BHB reader Karl points us to a review of Jack the Horse Tavern in the New York Post:
New York Post: Let’s Do Brunch…: The menu offered upscale variations on brunch standards like baked eggs, pancakes and French toast. I chose the shrimp club sandwich with avocado, smoked paprika mayonnaise, radishes and butter lettuce. It came on rye bread and was very fresh. Julie decided on the royal eggs, which were baked with fresh goat cheese, spinach, pesto and toast. She said the cheese and eggs went together perfectly. We also shared a third dish, the smoked trout salad, which was made up of fingerling potatoes, red grapes and fish. Unfortunately, the crème fraîche vinaigrette was a little too much, but otherwise the food was comforting and indulgent.