Kickin' it kidney bean style

Welcome, class, to today's Fresh Pick: KIDNEY BEANS

Particularly popular for chili con carne and red beans and rice, this firm, medium-size bean has a dark red skin and cream-colored flesh. Its popularity can be attributed to its full-bodied flavor. On the downside, it's an enthusiastic producer of flatulence. Unless you live in an area that grows kidney beans, you won't find them fresh but will have to settle for the dried or canned forms. White kidney beans—referred to as cannellini beans—aren't favored with the robust flavor of their red cousins, and are only available dried or canned. The tiny, tender French kidney beans are called flageolets (possibly named after "flatulence," but I'm still checking) and may be purchased dried, canned and, sometimes, frozen.

Kidney beans are a part of the cuisine of North India and are often used in Louisiana Creole cuisine since they pick up flavors well, making them ideal for marinating or adding to stews. They are also an excellent source of iron, magnesium, and folate. Use kidney beans to make chili, and add them to stews, soups, and salads, as well as to grain and vegetable dishes.

For some great recipes, click here or here or try this simple dish:

2 Tbsp olive oil
4 cloves garlic, thinly sliced
2 cans kidney beans, drained and rinsed
1/2 tsp ground black pepper
1/4 tsp kosher salt

In a medium pan set on low heat, sauté garlic in olive oil until soft and lightly "toasted" but not brown to avoid bitter flavor. Add cans of beans and continue to cook for about 15 minutes, stirring often. Add salt and pepper to taste and serve with crusty bread and a green salad.

Far out! Farfalle!

Welcome, class, to today's Fresh Pick: FARFALLE

Farfalle [fahr-FAH-lay], named after the Italian word for and made in the shape of butterflies, are also known as "bowtie" pasta.

Dating back to the 1500s, farfalle originated in Lombardia and Emilia-Romagna in Northern Italy. The farfalle are formed from a square of pasta with two sides trimmed in a ruffled edge, and the center pinched together to make the butterfly or bowtie shape. Different colors/flavors are often available, such as plain, tomato & spinach. A larger variation of farfalle is known as "farfallone." Served hot, they are good with simple olive oil, butter, tomato and cheese-based sauces. Served cold, they are perfect for pasta salads.

For some great recipes, click here or here or try this simple salad:

1 pound farfalle pasta, cooked, drained, and cooled
1 bottle savory salad dressing (like Italian, balsamic, or Caesar)

Dump pasta in a big bowl, dump salad dressing on top, toss and serve.

Dinner with friends.

L offered to make a risotto dinner for E and I (well, ok, we begged her to) at her place on the Upper East Side this evening. Risotto is a traditional Italian dish usually made with Arborio rice and is one of the most common ways of cooking rice in Italy. L added sliced mushrooms, asparagus, and freshly grated Grana Padano cheese to her risotto. (Grana Padano is a semi-fat hard cheese very similar to Parmigiano Reggiano.) Along with our main dish, L prepared a mesclun salad with a tart but tasty pomegranate vinaigrette. What I loved most about being at L's place is that she truly enjoys making food from scratch, so I was quite impressed to find out she even made her own chicken stock for the risotto from a leftover roasted chicken meal from last week.

While I only had time to pick up some fresh fruit (cantaloupe and strawberries) to bring with me to L's place, E outdid herself and showed up with a homemade Toll House Pie to die for. Being as serious a chocolate addict as I am, E doubled the amount of chocolate chips noted in the recipe (smart girl) and ended up making the best dessert ever. Thanks, E! I have four new cavities now and a giant inner tube took up residence in my abdomen, but, boy, was it worth it!

Tastes Like Chicken

The is the third day in a row for me at work where I haven't left before 9:00 pm, so I'm beateded and heading to bed, but before I go, here's a little sumthin' sumthin' for you:

Today's recipe from Real Simple Magazine:

Parmesan-Crusted Chicken Cutlets

You can substitute chicken breasts for the more expensive chicken cutlets (tenders) as long as you flatten them to an even thinness. Place them in between 2 pieces of plastic wrap and roll or pound them using a rolling pin, a meat pounder, a heavy skillet, or even a wine bottle.

