Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
It starts with biscuits and ends with gravy
Taking the fancy out of Eggs Benedict
The $13.95 country-style Benedict
I enjoy eating oxymoronic foods, so when I was looking for a place to eat breakfast in Alpine I zeroed in on a place called Janet’s Montana Café so I could try the country-style Eggs Benedict.
There is no certain origin to Eggs Benedict. Stories range from it being a French invention to being a hangover breakfast custom ordered by a man named Benedict at New York’s famed Waldorf Astoria hotel.
Janet’s is going for a rustic-cabin vibe, as evidenced by a menacing roof bear.
In any event, pairing poached eggs and hollandaise sauce doesn’t sound much like a country-style meal. I’ve seen California Benedicts (with avocado) and eggs Florentine (which subs spinach for the usual ham), and I was curious to see what a country take would entail.
The woody dining room features a stone fireplace and deer-antler chandeliers.
Well, it starts with biscuits and finishes with gravy, which kind of makes sense.
Janet’s Montana bakes its own pies, cookies, muffins, and cinnamon rolls and conjures up huge square buttermilk biscuits smothered with sausage gravy.
Which fits the rustic-cabin-in-Montana vibe Janet’s is going for. The wooded dining room features a stone fireplace and is decorated with taxidermy and deer-antler chandeliers. The woodsy back patio would fit in anywhere in big sky country.
Really, the main thing distinguishing the $13.95 country-style Benedict from Janet’s $12.25 order of biscuits and gravy with sausage patties and egg is that the eggs are poached. But I do suppose poaching is the fanciest way to cook eggs.
These were more a chewy style of biscuit than flaky, and both biscuit and eggs were a holding vessel for the rich, creamy gravy and sausage.
It’s somewhere on the spectrum between satisfying and heavy, a dish made winning by the charming atmosphere. Were I feeling like a sweet dish, I could have opted for cinnamon roll French toast, which would seem a worthy sugary counterpart to the Benedict’s sodium punch.
Eating breakfast with my mother en route to Anza-Borrego, she declared that this a place she’d like to bring the grandkids. I bet that French toast would do a fine job of spinning them up for a long mountain or desert hike.
Here's something you might be interested in.
It starts with biscuits and ends with gravy
Taking the fancy out of Eggs Benedict
It starts with biscuits and ends with gravy
Taking the fancy out of Eggs Benedict
The $13.95 country-style Benedict
I enjoy eating oxymoronic foods, so when I was looking for a place to eat breakfast in Alpine I zeroed in on a place called Janet’s Montana Café so I could try the country-style Eggs Benedict.
There is no certain origin to Eggs Benedict. Stories range from it being a French invention to being a hangover breakfast custom ordered by a man named Benedict at New York’s famed Waldorf Astoria hotel.
Janet’s is going for a rustic-cabin vibe, as evidenced by a menacing roof bear.
In any event, pairing poached eggs and hollandaise sauce doesn’t sound much like a country-style meal. I’ve seen California Benedicts (with avocado) and eggs Florentine (which subs spinach for the usual ham), and I was curious to see what a country take would entail.
The woody dining room features a stone fireplace and deer-antler chandeliers.
Well, it starts with biscuits and finishes with gravy, which kind of makes sense.
Janet’s Montana bakes its own pies, cookies, muffins, and cinnamon rolls and conjures up huge square buttermilk biscuits smothered with sausage gravy.
Which fits the rustic-cabin-in-Montana vibe Janet’s is going for. The wooded dining room features a stone fireplace and is decorated with taxidermy and deer-antler chandeliers. The woodsy back patio would fit in anywhere in big sky country.
Really, the main thing distinguishing the $13.95 country-style Benedict from Janet’s $12.25 order of biscuits and gravy with sausage patties and egg is that the eggs are poached. But I do suppose poaching is the fanciest way to cook eggs.
These were more a chewy style of biscuit than flaky, and both biscuit and eggs were a holding vessel for the rich, creamy gravy and sausage.
It’s somewhere on the spectrum between satisfying and heavy, a dish made winning by the charming atmosphere. Were I feeling like a sweet dish, I could have opted for cinnamon roll French toast, which would seem a worthy sugary counterpart to the Benedict’s sodium punch.
Eating breakfast with my mother en route to Anza-Borrego, she declared that this a place she’d like to bring the grandkids. I bet that French toast would do a fine job of spinning them up for a long mountain or desert hike.
Comments