Category Archives: breakfast/brunch

Cherry Clafoutis

We are in the midst of summer, and as I am spending some time visiting my boyfriend in California, the fruit here is overwhelmingly sweet and abundant. Cherries are in season, and we had some guests over last week who brought us a big bag of sweet bing cherries, which had us worried because cherries don’t last very long in the fridge. If only I had an ice cream maker, I would have made cherry vanilla ice cream, one of my favorite flavors growing up. My boyfriend asked me what I could bake cherries into, and of course cherry pies and cobblers came to mind, but I remembered a French dessert that I had read about but never made before, the cherry clafoutis.

Fresh cherries

“Kla-foo-tee”, that’s how it’s pronounced in French. The clafoutis is a custard cake baked with fruit, a French countryside dessert/breakfast cake that was traditionally made with unpitted cherries. The pits of the cherries lend the clafoutis an almond flavor, but make it difficult to eat, so these days cherry clafoutis generally uses pitted cherries, but of course lack the almond aroma. The cake is a combination of a custard and crepe batter, baked so that the center is still custard-y and the edges are browned and chewy. It’s a delicious combination of flavors and textures, and versatile enough to be served for breakfast, brunch, or dessert. Its only drawback is that it should be served fresh and warm, because I’ve heard it’s not as good later (I can’t confirm this fact, since… we ate our entire cherry clafoutis straight out of the oven… oops!) Yeah, it was really good warm haha. Making the clafoutis worked out well for our need to use up the fresh cherries – this dessert uses a lot of them (I used up 24 cherries for a 4-serving portion!), and accommodates for either fresh or frozen/jarred cherries. Plus you don’t need any fancy ingredients and everything comes together pretty quickly once you’ve pitted your cherries.

My recommendation, if you decide to make your own cherry clafoutis, is to pit the cherries ahead of time (I did mine the night before while watching TV), so that when you wake up in the morning to throw this together, you’ll have gotten the hard part out of the way already. And if you have almond extract, add a touch of it to really bring out the flavors. Just… don’t forget about your milk on the stove like I did heh, burnt milk is never a fun thing.

Cherry clafoutis



Cherry Clafoutis (serves 4)

Recipe adapted from Bon Appetit

Ingredients:

  • 1/2 lb. fresh cherries, a little more than 1 cup or about 20-25 cherries, stemmed and pitted (see step 1 below)
  • 1/2 cup milk
  • 2 tbsp heavy whipping cream
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp finely grated orange zest
  • 1/2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • Powdered sugar for serving

Directions:

1. If you are using fresh cherries, pit them first (unless you want to go traditional, in which case I would warn your loved ones lest they break a tooth). If you have a cherry pitter, well I’m envious lol. Otherwise you can just use your hands, by making a slit at the tip of the cherry with your thumbnail and then digging out the pit. Watch out for cherry juice, it stains pretty well. If cherries are not in season, you can also use pitted frozen cherries or bottled cherries, just thaw/drain and proceed the same way.

Pitted cherries

2. Preheat oven to 375 degrees F. Butter a 9×5″ bread pan (or you can use a 7″ tart or cake pan, as well as smaller ramekins, depending on your preference).Line the bottom of the pan with the pitted cherries.

3. Combine the milk and heavy cream in a small saucepan and heat on medium heat until just starting to simmer (watch it carefully, it’ll boil over fast!) Set aside.

4. Mix together eggs, flour, sugar, orange zest, vanilla, and salt in a separate bowl. Slowly whisk in the hot milk mixture, to prevent cooking the eggs. Stir until smooth, the batter will be thin. Gently pour the custard batter over the cherries in the pan, tap the pan if needed to let the batter settle.

Cherry clafoutis ready to bake

5. Bake for about 35-40 minutes, until the tops are a golden brown. The clafoutis will puff up in the oven, and the edges may get more browned than the center, but you’ll want to make sure the center starts to just brown lightly so that you know it’s set. The cherries will give off their juice during the baking process as well. Whatever you do, try not to open the oven door, because the clafoutis will deflate when you do. So save that for when you are done baking.

Cherry clafoutis

6. Remove pan from oven, allow to cool for 3 minutes. Then run a knife around the edges to release from the pan (I didn’t even need to do this, the shrinking of the clafoutis did that by itself). Cut into wedges and serve warm with a dusting of powdered sugar. Enjoy!

