Archive for category Breakfast & Brunch

My Guiding Star

Perhaps it was that first bite into a peanut butter raw ball — a chunky concoction that tastes like a little, edible orb of childhood. Or, maybe it was the strum of Connor Garvey’s guitar. No, no. It was when the Americano’s steam tickled my nostrils before the sip. Smooth, aromatic, full of rich-roasted bean.

The order counter at North Store Music Cafe

The order counter at North Store Music Cafe

That’s when North Star Music Café captured my heart — and my ongoing business.

It truly is impossible to overstate what a marvelously enveloping environment owners Kim Anderson and Anna Maria Tocci have created on Munjoy Hill. Everything — from the organic mesclun greens in the salads, to the creative daily soups, to the acoustic performers singing onstage – fires on all cylinders.

Sometimes I simply sink into an overstuffed chair cupping that Americano and play a rousing round of Phase 10 with Adam. Other times I cart in my laptop, log onto the free WIFI and spend the entire day working — and working my way through a bagel, then a sandwich, then a glass of wine.

On any given night I know I can stroll in, order a local brew or an herbal tea and sit back for some of the best singer-songwriter’s playing the circuit. I discovered the haunting lyrics of Rebecca Lobie, the powerful pipes of Jenn Grinels and the witty words of John Craigie — all on one November Monday!

Simple and hearty, the menu is more grounded than ground-breaking — but that’s the whole point.  What feels more like home than a heaping bowl of rice and beans topped with avocado, tomato, and Cabot sharp cheddar? Or, a Yellow-Fin tuna salad sandwich with balsamic mayonnaise, tart capers and crisp red onion?

North Star Music Café is a warm welcome disguised as a neighborhood bistro. If you’ve never been, or haven’t been lately, I highly recommend you remedy that.

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Excursion to Cape Elizabeth

The Good Table in Cape Elizabeth was bustling with energy this Sunday morning. At the table to our right, the hostess chattered out the specials like an “A” student reciting the preamble to the constitution. She crisply delivered the 10-item spiel without one hitch (or intake of breath — that I could detect).

Late Summer Brunch at The Good Table

Late Summer Brunch at The Good Table

During her dissertation I caught the word “marscapone” and knew instantly what I was having. I’m a sucker for the Italian triple-cream cheese. Scrambled with fresh farm eggs, pancetta and spinach – it was marvelous. The accompanying polenta featured a prevalent – but not overpowering – lemon zest. A too-ripe slice of watermelon seemed a bit of an afterthought.

Adam’s Lobster Benedict kept him quiet, which is always a good sign. His one quibble – not enough hollandaise. He never thinks his “benis” have enough hollandaise. Come to think of it, he’s probably right — is there EVER enough hollandaise? His side of breakfast potatoes featured sweets as well as classic spuds, and plenty of herbs. Simple and delicious.

Halfway through our meal, the table on the other side received a steaming hot cinnamon roll the size of my head. The smell alone made me lean to my left and peer closely – probably a bit rudely – at the fresh pastry. It seemed a bit light on the icing, so I queried my neighbors for a review.  “Excellent, excellent, lots of fresh cinnamon flavor,” was the response. Did they feel it lacked in the icing department? Not at all. In fact, they expressed relief that it wasn’t drenched in the stuff like so many lesser rolls.

I know what I’m trying on my next Cape Elizabeth excursion.

Hash at Hot Suppa!

Inappropriately named and ever-crowded, Hot Suppa (serving breakfast and lunch only) is a lesson in patience for the weekend bruncher. A table wait can creep up to half and hour on a good day. But, this tiny West End joint offers up the best corned beef hash this side of Dublin, so I sit. And wait.

“Scratch” made and hearty, the flavorful meat mingles with the requisite carrots, onions and potatoes.  But to break it down to it’s elements wouldn’t do this hash justice. The first time I tried it I was several heavenly bites into it before the secret ingredient dawned on me – thyme!  Lots of it.

Tender, pungent and plentiful, this hash is eye-rollingly good.