A mild winter Sunday welcomed us in New Hope, PA where we very much enjoyed brunch at Karla’s. The food was perfect in this tiny space.
We loved the eggs benedict, for which the ham and muffin had a striking grilled flavor, and the smoked salmon omelet was plump and delicious, all served with darkly browned home fries that were a work of love.
That evening, we made a beeline to Toska in Philly for Albanian food. Unfortunately they had already 86’d some of their Albanian specialties because they were ignored, though it was still possible to find some representative dishes form the regular menu.
We adored the mezze board with a pot of ajvar, sujuk, marinated hot peppers, olives, and logs of feta. Really great crunch and bright flavor to the hot peppers, and the ajvar was totally lovable.
Pictured below is a ‘boat’ with artichoke, olives, and feta. Very well executed, though the dressing on the salad was sweet. Why?
We also got a flamma buratta served in a small iron pot with cherry tomatoes. The dish had an unfortunate drizzle of balsamic that, once again, made it too sweet. I have learned my lesson: always look out for the dreaded blasamic drizzle. Just say no.
Interesting! Have never heard of the place, and have never had Albanian food before. That said, if their cooking tends to sweeter flavors it’s probably not my cuppa.
There was no sweetness to the Mezze platter, thank goodness. The menu did not mention that a salad comes with the pie boat, so that was a surprise. I am sure there was balsamic in the dressing.
I am usually vigilant against the incursion of balsamic, but my guard dropped on the flamma burrata. Without it, the dish would have been very welcome.
Balsamic drizzles should be banned. Or maybe get people to sign a waiver.
I’m pretty sure our favorite Turkish place in Berlin uses balsamic vinegar — none of the high end stuff, either — in their salad dressing, but it’s well balanced with enough olive oil, s&p and usually tossed with peppery arugula besides the usual suspects that I don’t mind, even though I rarely use any for my home dressings / vinaigrettes.
But that glaze shit should predominantly be used over dessert, if at all.
