#worththedrive is a hashtag we use when posting live from KRAVE. This time, it was a little bit redundant, becau… yuh know what? Explaining it is probably just as bad. Let’s just get to the point. The Oktoberfest Brunch at KRAVE was the business. Everything you expect from a brunch with a name like that, and then some. In the words of The Great Trinidad James, “Don’t beelee me? Jeh watch!”
One of the reasons we like KRAVE is they are always evolving. Last time we were there, they had fruit infused water. This time they were like Meh! that’s so last week. We infuse our ice cubes now. (It’s OK to scroll back to the pic above to see that again) But what hasn’t changed is the fact that a KRAVE breakfast is a good time on a plate. So it’s always good to see the Breakfast Station up and ready.
Eggs, Omelettes, Pancakes, Waffles and such made to order. Because freshly made is the only way to have these things.
OK, let me rephrase. Freshly made and stuffed or topped with fresh ingredients like Olives, Cheese, Mushrooms and Spinach is the only way to have these things.
We present Exhibit A. An Omelette with Black Olives, Cheese, Onions and Mushrooms.
Exhibit B. Fresh Waffles on the iron. We rest our case.
These Cheese, Cream Cheese, Horseradish, Arugula and Tomato open face sandwiches found their way to many plates. Real nice, earthy flavors there.
The salad buffet was extensive. Potato Salad, White Cabbage Salad, Chicken Aspic, a Cold Cuts Platter, Red Beet Salad, Orzo with Shrimp, Sausage Salad (because Oktoberfest of course) and the simple but always effective Green Salad. All the resources to take a meal in any direction.
Special shout out to the Smoked Salmon Platter. Yuh know it’s a proper brunch when Smoked Salmon on de scene.
And where there is Smoked Salmon, there is Cream Cheese. Cream Cheese Tarte in this case.
So here’s where either great skill or great control was needed. With all that, there was still Sushi. And not the kinda Sushi you could walk away from easily. For example, on the right, the BBQ Chicken Roll topped with Cole Slaw. What? how does one walk away from this?
And look how lively the Veggie Rolls are!
Now notice, we haven’t been too Oktoberfest-ish so far, right? Well check this out.
A tender, succulent Pork Leg presented itself on the Carving Station. Complete with a Guinness Sauce that was the talk of the table. Endorsements all around.
At this point, we were way beyond trying to construct nice plates and heavy into taking a little taste of as many things that make sense together. On to the Live Station.
Oktoberfest in full effect. Sausages of various flavor profiles. The apple smoked was a favorite.
This pic is really meant to suggest just how much sausage was available. Bratwursts galore.
Speaking of Potatoes, Bratkartofflen. In other words, Sauteed Potatoes and herbs. A very flavorful way to have Potatoes. A nice little element in an upgraded interpretation of Meat and Potatoes.
Clearly, Meat was king on that day, but Fish lovers still had a luxurious Fish in white sauce. Creamy and tasty.
OK, enough of the meatless vibes there. The Chicken in Jaeger Sauce was a hit. Deep, rich flavors around moist drumsticks, with a lot of spices, peppers and mushrooms. Six runs!
You’re probably thinking to yourself, how much more? Well, if it’s any consolation, we were having the same thoughts right about here too. But yuh know what? The show had to go on. So Lamb. Actually, tender, tasty Lamb Gigot Stuffed with Red Cabbage.
So after all that heavy lifting, the more adventurous set out for dessert. A nice assortment of fruit was available, but to be totally honest, only a few pieces went missing from that platter.
It was more of a we-want-the-sweet-stuff kinda scene. Well at least for the ladies. The guys were pretty filled up on meat. The Chocolate Mousse for example, got serious stares.
And its brighter associate, Bluberry Mousse.
More sweetness. The chocolaty goodness of these little Black Forest Cake Bites. Nice!
But those were the common treats. There were some that were a little more relevant. Like this attractive looking Strawberry Tarte.
And some tastefully garnished German Cheese Flan Tarte wedges.
Possibly the most interesting looking Swiss Roll we’ve ever seen. Does that rich Cake have a Strawberry flavor? Is that Chocolate on the outside? So many questions.
Now this dessert stole the show and made liars out of our breddrin David Wears of Cuisine on the Corner and me. Yuh see, we always say very loudly at these events “We doh really do dessert. We doh like dem sweet ting.” Well dey had something for us this time. A little nod to the Divali season. Barfi Cheese Cake. Flavor inspired by the sweet Indian delicacy, with the twist of a smooth, creamy Cheesecake. We had to give in… More than once.
At this point, the Tea lovers usually get to Tea-ing. The Tea Station had ample options, enough to satisfy the varying tastes.
Meanwhile, the Coffee lovers called for their cuppa. All the standards were available. This was an Espresso. The highlight though, was the glassware. Pretty slick if you ask us. But since you didn’t, we’ll just leave this here and move on.
After all, yuh must have Beer at an Oktoberfest Brunch! They offered a decent selection of international Beer. Recommended by our host Sylvester, the Leffe was the right blend for the hard core meat servings we had on our plates. “If is one thing we know here, we know our alcohol.” Indeed Sylvester… Indeed. Good pairing.
Meanwhile, some decided to visit the ever upgrading KRAVE cocktail list. This time, we were introduced to the KRAVE Kurve (the short cocktail on the left). Wow! A fruity, rum-based drink with a rum and fruit infused ice cube that released more flavor and alcohol into the drink as it melted. Wow is not the word, but it will have to do.
All in all, the Oktoberfest brunch at KRAVE was a great experience.
Lots of food. Lots of drinks and outstanding service.
See what’s happening next at KRAVE and check them out for brunch real real soon. It’s #worththedrive.