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Top 10 Best Pork Dishes of 2013 in Vancouver!

Mijune - Tuesday, December 31, 2013

Top 10 Best Pork Dishes of 2013 in Vancouver!

I’m not keen on “top 10” or “best of” lists, but I had to sum up the year in pork and this only made sense.

Most reputable and solid Pacific Northwest/West Coast/Canadian restaurants in Vancouver are using local pork and they are doing it justice. From pork belly to sausage, crispy pig ears and pork jowl, chefs are slowly pushing palates and introducing more off-cuts.

It already took so long to get Vancouver to embrace pork belly (which is funny, since most bacon is cut from the belly anyway) and now you can’t even get it off the menu. Good thing, too! I’m not keen on wasting any part of an animal, or any food for that matter.

Anyway, here are 10 pork dishes I enjoyed this year. They are not necessarily “the best” since “the best” is all relative and tastes are personal, but they are 10 dishes I would recommend to any pork lover. I’d even recommend it to non-pork lovers. Some are good enough they might convince you!

Top 10 Best Pork Dishes of 2013 in Vancouver!

In no particular order.

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try!

1. Pork Belly and Scallops from Chambar Restaurant

**Duo de Pétoncle et Porc – 6/6 (FMF Must Try!)

Seared scallops, crispy pork belly, Belgium endive, watercress purée, lemongrass rum caramel. $17
;slkdfn’aspofn’! Oh gosh! This was the most memorable course of the night. I loved it!
It was “bacon wrapped scallops” 2.0, but also way better than any bacon wrapped scallops.
I’m not even keen on bacon wrapped scallops because the ingredients have different cooking times.
The scallops get overcooked as people try getting the bacon crispy and this was leaps better in terms of execution, flavour and concept.
The scallops were seared on both sides with a natural caramelized crispy crust on both sides. I really dislike single seared scallops.
They were plump, fresh and sweet scallops that were perfectly cooked, tender and well seasoned.
In between each scallop was a piece of 12 hour sous vide pork belly which was about the same size as the scallop. It replaced the bacon.
The pork belly was amazing and after being sous vide they were seared until crispy on the exterior.
The fat was well rendered and creamy without being gelatinous or chewy and the meat was tender and moist and the whole thing cut like butter.
The scallops were sauced in a well reduced syrupy lemongrass rum caramel.
It was a sweet and aromatic sauce with a good amount of citrus, orange and lime flavoured yuzu for acidity and balance.
There was also a minty watercress purée in between and combined with the yuzu it cut the richness of the pork belly.
It was such a juicy dish and it was aromatic, sweet, savoury and tangy at the same time and it hit all my taste buds at once.
I would have loved a piece of chichorron (deep fried pork crackling) for every piece of scallop and pork belly bite, but I savoured the one I had.
The chichorron was perfect for contrasting texture and it was sprinkled with a seasoning spice that tasted like sun dried tomato powder meets Buffalo seasoning.
It was sour and spicy and it just gave the scallops another dimension of flavour without overpowering it.
There were so many components, but I could taste every layer and the scallops still shined as much as the pork belly.
Put cauliflower puree under this and include the Belgian endive (which was missing) and I could have it as a main.
It was labour intensive, globally inspired, but based on simple flavours. It was so good I still think about it.

2. The Breakfast Porker from Pig on the Street Food Truck

**The Breakfast Porker (Saturday Special) – 6/6 (FMF Must Try!)

Double smoked bacon, sage and apple sausage stuffing, home made chutney, goat Gouda, house made caramelized onion mayo, avocado, fried eggs, greens, and Krissy’s house made hot sauce all wrapped up in their handmade flatbread. $10 + taxes
What the heck?! And it gets even better?!? This sells out fast so get here quick!
This puts many breakfast wraps to shame and the handcrafted flatbread really helps. It’s so much better than an average tortilla.
I feel like giving The Porker 5.5/6 now just because this was even better, although both are freaking amazing.
It was pretty much the exact same as The Porker (above), but with added fried eggs and avocado… yeah, I know! Sign me up.
It was savoury crisp and chewy bacon, sweet and savoury apple pork sausage, salty goat Gouda, and spicy hot sauce.
The greens were honestly decoration, but appreciated. It made me feel better about inhaling this.
The fried eggs were cooked so that the yolk would not be runny, but it still wasn’t hard and dry.
The yolk was creamy and custardy and perfect in a wrap context.
As soon as I hit the yolk part, I almost cried and it just added extra richness with the creamy buttery avocado.
The avocado was half smashed and not a smooth guacamole, and I actually liked that better because I like biting into pieces of avocado.
The hot sauce was home made by Krissy and it was fantastic.
It was sweet and tangy and then the heat was gradual and it was maybe a medium spicy for me.
It tasted like it was made with maybe scotch bonnet peppers, chipotle and tomato (?).
It was a very flavourful hot sauce that had body and thickness.
I love eggs on pretty much everything, and this had more effort than something most would make at home.
I couldn’t even make it this good without the wrap though.
It was an excellent, made from scratch, good quality tasting wrap that was the same price as The Porker, but with more. It was huge and worth it.
If you come early enough they offer a limited amount of Breakfast Porkers made with Scotch eggs (hard boiled eggs wrapped in sausage, coated in bread crumbs and fried), and I feel like that would just be 7/6.
It’s nothing really that fancy here, but they just know how to make good and REAL food.