Slice of cherry clafoutis

 


P.S. I apologize for the lack of posts lately, it’s been a busy year of medical school, and only now am I finally finding some time to update. I still have so much that I’ve made that I want to post, and at the same time I am making more goodies, so the posts will trickle in as I find time to squeeze it in. Thanks for reading!

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Starbucks inspired butterscotch scones with blackberries

A couple of months ago, I was picking up some free pastries being served at a conference when I fell in love with a caramel scone on my plate. In fact it was so good that I decided the next day that I must try and make this same scone. It had this delicious rich buttery toffee flavor and was just right paired with a cup of coffee. Or tea, or even milk. That’s the one thing that a scone always needs, a beverage to go with it because it lacks the moistness and sweetness of a dessert or pastry that stands alone. But with the right cup of goodness on hand, a scone is just wonderful. Don’t make the same mistake as me and eat scones on their own, wondering why they are so dry and lacking in flavor :P

Butterscotch scones with blackberries

When I was visiting my family a while back, I decided to try and make some caramel scones, but not knowing where to start, I decided that a recipe for Starbucks’ caramel scones would be a solid one to try. It requires a food processor for efficiency, but it’s doable with some elbow grease if you are so inclined (which I am not lol). As it turns out, these scones don’t use real caramel, instead they rely on butterscotch chips for their caramel flavor, hence why I named this recipe “butterscotch scones”.  And since berries were in season in June when I made these, I could not resist putting in some delicious fresh blackberries in my scones. If you don’t have fresh berries, some dried cranberries or raisins would do just as well too, I just really like a little fruity tartness to go with the toffee flavor of the scones. The fresh berries also made the scones more moist, which I thought was a plus. I unfortunately over-baked my scones a little with the eggwash on top, so they came out a bit more brown than I would have expected, and I think maybe this has to do with me not following the directions exactly because apparently it wanted you to use 2 layers of baking sheets, oops. And in case you didn’t know, putting cut up blackberries into a batter tints the batter a blueish-black color, which may be a little odd to you… so use blueberries, raspberries, or dried fruit instead if you want more natural-looking scones and don’t want your little brother to pick one up and go “eww…” haha.

Butterscotch scone with blackberries

These Starbucks inspired scones are not quite like the one I tried at the conference, which was a bit sweeter, but these were really good for breakfast or an afternoon snack, especially after I drizzled butterscotch and white chocolate on top. As it turns out, scones are not that hard to make, I just am not very good at making them look as pretty as the ones they sell in stores heh. But these are so much more satisfying than the usual breakfast fare of cereal or granola bars that we eat when we’re in a rush, so it’s totally worth the effort!

Butterscotch scones with blackberries



Butterscotch Scones with Blackberries (makes 16 large scones)

Recipe adapted from Starbucks Secret Recipes

Ingredients:

  • 3 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, cold and cut up into 1/2-inch cubes
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 3/4 cup milk or cream (up to 1 cup as needed)
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1 cup butterscotch chips
  • 1 cup blackberries, chopped coarsely
  • 1 egg white, beaten
  • Additional butterscotch chips and white chocolate chips for drizzled topping

Directions:

1. Preheat oven to 425° F. Spray a large double-layered baking sheet (2 stacked on top of each other) with non-stick cooking spray.

2. In a food processor, pulse together flour and cold butter cubes until it comes together in a fine crumb. Remove and place in large mixing bowl.

Pulsed flour and butter

3.  Stir in sugar, salt, and baking powder.

4. Add milk, vanilla, and egg, and stir until just combined (do not over-mix or else scones will be tough). It should be the consistency of a soft dough, you can add more milk (up to 1 cup total) if your batter seems too dry to come together.

5. Gently fold in butterscotch chips and chopped blackberries.

Mixing in butterscotch chips and blackberries

6. Divide batter to make 16 scones, and form them into shapes of your liking on your greased baking sheet. Brush each scone with beaten egg white.

Scones formed on the baking sheet

7. Bake for 16-18 minutes, or until lightly browned on top. Remove from oven and cool completely on wire rack. (See how they came out much more brown than you’d expect?)

