Sunday, March 25, 2018

Brunch at the Carbon Bar

The amazing smoked brisket benny, poached eggs on brisket with anaheim chili, dill pickle and hollandaise on a "high rise biscuit.

Smoked ribs. A bit dry.

Smashed and fried potatoes with kim chi, parmesan and green onions. Yummy, addictively crispy potatoes!

Buttermilk fried chicken and waffles with citrus creme, honey and chili-garlic sauce. The chicken lacked flavour, the batter was not cripsy enough and lacked flavour. Although the chicken was not overcooked it was not juicy. I would skip this.

Oak-pit smoked bacon had the right thickness for texture and had good flavour, but tasted as if they came from a pan full of bacon fat. From my perspective, the bacon should have been lightly blotted as the surface oil overwhelmed the bacon experience and made it somewhat unpleasant.

Mezcal and lime cured salmon with aji crema, smoked grape tomatoes, frisee, pickled red onion, crispy capers and accompanied by Montreal styled bagel (and cream cheese if requested).

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