3. Pork Jowl from Diva at the Met

**Koofteh – 6/6 (FMF Must Try!)

Saffron broth, onion, pork jowl
sfm;laksdnf!! My favourite course of the night!
How “taboo” that my favourite course on a Persian menu is the pork dish.
It wasn’t even the Koofteh (Persian meatball) I liked the best, but it was the whole dish. It came together so well!
It was very similar to Hamid’s Pork Jowl and Chickpea dumpling dish, but reinvented. The wine pairing was actually the same too.
The pork jowl and meatball were topped with crispy fine strands of salty beef flank jerky which was obvious once you knew.
It was a nice change from crispy fried onions and garlic for texture, although those are always good too.
I really missed the cauliflower cous cous from his original Pork Jowl dish, but this was served with a broth instead of a sauce.
The saffron broth really took the dish to maximum potential.
It was actually the onion gastrique and saffron jus used in his Pork Jowl dish turned into an elegant broth.
It was a sweet and sour savoury broth with intense umami.
It was sweet at first, and then immediately tangy from lemon juice and vinegar.
It smelled and looked richer than it was and the acidity helped keep things balanced.
It had a malted caramel flavour and intensity of reduced pork stock and caramelized onion.
It was reminiscent of French onion soup, but with saffron.
The broth was sweetened with a little bit of sugar and I would have liked it to be sweetened with just the caramelized onions, but it was still delicious.
The soup was rich in flavour, but not from pork fat.
It had a malted characteristic and there was depth and layers of flavour.
The saffron flavour finished at the end of each sip, but it was not aggressive and used well.
The dish had two main components: a chickpea dumpling and a nice fatty piece of pork jowl, just like his previous Pork Jowl dish.
The piece of pork jowl was small, but that’s really all I wanted because it was almost all fat and very rich.
It tasted delicious, but too much fat can be simply too much.
The pork jowl was almost like cream and it was not chewy at all.
It was cured, smoked and sous vide for 16 hours and I could cut it with a spoon.
Jowl is comparable to pork belly, but must be executed differently and they break apart differently.
They are both inexpensive cuts, but they have a lot of flavour.
It was finished with a sear and it tasted like Christmas ham.
The pork jowl is not traditional to the recipe which is all about the meatball, but I saved it for my last bite.
The Koofteh Meatball tasted like his chickpea dumpling, so it didn’t taste quite like a meatball.
In Iran there are lots of different Kooftehs and the recipes are regional. This koofteh recipe comes from central Iran.
I’ve had them before mixed with rice and presented in one giant meatball, but the central Iran version has no rice.
This meatball was made with chickpea flour, bean flour, onions, saffron, egg, and ground pork shoulder.
It almost tasted vegetarian or like a gourmet falafel and the texture is not like European or American meatballs.
It has a mealy, floury and starchy texture and it was quite mushy, but moist.
It was slightly heavy on the starch for me and I prefer more ground meat, but the pork jowl made up for it.
The slight sear on the outside of the koofteh was nice although it wasn’t necessarily crispy and I was hoping it would be.
The crispy beef jerky strands helped make up for lost crispy texture on the pork jowl and meatball.
I got the pork flavour from the pork jowl instead of the meatball, which was unexpected.
Originally some recipes have a quail’s egg stuffed inside the meatball too.
Koofteh is one of my favourite Iranian dishes and I’ve had home cooked “Persian grandma recipes” for it, so it was hard to compete.
To keep from moving, the meatball sat on a creamy, rich, sweet and savoury silky puree of caramelized onions and brown butter.
It was truly a beautiful dish that is tried, tested and true. It has me salivating just looking at the photos again.

