At some point, The Redhead may have been your neighborhood secret, but 
that's no longer the case.

One dish alone--fried chicken
http://nymag.com/restaurants/features/59438/ --pulled chef Meg Grace into 
the spotlight, leading to a consulting gig at nearby newcomer Permanent 
Brunch this summer.

The scope of Grace's involvement at PB was limited: She didn't stick around 
past designing the opening menu. But back in The Redhead's kitchen, the 
weeks she'd spent testing doughnut recipes and perfecting biscuits and 
gravy were still in her mind. So last weekend, The Redhead quietly launched 
a brunch program of its own.

And where PB falls short, The Redhead succeeds with inventive, eggy aplomb. 
The only overlap on the menus is the roasted chicken with mushrooms and 
wild rice and bacon waffles ($16), which is entirely deserving of reprise 
and reinforces Grace's deft talent with poultry.

In her rendition of biscuits and gravy ($14), cakey buttermilk biscuits 
carry on with a thick slice of country ham and a poached egg, which Grace 
then douses with redeye gravy (so named for its key ingredient, a shot of 
coffee). It's the type of sweet-salty combination
http://www.tastingtable.com/entry_detail/nyc/94/A_new_hot_spot_for_after-hours_dining.htm 
on which she's made her name.

But perhaps our favorite dish--and the perfect way to end your meal--is the 
gooey, pull-apart Monkey Bread ($5) topped with caramelized bananas 
(pictured; click here to download the recipe
http://tastingtable.com/recipe/monkey_bread_recipe_tastingtable_nyc.pdf 
).

And like the fried chicken, this brunch won't stay a secret for long.

The Redhead, 349 E. 13th St. (between First and Second aves.); 212-533-6212 
or theredheadnyc.com http://www.theredheadnyc.com/
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TastingTable
 
 
Wed. 04 Nov '09
Dining | NEW YORK CITY
 
Take Two
The Redhead does brunch
 
The Redhead
 
At some point, The Redhead may have been your neighborhood secret, but that's no longer the case.

One dish alone--fried chicken--pulled chef Meg Grace into the spotlight, leading to a consulting gig at nearby newcomer Permanent Brunch this summer.

The scope of Grace's involvement at PB was limited: She didn't stick around past designing the opening menu. But back in The Redhead's kitchen, the weeks she'd spent testing doughnut recipes and perfecting biscuits and gravy were still in her mind. So last weekend, The Redhead quietly launched a brunch program of its own.

And where PB falls short, The Redhead succeeds with inventive, eggy aplomb. The only overlap on the menus is the roasted chicken with mushrooms and wild rice and bacon waffles ($16), which is entirely deserving of reprise and reinforces Grace's deft talent with poultry.

In her rendition of biscuits and gravy ($14), cakey buttermilk biscuits carry on with a thick slice of country ham and a poached egg, which Grace then douses with redeye gravy (so named for its key ingredient, a shot of coffee). It's the type of sweet-salty combination on which she's made her name.

But perhaps our favorite dish--and the perfect way to end your meal--is the gooey, pull-apart Monkey Bread ($5) topped with caramelized bananas (pictured; click here to download the recipe).

And like the fried chicken, this brunch won't stay a secret for long.

The Redhead, 349 E. 13th St. (between First and Second aves.); 212-533-6212 or theredheadnyc.com
CHECKOUT The Redhead's Brunch Menu (pdf)
 
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