Located in my hometown of Garden City, New York it’s worth the trip….just reserve time for an afternoon lie down after all of that champagne.īorn in Virginia and raised on the mean streets of Garden City, Long Island, I’ve learned to appreciate any type of cuisine from a late night burrito and tatcho’s to a tasting menu and wine pairing. If you’re looking to impress that special someone or just need a place to show off to mom and dad this is a definite must.
Full, satisfied, I reemerged into the world a happy clam. There is no begging for that extra serving of boozy brunch goodness here.Īnd finally after two hours of unlimited delicacies I was brought an elegant plate of bite sized dessert options with a massive sparkler. The self serve chocolate fountain with a wide array of options to dip and enjoy! A tuna slider. The mini brioche buns were a delectable treat.Īnd of course champagne! They refill repeatedly and when your glass is nearing completion. What would a Sunday morning be without a rainbow cookie? Mingling cuisines that should not share the same space anywhere from sushi to hummus and succulent prime rib. I piled as much on my plate as humanly possible. It does run a bit on the pricy side but if you’re celebrating a special occasion it is definitely worth it. This all inclusive wonderland of unlimited champagne and cake pops. So last month when I had a birthday, an offertory trip to The Garden City Hotel’s Sunday extravaganza was definitely in order. However, one of the most amazing spots isn’t even in Manhattan but a stone’s throw away. Between the amazing unlimited sangria of Calle Ocho and the monster glasses of mimosa at Uptown Bar & Grill, I’ve had a chance to survey some of the best options the city has. Some may say that I am a bit of an aficionado. Once a month, on Fridays, the restaurant hosts a Brazilian Happy Hour with live music and an appetizer-only menu.I am no stranger to a boozy brunch. Even the dragged-through-the-garden Chicago dog looks minimalist compared to the typical Brazilian dog, which is topped with a heap of stuff like lettuce, tomato, corn, peas, parmesan cheese, potato strings and parsley. Panelas also makes a "maravilhoso" hot dog, an entirely different species than the American version. Brazilians put their spin on it by including corn, oregano and cilantro in the filling. This cross-cultural comfort food originated in Greece with an assist from the Romans, who added the top crust. Amid the chicken croquettes, cod fish balls and fried chicken, don't overlook the mini chicken pot pies known as empadinhas de frango. Panelas also has a lot of great appetizers. Another dish that brings out the flavor of the south is carne de panela, aka pot roast, prepared with tomatoes and potatoes. Gaucho cuisine is all about the meat, which is prepared simply, by rubbing rock salt on it. The South Bay restaurant is known for its picanha plate, a heap of sliced top sirloin served on a bed of rice, beans, potato salad, farofa and vinaigrette (which Americans know as sals). If you want to experience Gaucho cuisine, food from the border of Brazil and Argentina, Panelas is your best bet. When you're in Ventura County, you can stop by the original Moqueca, in Oxnard, where there are dancers and live music on weekends. If you have trouble getting a table, sidle up to the bar and order a caipirinha. It gets busy on Friday and Saturday nights so reservations are recommended. The restaurant is on the pricey side - entrees cost $24 to $74 - but the huge portions easily feed two people. If you have a sweet tooth, get the pavê de amendoim, a peanut tiramisu that layers creamy and sweet peanut custard on a bed of ladyfingers. (Capixaba means "hard working people" in the local Native American language.) On Saturdays, Moqueca serves feijoada, a pork and bean stew. The paella capixaba, which combines your choice of shrimp, octopus and other seafood, is delicious. Get it with a side of plantains and farofa (toasted yucca flour).
I'm a fan of the shrimp stew (bobo de camarão), cooked in coconut milk with fresh tomatoes, cilantro and onions. Seasoned with onions, tomatoes, garlic, cilantro, malagueta peppers and urucum (a native condiment high in protein that gives the dish its reddish/orange color), moqueca is cooked slowly and then served in a terracotta casserole dish with white rice and pirao, a sauce made by adding yucca flour to the broth. Located in a mini-mall off of busy Thousand Oaks Blvd., Moqueca (pronounced "moo-kek-ah") takes its name from a a saltwater fish stew that originates in Espírito Santo, a state in southeastern Brazil.
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