Scones after baking

8. Melt butterscotch chips and white chocolate chips according to package instructions, and drizzle on tops to decorate. Serve with coffee, tea, or milk, and enjoy! :)

Butterscotch scones with blackberries


Breakfast for dinner

There's just something so exciting about having breakfast for dinner. Maybe it's just fun to have a little indulgence at dinnertime (breakfast = no veggies!). Although, the other day my boyfriend and I had breakfast for dinner mostly because we were bored of the usual rice + dishes fare, and too lazy to come up with anything special. So pancakes, eggs, and bacon it was! The thought of pancakes made me a bit giddy, as I always think of homemade pancakes as being fluffy and warm. But I realized that we had no milk in the house to make buttermilk, so I would only be able to make non-buttermilk pancakes, which wouldn't be as fluffy (buttermilk has the acidity that enhances the baking soda action, forming more air bubbles in the batter and therefore creating a light fluffy pancake). Still, I wanted a little something special about my pancakes, and came upon a recipe for coconut pancakes. Perfect! I had a can of unsweetened coconut milk just waiting to get some action.

Double Coconut Pancakes  (makes 8 medium pancakes)            Recipe from Cooking Light

Ingredients:
1 1/2 cups all-purpose flour
2 tbsp sugar
2 tbsp flaked sweetened coconut (I omitted this – I guess that means my pancakes weren't double coconut haha)
1 tsp baking powder
1/2 tsp salt
1 can (13.5 oz) can coconut milk (at room temperature)
1 tbsp butter, melted
1 large egg, lightly beaten

Directions:
1. Combine flour, sugar, coconut flakes, baking powder, and salt in a large bowl.

2. In a separate bowl, stir together melted butter, coconut milk, and egg.

3. Gradually stir coconut milk mixture into flour mixture, until a smooth batter forms.

4. Pour 1/4-1/2 cup of batter for each pancake onto a hot non-stick skillet or griddle. Cook until tops are covered with bubbles and edges look cooked, flip and cook other side until bottoms are lightly browned.

I found these pancakes to be perfect in flavor – with the rich aroma of coconut, but still with a light taste. They weren't fluffy like buttermilk pancakes, but were still soft and fork-tender. I drizzled some of my leftover bananas foster sauce on top, and mmmmm YUM!


A Patriots fan’s visit to NYC on Superbowl weekend

Before I forget, happy belated Chinese New Year to all! I didn't get to do anything special to celebrate, and I didn't have any of the necessary ingredients to make classic Chinese New Year desserts (I only had a navel orange in the fridge… that counts right? haha), so unfortunately, as much as this blog is related to Chinese food most of the time, I don't have anything to post about CNY. I'll try to make up for that with a post about my visit to NYC on Superbowl Sunday :)

So last Sunday I woke up bright and early at about 5am to pack and drag myself to the Boston bus terminal to ride the Greyhound bus down to NYC. I have to say, 4.5 hours is a long time to be cramped in a chair, with the sun shining in your eyes the entire time. Still, I got to the Big Apple just before noon, and met up with my hung over friend Zheng to grab brunch near his apartment haha. I've been on a brunch roll lately, it's almost like I've uncovered a whole new cuisine altogether (I guess there were benefits to never eating breakfast!). At this place, whose name I can't remember but I know it's located on 9th Ave, I saw that eggs benedict was $9 (hah, no way I'd pay that price now!). What sparked my interest however was the large assortment of omelettes that the cafe served, and with a choice of whole eggs or egg whites.

Feeling like I should eat healthy, I settled on an egg white Irish omelette, which had corned beef, onions, and peppers in it, topped with swiss cheese. It was served with a side of smashed and seasoned potato chunks and whole wheat toast. I have to say, it being the first time I've ever had egg white omelettes, it was really tasty! In fact, I would definitely choose it over whole egg omelettes simply for the health benefits, because I honestly thought it was just as good as the real thing. I think the swiss cheese helped give it a lot of savory flavor that perhaps the plain egg whites would have been lacking. The corned beef was also really tasty with the egg whites, something a little different from the usual ham or sausage meat additions. The potato side was not very interesting though, but I suppose it was nice to rotate amongst the different foods on the plate. And as you'd expect things to be in NYC, the price tag was steeper than I would see in Boston. This brunch platter cost me about $9 before tax and tip, and I only got water to drink on the side.

