Just kidding, there’s nothing really here to discuss when it comes to black, I just love the way Bailey looks against that wall outside! As if she could not be more stunning, the black brings out her soulful eyes and, as usual, she’s picture-perfect. Tragically, this is not a blog dedicated to gushing about my dog but fortunately, I am happy to gush over brunch at Ovelia NYC. Located in the heart of Astoria, this “authentic Greek chic experience” offers a lively atmosphere with an indoor/outdoor bar, and some modern takes on Greek classics that pups are welcome to join.
To start, being at a Mediterranean restaurant, you must have either hummus or tzatziki. While my love for the cucumber and dill spread knows no bounds, the table was set on trying the hummus. Totally OK because it was delicious. Chickpea, tahini, roasted garlic, and black olive served with warmed and quartered pita bread.
Serving a dip like hummus with pita bread rather than pretzels, chips, or any veg is the right way to do it. The warmth of the bread and the smoothness of the hummus glide perfectly. Plus the subdued taste of pita allows the hummus flavors to stand out. Tahini and roasted garlic shine here as the star ingredients. I love the nuttiness that tahini brings to a dish, almost bitter but not too much, and blended so well with that sweetness that comes from roasting garlic. Made authentically, you can taste the difference here compared to your store-bought Sabra. A plate for the table well selected.
While the Baklava Pancakes were screaming at me to order them, I went a bit healthier with the Poached Eggs. Served with ham, Kefalograviera cheese, cream, and hollandaise, on an English muffin, all accompanied by red potato home fries.
The star of the dish, the poached eggs, are cooked to perfection, with their whites delicately set and the yolks creamy and rich. As you cut into the eggs, the yolks flow out, creating a luscious and velvety sauce you love to scoop up with the bread all over the plate (just look at it above). Nestled right below, the ham adds a salty meat making the eggs that much more hearty and filling. Kefalograviera is a Greek cheese that is firm and has a rich, nutty flavor. Grated or thinly sliced, it adds a delightful umami taste to any dish. While it did not stand out due to all of the other flavors in the poached eggs, I’m sure there was a complexity as a result of its addition. Plus, what’s an open face sandwich without cheese?
The pièce de résistance of this dish, the hollandaise sauce, is a buttery and tangy emulsion made with egg yolks and lemon juice. The sauce is generously spooned over the poached eggs, making a citrusy kick and creamy texture. The toasted and buttered English muffin is at the bottom, ready to soak up all the flavorful elements above.
We all know home fries complete a brunch. More breakfast appropriate than fries, but with the same fried potato addition we guiltily love. These potatoes were diced and seasoned with herbs and spices, then pan-fried until golden and crispy. The contrast between the tender interior and the crispy exterior adds that wonderful textural element, perfect for dipping into any leftover appetizer hummus or hollandaise.
Because I can’t skip a meal, and brunch robs you of one, a second entree was ordered that fell more into the “lunch” category. Beet salads are my thing these days. Beets are having a resurgence just in time for me to fall in love with them, and the Beet Salata sounded like just the thing to further this newfound relationship. Red beets with arugula, heirloom cherry tomato, red onion, capers, dill, candied walnuts, feta, tahini vinaigrette, and carob rusks.
A beautiful array of colors, with deep ruby-red beets taking center stage, makes this first a feast for the eyes. The belly is not far behind as this beautiful salad is one of the most delicious ones too. First, the beets bring a naturally sweet and earthy flavor with just a hint of bitterness. Boiled so that their sweetness and natural sugars are enhanced, this salad could turn any skeptic into a beet lover.
Complementing the beets are other ingredients that offer a balance of flavors. The fresh greens provide a light and slightly peppery taste, while the bell peppers offer a mild sweetness and a crisp texture. Fresh dill brings an herbal aroma and a hint of anise-like flavor going so well with the beets and feta. Candied walnuts, a favorite of mine for snacking, add a sweetness that complements the tanginess and zesty flavors, enhances the sweet of the beets even more, and drowns out the bitterness of the arugula.
I can’t not mention the carob rusks- a type of crunchy and slightly sweet baked good made from carob flour. Carob is a pod-like fruit from the carob tree, which is made into flour and combined with other ingredients to create a dough baked into a biscotti-like breadstick. Cut up and tossed into the salad, they are sweet and mildly chocolate-like, reminiscent of cocoa but without the tasting like chocolate. A very flavorful addition that apparently has a lot of health benefits itself, and a very happy first time trying them for me. Finally, the dressing combines the nutty taste of tahini with tangy notes from lemon juice, creating a vinaigrette that ties the whole thing together. So many great tastes and textures throughout this salad, and I did not even go into all of the ingredients within it.
The Mediterranean diet is considered one of the healthiest diets in the world, and numerous studies and research have highlighted its benefits. If eating this good also means having a positive impact on health, sign me up I will gladly take these dishes on, every day.