4. Honey Ham Egg Sandwich from Yolk’s Food Truck

**Poached Free-Range Egg Sandwiches – 5/6 (Excellent)

Hand carved honey ham with fresh spinach & Yolk’s made Dijon, real hollandaise in an English Muffin $6.95 Add bacon for $2.50.
Oh gosh. Just look at it! It was an eggs benedict sandwich 2.0!
It looked and smelled right and most importantly it tasted better than it even looked.
Just by looking at that poached egg I could tell he poached it in vinegar water like a seasoned chef would.
The vinegar made for the perfectly round shape and it helped the white firm up and stay together.
The egg ends up tasting a bit vinegary, but I didn’t mind and it just enhanced the lemony zing in the hollandaise.
The only thing is, is that it is not a sandwich on the go. There is no neat way to eat this unless you knife and fork it.
I used my hands and my hair blew into this saucy sandwich and it was a mess, but I didn’t care… I was in heaven.
The only way it could get better is if it was in a buttery biscuit or a cheese scone.
This was a Vancouver version of a “healthier” “Pine State Biscuit“.
The egg was perfect and you have to be VERY CAREFUL taking your first bite. I popped it with a knife before I went in with my hands.
The real hollandaise was made from scratch and it wasn’t as buttery or thick as expected, but it was very good.
It was tangy from the vinegar poached eggs and the lemon juice.
I think the whole grain mustard was mixed right into it and I could taste more mustard which had a kick of dijon.
I actually wouldn’t mind more sauce, but the egg yolk made up for it.
There was a thick slice of salty and savoury slow cooked honey ham underneath.
It reminded me of Christmas, but it wasn’t sweet and the honey not obvious.
The ham was quite fatty, but the fat was tender and the meat was moist and juicy. It made for an indulgent sandwich.
There was also some thick good quality bacon with a nice chew and then minimal fresh spinach leaves for mainly colour.
I would love some crunchy or crispy texture to this, so I’ll just have to visit on a Wednesday for their rib eye poached egg sandwich with fried onion rings!
Ideally I would want this with braised beef short rib and crispy fried onions which I think they do offer on occasion too.
The crispy toasted biscuit was standard, but easily overlooked with everything else going on. It was my “mop”.
Any nice sit down restaurant serving less than this I’m going to judge now… j/k! (Sort of.)