Later that afternoon, I walked with Zheng through the city to get to his friend's apartment for a Superbowl party. Having grown up in the Northeast, there is no way I could be anything but a Patriots fan, and I was a bit intimidated that I would be the only one at the party who wasn't rooting for the Giants. Luckily I was wrong, because otherwise it would have been really hard to watch the last few minutes of the last quarter by myself heh. Anyway, on my way to the party, I was taking in all the sights and sounds of the city, and then I remembered that I've always wanted to try the frozen yogurt phenomena known as Pinkberry. Since Pinkberry stores are only located in CA and NY, I was set on getting a taste before I left. Zheng informed me that we'd be walking by "Koreantown", which is literally just one block of the city with all sorts of Korean and Japanese restaurants and stores, and that Pinkberry was located there. Apparently Pinkberry is a Korean frozen yogurt concept, which was news to me haha. Anyway, we made our little detour there and I was all giddy and snapping pictures because I've heard so much hype about this place and how celebrities love it. I have to say, the interior decor was nice and hip, very Korean-cutesy. I bet a lot of the people just come here for the decor alone, to be able to say that they hang out at the "cool" fro-yo place lol.

They had these big round white lights hanging from the ceiling, with undulating wave patters on them. Certainly very eye-catching and chic. On the walls were printed names of many famous lovers (Zheng was asking me what half of them were heh), although I'm not sure how it has anything to do with frozen yogurt or Pinkberry… I associate neither with… love haha.

There was a long line from the cash register going all the way to the front door, all people waiting to be served on a winter's Sunday afternoon. Amazing. Notice the cutesy pastel things on the right side wall? I don't even know what they were supposed to be… but definitely your typical Korean cutesy items. The one thing about the way Pinkberry operates (btw all their staff was non-Korean) that annoys me is that they don't tell you anything before you get to the cash register. On the back wall are the prices (and damn, this stuff is over-priced!), which say that a small yogurt is $3, and each topping you'd like to add is an additional $0.95. That's all it really says about the frozen yogurts. I figured out eventually that there were three yogurt flavors: original, green tea, and coffee. They don't tell you what the toppings are at all… how the heck was I supposed to order my $0.95 toppings?!? So when I got to the front of the line, I ordered a small original yogurt with 2 toppings, but the cashier said I needed to specify the toppings. Well you didn't have a list of them!! So I had to run up to the counter where they were serving the yogurt, which is like 7 feet away from the cash register, to observe which toppings were available in the serving bins. Normally that's not a big deal, but when there's like 15 people in line behind you, you feel terrible having to step out of line to figure out what toppings are available before coming back to order. What a poor system. Anyway, I chose cookies & cream (oreo crumbles) and mango chunks for my toppings, which made my small Pinkberry yogurt a grand total of $5 plus taxes. What a ripoff, seriously! For that price, I could buy a whole half gallon of premium ice cream at a grocery store!

So now that I've got my Pinkberry in hand (and I had to leave the store to eat it because all the seats were taken up), what is the verdict? Like many people, I had thought the "original" flavor, since it was white colored, would taste like vanilla. But it didn't… in fact it had a very distinct but very familiar taste to me, something I had often tasted while growing up in China. It was the taste of fresh yogurt… the kind that is sold in small bottles in China where the yogurt is partially liquid and partially soft curds, and you shake it up so that you can drink the thing with a straw. That's exactly the kind of thing that Pinkberry tasted like, except it was in a soft serve form. If you've never had the yogurt drink I've mentioned, I can only really describe Pinkberry as sour – not citrusy but more of a mild tartness that is accompanied by a hint of sweetness. It's not really creamy at all, which is what makes Pinkberry a refreshing and healthier alternative to ice cream. It's kind of an acquired taste, I think. Personally, I loved it because it brought back all my childhood memories of those yogurt drinks that I really enjoyed, but I think if you've never had such a flavor before it might be a shock to associate it with frozen yogurt. As tasty as the yogurt is though, I felt like the toppings didn't add anything to the experience… this isn't ice cream, there's no point in topping it with the traditional toppings aside from ripping customers off (honestly… $1 per topping?!?!). So while the flavor of the yogurt itself is appealing to me, I will definitely not be going back often due to the exorbitant price tag. When I go to China this summer… I'll just have my fill of my little yogurt drinks for a few pennies each :)

