This was an awesome meal which made for a perfect Sunday. Last weekend, my cousin Amy treated me to brunch after seeing the incredibly Tavi Gevinson speak at the Brattle Theater in Cambridge.
We started off brunch with a half-dozen oysters. We got half Chatham oysters and half Wellfleets which were served with a Sweet Pickle Mignonette and Old Bay Cocktail Sauce (also some Tabasco when you ask nicely).
I don’t know how to talk about oysters and what qualifies a prime oyster, because I’m just an 18-year-old dilettante of food critique. However, I do know what I do and do not like in oysters so I’ll tell you about these based on that. The Wellfleets were meat-y, tender, salty, but it didn’t feel like you were drinking straight up salt water. With a squeeze of lemon, some Old Bay cocktail sauce and a few drops of Tabasco, they were just how I like my oysters. These were my favorite. The Chatham’s were bigger and brinier compared to the Wellfleets. They weren’t my kind of oyster, but with some cocktail sauce and tabasco on top, I nonetheless greatly enjoyed them!
Alright and now for the main course…
Now what was this glorious stack of Brioche french toast stuffed with?
Nutella and candied hazelnuts.
And what is that topping the french toast?
Oh, just some torched bananas, powdered sugar and real maple syrup.
Was this dish amazing?
Yes, yes, YES!
I almost never order a sweet brunch dish. This dish looked too good to pass up though (well, and I got a side of bacon too which was also delicious), and I am so glad I ordered it. The crusty was chewy and the center melted in your mouth. The bananas added great flavor and I loved the crunch of the hazelnuts to add some varied texture.
When you ask for recommendations for brunch places in Boston, Russell House Tavern will always be named and for good reason. If you’re in town, make a reservation and visit for a brunch you can trust.
And now for some behind the scenes of me being that ridiculous person who takes pictures of everything she eats courtesy of wonderful cousin.
Obviously, I make dining out very fun.
Until next time! Xx