Last weekend was my friend Victoria’s birthday, and we celebrated with drinks and brunch in Cooper Young. We started at Blue Fish, where the Bloody Mary bar is part of the restaurant’s new brunch menu. It was a sight to behold: martini glasses filled with green tomatoes, olives, white asparagus, pepperoncini, pickled green beans, and large stalks of celery so you could have a little crunch with every sip.
Manager David Meredith mixed our drinks with Zing Zang Bloody Mary mix. You might know about Zing Zang, but it was new to me: a fantastic blend of tomato puree, vegetable juice, spices, and who knows what else. It’s so good you could skip the vodka, which of course, we did not do. In fact, we ordered another round.
“They’re healthy,” I said, piling more green tomatoes into my glass. “We’re eating lots of vegetables.”
Next up was brunch around the corner at the Beauty Shop. I had roasted eggs, which were made sunny-side up and then roasted in the oven for a few minutes. The eggs were fantastic, especially since they were garnished with slices of green apple and blue cheese and piled on top of an immense slice of country ham.
I took most of the ham home, diced it up the next day, and added it to my potato spinach soup, which is based on a recipe by Rachael Ray.
Victoria had eggs brushchetta. She said the eggs were delicious, but the bread was soggy. Still, she managed to eat almost all it. She said the dish’s lovely plating tricked her into eating. I think it had more to do with our liquid first course.