The classic needs no improvement: two eggs, lovingly poached to a hot liquid center, stacked with grilled Canadian bacon atop crisp English muffins, then smothered in heavenly rich hollandaise. El Chorro even offers an alternative: How about a turkey Benedict, the breast arriving juicy and bacon-wrapped? Or filet mignon instead of Canadian bacon? Even vegetarians are considered, with a sunny-flavored mix of grilled tomato, asparagus, eggs and hollandaise. Eggscellent!
Crepes salees are very thin, lightly salted buckwheat packets, folded around some of the most seductive stuffings imaginable. We ascend the French Alps, packing in fresh spinach, Swiss, béchamel sauce and nutmeg. We know the way to St. Tropez, stocked with tomato, zucchini, bell pepper, onion, garlic and herbs du Provence. And the Forest crepe marries fresh mushrooms in a white wine sauce with plenty of cream, garlic and herbs. The Normandie crepe is a sweet invasion of warm apple slices, caramelized with cinnamon, while the French Riviera crepe is an orgy of homemade light custard crème and fruits.
Frankly, though, all that cooking jive is way too much work. So we're thrilled that the folks at Scott's Generations do it for us -- and better than anyone else. No dried-out meat here -- this carved bounty is juicy even without gravy. No fat, either (we hate blubber on our brisket), just lean, carefully trimmed slabs -- and no extra charge for extra lean here, by the way, as if a better cut could be found. We like to build our brisket into a sandwich, stacked a full eight ounces, served on a fresh-baked onion roll alongside coleslaw and pickle spears. It's a brisket worthy of bravo.