MC Kitchen Brunch: Breakfast Pizza and Tommy Pickles
|All photos by Laine Doss|
|Meet Tommy Pickles|
On Saturday afternoon, I decided to try out MC Kitchen's new brunch, served weekends from 11:30 a.m. to 4:30 p.m. Dena Marino was behind the open kitchen, working the wood-burning oven when we walked in. The menu features a mix of regional Italian and breakfast favorites ranging from parmigianino reggiano cavatelli ($15) to a Dawson Bay omelet with Chilean smoked salmon, egg white, asparagus, capers, chive, and mascarpone ($15).
Though the restaurant has an extensive list of wines by the glass and a full bar, the suggested beverage pairing for brunch is a beer cocktail. All start with one of Dogfish Head's brews, and are mixed with sweet or savory ingredients. After about one second with the menu, Tommy Pickles caught and held my eye. The drink features Brooklyn Brine Company pickles, bell pepper, and onion marinating in Dogfish Head 60 Minute IPA.
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When our server came along, I asked about Tommy Pickles. He tried to ascertain whether or not "T-Pic" was for me, by asking a key question -- "do you like pickles?" Only after he heard I was a fan of the doctored up vegetable did he acknowledge that, indeed, Tommy and I would make a good match. He then explained that some people (non-pickle people, I'll presume) might like a sweeter option like the Palatine Hill, made with Dogfish Head Etrusca Bronze, Redland strawberries, and rosemary ($14).