2 large eggs
1 tablespoon Dijon mustard (optional)
2 1/4 cups finely grated Parmesan
1 cup dried bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 to 1 1/2 pounds chicken cutlets
6 tablespoons olive oil
1 head Boston or butter lettuce
1 lemon, cut into wedges

In a shallow bowl, whisk together the eggs and mustard (if using). In a separate bowl, combine 2 cups of the Parmesan, the bread crumbs, salt, and pepper.

Rinse the chicken and pat it dry with paper towels. Dip one of the cutlets into the egg mixture, allowing any excess to drip off, then coat it in the bread-crumb mixture. Transfer to a plate. Repeat with the remaining chicken, batter, and bread-crumb mixture.

Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add half of the cutlets. Cook, turning once, until browned and cooked through, 3 to 5 minutes per side. Transfer to a plate. Carefully wipe out the skillet, add 2 more tablespoons of the oil, and repeat with the remaining cutlets.

Divide the cutlets and lettuce leaves among individual plates. Drizzle the lettuce with the remaining oil and sprinkle with the remaining Parmesan. Serve the lemon wedges on the side.

Makes 4 servings.

Enjoy!

Ay, edamame!

Welcome, class, to today's Fresh Pick: EDAMAME

The Japanese name for fresh, edible soybeans, edamame [eh-dah-MAH-meh] are usually bright to dark green and available fresh in Asian markets from late spring to early fall. They're also available frozen.

The seeds of edamame varieties are rich in protein and highly nutritious. Worldwide, it is a minor crop, but it is quite popular in East Asia. Edamame is consumed mainly as a snack, but also as a vegetable, an addition to soups, or processed into sweets. Its use was first recorded around 200 B.C. as a medicinal and is still very popular. In Japan, edamame was grown on the bunds between rice paddies, but with the current rice surplus and official pressure to convert paddy fields to other uses, field production is more common.

In the United States, edamame has potential as an easier-to-grow, better tasting, more nutritious substitute for lima beans. Served in the pods, it might appeal to consumers interested in natural foods, particularly if it were grown organically.

For some great recipes, click here or here or try this simple snack:

7 c water
1/2 pound edamame beans
1 Tbsp salt

Boil water in a large pan. Wash edamame beans well. Add beans to boiling water and boil for 5-10 minutes. Drain and sprinkle salt over beans to taste. Can be served warm or cool. Eat by pushing seeds directly from pods into the mouth, discard skin.

Mea cuppa.

After a rather harrowing week, I was thrilled to find out that L would be joining me for a cup of tea at MUD (a great, little dessert and coffee shop on E. 9th Street @ 2nd Avenue) after work this evening where I enjoyed the best peppermint tea I've ever tasted and stole nachos out from under L's nose when she was sipping her chai.

Like a hot cup of tea, L is the perfect remedy for the blues. Two minutes with her and I had completely forgotten what had gotten me so down to begin with. And after over two hours and numerous, silly stories, L left me with a smile on my face, a giggle in my throat, and a copy of "America's Finest News Source" under my arm.

You rock, L!

Yummy

Shoes: a love story.

Simply delicious: Part 5

One of my favorite magazines (and websites) is Real Simple, so I'm here to share with you some fantastic articles that I've recently come across:

7 Easy Kebab Recipes: These grilled skewer dishes are sure to satisfy any palate.

Favorite Wine Picks: It doesn’t take an expert to predict that wine bottles with bold graphics and snappy logos will be easier to remember than those with delicate lettering and traditional seals. But you do need an expert—or two—to figure out exactly how much more memorable they are.

Pickled Foods: Cucumbers aren't the only food worth brining. Here, some of the odder items that people pickle.

The Best Pickles: No need to scrape the bottom of the barrel. These six tangy, low-calorie standouts will see you through any crunch time.

How Safe Is Your Kitchen?: Are wooden cutting boards unhealthy? Is it OK to put hot leftovers in the refrigerator? Experts separate myth from reality.

Enjoy!

Jam on it.

Welcome, class, to today's Fresh Pick: JAM

Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft, even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semijellied texture that is easy to spread but has no free liquid. Jam can be used as a bread spread, a filling for pastries and cookies, and as an ingredient for various desserts.

If you've always wanted to know the difference between jelly, jam, and preserves, wonder no more!

Jam is made from a blend of crushed pieces of fruit and fruit purée.

