It doesn’t matter where you live, you must try this place once, i would also advise that you get there when they open otherwise pay the price by lining up to get in.
Régine Café is a funky breakfast brunch spot, if you are about regular breakfast fare this spot is not for you….. having said that if you want something different this is your go to spot, as much as i love Restaurant Avenue which is another place you need to go if you haven’t been, i prefer the atmosphere at Régine more.
Service was very good i sat at the bar and probably would again, it’s nice to be in the middle of things..
Check out @TerryDiMonte’s Tweet: https://twitter.com/TerryDiMonte/status/722757807427072000?s=09
- 3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick
- 2 garlic cloves, minced
- 3 large carrots (10 ounces), diced
- 1 celery stalk, diced
- 1 large or 2 medium turnips (10 ounces), peeled and diced
- 1 pound russet potatoes, peeled and diced
- A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley
- Salt and black pepper
- ¼ cup crème fraîche, more to taste
- Chopped fresh parsley or tarragon, for garnish
- In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
- Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
- Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.
- 2 blood oranges or tangerines
- 1 pink grapefruit
- 1 navel orange
- ½ small red onion or 1 shallot, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- ½ teaspoon honey
- Lime or lemon juice to taste
- ¼ teaspoon freshly choppedtarragon or a pinch dried
- Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
- Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.