[Photo: Nikki Goldstein]

Something about the name of Braeburn's brunch dish, the Quail Dog, reminds me of the Doug cartoon show (Quail Man, anyone?). And sure, its resemblance to a hot dog might also bring back childhood memories. But this is one sophisticated dish—and one that definitely stands out from the typical range of brunch offerings.

Quail eggs might make occasional appearances on brunch menus, but here, Braeburn uses coarsely ground meat to create their fancypants "dog". The sausage retains chunks of meat—it's not all the same texture throughout—and has a juicy, flavorful heft to it.

The bun was fresh, yeasty, and buttered, more like that of your typical lobster roll. This was all nice and good, but what really did it for me was the accompanying relish made with pickled braeburn apples (of course), mustard seed, and finely diced onion. The combo was sweet, salty, pucker-inducing, and truly unique. Enough so that I'd go back for it again. That, and maybe some scones.


117 Perry Street, New York NY 10014 (map)


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