I am currently working on three shows. Two of them opened this week. Also, it’s midterm season. The past couple of weeks have consisted of no sleep on top of no sleep.
Each day as I finish work after I get home, I see that the sun is already rising as I’ve sat in bed with my frozen meatballs. So, I thought it would be fitting to write a review which blurs the lines of mealtimes: brunch.
Last weekend, I was taken to McCann’s Saturday brunch for the first time. I left impressed, so I was excited to return this week to do a review.
Both times I was accompanied by my friend Paul, who has no prior experience in the world of food critiquing, but loves posing for pictures. As is befitting for brunch time, I wanted to try out both breakfast and lunch dishes.
For the breakfast part, I chose the shakshuka, which did not disappoint. It was well cooked, with the egg yolk left runny in the center, and had a wonderful depth of flavor.
Overall, the ingredients tasted fresh, so that brightness came through, plus there was a lot of rich spice and seasoning. There was great flavor from the abundant onions and red peppers, as well as some heat. If anything, I wanted a cooling element to balance it. Overall, I enjoyed this dish and would recommend it. I just think balance would put it over the edge and leave diners shak-shook-a, if I may.
For our lunch selection, I couldn’t resist the burger. McCann’s has many tempting options, but I saw people at the neighboring table eating burgers at last week’s McCann’s brunch outing, and they looked so enticing that I couldn’t shake that fervent desire.
This was the best hamburger patty that I’ve had in a while. It was beautifully and aggressively seasoned, and the meat tasted fresh and had the perfect texture.
The guy said that they could cook the burger to a “true rare,” if I really wanted. I took him up on the offer because I prefer super-rare beef, but what we received was definitely more pink and on the medium-rare side. Regardless, it didn’t detract from the experience because the burger was incredibly tender and juicy.
As for toppings, I found the produce to be fresh and high-quality as well. We went with the classic lettuce-tomato-onion combo, and the lettuce was a wonderful textural element because it was fresh and crisp.
The brioche bun was additionally delightful. It was light, fluffy, and buttery in both taste and texture. McCann’s also offers tons of different condiments, and we chose the sriracha mayo, which brought a wonderful creaminess, but no flavor at all. It’s a good thing the meat was so flavorful on its own.
I do also have to point out a negative aspect regarding my experience.
When our food was brought to the table, the server said something like “I have one rare burger — I’m guessing that goes here,” set it down in front of Paul, and then handed me the shakshuka. Not the biggest deal, but it’s happened to me multiple times at other restaurants — even on other CT Eats adventures — and it bothers me. Can we please stop assuming that meat is for tough men and women are dainty and only eat vegetables and air? Thanks.
Anywho, the pièce de résistance of McCann’s Saturday brunch is definitely their buttermilk pancakes, which Paul and I ordered on our first trip to McCann’s last week. They reminded me more of Dutch babies because of their moist, spongy texture. They were sweet and flavorful without any toppings, but the homemade whipped cream and real maple syrup were very welcome at the party. These pancakes are definitely a must-try — just make sure you go early enough to order them before they’re all sold out.
Both times I visited McCann’s, I came in excited about the selection, was impressed by my food, and left a happy camper. Both times it was difficult for me to even make it up to the counter to order in the first place because I was entranced by the meat cases. I was particularly infatuated with the sausage options, so if anyone is interested in accompanying me to McCann’s next Saturday morning for pancakes, a burger, and a bag full of sausage, do not hesitate to reach out.
