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Brunch at Ruby’s Vintage Harlem.

On Sat January 12th Harlem’s new upscale lounge Ruby’s Vintage started their new brunch menu. being a fan of co-owner Brian Washington Palmer’s culinary creations for over a decade, I just had to go and try it!

While I’m always on the lookout for suitable places in Harlem to eat, network, write, entertain and conduct casual business, and more importantly relax. Few places have the right combination (especially with good places closing, and new places opening at an almost breakneck pace) of ambiance, good music, exceptional food with flair and variety.

It would seem Harlem Vintage has achieved all the criteria mentioned, to my delight without a doubt. The introductory menu included such dishes as, Eggs Bennie with Canadian beacon or smoked salmon, a curious dish named “The Devils Mess” which consists of scrambled eggs, chorizo, tomatoes, carmelized onions with jack cheese, Chaliah French Toast with fresh fruit, Steak and Eggs, Organic Pasta with brown butter, mushrooms, and truffle oil. Southern Breakfast, scrambled eggs, turkey sausage or bacon, home-fries, and cheese grits! And of course Shrimp and Chedder Grits. For $16.00 you can have unlimited Rum bunch or Mimosa’s for an hour and a half with your entrée.

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I choose the Southern Breakfast which was served to me hot, and cooked by Brian himself. All the items on my plate seem to blend and compliment each other, flavors, aroma’s, and visual presentation all combined to create an enjoyable as well as a favorable experience. With my meal I had the unlimited mimosa, which was not overbearing with the champagne or the OJ (which seems common in many places), but blended perfectly to my delight. The music was also very delightful, a combination of “balaeric beats, world music, and smooth groves” (I slipped into a momentary reverie when Blonde’s rapture slided in rotation).

I highly recommend Harlem’s Ruby’s Vintage Saturday/Sunday brunch, alone, with a date (It’s very romantic) or with friends, either way you will end up elevated and satiated.

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