Jelly is made from fruit juice. It is clear and firm enough to hold its shape when turned out of its container.

Preserves contain whole or large pieces of fruit, making them thicker and more fruit-filled than jams or jellies.

Marmalade is jelly with shreds of citrus fruit peel.

Conserves are jams made from a mixture of citrus fruits and can also include nuts.

Fruit butters are made from fruit pulp and sugar cooked together, but there is no butter in fruit butter. The term may have developed to describe the appearance of the product or because it is a spread.

Chutney and relish are flavorful, seasoned condiments with a consistency similar to jam. Chutney is typically made with fruits and relish is typically made with vegetables.

For some great recipes, click here or here or try this interesting vinaigrette:

1/2 c blackberry jam
1/3 c red wine vinegar
1/3 c olive oil
2 cloves garlic, minced
1 tsp dry mustard
1/2 tsp ground cloves
1/2 tsp ground black pepper
1/4 tsp sea salt

In a small saucepan, gently heat jam to melt. Remove from heat; transfer to a bowl. Whisk in vinegar, oil, garlic, mustard, cloves, pepper and salt.

Pie.

Last Sunday, Marc & I felt motivated during a wonderfully sunny day and took a long, leisurely stroll from our apartment to the West Side Highway and Chelsea Piers. There's something about the sun gleaming off the tops of the buildings and along the water that really makes New York City look sparkling clean and inviting.

On the way back home, I had a serious jones for a piece of quiche and, thankfully, we happened on Little Pie Company on W. 14th Street (one of three locations). The moment we stepped in the establishment, I knew we found the perfect place to quell my appetite. The aroma wafting from the kitchen located in the back of the restaurant made me want to skip the quiche altogether and dive right into one of the luscious pieces of pie. Marc & I agreed to split a ham, onion & cheese quiche (which was served with a small, mixed green salad) and then anxiously awaited our piece of Sour Cream Apple Walnut pie.

Since 1985, the Little Pie Company has been delighting the palates of New Yorkers and visitors alike, bringing home-baked country goodness to the heart of the city. The savory, unforgettable desserts have inspired a passionate following not only among local residents and tourists, but also fine restaurants and specialty food shops. The Little Pie Company is where mouth-watering magic is worked over regional recipes from mom’s kitchen, straight out of the oven, straight from the heart. Each delicious dessert is created from scratch (no mixes), using only the finest, purest, freshest ingredients (nothing artificial, nothing chemical).

Now, I've built this up quite a bit and, yes, all in all, the pie was heavenly: the thinly sliced apples were wonderfully nestled between an even thinner crust and then topped with a chunky, buttery, crumby layer that I could have eaten on its own. However, I have to say that I was disappointed that the servers used a (gulp) microwave to warm up the pieces of pie served at the restaurant. Had I known this before placing my order, I would have opted to take a slice home with us and properly oven-warmed it like it should have been, like it was born to be warmed. I'm sorry, piece of pie, that I unknowingly allowed these people to treat you so poorly. Next time, little piece of pie. Next time...

That smell

Our air conditioner just kicked on and the initial burst of cool air smelled like bologna. Is that weird?

Simply delicious: Part 4

It's time for ice cream and who better to dish up some great recipes than Real Simple?

Make-Your-Own Ice Cream Recipes: Put your ice cream maker to good use with these tasty concoctions.

Ice Cream Cone Cupcakes: You can have your cake and eat its holder, too.

Enjoy!

A grain of salt.

An open letter to any one of the three drunken college boys sitting next to me on the PATH train this evening:

You're a tool.

Love, Dina

Take lemons and make...something with lemons in it.

Welcome, class, to today's Fresh Pick: LEMONS

Throughout the eons, lemons have been used for a multitude of nonculinary purposes—as an epilepsy remedy, a toothpaste, an invisible ink and a bleaching agent as well as in witchcraft. Though it originated in Southeast Asia, the lemon is now cultivated in tropical and temperate climates around the world, with California leading production in the United States. This bright yellow citrus fruit is oval in shape, with a pronounced bulge on the blossom end. The flesh is juicy and acidic. The lemon can range in size from that of a large egg to that of a small grapefruit. Some have thin skins while others have very thick rinds, which are used to make candied lemon peel.

