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the weekend buzz

“Apres-Ski at Klee, New Brunch at Balade”

Apres-Ski at Klee

Beginning this weekend offered until Restaurant Week, Chef Daniel Angerer of Klee has created a $40, three-course "apres ski" menu. Angerer’s menu includes hearty, wintery foods, perfect in St. Moritz or in Chelsea. To keep everyone’s tootsie’s toasty, he’s also offering a complimentary hot spiced beverage du jour such as grogg, pear cider spiked with an Alpine elixir such as Zirbenz (an Austrian pine liqueur) or Chef D's own stash of Schnapps. Dinner options include first courses like Mushroom Chowder with smoked popcorn, long stemmed winter leeks, and fingerling potatoes, Duck Stew with cranberry beans, confit duck legs, Greenmarket carrots and coriander crisps, and for dessert, a warm chocolate-pecan bar with Bosc pear, honey cider and vanilla ice cream.

Klee Brasserie  is located at 200 Ninth Ave., 212-633-8033, www.kleebrasserie.com.

New Brunch at Balade

Balade (208 First Avenue, between 12th and 13th Street, New York, NY 10009; 212.529.6868; www.baladerestaurants.com), the East Village's authentic Lebanese Pitza and Grill, has launched a new brunch menu that I think is worth a visit. While I am all for a nice smoked salmon bagel or a fat heritage bacon stuffed egg on a flaky biscuit sandwich (Peels), I love a nice Middle Eastern breakfast, too. The menu at Balade, which is served from 11:30am-4pm every Saturday and Sunday, includes organic, oven-fried eggs with dates, Morning Mezza served with Lebanese bread, Labneh with Toum (cream cheese made from yoghurt with a hint of garlic), and Soujouk, mildly hot beef sausages, savory brunch pizzas like the Lahme Baajin (ground-lean beef, mixed with diced onions & tomatoes), plus fantastic housemade morning sweets like Baklava, Kenafa—a baked curd cheese topped with bread crumbs, syrup and crushed pistachio, and Mouhallabie—a creamy pudding made with milk & rose water.


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