I came here with just mediocre expectations despite this being a sister restaurant of Five Points (which Sabrina had raved about), but the food here was phenomenal. Brunch was set for 11:45am, but me being unable to properly read a map (understand that I’ve also lived in Manhattan for 2.5 years) and Sabrina being forever late, we arrived a bit behind schedule- although I was able to get our names down 10 minutes before Sabrina came along. The host proclaimed the wait to be 30 minutes but viola! Literally a minute after Sabrina stepped into the door, they were able to seat us.
So around 12:15pm, on a frosty and bitter Saturday morning, Hundred Acres was already jam-packed with hungry brunch-ers. Quite impressive for those lazy New Yorkers who like to sleep in!
The original post-brunch plan was to promptly relocate uptown for some afternoon tea, but Sabrina just had to jump the gun. As usual, she was starving and so we ordered some warm biscuits. At $7 they’re a bit on the expensive side, but it was a bit of afternoon tea in itself.
The buttery biscuits just seem to crumble at each touch and each bite just melts in your mouth . I mentioned to Sabrina how funny it is that they would serve the biscuits with a side of butter considering how much butter it takes to make a biscuit. Surprisingly, the butter was sweet! Too bad it was so cold and not spread-friendly, but it was just a notch below the awesomeness of clotted cream. With another layer of jam, however, it was almost- just almost- like English afternoon tea.
We should have eaten the banana-walnut honey bread first because it was also equally as delicious with its rich moistness, but… we didn’t. By the time we got to it, we couldn’t finish that last bite.
Part of the reason why I picked Hundred Acres for brunch was because of their French Toast. They serve it with this honey yogurt and caramelized pineapples which sounded really intriguing as I was checking out the menu last night. Very rarely do I ever order specials, but the waitress successfully sold her “specials” spiel to us (it’s quite hard actually- most people just don’t care).
And so I chose the Pumpkin bread pudding with a layer of spinach, cheese and two poached eggs. It was everything I could have dreamed in a dish of sweet and savory plus more. It’s really hard to describe a dish like this. It’s actually hard to describe any dish with pumpkin. It was slightly sweet, which balanced out really well with the savory egg part. I loved the texture of the runny yolk, the crispness of the leaves, and the mushiness of the bread pudding combined into a forkful. It’s like having a dance party in your mouth.
Sabrina went for the duck, although she seriously contemplated getting those apple pancakes. Had we stuck to our post-brunch plan, it would have been a good idea considering all of that sugar we would have consumed. But either way, she chose to go with the savory dish.
My initial reaction was a bit- “Really? This is the duck confit plate?! First off, you can’t really even see the duck because it’s hiding under that sneaky egg that’s trying to hog all the attention. I always thought that confit was a chunk of cut meat arranged in a beautiful pattern. But then as I’m blogging, I realize that I don’t even know what the heck “confit” is. So for all of you out there who are just as clueless as I am…
Duck confit (French: confit de canard) is a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat.
Really now? Interesting. The dish should have been renamed to SHREDDED duck confit with EGGS SUNNY SIDE UP. But Sabrina seemed to enjoy it and I do have to admit that the duck was very flavorful. #poaching-in-fat-flavor-success.
After all this time- you could call it a long term relationship with my Canon Rebel XT- I have finally earned the pants in the relationship. I recently figured out how to utilize the custom white exposure option and hence, Sabrina benefits.
If my little paragraph on the Duck Confit confused you on my take of this place, let me reaffirm that my dish- the pumpkin one- blew everything out of the water. It can do no wrong. Plus, the biscuits were good, the service was great, and the decor is just lovely.