Friday, July 11, 2014

Brunch At The Post

I'm not ashamed to admit that I like brunch. I've always been a fan of brunch. It's the best of breakfast and lunch. Seriously, what's not to like? I know there are a lot of brunch haters out there. Haters going to hate. Guess that just means more for me!


Speaking of brunch ... Parallel Post in Trumbull has joined the brunch phenomenon, launching a Sunday Brunch menu complete with a make your own Bloody Mary bar. As part of the launch, we were among a group of fellow food bloggers invited to give it a try.

Located in the Trumbull Marriot, Parallel Post is the creation of James Beard nominated Chef Dean James Max. The restaurant is focused on seasonal and regional cuisine. They try to source as much locally/regionally as they can including seafood from Norm Bloom (Norwalk, CT) and Foley Fish (Boston, MA), meat from Ox Hollow Farm (Roxbury, CT), cheese from Coach Farm (Pine Plains, NY) and greens from Gilbertie’s Herb Garden (Westport, CT), among a few others.


Immediately we took advantage of the make your own Bloody Mary bar. They give you the vodka and ice and you can take it anywhere from there. I opted for the spicy Bloody Mary mix, jalapeƱo, celery stick, bacon strip, and olives.


Another special brunch beverage are Champagne floats in either raspberry, mango or passionfruit. The sorbet for the floats comes from SoCo Creamery, a family run micro-creamery in Massachusetts.


As we sipped our cocktails and looked over the menu, Chef de Cuisine Ali Goss brought out some Buttermilk Biscuits with Sausage Gravy. The buttery biscuits were crunchy on the outside with a tender, soft inside. The gravy was creamy but not heavy with a touch of herby freshness.


For appetizers I immediately went for the Heirloom Tomato and Strawberry Salad with pepper cress, walnuts and burrata cheese. I thought the presentation was beautiful and it tasted as good as it looked. It hit all the right notes of sweet, acidic, peppery and creamy. It was really refreshing and honestly the portion was large enough for me to have just made that my meal.


Renato decided on the Grilled Asparagus with prosciutto, frizzy leeks, Manchego cheese and a fried egg. The fried egg was just the right amount of runny for his taste. The prosciutto and cheese gave the dish just enough saltiness and the crispy "frizzy" leeks on top added a nice flavor but also crispy texture. A touch of lemon oil as well as ramp vinegar really brought all the dishes elements together.


When it came to the main course I dove right it for Chicken and Waffles served with a fried farm egg and maple syrup. I am no chicken and waffles expert, but this was pretty darn good - a classic sweet and savory combination. The chicken was still juicy underneath the hearty, crunchy crust. The crust had strong hints of onion and garlic. The fried egg was a nice added element. To me a runny yolk dripping over pieces of chicken and waffle is never a bad thing.

One minor thing I will say is that the fried eggs were a bit inconsistent - some coming out more cooked than others. Yet, no one was ever asked how they'd like the egg (sunny side up, over easy, etc.). For us, we like it runny but a few of our fellow food writers, well, not so much. It wasn't a big deal, but if you go you might want to let your server know your preference.


For his main course, Renato finally settled on the Grilled Pork Chop with Anson Mills bacon grits and scrambled eggs. It was the bacon grits that drew him in. The pork chop was mammoth sized; a good 2 1/2 inches thick with just an ever so lightly pink center. It was still tender and juicy. The bacon grits provided a smokey, creamy envelope for the chop.


As if we weren't stuffed enough, it was time to round things out with a little sweet. I ordered the Cardamom Rice Pudding with pear + cherry chutney and pistachio cream. I loved this Indian inspired take on a classic dessert. Nice texture and creaminess with bold cardamom flavor.


Renato couldn't resist the Chocolate Peanut Butter Bar with oatmeal whipped cream and caramel bananas. This was a totally decadent choice. The Reese's pieces on top added a touch of fun and crunch to the hearty hunk of chocolate and peanut butter. The oatmeal flavored whipped cream was subtle so it got a bit lost among the other bold flavors.

Overall we really enjoyed brunching (yes, I just used brunch as a verb) at Parallel Post. For more food porn photos from our Sunday Brunch extravaganza at Parallel Post, be sure to visit our Facebook page.

Disclaimer: I was not compensated for this post. The meal was free of charge. The opinions contained herein are my own and reflect my experience. Your own may differ.

Parallel Post
Trumbull Marriott
180 Hawley Lane . Trumbull, CT
203-380-6380
www.parallelpostrestaurant.com
Facebook: https://www.facebook.com/ParallelPost?fref=ts
Instagram: http://instagram.com/parallelpost

Open daily breakfast, lunch and dinner 7am-11pm
Sunday Brunch from 11am-4pm

Parallel Post on Urbanspoon

Photos by Renato Ghio
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2 comments

  1. This was a fun brunch-bunch get together! Loved the build your own bloody mary bar, and each time I look at that peanut butter dessert I want it! On my next visit I'm going for the Grilled Asparagus. Everything looks so good!

    ReplyDelete
    Replies
    1. Yes, it was a great time all around!

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