Sunday, November 14, 2010

Hundred Acres

Hundred Acres, from the Cookshop team, makes a great brunch. The chilaquiles had soft tortillas, eggs, chile sauce, sour cream, cilantro - and the best part, pickled veggies for special touch.

The rich open face pork rillet tartine is topped with greens, radishes and a side of crispy fries.

For dessert, the bread pudding is amazing - a slice of thick, butter bread with salted caramel ice cream.

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