This was my favorite dish of the day, Pistachio French Toast. Parisienne baguette dipped in egg batter and pan fried with pistachios, cream cheese, brown sugar cinnamon syrup and sweet grapes that sent the dish over the top. I love interactive food, they let you pour the lobster broth yourself, FUN □ This Lobster Posole atop corn, fresh lobster, avocado, cilantro, jalapeño, cabbage and radish was divine. This is for all my b*tches who brunch that love their lox. The Smoked Salmon Tostada a thin flour crisp topped with citrus cream cheese, pickled cucumber, grapefruit segments, red onions, and avocado mousse. The squeeze of lime on top was the perfect touch to bring out the freshness of the dish. This was a completely unexpected array of texture and flavor. The Tico Nicoise is constructed with tuna crude, white anchovies, crunchy haricot vert, cilantro, and avocado. A Pineapple Margarita & More’chata (rumchata, agave, coffee liqueur, milk, cinnamon stick). We had to start with a cocktail, because well, brunch. Conceived by Chef/Owner Michael Schlow and designed by David Manfredi of Elkus-Manfredi Architects, Tico is a new and exciting style of restaurant American at its core, yet influenced by Schlow’s travels and love for Spain, Mexico and South America.” A place that doesn’t take itself too seriously, Tico has a fun, sexy atmosphere, delicious and unpretentious food, amazing cocktails, cold beer, lots of tequila, cool music and great people watching. I was lucky enough to try the Smoked Salmon Tostada, Pistachio French Toast, Grilled Cheese with Proscuitto Cotto, Lobster Posole, Tico Nicoise and Mini Funnel Cakes. Scroll down to check out these beautiful bites and a full menu featured here. Some of the highlights of the new menu include a Sa lmon Tostada, a Latin-inspired take on a smoked salmon pizza with citrus cream cheese and avocado mousse a Ric e Milk Bloomed Chia Bowl with housemade horchata and seasonal fruits M ini Funnel Cakes with strawberry mango salsa and Thai basil as well as a B reakfast Cacio e Pepe with duck egg made with toasted video noodles, parmesan and Manchego with carmelized onions. We had a fabulous time dining at Tico and indulging in their new brunch menu created by Chef Rodrigo Perez.
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