2012 NE Alberta St Yolko Ono at Fried Egg I’m in Love The yogurt parfait comes whipped with tangy lemon curd, spooned into a “terrarium” of flower petals, coffee-spiked granola, Australian wattle seeds, and orange sections. (Owner Nolan Hirte confesses that the PDX café’s kitchen was literally designed around the dish, with a field of flattops at the ready.) Room for more? Order the hash’s spiritual contrast, Citrus Mistress (see photo, p. (When was the last time you saw the late, great “hot bath” sauce of Italy?) Turns out, the dish already has a legendary following in Melbourne, home of the O.G. But what makes this next-level potato hash? A swashbuckle of bagna cauda, with notes of warmth and cream, of garlic, anchovies, and olive oil. A garden-size plot of kale glistens on top, while one perfectly poached egg brings up the flank. A crispy-topped block of shredded potatoes stands dead center beneath the bacon of our dreams-a thin, rich, house-smoked loin as thick as an ax handle. The Potato Hash, the MVP of Mary’s inventive, all-day breakfast menu, is rebuilt as an artful installation. Image: Stuart Mullenberg The Potato Hash at Proud MaryĬredit an Australian coffee shop import for taking a stand against workaday eggs, hash browns, and bacon.
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