5. Crispy Pig’s Ear from Hawksworth Restaurant

**Seared Yellowfin Tuna – 6/6 (FMF Must Try!)

Crispy pig ear, ‘fried rice’, sweet & sour brussel sprout, kabayaki, peanut $36
!! I really loved this dish. I was still thinking about it a few days later so it wasn’t just in the moment.
It was “surf and turf”, but with tuna and pig’s ear… I can dig that. A couple sous vide quail’s eggs and I would have cried.
It had so many flavours, although not overwhelming.
I also like sweet, savoury, salty and spicy all in one bite and this had all of that and it was balanced.
It was light, but still rich with flavour and it was enough to be substantial as a main.
The only thing is the sauces could be too salty for some, although I have a high tolerance for salt so it was fine for me.
The plate was on the cold side (being seared tuna), but I wish the components around it were hot unless they were meant to be served room temperature.
I’m very much a texture person and this had many textures, so I was loving it.
The crispy pig ear was very Chinese and I would have liked something more delicate like lotus root chips, but I appreciate the more adventurous choice.
It was likely cured, brined, sous vide, braised etc. etc. before it was deep fried and it was extremely crunchy and not gelatinous at all.
The thicker parts were a bit chewy and hard so I had to gnaw a bit at them, but I prefer this texture over the authentic Chinese version of pig’s ear.
The Chinese version is more like chewy crunchy jelly and it’s acquired, but this is appreciated by many.
I don’t know if I was tasting hints of 5 spice seasoning, or if I just wanted it to have 5 spice seasoning, but it could have used some.
The tuna was lightly seared without a crust or apparent grill marks.
It looked a bit plain, but there was enough seasoning around it.
There was a sprinkle of salt, but that’s it.
Kabayaki sauce is a traditional Japanese sauce typically brushed on unagi (eel) before it is grilled.
The sauce is made from reduced Japanese soy sauce, sweet mirin and sugar.
It is on the sweet side, but this one was equally savoury and also a bit tangy. A little bit went a long way.
This one had a Worcestershire like kick to it which I liked too.
Authentically it is used as a glaze for cooked fish, so this was a different application for it, but it worked.
He drizzled and dotted just enough on the plate for all of it to be used.
It is a syrupy sauce so I liked the control with it and it didn’t take away from the delicacy of the dish.
I would be curious to see how the Kabayaki sauce would work as a glazed crust on the seared tuna because its flavours caramelize and intensify as it cooks.
The “fried rice” was literally fried rice. It was panko crusted plain sushi rice deep fried until crisp.
It looked like a tater tot and it was another crispy component to the plate which I’ll always welcome.
The inside was a bit dry and I wouldn’t mind the rice a bit more seasoned, but I liked it with the Kabayaki sauce and aioli.
The smoked yuzu aioli delivered to exact description and it wasn’t a major component, but I used it all.
It was creamy, smoky and citrusy with good acidity and I could taste the garlic as well.
I wouldn’t mind some Japanese mustard in the aioli (which there may have been), although it was already a great sauce.
The crispy pig’s ears and “fried rice” served with the aioli would make for an excellent bar snack at an izakaya place.
Alongside each cube of tuna was a bed of sweet and sour roasted brussel sprouts, turnips and a couple crisp snap pea halves.
They were very saucy and well seasoned brussel sprouts and they seemed sauteed in a zesty Asian cilantro pesto sauce with chili flakes.
I could see the cilantro, but it wasn’t strong in flavour and more dominant with salty and lime juice flavours.
I could taste some Vietnamese Nuoc Cham sauce and that savoury umami coming from fish sauce.
It was a bit like sweet Thai chili sauce, but more like a vinaigrette than a thick sauce.
The crunchy toasted peanuts also enhanced that Thai and South East Asian quality of the dish.
Some of the brussel sprout leaves had gotten a bit too charred and bitter, so I would have like those crispy, but it was still good.
Brussel sprouts isn’t Asian at all, but they worked with this dish and it was a nice West Coast influence.
The baby turnips were whole and quite firm and I couldn’t cut them because they kept rolling around on my plate.
I would prefer the turnips cut in half so they could sit steady on the plate. Trying to poke them failed, so I resorted to stabbing.
I was scared they were going to end up on my neighbour’s lap.
The turnips were good though and just lightly pickled or sous vide (?) and slightly tangy, but not sour.
I wouldn’t mind them a bit more tender, but they were good and I could still taste the turnip flavour and not just the pickling brine.
There were so many components on this plate, but each one could hold their own, but together it was even more satisfying.
This dish reminded me of their Spicy Yellowfin Tuna & Crunchy Rice “bar bites”, which is similar toJean-Georges crispy nigiri bites, but presented as a main course.
I really like the bar bites version, but this was enjoyed on a much grander scale.

6. Pork Belly Kick Ass Rice from Le Tigre Food Truck

**Kick Ass Rice – 6/6 (FMF Must try!)

Kiss Ass Rice w/Braised Pork Belly or Popcorn Chicken – Sake, dashi, poached egg, fresh herbs $6
This was in my Top 10 Orgasmic Dishes so far this year, but I thought about it days later.
I got it with braised pork belly and it is the recommended choice.
I know fried rice is “just fried rice” and it is something you can get in generous amounts for dirt cheap, but this was not just any fried rice.
This Kick Ass Rice really kicked my butt and I didn’t expect it to be that good.
I probably wouldn’t have even ordered it if it wasn’t recommended, but thankfully I did!
I saw another guy order it with DOUBLE pork belly… sick man. I want to meet him again and shake his hand.
And hello egg!! Egg Yolk Series worthy.
The egg was sous vide and the yolk was almost the same texture as the white. It was beautiful and perfect.
I love egg and a fried egg on fried rice is typical Asian comfort food, but the sous vide egg just glorified it.
The sweet and savoury soy, garlic and ginger marinated pork belly was super tender and melt in my mouth buttery.
The fat was not gelatinous or chewy and it wasn’t overly fatty either.
There was a decent amount of pork belly, but I could have used a bit more although it was fair.
The yolk was a natural sauce to the rice, but the rice had flavour on its own.
The rice was chewy garlic, sake and dashi seasoned fried rice and it was moist, savoury, and tangy and almost like fried sushi rice.
It was sticky, but not wet or soggy. It was not a traditional fried rice which is usually dry.
I think it was supposed to be topped with fresh mint, cilantro and basil, but I didn’t get much fresh herbs.
The seasoning was great on this regardless though and it was topped off with the 7 spice Japanese aioli (?).
The aioli added spice/richness (as if it needed more richness) and I would say it had a kick and heat.
It was maybe mild-medium for me. The bowl looks small, but it’s a very heavy dish so it’s filling.
I wouldn’t have minded something crispy or crunchy like prawn crackers or optional toasted peanuts, but overall A+.

