Breakfast at Benjamins Steakhouse

I walked into this place one day for breakfast at approx. 11:30am. Everything felt rushed. Their breakfast buffet had apparently just closed for the day and the waiters were bussling to fix the floor. It was rather empty – about 3 tables full including myself. The service in the beginning ws abrupt but it didnt surprise me. Everyone dismisses you when you arrive in a hoodie with sunglasses and wet jeans (it was raining, gimme a break). I wasnt getting a great vibe so I sat there and sipped my Lady Earl Grey and awaited what I thought was going to be a horrendous breakfast.

Then the food came out and it was delicious. The eggs were poached to perfection and the potatoes were soft on the inside, crispy on the outside, and seasoned well - nothing soggy/overly hard/ or tasteless. That aside, the homemade roast beef hash was the main focus of the dish and it was delightful. It had full chunks of freshly made/diced beef and potatoes. Straightforward and gosh darn amazing. The only mystery on the plate was the sorta citrusy hollandise that was served in a cup and put to the side. The menu didnt mention the inclusion of this item and frankly it was necessary…but it was still yummy and light.  Also, I didnt receive toast. Did the chef decide to give me hollandise instead of toast with my breakfast? Why add on the extra calories of the hollandise but not include toaste. Poached eggs without toast? It wasnt a big deal…just puzzling.

Review conclusion: the roast beef hash is so delicious I plan on eating it again and again even with the lack of toast and hurried service.

Roasted Cauliflower and Feta

I love cauliflower and I love feta. This dish was bound to happen in my kitchen.

 

2 cups of cauliflower florets

2 tbs. of fresh chopped chives

1/4 cup of chicken broth

1/4 cup of chopped feta (not the crumbled feta)

2 tbs of olive oil

salt and pepper to taste

chili powder (optional)

 

Preheat oven to 350 degrees

- If cauliflower is not in floret form, cut into smaller pieces and place in baking dish.

- Drizzle olive oil, salt, pepper, and chives onto the florets and cook for 30 minutes

- Take cauliflower out of the oven and toss to make sure they arent burning. Add in cheese and cook for an addtional 15 minutes.

- Dust with chili powder when done if desired