It’s not quite breakfast, it’s not quite lunch, but I have a hunch, it’s going to be a good munch.  Sunday mornings are created for some good light conversations and brunch.  I love Sunday brunches.  Yesterday saw me having brunch with one of my favorite ladies, a spiritual mentor, and my confidante, Nats.  She picked the restaurant and I was only too excited to drive to Scarsdale Artisan Delights and discover what it has to offer.

Scarsdale is actually a town in Westchester County in New York, somewhere in the northern suburbs of NYC.  Walking into the restaurant feels like it’s fresh from the Big Apple scene, with interiors looking crisp and clean with brick, wood and mostly industrial elements.

Atmosphere is relaxed, casual yet elegant.  Focal point is the crystal clear glass case by the counter displaying some of their much-coveted croughnuts and doughnuts… like priced gems.

Chef Carlo Miguel has collaborated with Go Nuts to give birth to Scarsdale.  They make doughnuts fresh on the site and all the fillings and components are made fresh in-house.  The dining room is filled with beautiful morning sunlight setting up what turned out to be a superb brunch.

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On the Table

Cheddar Jalapeno P100

U.S. Cheddar topped and Cheddar Jalapeno Cheese

I think grouping cheddar and jalapeno together is a brilliant idea.  I love it in Cheetos and deep fried Jalapeno Poppers.  Now, I love it in a doughnut –or a doughnut sandwich since it is actually savory.  The cheddar greets you with cheesy sharpness then the Jalapeno introduces itself with a bit of heat and tangy zing.

Doughnut Pulled Pork Php 150

Slow BBQ braised pulled pork, tomato, cucumber, lettuce

This was served with French fries on the side, catsup and I ordered an extra chili con carne (P40) on the side to sauce my fries.

One of the best pulled pork sandwiches I’ve tried in Manila and yes, it has a lot to do with the soft pillowy fluffy dough that surrenders to a few bites easily dissolving in your mouth, richly.  But the pulled pork takes the limelight too, cooked slowly until tender enough to be shredded – it had intense flavors of smoky pork and deep tomato-based barbecue sauce.  It was quite moist and seductive.  It kept pulling me in.

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