The Brunch Dish: Chorizo Corncakes at Lodge, Williamsburg
I dig the urban ski chalet vibe of Lodge; they have great natural light, excellent people watching, and a dependably stellar soundtrack (The Kinks, The Beatles, and Frank Sinatra all got airtime on my most recent visit). I also like their brunch dishes, which are classic enough to be comfort food but suggest a thoughtfulness in both selection and execution. Their two-for-one bloody mary and mimosa special ($7) doesn't hurt either.
I was wowed by the chorizo corncakes ($13), a south-of-the-border take on an eggs Benedict. Perfectly poached eggs were served on top of corncakes and covered in pico de gallo, salty crumbles of cojita cheese, and avocado sour cream. Delicious, spicy chorizo is liberally placed on top of the eggs, the cakes, and any spare plate room available; an equal mix of meaty chunks and crispy, pan-fried bits made this seriously addictive stuff. The corncakes were a little dry, but soaked up the runny egg yolks and chorizo juices well.
The avocado Benedict ($11) was a more standard approach to morning eggs; they too were well-cooked and topped with a really excellent, citrus-infused Hollandaise sauce. The only problem was the avocado—it was not nearly ripe enough, particularly considering it was the dish's centerpiece. We substituted the standard homefries for Lodge's excellent tater tots ($2 extra); they have the perfect ratio of crispy, golden deep-fried exterior to soft potato-ey interior, and are flecked with tasty bits of parsley.
About the author: Lauren Sloss is a bicoastal food-lover who splits her time between New York (where she is finishing graduate school) and San Francisco (where she does most other things). She writes about food, music, travel, and everything in between. Some of her favorite things include The Black Keys, goat gouda, and guacamole. You can follow her on Twitter @laurensloss.