7. Crispy Pork & Polenta Croquettes from Wildebeest Restaurant

**Crispy Pork & Polenta Croquettes – 6/6 (FMF Must Try!)

Tomato jam $6
Alkj;o8yq20h;!!! Omg. I loved this appetizer or bar snack. It was so rich and right up my ally. It was comfort food.
I love croquetas and it is one of my favourite Spanish tapas.
In Spain they are often frozen and locals recommend you to never order them at a restaurant.
It’s one of those dishes where everyone thinks their mom makes “best” and it’s hard to find non-frozen ones.
These were not meant to be authentic Spanish croquettes, but I would come back just for these any day.
The key to good croquetas is a crunchy outside and a creamy soft inside and these nailed the formula.
My friend made pig’s head nuggets before and these reminded me of them.
It was three giant sticks of croquettes and it was such a deal for $6.
I could eat 3, but they’re so rich and quite filling that 1-2 are probably enough for most.
No thank you, mozzarella sticks… I want these. Apples and oranges, but I pick these.
I want to cry just looking at the photo again. I loved them!
It was a crunchy and crispy panko crusted croquette deep fried until golden brown and they weren’t greasy.
It was basically deep fried pulled pork, but it was ultra creamy because the pork was mixed with polenta.
The addition of polenta was almost a “cheat”, but it was a great cheat and there was still a lot of pork in it.
It actually seemed like all pork to me and it wasn’t quite cheesy, but the creamy sauce was abechamel which is one of my favourite sauces.
It was very moist and peppery with whole green peppercorns and maybe some garlic, thyme and herbs.
They were wonderfully savoury, buttery, moist and melt in your mouth creamy.
They were well seasoned on the exterior too with salt in the panko breading.
They were served with a rich and chunky tomato jam which was a bit like marinara.
It was a sweet and tangy sauce with green peppercorns and the acid level was perfect with the richer croquettes.
It wasn’t a spicy jam, but it had some heat to it.
I could enjoy the croquettes with or without the jam.
I do like salty, sweet, and tangy in one bite so the jam did help deliver that flavour combination though.
There are so many versions of house made Ketchup and tomato jam nowadays and I haven’t found my favourite yet, but this was good.

8. Pork Belly & Anise from Broken Rice Vietnamese Restaurant

**Pork Belly and Anise (Thit Kho) – 4.5/6 (Very good-Excellent)

Sous-vide pork belly and harboiled egg simmered in coconut juice and fish sauce, served with broken rice, fennel salad, and crispy taro ribbons $15
This is a traditional Vietnamese dish and it is often served during Vietnamese New Years and meant to be eaten for the first 3 days of it.
It looks like a Chinese dish, but apparently it originated in South Vietnam.
I question if it has Chinese influences because there is a Chinese dish that looks almost the same.
The dish is “braised pork in a light sauce” and usually the presentation is family style and not as nice as this, but the flavours and ingredients were authentic to the original recipe.
The only thing they left out were the bamboo shoots which may or may not be used in the original recipe. The dish can vary slightly.
The pork can be pork butt, pork shoulder or belly and in this case it was belly.
It is marinated overnight in some combination of traditionally coconut juice (they use fresh here), fish sauce, sugar, garlic, shallots, star anise and pepper.
The belly was sous vide and incredibly tender without the fat breaking off.
The skin was still slightly chewy, but almost melt in your mouth tender.
The meat was infused with flavour, very tender, juicy and moist though and overall it was a very good pork belly.
The cut of pork belly was quite fatty and I prefer a bit more meat to fat ratio, but traditionally Asian style pork bellies have more fat to meat ratio.
The sauce is sweet and savoury and it tasted like a very natural pork broth with excellent umami.
It was a fragrant sauce and the start anise was not over powering or very liquorice-forward, but subtle.
The coconut juice is not obvious, but once you know it is in there you can taste it and it gives it a floral sweetness.
The hard boiled eggs are a must in the recipe, but these were a bit overcooked with a grey rim around the yolk.
The sauce goes great with rice which is served complimentary with the dish.
It is a very homestyle dish that is considered Vietnamese comfort food, but this presentation was upscale and I liked it.

