Friday, November 13, 2009

Brunch at Krazy Kat's

Sunday Brunch at Krazy Kat’s
November 8, 2009



Krazy Kat’s (http://www.krazykatsrestaurant.com/) is located in a renovated blacksmith shop on Route #100 in Montchanin Village - Brandywine Valley in all its glory. We dined in the vaulted sunroom which was bright and airy with excellent acoustics. In contrast the main dining room provided a dark and intimate ambiance. Hostess service was a bit spotty, but we all found our table, and Kleenex hopefully was replenished in the ladies room.

Brunch at Krazy Kat’s is à la carte - nary a sign of a Hotel DuPont type buffet. Instead they offer a diverse and imaginative menu. We ordered two appetizers and four entrées which we split four ways, the servings were ample allowing each of us to fully enjoy each dish. We also had drinks and coffee. Our attentive, but not hovering, waitress, Laura, advised that their Bloody Marys were spicy, but the bartender was able to mix drinks that fit our tastes from fiery to bland - and I hear tell the Mimosa was fine. The coffee was rich and full bodied without a hint of bitterness, perfect for my taste.

We began with a Smoked Pear and Arugula Salad with goat cheese mousse and port cranberries, dressed with hazelnut oil and honey balsamic syrup. For us this was the best dish of the meal - the combination of flavors and textures was a delight to the palate.

Our other appetizer was Smoked Salmon and Potato Latke Torte with caviar and tarragon crème fraîche. This was a richly flavored, lush dish with generous amounts of salmon and caviar. The torte was crisp on the outside
and soft inside. At least one of us found the torte a bit mushy, however it also has its ardent supporters.

For entrées we chose:
Croque Madame: A breakfast sandwich made on brioche with Gruyére cheese, grilled ham, béchamel, and sunny-side-up egg, served with a bright and colorful salad. A wonderful preparation of this dish, the flavors subtle, bread crisp, and the salad a bright counterpoint.

French Toast: This week's special was made with cinnamon swirl brioche and served with rum-plum compote, caramelized walnuts, and syrup. We used this delicious dish as dessert. Although very good, I can't imagine something so sweet as my main course.

Maine Lobster Yukon Hash with poached egg, hollandaise sauce and caviar. Very tasty with tender lumps of lobster in great hashed brown potatoes. The caviar added a sweet note of luxury.

Seafood Mixed Grill: The fish this week were tuna, salmon and scallop served with fingerlings, haricots verts, and fennel-chive butter. The fish was perfectly prepared; the potatoes and beans delicious. The tuna was from a cut of dark meat and for some a bit too pungent. For others of us it was fine.

Lorraine treated us to the final note of our meal, Spanish Calabacita figs hand filled with whiskey flavored ganache then hand dipped in dark chocolate - made by John & Kira's of Philadelphia. Beyond words -definitely the embodiment of luxury. (http://www.johnandkiras.com//)

We thoroughly enjoyed our brunch and highly recommend Krazy Kat’s to anyone wishing to indulge in well-prepared food that satisfies all the senses. We particularly appreciated the beautiful presentation of each dish, the lovely atmosphere, good service and generous portions. On a practical note, this extravagance only cost us $33.00 a piece including a 20% tip.

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