I hope you all had a wonderful Thanksgiving with family and friends. This year I contributed a divine macaroni and cheese (if I do say so myself) with Gruyere, cheddar and creme fraiche to the family meal. It was a departure from the traditional side dish but hit all the right notes.
I’m finding myself in Brooklyn a lot more these days, traipsing around with friends and loved ones. It’s a good thing too because there is a plethora of new and old eateries to be had.
After a long day of driving and moving and shopping, my man and I decided to grab a meal in nearby Crown Heights. Since my hands were on the wheel, he played the smartphone keys and settled on a smouldering little space on Franklin Avenue called Mayfield (@MayfieldR, 688 Franklin Ave., 347-318-3643, www.mayfieldBK.com).
We arrived around 5:15 p.m.—15 minutes before service began but at the beginning of their daily happy hour. The friendly and welcoming staff invited us in to have a drink to whet our appetite.
The railroad space is fronted by French paned windows and lined with a brick wall inset with geometric metal lines. Low ambient lighting, great music and a large bar running into an open kitchen invoke a familiar feeling of being entertained by a good friend.
We started with beers from their diverse domestic beer program, and I had to go in on a half dozen Long Island oysters ($1 each during happy hour). Honestly, I could have been set with that, and I saw other guests doubling down while the getting was good, but the rest of the menu could not be denied.
For our appetizer we shared the Brussels sprouts with delicata squash, chilli jam, peanuts and cilantro. They were bright and complex yet every ingredient in that dish was identifiable and played a significant role.
After high-fiving over the appetizer, we moved on to our entrees. He had ricotta gnocchi with pork ragu, sausage and ricotta salata. I had whole trout with roasted fingerling potatoes and sauce bearnaise. His gnocchi were light and melded perfectly with the sauce. My trout, while pan-roasted whole, was deboned, leaving me to enjoy the entire fish without worry—buttery flesh, crispy skin and all.
For dessert we shared peanut butter and jelly bread pudding. Normally I am not a fan, but this version, baked in individual containers, rested on a bed of fresh whipped cream in a raspberry jam painted bowl and topped with vanilla ice cream could not be denied. Every bite was devoured!
I’ve heard Mayfield is the go to place for French toast and brunch in general. If dinner is any indication, I will return for more. Thank you, team! Keep up the great work!
Happy eating and thanks for reading!
Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations? Email her at kysha@iSCHOP.com, follow her on Twitter and Instagram @SCHOPgirl and on Facebook www.facebook.com/SCHOPnyc. For even more recipes, tips and food musings, subscribe to her blog at www.talkingSCHOP.wordpress.com.