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.

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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 

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