Article Text

A brunch tour spanning French, Israeli, Turkish and English dishes produced one clear standout: Le Diplomate’s Paris-Brest, a delicate pastry that earned a perfect 10 out of 10. Other plates ranged from crisp, satisfying cheese rolls to pancakes whose colorful appearance could not overcome their disappointing texture.

Le Diplomate: French

The Paris-Brest combined a ring of airy choux pastry with praline-flavored cream and a hazelnut topping. Named after the bicycle race between Paris and Brest, the pastry balanced subtle richness with restrained sweetness—a difficult feat for a filled dessert. It was slightly messy to eat, but its flavor matched its striking presentation.

The warm shrimp salad earned 6 out of 10. Its four shrimp were served with marinated greens, sliced avocado and lemon beurre blanc. Although the shrimp tasted exceptionally fresh and were cooked perfectly, the other components did not come together as successfully. Sun-dried tomatoes clashed with the lemon sauce, while ripe avocado and poached shrimp created an awkward texture. The ingredients were fresh and balanced on paper, but the overall experience felt unexpectedly overwhelming.

Tatte: Israeli

A pastry case filled with fresh-looking options greeted diners at Tatte, where the choices ultimately came down to a cheese boureka and shakshuka.

The cheese boureka scored 7.5 out of 10. Its extremely flaky shell resembled a crispier, richer croissant, while the buttery interior nearly melted in the mouth. Cheese supplied welcome creaminess and enough salt to temper the richness. However, much of the pastry lacked filling, with most of the cheese concentrated near the center. The textures and flavors were enjoyable, though not compelling enough to make it essential ordering.

The shakshuka also received 7.5 out of 10. Its tomatoes brought refreshing acidity after the buttery boureka, and the combination of eggs, tomato and bread made for a meal that felt light yet filling. Opinions differed over whether cilantro was too prominent, lowering the score for some diners. Eating the dish with bread and bare hands was also difficult and messy.

East West Cafe: Turkish

East West Cafe’s Anatolian cheese borek and cheese pastry rolls arrived without especially memorable presentations, but one dish proved far more successful than the other.

The cheese pastry rolls earned 8 out of 10. Each bite began with a light crunch before reaching a creamy cheese center, creating a satisfying balance between crisp pastry and filling. A tangy sauce, cucumbers and tomatoes helped refresh the palate and counter the otherwise dry bread-and-cheese combination. The sauce was particularly important, adding a slightly sour note that gave the rolls more character than their plain appearance suggested.

The Anatolian cheese borek scored just 5 out of 10. Unlike the rolls, it came without sides or sauce and contained far more cheese. The thick, creamy filling quickly overwhelmed the thin layer of flaky pastry, leaving little balance between the components. Devoted cheese lovers may appreciate its intensity, but more moderate fans could struggle to finish a second serving.

Cafe Kindred: English

Cafe Kindred’s traditional English breakfast included potatoes, sausage, mushrooms, beans and eggs, with bacon also on the plate. Fruity Pebble pancakes were added on the side.

The English breakfast received 6 out of 10. Its variety of protein, carbohydrates and vegetables made it look substantial, but the flavors were inconsistent. Lightly salted potatoes and ordinary eggs were underwhelming, and the egg yolk was too runny. The sausage offered a welcome reversal with juicy meat and well-balanced seasoning, while the bacon was crisp and savory. A small portion of properly cooked mushrooms also added flavor for diners who enjoy them.

The beans were the plate’s weakest component. Their soft, starchy texture was unpleasant, and a thick sauce failed to disguise an oddly sweet undertone.

The Fruity Pebble pancakes earned 5 out of 10 despite their colorful presentation. They tasted more like a mix-based preparation than pancakes made from scratch and were doughy instead of fluffy. The cereal sprinkled on top added little flavor, while pieces cooked into the batter became soggy and disappeared into the flour-heavy mixture.

The absence of real maple syrup further hurt the experience. Although the pancakes could satisfy someone who was especially hungry, their muted fruit flavor and heavy texture made them unlikely to inspire a repeat order.