Clinton St. Baking — the brunch to top them all

Brunch is my favorite meal–I’m constantly trying new places. Over the years, I’ve managed to find places that satisfy specific brunch cravings (pancakes, eggs benedict, French toast, etc.), but have never found a spot that can successfully execute all brunch dishes.

That all changed when I set foot in the Clinton St. Baking Co. I was in Manhattan for the weekend and meeting up with my friend Kara, who immediately recommended this place, citing its amazing brunch. I was thrilled (as I always want to sample everyone’s favorite spots), but after a wait of at least one hour I was beginning to question whether the wait would be worth the while. Even Kara, who loved the place but had been waiting at least two hours, was starting to lose patience.

We were soon reminded of why she’d brought me here, notwithstanding the insane wait. The menu was filled with unusual yet comforting brunch dishes, including pulled pork with grits and a buttermilk biscuit sandwich made with homemade tomato jam.

The warm brioche french toast was crisp on the outside, melt-in-your-mouth soft on the inside, and topped with caramelized bananas, toasted pecans and maple butter. It was like a cross between banana nut bread, with all the nutty flavor of the pecans, and bananas foster, with a glaze reminiscent of burnt caramel.

Brioche French Toast

Brioche French Toast (image: nycfoodguy.com)

The Southern Breakfast included eggs, which we ordered scrambled. They were as light and as fluffy as eggs come. The biscuit was even more delicious. It wasn’t overly buttery or crumbly, just rich and soft.

Southern Breakfast

Southern Breakfast (Image: Wonjae Y., Yelp)

Sugar-Cured Bacon

Sugar-Cured Bacon (Image: Princess M., Yelp)

Without a doubt, the highlight of the meal was the bacon. I ordered it alongside some cheesy grits, which were also fantastically cheesy, soft and creamy. I am no stranger to bacon, cooking and dining with it frequently. But never have I ever had a bacon experience like the one I had. The bacon, which was not yet cold, was chewy in places, crispy along the edges, with just the right ratio of meat to fat melting in my mouth. What truly made the bacon the pièce de resistance, however, was the fact that it was sugar-cured. The sweet smokiness really put the whole meal over the top.

It was well after 3 pm when we left the restaurant, but I left full and very, very happy. I don’t say this, ever: It was well worth the two-hour wait.

Clinton St. Baking Company & Restaurant, 4 Clinton St., New York, New York 646.602-6263

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2 Responses to “Clinton St. Baking — the brunch to top them all”

  1. damn…this all looks incredible. Definitely making mental notes for our next trip to NYC

  2. That sugar-cured bacon looks amazing! There are some filipino breakfast meats which I am reminded of – tocino and longanisa. Have you had Filipino breakfast before (called ‘silogs – which is basically egg, fried garlic rice, and some type of meat). I think you’d love it, Ms. Brunchie! Read Arnold’s blog about it:

    http://www.inuyaki.com/archives/33

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