Moving on… the Superbowl itself was a pretty intense game to watch, and it was a lot of fun with a room nearly split 50/50 Pats fans and Giants fans. Zheng's friends had an enormous apartment (they had an entire floor of a building to themselves… with 2 bathrooms, 4 bedrooms, and a giant living room with kitchen. In fact, and this was exciting to me haha, the elevator of the building opens right up into their living room when you hit their floor button. How cool is that?!? Okay… sorry haha I clearly am easily excitable. We had the usual pizza and wings and chips and beer at the party, and then we stuck around for a while after the game since there were riots going on in Times Square (near where Zheng lives). We walked through some of that on the way back, and Zheng, a Giants fan, high fived a lot of random people in the streets haha. I saw policemen sitting on horses, trying to keep the order, but everyone was screaming and shouting and cars were honking (I almost got run over crossing the street). It was pretty crazy and a little scary too I have to admit, although I guess we've had our fair share of riots up in Boston for the Red Sox too heh.

The next night for dinner, I went with Zheng to a little French-Italian fusion restaurant on 9th Ave called Nizza. Zheng wanted to get dinner from the Olive Garden, and I was having none of that chain restaurant stuff while out traveling, so we settled on this small but nicely decorated restaurant with decent prices (entrees $12-16 each). After being seated, the waiter came and told us about the menu, and informed us that the food here was a fusion of French food from the area of Nice and Italian cuisine. He also told us that the portions at this restaurant were about 3/4 normal entree portions at other places (no wonder it was priced cheaper than most places I saw), but that worked out nicely for us since neither of us can eat big portions anyway.

We started off the meal with two appetizers, which the waiter told us were tapas-style and great for sharing. We got the warm calamari with potato salad, and a plate of prosciutto crostini with sheep's milk ricotta and balsamic syrup. (Sorry for the pictures with flash, it was just too dim in the restaurant).

The calamari (right) was not fried as I had expected, instead it was naked and tender, probably braised. It came with little jalapeño pepper slices and grape tomato halves that were so sweet and juicy, in a savory vinaigrette sauce, on top of a small bed of skinned and cubed potatoes. I'm not a fan of spicy, so I let Zheng eat all the peppers, and he's not a fan of seafood, so he let me have most of the calamari (oops! I forgot he hates seafood and he didn't tell me not to order it when I suggested it). But in any case, the squid was just so tender, with that warm and perfectly soft chew that fresh and lightly cooked squid has.

On the left is the prosciutto crostini with sheep's milk ricotta and balsamic syrup. It was soooo good. The prosciutto was fresh and lean, sliced very thinly so that it pretty much melted in my mouth. The flavor was wonderful too, not too salty, not too bland. It paired perfectly with the creamy sheep's milk ricotta, which was much milder than I thought it would be, but I thought that was nice, because it would have competed too much with the prosciutto otherwise. And then, with the sweetness from the balsamic syrup on top of a crunchy slice of French bread, I was in heaven with each bite. I really liked the ricotta, it was nothing like cow's milk ricotta with its gritty texture. This cheese was so smooth and creamy I could have sworn it was a different cheese altogether. What a perfect pairing of fine flavors and textures!

Next came the entrees. Zheng ordered something that was pretty much like spaghetti with marinara sauce (it's not on the online menu right now), which wasn't interesting enough for me to waste a flash photograph on :P I ordered the crab ravioli, which came in a lobster cream sauce with fennel and parmesan.

I think the thing about Nizza that impressed me the most was the freshness of everything they served. The ravioli blew me away with how tender and fresh the pasta skin was. It was this pillow-soft texture that I had never ever experienced eating ravioli or any kind of pasta before… simply amazing. The crab meat filling was silky and subtle, with the lobster cream sauce giving it most of its flavor. I really liked the added kick from the fennel in the sauce, which gave the creamy flavor an edge that made it memorable. The portion size was perfect, each ravioli was two bites, and I felt just satisfied after dinner. I had room for dessert, but none of the dessert options (of which there were 4 or so) interested me, so we left to grab dessert at a bakery on the way home. I would definitely come back to have dinner at Nizza again, the appetizers were fantastic and the portions were surprisingly just right (there's something to be said about being able to eat your whole meal and not feel too full or not full enough). The price tag with 2 appetizers is a little steep (I paid about $27 including tax and tip), but that ends up being about on par for dining in NYC, as I was seeing a lot of restaurants advertising prix fixe menus at $24-27 per person before tax/tip.

