Ethiopian Chicken Stew (Doro Wett)
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Chiusa is an alpine village with pastel-coloured houses and birrerie. It has a special eatery with typical hearty fare of the Sud Tirol region where, if you’re lucky enough, you can eat in a booth... Read more
What: In this popular brunch dish, poached eggs are served atop shredded, melt-in-your-mouth roasted pork and gravy-soaked homemade biscuits, usually with a dollop of hollandaise on top (in New Orleans, cochon de lait, or “pig in milk,” usually refers to a young suckling pig that’s been slow-roasted to perfection; see also: cochon). Heavy, yes, but it will satisfy your soul as only pork for breakfast can.
Where: It’s a splurge, but Commander’s Palace (1403 Washington Ave., map), in the Garden District, is so worth it. The restaurant often has this dish on its brunch menu (the menus change frequently, so call to check that it’s still available). In the take we tried, the biscuits were black pepper and rosemary, the gravy was dotted with mushrooms, and the hollandaise was made with bourbon and bacon fat.
When: Brunch: Sat, 11:30am-12:30pm, and Sun, 10:30am-1:30pm. Both are jazz brunches—fun times to visit here.
Order: As a brunch prix fixe, you can get this dish with two other courses for $34 (or as part of the Jazz Brunch special, with a Bloody Mary, for $42); however, menu items change seasonally, so check ahead of time. Round the meal out with turtle soup for your first course and the delicious bread pudding soufflé for dessert.
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