Astoria, Brunch, Coffee, Restaurants, Weekend Nov 23, 2012 First Look and Taste of Queens Kickshaw’s Brunch Queens Kickshaw’s new brunch debuts with dishes such as a unique take on the Scotch Egg, a pain-perdu with pear compote, potato gratin and fried eggs, a pillowy egg custard and more. Share this Scoop by Judith Rich total shares! Twitter Facebook Email Print Queens Kickshaw’s new brunch debuts with dishes such as a unique take on the Scotch Egg, a pain-perdu with pear compote, potato gratin and fried eggs, a pillowy egg custard and more. by Judith Rich Share this Scoop total shares! Twitter Facebook Email Print After all that Thanksgiving gluttony, “what’s the point of stopping now?”, I thought as I met Mackenzi this morning at the Queens Kickshaw to get a sneak peek of their new brunch menu, which is officially debuting tomorrow. Not surprised by the careful thought and preparation that went into this egg-based menu, Jen and Ben, Kickshaw’s co-owners pulled out all the stops, wowing us with a steady crescendo of yumminess. While we didn’t sample everything on the brunch menu just yet, here are some of the highlights that we really heart – and the others we’ll have to come back for! TQK’s take on French Toast is a sensational medley of soft brioche bread, glazed with a sweet pear compote, which makes maple syrup totally irrelevant. A unique twist includes a parmesan, chili crisp on top, which makes your tastebuds pivot a bit, but in the most graceful way. Reminding me of a Jewish-style potato kugel, this dish isn’t your ordinary eggs and potatoes. The potato gratin have a beautifully golden crust and a soft creamy middle while the fried eggs are perfectly runny and oh so nice to spread on the potatoes, creating a silky, delicious binder. A unique take on the Scotch Egg, this one has a tiny, delicate quail egg inside, which is enveloped in a creamy concoction of sweet potato and tofu, as it sits on a bed of earthy leek puree. Totally innovative and brunch-changing! One of our favorite combos of the morning, this was a duo of beet and egg salads, paired with a beautiful, buttery wheat bread. The beets were slightly sweet and still a little crunchy while the egg salad was delicate and surprisingly lighter than what meets the eye. The two are a killer combination when stacked together. Last but certainly not least were the “pillowy eggs” as Kickshaw folks call it – a dainty egg custard topped with a sprinkling of red peppers and chives. I think this is what we call a dessert egg! Hope that you’re drooling by now, and that you check out this fabulous rendition of brunch, which starts tomorrow and through the weekend, from 9 a.m. – 4 p.m. Viva la egg! The Queens Kickshaw – 40-17 Broadway, Astoria. 718.777.0913 Twitter Facebook Email Print astoria debutbeet saladbeetsBrunchbrunch menuegg custardegg saladeggsfrench toastfried eggsnewpotato gratinqueens kickshawscotch eggs Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.