Brunch at the Post!
This week we headed back to Parallel Post to check out their NEW Sunday Brunch menu and offerings. If you haven't noticed already, this Trumbull CT eatery is quickly becoming one of my favorite places to meet up with family and friends. The menu features timeless American fare with a modern twist, highlighting dishes according to seasonal availability.
There's always something new at Parallel Post!
One of my favorite things about Parallel Post is the comfort factor. Decor is bright and light-filled, tables are big, chairs are roomy,, and the dining room is arranged so that even when the restaurant is at capacity, there is an air of intimacy and private dining.
We started with the amazing Bloody Mary Bar that was packed with a multitude of items to flavor your own Bloody Mary! Everything from lemons, limes, olives, pickled cucumbers, jalapenos, hot sauce, and horseradish to pepperoni, and bacon. Did I say bacon??? YES!!
Here's what I mixed together for a great Bloody Mary:
1 oz VodkaAs we sipped on our cocktails, we sampled the southern staple, Buttermilk Biscuits with White Sausage Gravy. The gravy was a bit lighter than the traditional sausage gravy that my southern husband prepares for me, (and that's a good thing!) and had a nice bright flavor brought about by the addition of fresh herbs, with finely crumbled sausage throughout the mix. Yup. The cowboy is kickin' himself for not coming with me!
Bloody Mary Mix
1 quartered Fresh Lemon Squeezed
1 Tsp. Horseradish
2 Pickled Cucumbers
2 slices of Pepperoni
1 Hearty Dash of Frank's Hot Sauce
1 slice of Bacon and Celery to Garnish
|Buttermilk Biscuit with White Sausage Gravy|
Next we moved on to even MORE appetizers: the Grilled Asparagus, Prosciutto, Frizzy Leaks, Manchego Cheese, and a Fried Egg; Whole Pan Fried Sardines with a Lemon Escobeche; Seasonal Fruit Plate with Yogurt; and Heirloom Tomato and Strawberry Salad, Pepper Cress, Walnuts, Burrato Cheese.
|Parallel Post Appetizers|
To start, I ordered the Whole Pan Fried Sardines with a Lemon Escobeche, and they were spectacular! Flash cooking them gave them a tender, buttery taste. And these fishies were HUGE. I took a tape measurer out and they were a whopping 9" long!
|Whole Pan Fried Sardines with a Lemon Escobeche,|
Another standout from the appetizers was the Grilled Asparagus, Prosciutto, Frizzy Leaks, Manchego Cheese, and Fried Egg. I nibbled on one of the asparagus shoots and noted that char-grilling them enhanced their delicate sweetness, kept their tenderness, and there was a wonderfully light citrus flavor as well. The dish was beautifully prepared, and looked like a gift wrapped brunch offering on a plate!
|Grilled Asparagus, Prosciutto, Frizzy Leaks, Manchego Cheese, and a Fried Egg|
Chef de Cuisine, Ali Goss was able to visit us for a few minutes between courses and loved seeing her creative genius being devoured by the food paparazzi! I love that Chef Ali was also willing to share some of her secret spices when ever we asked what the burst of flavor was in many of our dishes.
|Chef Ali and the Food Paparazzi|
Before moving on to our entrees, I switched to a lighter cocktail to enjoy with my main meal. Parallel Post's resident mixologist Greg (aka 'Bootleg Greg') is featuring some fabulous cocktails on the brunch menu, and we were the first to try their Champagne Float! This first week, only the Raspberry Champagne Float was available, but in the upcoming weeks they will be featuring Mango and Passion Fruit Champagne Floats, as well. Uhhmmm, YUM!
|Say Hi to Greg and a Raspberry Champagne Float!|
Next we moved on to our entrees, ordering a wide array of items, from a Frittata to Crab Cakes to Steak and Eggs!
|Spring Vegetable Frittata with Sea Salt Fries with Spicy Ketchup|
Secret ingredient to that delicious spicy ketchup? Sriracha and fresh ginger!
|Grilled Pork Chop, Anson Mills Bacon Grits, Scrambled Eggs|
|Fried Chicken, Belgium Waffle, Fried Farm Egg, Maple Syrup|
|Grilled 12oz NY Strip Steak, Herb Roasted Potato, Eggs Over Easy|
|Seared Crab Cakes, Toasted Brioche, Poached Farm Eggs, Cajun Hollandaise|
And of course we satisfied our sweet tooth by indulging in some of the desserts!
Below, Cappuccino, the Cardamom Rice Pudding, Pear and Cherry Chutney, Pistachio Cream; and Chocolate Peanut Butter Bar with Oatmeal Whip Cream, and Caramel Bananas.
And Greg also tempted us with another new item that will hopefully be on a future brunch menu, a Mother's Milk Chocolate Stout Float! Creamy good! We also had a Peach Cobbler Crepe with Chilled Creme; a Strawberry Crostata with Crumbled Goat Cheese, and a Chocolate Panacotta, Vanilla Ice Cream, Salted Caramel, with Toasted Hazelnuts
Everything was thoughtfully prepared with an eye on fresh and seasonal offerings. Delicious!
I can't say enough good things about Parallel Post!
Plan your visit NOW to join them for Sunday Brunch. You won't be disappointed!
180 Hawley Lane, Trumbull CT 06611
Located in the Trumbull Marriott - Merritt Parkway
On the Web: http://parallelpostrestaurant.com/
Like them on facebook https://www.facebook.com/ParallelPost
Follow them on twitter: https://twitter.com/ParallelPostCT
Do you have a special place that you keep returning over and over to because you love the atmosphere so much?
I'd love to hear about it in the comments below.
Disclaimer: I was invited to sample the brunch menu by members of the Parallel Post's Management and Marketing Team, however, the views and opinions expressed herein are my own.