I'm always conflicted between the urge to order something plain and sweet at brunch—like pancakes or waffles—or something savory that might be a little more creative (or come with a runny yolk). At Scott Conant's Faustina, which just launched brunch this past weekend, there's no need to choose if you go with the Waffles Fiorentina ($16). The dish piles waffles with prosciutto, parmigiano zabaglione, spinach, and two poached eggs—one on each waffle triangle. All the flavors come together beautifully, with the saltiness of the prosciutto, light cheesy foam, and rich yolks. The waffles, however, would be better served by a grittier base grain, maybe along the lines of buckwheat, to better stand up to the moisture above. Other standouts, after the jump.
The egg sandwich ($14) has similar flavors in a different configuration, with sausage replacing prosciutto and an added layer of roasted tomato ketchup, whose brightness and zing would happily accent any dish on the brunch menu. Difficult as it was to eat, the dish stood out as far more nuanced than your ordinary egg sandwich.
Like at dinnertime, the options for add-ons are almost limitless. Ciabatta with poached duck egg and fonduta ($6) is a welcome starter and great value, but with entrees that are undoubtedly rich, it may tip you over the edge.
The same goes for the large custard bomboloni ($3), whose filling was much denser than the light, sweet touch I was looking to end my meal on. Lesson learned: at Faustina brunch, eat less, spend less, and enjoy it all a little more.
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