Lemons are available year-round with a peak during the summer months. Choose fruit with smooth, brightly colored skin with no tinge of green (which signals underripeness). Lemons should be firm, plump and heavy for their size. Depending on their condition when purchased, they can be refrigerated in a plastic bag for 2 to 3 weeks.

The lemon has a multitude of culinary uses for dishes sweet to savory, as well as a flavoring in many drinks. Few foods add such flavor magic as the simple lemon. Bottled and frozen lemon juice are also available in most supermarkets. The frozen juice is a passable substitute but the bottled product bears little resemblance to the real thing. Though the lemon is an excellent source of vitamin C (one provides 40 to 70 percent of the minimum daily requirement), it begins to lose its vitamin power soon after it's squeezed. There's a 20 percent loss of vitamin C after only 8 hours at room temperature or 24 hours in the refrigerator.

Both lemons and limes are regularly served as lemonade or limeade, its equivalent, or as a garnish for drinks such as iced tea or a soft drink, with a slice either inside or on the rim of the glass. A wedge of lemon is also often used to add flavor to water. The average lemon contains approximately 3 tablespoons of juice. Lemons brought to room temperature before squeezing increases the amount of juice that can be extracted. (You can also roll a lemon with your palm along a hard surface to get the juices flowing.) Storing lemons at room temperature for long periods makes them more vulnerable to mold.

Lemon juice is typically squeezed onto fish dishes; the acidic juice neutralizes the taste of amines in fish by converting them to nonvolatile ammonium salts. In addition, lemon juice is widely used, along with other ingredients, when marinating meat before cooking: the acid provided by the juice partially hydrolyzes the tough collagen fibers in the meat (tenderizing the meat), though the juice does not have any antibiotic effects.

Some people like to eat lemons as fruit; however, water should be consumed afterwards to wash the citric acid and sugar from the teeth, which might otherwise promote tooth decay and many other dental diseases. It can be used on its own or with oranges to make marmalade.

Lemons also make a good short-term preservative, commonly used on sliced apples. This keeps the fruit crisp and white for about a day, preventing the unappetizing browning effect of oxidization. This helps to prolong the usage of the fruit.

For some great recipes, click here or here or try this delicious summertime treat:

1 c sugar
5 c cold water
1 c freshly squeezed lemon juice (about 4 - 6 lemons)
Lemon slices for garnish

(Reduce the amount of sugar if you want your lemonade less sweet.)

In a small saucepan over very low heat, heat the sugar and 1 cup of water until the sugar is dissolved completely, stirring constantly. While the sugar is dissolving, use a juicer to extract the juice from the lemons. Add the juice and the sugar water to a pitcher. Add the remaining 4 cups of cold water (more or less for the desired strength). Refrigerate 30 to 40 minutes. Serve with ice and sliced lemons.

Serves 6.

The brunch bunch

I hosted another brunch in NJ on Saturday and eleven of my very wonderful friends and family members showed up. We all met at High SocieTea House in Wayne, which is located right off Rt. 23 South, and is a quaint establishment that can, surprisingly, hold a large group like ours. While High SocieTea House also caters to special event gatherings like bridal showers and the like, it is a wonderful little place to spend an hour or two drinking some very fancy-flavored teas (such as Tibetan Tiger and Chocolate Mint) and noshing on the prix fixe menu, which ranges from $9.95 - $24.95, and comes with a delicious assortment of tea, food, and dessert. The majority of our table chose the Light Tea ($11.95), which included tea, scones, quiche and soup or salad, and a sweet muffin, and some chose the Queen's Tea ($24.95), which came with all of the above plus assorted finger sandwiches, a variety of small pastries, and a plated dessert.

As always, we had a fantastic time catching up with each other and sharing funny stories. If I said this once, I'll say it a gazillion times: I am unbelievably blessed to have such wonderful, intelligent, creative, and loving women in my life. They are truly a built-in support system and I couldn't ask for anything more.

Frosting on the (cup)cake!

I'm the first in line when it comes to free food. I will push grannies out of the way at the supermarket when I spot a "free samples" table. I'm almost always poor and hungry, so don't judge me.

This week at work, we celebrated not just one, but two birthdays with some of the fanciest of all cupcakes from Crumbs. So, of course, this was the best week ever.

