Brunch w/ Claudia @ Five Leaves...

Sorry but this is gonna be a GIANT-ASS PHOTO mode of an entry for Five Leaves (yes, the Heath Ledger joint). There are so many textures that I want to articulate There's really nothing I can say that the pictures don't--honestly, in terms of freshness, texture, vibrancy of flavors...this is the only time I've felt the pictures leave me with little to elaborate on. My made up onomatopeia jargon isn't on par :P

Firstly--sugar beets and regular beets with arugula, some kind of yogurty vinaigrette. Possibly w/ some macadamia nuts--the purple-ness is purely from beets. Arugula > spinach > frisee for salads! actually no I take that back, frisee > spinach >> romaine >>>>>>>> iceberg lettuce -.- MMMmmm...this was more like beets with a splash of arugula but I thought I'd cover it up and make it look like a crazy nest :P

And.......then.........ROASTED TOMATERS!! u'd think it'd be a bit much to have a ton of roasted foods for brunch but this was *lightly* roasted, a *kiss* of fire if u will--not a tongue bath teeny bopper dress down of fire. A little sweet--can't remember all the spices, but it had a nice savory kick to it. Portions were good--we just...got thru a lot b/f I decided to take a photo :P

Hashbrowns--delightfully different in texture, seasoning, and form. A welcome change to breakfast/brunch hash that's all soggy and plain potato-y! No ketchup required/needed. WEE!! Then we have...an egg sammich!! This was a lighter take on egg sammiches...

But as you can see, it's simple but well executed. Lightly seasoned. Not too savory. No bacon--nice herbs. YAY. We kind of...ordered a lot b/w the two of us but...it was kind of a long meal and def took stuff home :P And then there's....my....best....pancake...EVER. I mean look at it!! ^_^ so fluffy, so scrumptiously balanced and subtle!

I couldn't try this shot for a lot of frames b/c then my pancakes would be swimming in syrup (as light/not-overtly-viscous and touch of sweet as it is). :( But times like these I sure wish I had strobe equiment to get that globule of syrup touching down! Then again...that'd be a lot to lug around, esp to greenpoint-ish. :)

LOOK AT THAT DRIP!!! :) I was too lazy to...test it out further for the perfect globule prior to actual pouring, but either way--I was HUNGRY! That and pouring while snapping and balancing w/ slow iso is pretty tricky to maneuver.

:) *sigh*. LOVE. THESE. RiCOTTA PANCAKES.--looks like it was used with the nitrous oxide cream whipper, u know, notorious for all those fancy 'foams'/espume. Judiann had posted a demo of her using the whipper for iSi so that's how i...deduced!! Except maybe not I dunno--but this ish was thick and airy and wonderful!! and the SYRUP!!! as I mentioned in the Spoon brunch entry--this syrup was amazeballs. YES i said "amazeballs"!! Not too viscous (sorry purists!), i could just...suck it up in a beer hat all day--or, as mentioned, intravenously :D

I heart Pisticci's (and you!)...

TO mark the end of my grieving period for my failed & irreparable hard drive, here is (what I think) is ze best food pizzorn on zees blog. Pisticci's on 123rd/LaSalle & B'way.

Fig & goat cheese salad w/mangos, heart of palm (yummers!), strawberries, and dijon sauce.

Another looksie at the salad...NOMNOMNOmnomnomonoNOMnoMoNOmNOMMMMM...first time I had heart of palm. I like. Me also likes heart of artichokies...

The garlic bread, avec goat cheese--they don't...usually have this on top, but either way it was damn tasty.

The house tea (black tea with peach...syrup?). As refreshing as it looks...

I always get the homemade fettucine w/ wild mushrooms--this time with the truffle oil added (oooooooooh...not really, there is a diff but i like the diff in some other medium besides this dish). BUT ME LOVESSSIES this dish!! ^_^ Julie-boolie got the same thing sans truffle oil.

Dan (Julia's sis's hubs) had the peppercorn-crusted filet mignon with cognac and something sauce. It was a beautiful peace of meat and I took a picture of it sliced up and splayed but it's a little blurry :( But here it is!!

There were more entrees but they're not as pretty--but seriously, any specials, anything at Pisticci's is phenomenal. Fresh, simple, well seasoned, perfectly balanced, finger lickin' good and despite the Italian starchy fare, very light and not heavy at ALL. I had the seafood special and meat entrees before too and that shiz is the bizzomb in terms of preparation. Pisticci--fave restaurant in Boston, California, or NY (except maybe Kefi :P...and all the cupcake places.

Anyway...onto desserrrrrrt. Always on the menu but best in season (now): fresh berries and hand-whipped cream. Nothing else holding it up!

I disdain desserts topped with whipped cream--anythign w/ whipped cream really. I just think whipped cream is unnecessary and the devil. BUT, with that said, this cream could convert even moi-self :) Also--tiramisu and Frangelico mousse (tasty!but again both not that pretty so whatebbs :P) Here's the coconut-yellow cake w/ some sauce.

You'd think it'd be a little innocuous for such a place I rave about--but the cake is rich but (like my crazy triple chocolate cake) not that sweet, not that heavy or too airy, and the sauce is great with it. A lot of people seem to be averse to coconut but it really shouldn't be the slightest issue here.

another pic of the fig salad just cuz I think it's purty--that and I've only had fig maybe 3x in my entire life (no even a Fig Newton!) The whole fruit is fascimamating and its applications as well. :)

YAAAAAAAAAy. prepare for the last cupcake entry in the cupcake trifecta/showdown, lemon-and-thyme-roasted-chicken flavored chips from England, comped breakfast @ the Hilton in McLean, and purple 'taters coming this wk!

...and one more of the garlic bread :)