The perfect compliment to the sweet French toast. It was a little oily, but overall super yummy. And the hollandaise Louie added another depth of flavor. It had tons of flavor in every bite! The egg was just runny enough when I cut through it. The salty corned beef hash with the sweetness of the sweet potato paired very well together. It didn't look very big but was a hefty dish. Since we got a sweet dish, I decided on a savory dish. hehe.įrench Toast Switch-Up (a new creation whenever the mood strikes us) $11~ Their creation that day was French toast with fresh nectarines, pistachios, whipped cream cheese sauce, and maple syrup. I wanted to try everything!! Guess I'll have to go back again soon. They changed all the brunch items since I've been there last. It was a little chilly but a table opened up under the heat lamps and they gladly let us move there. But we lucked out and they had tables outside. There was a line waiting when we got there. I hope I didn't hype it up too much!! haha. My bf has never been there before and it's one of the main places in Plano I've been meaning to take him. So I get to try new things from time to time. they frequently change their menu because they use seasonal and local ingredients. I've only been to Whiskey Cake for brunch once and I remembered it being really good. Paddy's Day! We went for a late brunch at Whiskey Cake. Where: 3601 Dallas Pkwy.This past Sunday was St. Overall, Whiskey Cake, once again, has proven to be one of the best places you could hope to find yourself hungry. It even measures up to Whiskey Cake’s signature dessert, a toffee torte with a bourbon anglaise, spiced pecans and whipped cream. The customary ladyfingers have been soaked in 512 Pecan Porter and the entire thing is crowned with fresh fruit and powdered sugar. The Beeramisu is the dessert of the day, very light in look but deep and dark in taste. Live wood-grilled scottish salmonĮverything is different, fresh and layered with flavor on flavor on flavor. Just a bit sweet and savory, it’s utterly satisfying, charred just so with a tender and flaky texture. Or, Live Wood-Grilled Scottish Salmon arrives on roasted baby carrots, broccolini, celery root puree and kale and sunflower seed pistou. There’s a hint of jalapeño and the wholesome addition of radishes in the slaw for a nice crunch. Or, the Free Falling’s whimsical swirl of Absolut Elyx vodka, Laird’s apple brandy, cranberry, local honey, lemon and nutmeg refreshes and brightens a meal, particularly a long, leisurely lunch.Īs for entrees, Grilled Texas Black Snapper with sorrel and avocado broccoli slaw, local herbs and buttermilk green goddess tastes like it arrived straight from the gulf. A Royal Shandy with New Amsterdam gin, Deschutes fresh-squeezed IPA, grapefruit bitte and elderflower feels appropriate basically all the time, which changes like a sunset, getting sweeter and sweeter the nearer to the bottom of the glass you get. Have I mentioned the cocktail menu yet? Because it also shifts with the seasons. On that note, each member on staff has a plant in the garden which is theirs to look after. Warm, fresh, savory, it’s got a lot going for it. The finishing touch is parsley plucked fresh from Whiskey Cake’s garden. Israeli chickpea puree, and fresh tomatoes cucumbers are tossed with local feta fatoush. Mesquite arrosto mistoįor the meat lovers on the other hand, Turducken Meatballs make a particularly rewarding debut. It’s smoky, a little spicey and the live mesquite wood it is roasted on makes all the difference. Whole fire-roasted shishito peppers, okra, baby carrots and cauliflower meet on the plate, brushed with red miso butter, sea salt, lemon zest and decadent cashews. Mesquite Arrosto Misto is another new kid on the block.
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