The Brunch Dish: Savory Parmesan Toast at Olea, Fort Greene
The savory parmesan toast ($13) on Olea's brunch menu brought on feelings of disbelief and chagrin: how had I never thought of salty, cheesy French toast before? Olea's toast, thickly sliced and eggy, was generously dusted with parmesan, which turned crisp in the frying pan. It was a good vehicle for soaking up the runny yolks spilling from the two well-poached eggs and a healthy dollop of lemony avoglemono sauce. A sprinkling of peas and pea shoots added a fresh sweetness to the dish.
Another good option is the green eggs and lamb ($13), a dish of eggs scrambled with cilantro, onion and tomato, merguez sausage, and toasted pita. My eggs really could have used some salt (I ended up drowning mine in Tabasco) but the merguez sausage was excellent. Juicy and bursting with rich lamb flavor, the sausage had notes of sweetness and spiciness.
It also doesn't hurt things to start your brunch with an order of chocolate croissants ($4.50 for 2), two dainty pastries that are freshly baked in house. Buttery and filled with melty dark chocolate, they're not the best croissants I've ever had, but are quite good regardless; warm, fresh pastry has to be one of the better things on earth.
Olea Mediterranean Taverna
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.