It’s a quite cloudy morning. My kids are choosing pillows and snoring over an early breakfast with their dad. Giving me the chance to try something new. For months I’ve heard of the genius minds behind the FoodAffair . But I’ve quietly sat behind my desk and computer screen REVIEW: You'll Want To Start A Torrid Affair With FoodAffair, Doc Kaalberg Saysand contemplated my first trist with the much talked about Eggs Benedict. If this were a Sunday I may stay for mimosas, or maybe some waffles. However today my mind and heart are set.
Walking into the restuarant it feels very open and warm. A faux fireplace adorns the walls and a wide open view of the kitchen let’s you bear witness to white coated Chef’s and cooks bustling about. High ceilings and lots of windows keep you from feeling cramped or claustrophobic.
The hostess leads me to my table and compliments my choice of still water over sparkling. I do enjoy the finer waters in life. While normally I feel out of my elements at “nicer” restaurants, today I feel very welcomed. My waitress, seems a little new to the game, but she’s absolutely wonderful with helping me decide my dishes.
Today I choose the Eggs Benedict on a English muffin with ham, and a side of biscuits and gravy. Being early in, my Eggs Benedict are going to take a few more moments to prepare and they are quick to let me know. Already getting cool points with me.
My bisquits and gravy arrive, and I’m ready to dig in. This isn’t your everyday bisquits and gravy. This is something a little more elegant and elevated from what mom used to make. Unfortunately, I’m not a fan. And I think that’s maybe on me. Everything about them is perfectly executed. In all respects I should love this dish, and I can’t offer any advice to improve them. I’m not disappointed in the dish, I’m upset with my taste buds. More on this later.
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Finally the pièce de résistance makes its appearance. My first experience with Eggs Benedict, was in a drunken stupor on a first class international flight. That’s a story for another time. Since that day I’ve deprived myself of this dish. Chef Aman delivers. There is a simple REVIEW: You'll Want To Start A Torrid Affair With FoodAffair, Doc Kaalberg Sayselegance and beauty to this dish and its perfect. Each component comes through and nothing over powers you. I’d be happy eating this everyday for breakfast until the end of existence.
Now, addressing the small elephant sitting in the dining area. Why bring up something that I didn’t like? Well, because 9 of you told me to get it. I’m 1 voice out of 10, that didn’t love it. There’s a lesson in that. I didn’t ask for a refund, I wasn’t upset. The Chef cooked and prepared it perfectly, my waitress was understanding and helped me choose something else. It’s these things that will bring me back. The staff, the atmosphere, the passion they show while cooking. It’s truly an affair, and with an amazing menu I’m ready to settle down and try things again. Maybe slip into the avocado toast my server suggested. I don’t know maybe get crazy and order some blueberry pancakes.
Your friend in food,
Doc
REVIEW: You'll Want To Start A Torrid Affair With FoodAffair, Doc Kaalberg Says
Doc Kaalberg is a local QC Native of 35 years. He has traveled the world, and found himself at home here. He served with the famed 1st Infantry Division as a Combat Medic and after being wounded in combat retired to Moline, Illinois. Doc spends his spare time blogging and writing food reviews for the local QC food scene.
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REVIEW: You'll Want To Start A Torrid Affair With FoodAffair, Doc Kaalberg Says

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