9. Heritage Pork & Burdock Sausage from Burdock & Co.

**Heritage Pork and Burdock Sausage – 4.5/6 (Very Good-Excellent!)

Dandelion and Potato Salad $12
I would have overlooked this dish as well and it sounded too “meat and potatoes” (it was), but again it was recommended.
It was a sophisticated “Bangers and No-Mash”.
The sausage was housemade and it was filled in a pork casing, but it wasn’t snappy and I love that snappy skin.
I would have liked it more char grilled and crispy on the exterior, but the inside was delicious!
It was quite soft, but not mushy or spreadable and it held together with a smooth consistency.
It was a plump and fatty, tender, moist and juicy sausage.
I almost thought it was chicken or turkey because it was so white, but it wasn’t nearly as lean although not oily either.
The sausage was pureed with shallots, garlic, thyme and burdock, but it wasn’t strong with apparent spices or herbs.
I could really taste natural pork flavour and it was very savoury and not just salty.
The sausage had tiny little black bits in it and I’m not sure if that was the burdock root, but it tasted almost like olives or mushrooms.
I’m not too familiar with burdock root, but it is often used steeped in teas or to make beer.
I think the sausages could have been braised in a burdock beer, or burdock and beer, and it gave it umami.
The potato salad was not a traditional potato salad, but just boiled and diced potatoes with mayo dolloped on the side.
They were buttery with a waxy flesh and not starchy.
I would have loved if half were crispy for a textural contrast.
They were very simple, but tender and perhaps quickly sauteed in lemon and butter.
The lemon was subtle if used at all so I wouldn’t mind more acidity to cut the rich sausage and mayo.
They were simple, but still fine dining potatoes.
The dollops of whole grain mustard mayo was house made and super thick and fatty.
It was creamy and garlicky, but a bit bland and I could use way more mustard because it had no kick.
I could feel the mustard seeds, but I couldn’t taste much mustard flavour. A touch of dijon mustard would be nice too.
I’m not used to seeing dandelion greens draped on sausage, but dandelion and burdock beer is something I read about here, so maybe that’s what it was going for.
The dandelion greens were bitter so they helped cut the fattiness of the sausage. They’re good for digestion as well.
I would have liked more of a veggie component, or some fried sauerkraut patties or crispy pretzels to dip into the mayo, but I still thoroughly enjoyed this dish.
If Martha Stewart made Bangers and Mash, it might come out like this.

10. Farmers Muffin from Fable Kitchen Restaurant

Farmers Muffin – 5/6 (Excellent)

Sausage, scrambled eggs, cheddar, tomato jam. Served with salad and potato. $11
I was expecting a savoury baked muffin, but it was actually an English muffin breakfast sandwich.
It was definitely sausage focused and the house made pork patty was the highlight.
The sandwich itself didn’t look too big, but the size of the sausage made up for it and it was filling.
The well seasoned sausage was juicy with a good amount of fat and every bite was succulent.
It was almost like a meatloaf sausage and I could taste the pork juices and pork flavour and not just oil.
It was a fine grind and very tender with a soft texture, but not soft from any fillers.
One side of the English muffin had an Asian tasting black pepper jam which had a sweet and spicy balance and somewhat gritty texture, and the other side was a tomato jam.
It was a sweet and savoury sandwich, which I really enjoy, with a nice kick from the peppery jam.
The scrambled eggs I wouldn’t mind more runny, but for most people they would be well cooked eggs. I like mine a bit undercooked, which I would request next time.
I actually lost the cheddar in this, but the sausage was good enough that I didn’t miss the taste of cheese, although I still wanted to taste it.
The sausage was fatty and moist enough it didn’t even need the cheese or any sauce. I enjoyed it alone, so I also ordered a side of it to eat alone.
The English muffin was crispy and well toasted with a nice cornmeal dusting.
The side of crispy potatoes were fantastic and the skin was fried to a crisp.
The potato skin almost detached itself from the fluffy potatoes and they were extra crisp.
The cooking technique made them different from most fried potatoes at breakfast.
The salad was just a simple salad, but I always appreciate something green on the plate and it often gets left out during breakfast or brunch.