Crumbs Bake Shop first opened its doors in March of 2003 on the Upper West Side of Manhattan by Mia & Jason Bauer. The menu is an irresistible blend of comfort-oriented classics and elegant baked goods but the speciality of the house is cupcakes. There are more than 25 varieties baked fresh daily and every Monday you can find a new cupake of the week. The stores are inspired by old-time candy shops and are warm and inviting with wood cases, tiled floors, and wall-to-wall treats.

Cupcakes are ordered in increments of six. You can choose individual cupcakes or a package filled with one type of cupcake. Prices range from $2.75-$3.75 each.

The cupcakes brought in for the birthdays ranged from Caramel Apple (moist vanilla cake with apples baked right in the batter and frosted with vanilla buttercream swirled with apples and topped with drizzled caramel) to Red Velvet (frosted with vanilla cream cheese frosting and drizzled with chocolate with red sprinkles around the edge and a cherry to finish it off) to Key Lime (vanilla cupcake filled and frosted with key lime buttercream and then rolled in white sprinkles). I've been on a sugar high for the past three days and it is awesome!

Mascarpone. How cheesy.

Welcome, class, to today's Fresh Pick: MASCARPONE

Hailing from Italy's Lombardy region, mascarpone [mas-kahr-POH-nay] is a buttery-rich double- to triple-cream cheese made from cow's milk. It is ivory-colored, soft and delicate, and ranges in texture from that of a light clotted cream to that of room-temperature butter. It's versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit. In Italy's Friuli region, a favorite blend is mascarpone mixed with anchovies, mustard and spices (so not Dina's favorite blend). But in truth, this delicately flavored cheese needs little embellishment other than being topped with fruit.

In processing, the cow's milk is allowed to stand, and after rising naturally to the milk surface, the cream is skimmed off, poured into metal containers, and heated in a double boiler. Once it reaches 185 degrees Fahrenheit (85 Celcius), tartaric acid blended in water is added; the mixture thickens shortly, becoming very dense. Afterward, It is allowed to rest refrigerated for twelve hours in special containers, where the whey separates. The mascarpone (minus the whey) is placed in cloth bags and allowed to further purge its whey for 24 additional hours.

If mascarpone isn't available at your neighborhood supermarket, check with gourmet shops, large chain grocery store delicatessens, cheese shops, or Italian delicatessens and markets.

For some great recipes, click here or here or try your hand at tiramisu, a fancy favorite dessert:

8 eggs, separated
1/3 c sugar
i lb mascarpone cheese
1 c heavy cream
2 c brewed espresso coffee, cooled
2/3 c brandy or other sweet liqueur
30 lady finger cookies
2 oz bittersweet chocolate, grated
2 Tbsp Dutch process cocoa powder, sifted, for garnish

Mix the sugar into the egg yolks, blending well. Add a little mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside.

In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well.

In another bowl, beat the egg whites until stiff peaks form. Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites. Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.

Place expresso coffee in a large mixing bowl, and combine with the brandy. Dip a lady finger into the expresso, lay it in baking dish on cream mixture. Top with grated chocolate. Continue in this manner, laying lady fingers side by side to cover the bottom. Place another 1/3 of cream mixture on top of soaked lady fingers. Cover this with another layer of expresso-soaked lady fingers and top with remaining cream mixture and grated chocolate. Dust final layer with grated chocolate and cocoa powder.

Chill 2 hours to set.

Birthday dinner

A couple of Saturdays ago, Marc took me out for my birthday dinner at One If by Land, Two If by Sea in the West Village. We opted for the tasting menu (at $95/person), which was incredible and included decent-sized portions of items offered off the main menu. Our dinner lasted for about three hours. Here's what we ate:

*Tuna tartare w/carmelized pineapple and foie gras
*Spice-marinated Maine lobster w/sweet peas, turned potato, lemongrass-coconut broth, and opal basil sauce
*Roasted monkfish served over pappardelle noodles w/Ipswitch clams, yellow tomato-fennel confit, and escarole
*Duck confit tamale w/corn fondue, micro green salad, citrus mole, and pumpkin seeds
*New Zealand rack of lamb with a plaintain-black bean molded gratin, herb coulis, and papaya-mango salsa
*Armagnac cherries w/cherry bread and brie

*And for dessert, a chocolate trio consisting of a "gourmet" ice cream sandwich, chocolate fondant, and chocolate crème brûlée.

