or a long au revoir.

Warm french toast with blackberries.

SYRUP! (hopefully, real maple from Vermont)

The reason for brunch, Sir Clancy

Brunch people! LZO

Naveen, always keeping it classy.


After a long rainy Sunday inside my new Brooklyn apartment (which I am officially in love with) I ventured out to the market, got soaked, and decided to cook some real fancy pants food.

Growing up, I hated beets. I thought they tasted like dirt. And I still think they taste like dirt, but now I really like them. Does this mean I am officially old or I've acquired a taste for dirt? I'm fine with either one.

Anyway, I decided to do a simple roast of the beets and incorporate the beet greens as well and add it all to a fresh arugula salad. I'm hoping all these fresh veggies will make spring arrive in NYC faster.

Roasted Beets and Marinated Beet Greens

4-5 medium sized beets, sliced into 3-inch chunks (save beet greens for later)
Half a small shallot
Juice of one lemon
Whole grain spicy mustard
Olive oil
Goat cheese crumbles
One Soft boiled egg

1) Make a vinaigrette with lemon juice, finely chopped shallots, mustard and olive oil. You will use this for both the salad dressing and to marinate and roast the beet greens

2) Drizzle the beets with olive oil and some lemon juice and roast at 350 for about 45 minutes (or until fork tender). You can peel them after roasted - the skin will come off easily.

3) While the beets are roasting, dice the beet greens and add to the vinaigrette. Let marinate until the beets only have about 10 minutes left in the oven and add the greens (and vinaigrette) to the roasting pan. They will get crispy and caramelized and totally delicious.

4) When beets are done, peel and chop and add to your arugula. Top with chopped soft boiled eggs, goat cheese and remaining vinaigrette. Wish for spring.
Gratuitous Rufus shot = always ok.