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 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 the Perfect Appetizer Dinner: “Morgan’s Brooklyn Barbecue”

Have you ever gone out to eat and wished that you just ordered a bunch of appetizers?  I have.  It is actually my preferred way to eat. I like to get a taste of a bunch of different things rather than one big plate. I am much more interested in the kinds of foods we eat as appetizers versus lunch or dinner. Desserts hardly ever register on my radar. At the beginning of this year, right before I was set to release my annual to do list , I stumbled upon a photo of the most beautiful plate of brisket nachos I have ever seen. I instantly wanted them. Naturally the establishment behind said nachos, Morgans Brooklyn Barbecue, earned a spot on my list. The week leading up to my visit all I could think about was “would those nachos be my entire meal or just my appetizer”? Sure I love all kinds of barbecue food: the ribs, the brisket, pulled pork, and don’t even get me started on those sides!! Any restaurant that serves mac and cheese, corn bread, and creamed spinach us

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth