The finest culinary minds take the art of cooking to new levels even when the dialectic of simple versus grand is a basic conundrum. But consider another possibility in our flavor domain: weird—or deliciously weird. It’s one thing to spiral high over an incredibly flavorful dish when the sum of its ingredients are unique. But then there’s the far-out mother of invention taking hold and you, as a diner, encounter something so completely different. These revelations don’t often occur at brunch, the superciliousness of a meal that occurs mostly on Sundays. The progression of mimosas and bloody’s, all kinds of eggs Benedict and omelets, pancakes and French toast or just plain old bagels and “lox” (as it’s still known in Manhattan circles) are often mundane and predictable even if comfort-food good.
An old Caiola’s favorite, The Hot Brown