The cool thing about One If by Land was that, in the mid-1700s, it was a carriage house (in New York City!) which served as part of the Richmond Hill estate, the then headquarters for General Washington during his defense of Manhattan. The interior is dark and woodsy and full of bricks, but it's still quite romantic and airy. Here's a history of the place:

By the end of the century, Aaron Burr purchased the property housing his coach and sleigh in the carriage house at 17 Barrow Street. The original hitching post was unearthed during the buildings transformation from abandoned bar to fine-dining restaurant in 1969 and is still visible in the bar today. Under the watchful eye of the Landmark’s Commission, the original owners of One if by Land, Two if by Sea, Armand Braiger and Mario DeMartini, spent three years carefully removing the modern materials to expose the building’s nearly perfect 18th century bricks and along with it the original charm of the carriage house. During the renovation process, workers uncovered four arched passageways in the building’s basement that had been bricked-up long ago. Further excavation revealed that the passageways tunnel down Barrow Street to Hudson Street where the river’s edge once met the city. Folklore suggests that these tunnels were used to smuggle contraband during The Revolutionary War and were once part of The Underground Railroad during America’s Civil War. Finally, the renovation unearthed the city’s famous underground stream, Minetta Creek. Standing on opposite sides of the stream in a history rich environment, the two partners agreed on the name of their new restaurant and the beautifully restored One If By Land, Two If By Sea opened its doors in 1972.

Today, One if by Land, Two if by Sea continues to be highly rated by Zagat and other restaurant guides. Executive Chef Gary Volkov uses the freshest flavors and an exotic arrangement of ingredients in each of his dishes.

A spot of tea

Last month, six of us met for lunch at The Upper Crust, a not-too-cutesy, British-European-American tea house in Morris County, New Jersey, located right off Rt. 287 in Boonton.

The Upper Crust is the lifetime dream of owners and chefs Susan and Andrew Chappell, who have 20 years experience in the culinary industry. Susan Chappell started her culinary education in Liverpool, England, the city of her childhood, and worked in 4- and 5-star establishments around the world including the renowned Savoy Hotel in London. After perfecting her skills as a top shelf pastry chef, she moved to Bermuda and worked as the pastry chef at one of the island's most exclusive cottage hotels.

There she met Andrew from New Jersey who, after attending the well respected Johnson and Wales culinary program, also worked in many high end establishments. After working together in Bermuda, the two chefs moved to Australia to work in Sydney and participate in the 2000 Olympics.

Returning to New Jersey they were married and started to put in motion a plan for the future Upper Crust, combining the fine cuisine they experienced throughout their career and travels.

Susan creates all her pastries fresh daily. Andrew heads the kitchen with creative and delicious menus that change seasonally.

The Upper Crust opened in April 2004, and has been going strong, expanding the restaurant to the location next door, thereby establishing "The Empire Room" to accommodate the many requests received for private functions and the ever increasing à la carte traffic overflowing from the Victoria room.

The Upper Crust continues to evolve and provide the highest quality in food and service. As said often by Susan and Andrew, "Quality is easy, it's all we know."

On the day our brunch bunch visited, we mixed up the menu, each of us ordering something different: the Stilton Salad (imported Stilton cheese & walnut salad with fresh apples & beets tossed with mixed greens & vinaigrette), the Oven Roasted Chicken Salad (roasted chicken tossed with field greens & wild mushrooms, toasted almonds & honey croutons all tossed in a sherry vinaigrette), the delicious Quiche of the Day (cheese!) which was served with soup or salad, an assortment of finger sandwiches, individual pastries & cakes (scones, homemade lemon curd, clotted cream, and jams), and a variety of fragrant and soothing pots of tea (I had the Ginger Jasmine, which was heavenly).

The Upper Crust serves brunch on Sundays from 11:30 am to 3:00 pm and is open for lunch Wed-Sat from 11:30 am to 3:00 pm and dinner on Thu-Sat from 6:00 pm to 10:00 pm. Parking can be tricky during prime times, but, if you can't find an open spot on the street, there is metered parking around the corner.