Tiny's and The Bar Upstairs is a popular place located in TriBeCa and housed in a three story building that dates from 1810. There, siblings Ana, Jack and Matt Abramcyk paired with Chef Paul Warthen to serve to an hungry crowd some American dishes with southern and French influences.
We went there for brunch and decided to eat outside, in the tiny terrace, enjoying a nice brise. I started off with a refreshing fresh squeezed orange juice (yes, the table was slightly tilted...).
Then, couple of minutes, our entrées came. Jodi ordered the gruyere omelette.
When the omelette came, I immediately noticed the perfect yellow color, that definitely shows some technic. It was a very good omelette: fluffy and not dry at all, with lots of cheese.
It came with arugula, but most noticeably, some cheddar and chives tater tots, homemade. These were fantastic, with a slight delightful greasiness and crispness that made me regret there were not more on Jodi's plate.
On my side, I went for the oven baked French toast. It was served with spiced pecan, crème anglaise and apple butter.
I admit that, when it came to the table, I was surprised by the portion that was fairly small for a $14 dish and was glad I could eat half of Jodi's omelette. They could have easily cut a larger slice of bread and there was no need to add any crème anglaise or apple butter to it as it was literally bathing the bread. And let me tell you: this was delicious! I would have had a spoon or forgotten my bonnes manières, I would have licked the plate!
The brunch at Tiny's and The Bar Upstairs was really good and I would definitely love me to go for dinner one night, hoping that the noise level will be acceptable.
Enjoy (I did)!
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