Cork me please

Avocados. Olive oil. Salt. This is what Cork taught me: You only need those three ingredients to be satisfied in life. Lindsay and I brunched at Cork a couple of weeks back. Located on 14th, Cork is causal neighborhood hangout that specializes in lovely wine and small plates. They also have a quaint little store across the street where the sell wine, cheese, and other delicious delights that they offer in their restaurant. 

 

  
A note that Cork is only open for brunch on Sunday. Lindsay and I made the awful mistake of planning on going the week before on Saturday, and were sorely disappointed when we realized we failed to plan. Typical. However, we made up for Saturday's lack of Cork's famous avocado appetizer by ordering two plates on our Sunday visit. The restaurant offers a warm and cozy ambiance; brick and wood-paneled walls make you feel as if you are breaking for a quick bite in a retro-country farmhouse. 

 

 

Lindsay began with the citrus mimosa flight. How pretty are those colors? 

I mostly focused on the toasted avocado bread. That's sea salt, pistachio oil, and crushed pistachios you see there. What's great about the recipe is is very easy to duplicate at home, thank you Cork for snack inspiration.

 

 

We must have been looking especially daring, because the bar tender tried out a new drink mixture on us. While it wasn't out favorite, who can say no to a free drink? Lindsay was a bit apprehensive....

For entrees, I got the Baked Egg in Parmesan Crust, with wild mushrooms, asparagus, goat cheese, Gruyere cheese. It was delicious, cheesy and crusty and everything I wanted. Lindsay got the Carrot and Marcona Almond Salad, with verjus, golden raisins,  and toasted cumin. Of course I ended up eating a lot of that too.

 With all a ton of new places coming to 14th street, Cork will surely become a oldie but a goodie in my book.