a Brunch at Rosewater

Park Slope is perhaps one of the best places in New York City to settle into brunch. We were delighted to meet up with Sasha and Brad at Rosewater (Sasha's favorite spot), as we hadn't dined at the venue before.


Sasha was kind enough to arrive first to put our name in- while Brad walked their Pug, Dakota, and Vadim and I shuffled up from the subway. Rosewater offers a 'Prix-Fixe' brunch menu which includes one beverage (all house made juices, tea or coffee) and an entree ($14).


After seated, we ordered our beverages: I chose the Rosewater lemonade (light and even in sweetness), Vadim & Sasha the house made spiced warm cider and Brad- his favorite iced hibiscus tea. Our server offered confidence and gentle encouragement in each of our requests, albeit her aloof appearance.

Brad requested the Squash and Cashew Soup with Pumpkin Seeds to start (+ $6), noting that all of the soups at Rosewater are outstanding. I took in the scene while we perused the menus: country home meets Brooklyn charm. The air is thick with Autumn scents and conversation muddled enough to be comforting.

For our entrees:

Sasha chose the Quince Crepes with pistachios, creme fraiche and orange reduction. To my surprise, she also opted for a side of McIntosh Pancakes (+ $7). The presentation approached messy, but it's to be expected with a dish of this caliber.

Brad selected the McIntosh Pancakes with toasted cashews, spiced butter and maple syrup. He enjoyed the dish, but was unable to finish them. Perhaps the dish with the soup was a bit much.

Vadim (no surprise here) decided on the Slow Roast Pork Sandwich on brioche with cheddar, slaw and horseradish mustard. The elegant plate came with a heap of fries with a tangy orange sauce for dipping and a tart locally made pickle. He noted that it tasted like Ukraine. I enjoyed a taste- a truly outstanding sandwich.

For my choice: Smoked Fish Hash with organic poached eggs, savory harissa and arugula salad. A well balanced mess of magnificent, I was delighted with the addition of a slice of toast enhanced with a french batter, pumpkin seed and squash. The fish was a bit tough in comparison to the buttery potatoes, but quite excellent. The eggs were prepared to perfection and the yolks offered a velvety rich flavor.

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Sasha noted that the dinner is superb- perhaps we'll get out to Park Slope to sample the menu at some point in the future-