Sucker Drunch
Friday, April 9th, 2010
(3 out of 5 hot dogs)
Loading ...Sixth Ward
191 Orchard (Houston and Stanton)
Time: Saturday and Sunday, 11-4
Price: 14.95 entrée and unlimited mimosas
Spring is here! And with it come flip-flops, a freakshow aka the Easter Parade (nothing like the Judy Garland movie/ rather tourists taking pictures of homeless people dressed up as bunnies), and drunches! So on the first nice weekend of the year, I headed down to the Sixth Ward for a boozie brunch to enjoy the weather in their outdoor garden. In Manhattan, anything outdoor constitutes a garden, but this was definitely more alley than garden, with only a slightly less chance of being assaulted. I ordered an omelet with mushrooms and cheese that came with a meager portion of home fries. The mimosas were nothing to write home about, but since this is my blog, I’ll write all about it! I had an exclusive interview with the house mixologist, and was able to get the (previously unreleased) recipe, which I will share with you!
6th Ward Secret Mimosa Recipe*
1 gallon orange juice
1 bottle cheap champagne
1.5-2 gallons dishwater
*Mix at least 2 days in advance, and let it sit out so champagne has sufficient time to flatten.
And with that, my quest for the best NYC drunch plows onward. So, this weekend, when you are drinking as many watered-down mimosas as possible before your server cuts you off, look up at the sun, and know that I am looking up at that same sun, drinking the same mimosa, and thinking of you
Sunday was a full-on SPECIAL day. I went straight from a boozy sunburnt brunch to dinner for the most dignified division of this undignified blog. Mim and I and a few MMG’s (Mim’s Meals’ Groupies), were seated in the back garden, which is adorable, and open year-round. I started with the Raclette de Paradou, which was certainly heaven-sent. It is a skillet filled with cheese topped with a few fingerling potatoes, baby pickles and French bacon. Something the French Paula Deen would have whipped up for breakfast. Next, I had the short ribs, which were tender and fell right off the bone (although could have used a bit more flavor), served with garlic mashed potatoes. Mim was very excited to order the sweetbreads, a dish that was popular when she was working at Hearst in the 1930’s, but now rarely seen on menus. Sweetbreads, I learned, are neither sweet nor bread. They are apparently the thymus and pancreas of a calf or lamb. Not BAAAAAd. For dessert, I had a chocolate and hazelnut tart. Paradou also has an unlimited champagne brunch (This calls for a ReBlog), and ‘dirty bingo’ (does somebody need to call the health department??) So, ParaDO yourself a favor, and head down to the meatpacking district next Sunday!