Brunch at Lucky's: 1st Brunch TripBy True Foodie Sound Bites
First, I have to point out the photo on the left...can you see that rich, velvety, creamy goodness? Of course you can. What I meant was, can you taste that with your eyes? Of course you can. The photo doesn't begin to do this liquid, silk gold justice.
Poached with Poblano Hollandaise, Marinated Chicken Breast,
Fry Bread, and Grilled Pineapple.
I can't believe I haven't had Lucky's for brunch before now.
You're greeted by smiling faces throughout, from the moment you walk in the door. They're accommodating as they are friendly. We sat at a table, in the bar section where we had an excellent server, Laura. They have top shelf signature cocktails as well as the ever popular $2 mimosas. I ordered their signature Bloody Mary. It was perfect in spice, flavor and ingredient ratio.
My friend and I usually order different from one another so we can try each other's food, but this time, both of us had our eyes fixated on the description of the Eggs Poblano. I don't even know where to start.
My mouth is watering as I type and glance at the photo. [Note to self: must post photo last, after the typing].
This dish is as you might guess regarding the composition typical to eggs benedict. Bread at the bottom, protein, poached egg, hollandaise sauce. What makes this like no other eggs benedict is, most of the ingredients and how it's prepared.
The fry bread is not as dense as english muffins, it's lighter, fluffier, but the crust gives it a nice crunch and rustic flare. The protein in this case, other than the poached egg, is marinated chicken breast, not the typical ham or bacon. Soooo full of flavor, tender and juicy.
The eggs were poached beyond perfection, not runny, not over cooked. I really, REALLY enjoyed cutting into the egg and watching that rich, orangy-gold, thick, gravy-like yolk, slowly ooze down the side of the chicken, where it mingled with the light yellow, pearl puddle of hollandaise sauce, which included flavorful, soft poblano peppers.
If this wasn't enough (I wanted to order another one but my tummy couldn't fit it in), this dish comes adorned with grilled pineapple. At first, I thought, wow, that's an interesting garnish...until, I sliced into the grilled pineapple and swiped the hollandaise sauce with it, then put it in my mouth. WOW!! That pineapple gave the hollandaise a sweetness to it, and the hollandaise gave the pineapple a richness. It was like a full-on separate dish...a rich tasting, yet light textured dessert, DURING THE MEAL, not after. It made me think instantaneously, Matt and Brooke Kelley know their stuff...obvy!
I'm looking forward to this Sunday...I'm going to have the Salmon, which also comes with the hollandaise. I may even swing by for dinner to try the Grilled New York Strip, with sage brown butter, potato hash and creamed spinach. Lucky's ='s Foodie paradise