Brunch @ Bar Carlo on Foster

"Specials" Board

Not too long ago Rob and I were trying to decide where to go for brunch, and I realized I hadn't written about Bar Carlo yet.  I discovered it late last year when trying to find a nice brunch place to go for a big family gathering (including my parents, siblings, their families, mine, you get the picture).  I walked in to check the joint out and peep their menu.  I quickly came to the conclusion that it was a bit too small for such a large party, but was intrigued by the place's menu, vibe, and the fact that they have both a piano and a movie theater/screening area.

Since then, I've frequented Bar Carlo for brunch on several occasions, and have never been disappointed.  First off, they have a lovely bar and I have been known to enjoy either a bloody mary or a mimosa with a lazy weekend brunch.  What I really appreciate about this place are the daily specials.  Delicious savory/sweet crepes, for example, are nowhere on the menu, but can often be found on the "specials" board.  So the other day, we headed over there and I made Rob promise to remind me to take pictures of the food before digging in.

First I ordered a mimosa.  Though it doesn't look as elegant as one that's served in a flute, Bar Carlo's OJ mimosa is not for the faint-hearted.  It is not only generous portion-wise, but also extremely champagney if you know what I mean.

We decided to order the Breakfast Carnitas plate and the (special) Savory Crepes.  Let me start with the Carnitas plate.  Piled on the plate were 2 eggs, Bar Carlo's take on Mexican rice, black beans, carnitas with salsa verde, fresh pico de gallo and warm corn tortillas.  The highlights of the dish were the carnitas and the black beans.  The carnitas were saucy and flavorful, and the beans had both an intriguing taste and texture (like a cross between whole and refried).  The beans truly knocked my socks off, and the pico de gallo provided the perfect cool and fresh balance to the entire meal.  (It may not sound like it, but I only ate half).

Now, in my opinion, the crepes at Bar Carlo are always perfect in texture, and perfectly artistic in content.  The ones we ordered this time had well-cooked proscuitto, roasted red onion, spinach and Swiss cheese.  They were covered in a swiss cheese cream sauce that exuded a hint of white wine.  The combination resulted in a salty, creamy, fresh and fulfilling experience.  I would order these every day.  And at $10.50 a pop, I could.