The Redhead may simply have the most perfect, gourmand Southern brunch in New York. In a city exploding with Southern fare, most notably fried chicken and grits, the competition is heavy.
Strolling into The Redhead is like strolling into a New Orleans speakeasy with its dark, wood panels and dimly lit space, but it's certainly no secret. They have been in the spotlight, due in part to their crawfish boils in the garden, as well as drawing in folks for brunch. Luckily, I made to brunch before they decidedly switched to dinner and late night menus only.
The monkey bread is glazed with a sweet frosting, but you haven't had monkey bread until you've had it at Neiman Marcus (that's right, the department store)! Neiman Marcus made monkey bread famous, serving it warm with homemade strawberry butter. It's called monkey bread because the technique of eating is somewhat reminiscent of a monkey pulling bread apart. A good way to start brunch is with dessert, but this might have been a little sweet for my 'buds.
Moving along to a dish which was a beautiful cacophony of ground meat, yukon gold and purple potatoes topped with a sunny-side up egg and cauliflower salata. It was possibly one of the most visually stunning comfort food dishes I've ever seen, then had the pleasure of consuming.
Ordinarily, I do not order sweet breakfast items, but the lemon ricotta pancakes were delightful and with just the slightest hint of lemon. The fresh fruit compote was enough to substitute for syrup.
The Redhead's version of corned beef hash (pieces of tender red meat and potatoes mixed, au jus). The meat was too chewy for this breakfast dish; felt like I was attempting to eat prime rib.
Other Notable Dishes: Buttermilk Fried Chicken, Shrimp & Grits, Bacon Peanut Brittles
The Redhead 349 East 13th Street b/t 1st & 2nd Avenues 212-533-6212
www.theredheadnyc.com
