sounds delicious right about now.

11/4/2007 9:10:35 AM

plans at 10

11/4/2007 9:11:58 AM

man I wish I could have enoteca vin sunday brunch right now. that place was fabulous.

11/4/2007 9:12:01 AM

i love vins scones and their shrimp and grits

11/4/2007 9:12:30 AM

I always had an omelet with spinach in it... tasty.

11/4/2007 9:13:20 AM

they do brunch at the museum of art on sundays

gets pretty freaking packed

11/4/2007 9:14:07 AM

irregardless has a pretty good brunch as well.

11/4/2007 9:15:12 AM

courtney's has the best brunch ever.

11/4/2007 9:37:41 AM

going out to brunch now

BAI

11/4/2007 9:43:05 AM

Quote :

"man I wish I could have enoteca vin sunday brunch right now. that place was fabulous. "

ya, good stuff

i may be headed there later for drinks, but ima go to big ed's to eat

11/4/2007 9:54:08 AM

Quote :

"brunch at the museum of art on sundays"

huge omelets

rosemary-butter roasted new potatoes

all covered in hollandaise

11/4/2007 9:58:03 AM

bttt

1/20/2008 12:37:28 PM

Excuse me good sir, could I get my mimosa made with sparks and white zinfandel please?

1/20/2008 12:42:50 PM

that sounds deliciously white trash.

1/20/2008 12:43:39 PM

speaking of which

at the podunk bar i was at last night watching the ufc fight in texas

some girl ordered a bud draft "dressed"

a salted pint glass, like for a margarita, and a lime

on a bud

what the fuck

1/20/2008 12:44:34 PM

I'll also require a few sweet n low packets as well. Thanks.

1/20/2008 12:45:13 PM

i heart texas

1/20/2008 12:47:28 PM

Quote :

" rosemary-butter roasted new potatoes"

<3

1/20/2008 12:48:38 PM

I could go for some shrimp n' grits right about now

1/20/2008 12:51:27 PM

i went to this place in texas. god bless texas.

http://www.hangintree.com/

1/20/2008 12:52:36 PM

evoo is a good alternative if vin is too crowded

1/20/2008 12:53:49 PM

^^wow, the hangin' tree.....no mention of their menu on that website

1/20/2008 12:54:21 PM

ive only been to evoo for dinner. was kinda pricey for what you get.

1/20/2008 12:55:47 PM

they just started a sunday brunch that is priced similar to vin....not quite as good, but i'm not waiting an hour for a table at vin

1/20/2008 12:57:44 PM

Porter's ftw

1/20/2008 1:55:53 PM

Evoo sucked when i went

1/20/2008 2:00:21 PM

went to Tir Na Nog today... pretty decent and not bad for the price

1/20/2008 3:27:59 PM

Quote :

"Evoo sucked when i went"

that's because you don't know anything about fine dining

take a cooking class or something

1/20/2008 6:35:16 PM

motherfucker said "brunch"

1/20/2008 6:35:58 PM

damn now i want some shrimp and grits

1/20/2008 6:43:06 PM

Quote :

"went to Tir Na Nog today... pretty decent and not bad for the price"

Tir Na Nog is a slop trough, no better than golden corral

1/20/2008 6:44:30 PM

i havent had golden corral in 2 years. after 600000 times of getting sick after leaving there, i swore it off and meant it.

1/20/2008 6:45:55 PM

you wouldnt turn it down for free!

1/20/2008 6:46:18 PM

First date...brunch...Vin is a little too good...Brigs a little too family...Irregardless?

2/10/2008 9:54:04 AM

Bogarts

2/10/2008 9:55:45 AM

never been to their brunch, but i try not to go there period.

2/10/2008 9:56:15 AM

buffet

$14.95/person i think

i go there because it's walking distance

but irregardless wins hands down

2/10/2008 9:58:26 AM

ewww buffet. ill pass.

2/10/2008 10:00:19 AM

porters

2/10/2008 10:42:01 AM

awww a date

2/10/2008 10:43:55 AM

irregardless wins. they have the best chocolate chip pancakes ever.

2/10/2008 10:49:03 AM

hibernian

2/10/2008 11:14:39 AM

bojangles

2/10/2008 11:26:39 AM

^ ha.

2/11/2008 9:57:17 PM

making this tomorrow for lunch. ingredients at whole foods ran $30 so it better be damn good.

Smoked Ham, Gruyere and Caramelized Onion Frittata
Recipe courtesy Tyler Florence
See this recipe on air Sunday Apr. 13 at 8:30 AM ET/PT.
Show: Tyler's Ultimate

8 extra-large eggs
2 tablespoons heavy cream
1 cup grated Gruyere cheese
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 small onion, diced
4 small red potatoes, diced
1 cup diced smoked ham or Canadian bacon
1 cup grated Parmigiano-Reggiano, for finishing top
1/4 cup sour cream
1 bunch chives, chopped

Preheat oven to 400 degrees F.

In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives.

3/15/2008 4:07:03 PM