So then on our way back to Zheng's apartment, I stopped by a busy little bakery called Amy's Bread, which had some tasty looking cakes on display, as well as a lot of sandwiches and breads. Apparently everyone else waiting in line was getting some of their fresh handmade bread to take home, too bad I'm not a big fan of bread. What caught my eye from the street were their red velvet cupcakes, complete with lots of whipped cream cheese frosting on top. It was no Magnolia, but it looked just right for dessert (although $2.50 for a cupcake is steep!).

Truth be told, it was my first time eating red velvet cake, and it's true that there is nothing special about how it tastes (it's really just red cake), but I guess it's something of a visual experience not to be missed out on in your life hehe. The frosting was just great, it wasn't sweet and overpowering like most cupcakes that use royal icing or even buttercream. This frosting also wasn't thick and heavy like cream cheese frostings. I really liked its lightness, which most resembled the kind of frosting that whipped cream cakes tend to have, with a bit of butter in it. Of course, with cakes that have this much pretty frosting on it, it's hard to eat properly without getting frosting all over your face, so I'll remember not to get such a thing when I'm out with important guests :)

So those were some of my food exploits on this trip, yummy and pricey as always! Until next time, NYC!


Brunch at Brookline Lunch

Having thoroughly enjoyed last weekend's breakfast at Sunny's Diner, I looked up other popular brunch places on Yelp.com, which brought up a small place not two blocks from Sunny's Diner called Brookline Lunch. It had the traditional breakfast fare, but also had some additional options as well as Middle Eastern entrees for lunch. Everyone that reviewed it seemed to really enjoy the food, although the interior was a bit grungy. So this weekend, my boyfriend and I ventured out to grab brunch there. We woke up late, so by the time we actually got to the restaurant, it was already just about 2pm. Luckily for us, this place seems to serve breakfast and lunch all day long, and since it was way past the usual brunch time, there was no wait. We sat down and eagerly browsed the menu before both deciding to get the eggs benedict special (take a guess how much this cost):

Not more than 7 minutes after we made our order, two piping hot plates of eggs benedict were plopped down before us, filled to the brim with food. I was actually surprised to see that each order came with 2 eggs benedict, which, if you are unfamiliar, is a poached egg on top of a slice of grilled ham, on top of half an English muffin, toasted, topped off with some Hollandaise sauce. Here they also sprinkled some paprika on top for contrast. The menu mentioned home fries on the side, but what we actually got was an interesting medley of completely random grilled vegetables, which included peppers, onions, broccoli, carrots, mushrooms, and some boiled and seasoned potato chunks (not actual fries, like Sunny's). It was unexpected, but certainly refreshing, and I was pretty happy thinking about how I was getting some servings of vegetables with my brunch haha.

The eggs benedict themselves were incredible. The eggs were poached to perfect tenderness, slightly firm on the outside but with the yolk still runny in the middle (similar to eggs over easy but with less runny yolk and more of a tender texture because it wasn't cooked on a surface). The softness of the eggs were great with the slight crispiness of the toasted ham and muffin, and the muffin itself does its job of soaking up the liquid yolk in each bite. Most notable, however, was the Hollandaise sauce that topped the eggs. It was creamy and smooth, without being too thick or too runny, but also not too rich, due to a nice blend of lemon juice in the sauce. It gave the eggs benedict all the flavor that was needed, and was not overpowering at all.

After finishing off my plate, I was very full and satisfied. It was my first time having eggs benedict, and my boyfriend's 3rd time, and we both thought it was phenomenal. What's even more incredible is the price… did you guess it? $4.95!!! For such a small price, we got so much wonderful food, and it wasn't even silly fast food, it was well-prepared and delicate and delicious. I think perhaps this small diner is able to keep its prices down by being completely family-owned and run. There is only one waitress, the mother of the family, serving the entire diner. She was very efficient, though very busy running around from table to table (there were probably 15 tables in the restaurant). But you could see that it was a humble diner, with interesting artwork on the walls rotating in from a nearby art gallery. Almost every single breakfast option (ranging from omelette platters to eggs, sausage, and pancakes) was less than $5 each. The price and the quality of food will definitely keep me coming back, and clearly it is what makes Brookline Lunch such a popular place to grab brunch. I heard that there are usually lines going out the door during the busy hours on the weekends, now I know why!


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