Love Brunch? Have a Spoon-ful!

I’m a bit of a foodie, especially when it comes to breakfast. So when I was invited to check out tbsp & spoon’s new weekend brunch service, how could I possibly pass up the chance?

“Fresh and local” is the mantra that tbsp & spoon operate on. I spoke with owner Melissa Chmelar who told me that all of her food (save for the breads) is made from fresh ingredients delivered daily from local farms. (She gets the breads from Balthazar bakery). She’s also very eco-aware. She believes that supporting local businesses lowers her carbon footprint by sourcing locally and not flying in organic ingredients from all over the world.

Chmelar launched spoon first as a catering service, and later launched the spoon storefront, selling delicacies like cake and pancake mixes, spoon’s “Best Ever Granola” and fresh flavored curds and jams. Soon followed tbsp, a lunch destination.

After only a few weeks of brunch service, already the restaurant was jam-packed (no pun intended). The retaurant’s ambiance reflects the owner’s background – a smart mix of rock and roll and country. When you first walk in, you are greeted by a selection of spoon products in kitschy mason jars and labeled cans, along with a mouthwatering selection of freshly baked goods – brownies, luscious cupcakes, etc. The rustic, shabby chic interior (much more chic than shabby), personal service (Chmelar plays equal roles of hostess, waitress, cashier and manager) and pleasant waitstaff helped me relax while eagerly awaiting Chmelar’s signature comfort food.
The menu consisted of a selection of homespun favorites ranging from the traditional (pancakes and bacon) to the fun (breakfast pizza), to the grown-up (brook trout and grits). I opted for the Baked Eggs in a Skillet – a mix of herbed shiitake mushrooms, russet potato hash, seasoned ground pork sausage, fresh spinach, poached eggs and parmesan flakes. The skillet was pleasantly flavorful, and was accompanied by wholegrain toast and fresh apple butter. I also had to have spoon’s famous buttermilk pancakes, topped with fresh whipped cream and blueberries, along with blueberry maple syrup with a side of double smoked bacon. The pancakes were incredibly fluffy and cake-like, and the syrup was deliciously light. The meal was just the perfect size – not too light, not too heavy, and was absolutely heavenly. There’s nothing better than fresh ingredients to make for a sumptuously fresh meal. I loved the pancakes so much that I even purchased the mix and syrup to take home with me!