Skip to main content

For a Brunch with a Built In Sanctuary: “Haven Rooftop”


I have been here before. 

It was Restaurant Week in NYC February 2018. I wasn’t feeling great so I reluctantly followed through with my plans to meet one of my cousins for dinner. It ended up being one of the best meals I have ever had and on my way home I made a discovery. 

The building where I had just dined, The Sanctuary Hotel, not only housed Tender Steak & Sushi (https://bit.ly/2BURUTe) but also Haven Rooftop! Both had long been on my annual to do list (https://bit.ly/2WatoF2). Ever since that day I have longed to return to cross this remaining item off my to do list. 

Now my mission has been completed.  

On the morning of the day I was set to see “To Kill A Mockingbird” (see previous post) I decided to have brunch at Haven Rooftop. 

I first read about this place a few years ago when I was looking for a place to grab a few drinks to celebrate my birthday. I ended up staying in Brooklyn and visiting Le Boudoir (https://bit.ly/2Kmir0j) instead. 

Haven Rooftop is open year round and has cabanas during the summer months and heated lamps during the winter. The dinner menu is full of American and French fare and I have long had my eye on several things I would like to try. However, the timing never seemed to work out. So brunch it was. 

On this morning it was warm, as it is in NYC during the end of July, and it was very crowded. There were numerous tables there for the bottomless mimosas and other beverages of which I would not be partaking in, as I had driven into the city. 


The view was rather disappointing, as most nearly every direction only held views of one scaffolding or another. 


I had a reservation and thus was seated promptly. 


Since I had been reviewing the menu for years I already knew what I was to order: the avocado toast. It came with a poached egg on top and seemed like the perfect meal. 

It arrived in a hurry and I ate it just as fast. 

It was good and I rather liked how the egg looked like two big glops of fresh mozzarella. Part of me wished it was.  

But as I ate it, I realized it was really just okay then good. It wasn’t very flavorful and the toast wasn’t really toast. It had no crunch to it and was easily cut into by my knife. I have had this dish at a few other places and I have to say they were much better. 

My favorite being from the Tipsy Tea I attended at nearby Tanner Smith’s (https://bit.ly/2GUqYFG). Their avocado had a lot more seasoning, the toast was toast, and it even came with some delicious, skinny fries (my personal preference). 

As I write this review I am longing for the version I am now craving instead of the one I am writing about. 



We didn’t stay long here because of the heat and crowd. Instead we walked back towards the theater and spilt an after brunch snack of French fries and raspberry swirl cheesecake at Junior’s Restaurant (https://bit.ly/2yYbqMR). 

Taken in all together it was the prefect meal to begin any day. 

For More Information:





Comments

Popular posts from this blog

For My Madness During Migraine Awareness Month

Last weekend as I sat staring at the blank page in front of me, I was still surprised and elated that I had an entire day to myself and unlike past experiences it was filled with what I wanted when I wanted it. There were a few rough moments but when I consider the previous twelve hours (and the days to come) have been better than the last week. Especially this last week even though I had braced myself ahead of time, I just didn’t know I should have braced for a more serious episode. I am a chronic migraine sufferer for so many years I don’t quite remember when they started exactly which is ironic because I can remember every special event they have ruined. I remember plays or dinners I was at where I don’t remember what happened but I could tell you what I felt minute by minute. It amazing how the mind works, especially when it’s operated by a migraine brain. In the last few years, specifically the last few years since I have been going to the Montefiore Headac

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For a New Chain of Mexican Fast Food: “Dos Toros Taqueria”

When it comes to fast food there are the names we are familiar with: McDonald’s, Burger King, Wendy’s, and Chipotle.  In you live in New York City, there is a new kid in town: Dos Toros.  Dos Toros is relatively new to this area but with any hope there might be one in your town soon.  Started by two brothers, Leo and Oliver Kremer, from Berkeley, California, the Mexican food you find here is inspired by food they loved growing up.  In California, the brothers grew up worshipping Gordo Taqueria, a favorite of Bay Area residents since 1977 (now promptly added to my San Francisco to eat list). Much of the recipes and even decor found at Dos Toros has been modeled on Gordo. Before moving to NYC in 2008, the brothers were living very different lives. Leo was the bassist for the band “Third Eye Blind”. Oliver fresh out of college, considered working in the technology or finance industry. Both disillusioned with their lives, they decided to pursue something they have l