It was a beautiful Sunday morning yesterday. The sun was bright and shining, the sky clear and birds chirping. Aahhh!!! To celebrate this wonderful bounty, my family was in the mood for a nice brunch. Hmm…. Where do we go for something really extraordinary on this rather extraordinary Sunday?
Nicholas Roberts, of course!
We have been to Nicholas Roberts for dinner a few times before. It is always a great dining experience. With a very creative, out-of-the-box menu and interesting combination of flavors – this is one place every Fairfield County resident must try! The description of each dish on the menu will make you think, “No Way”! But then you take your first bite and find yourselves saying, “Yes, Way!” 
Brunch menu at Nicholas Roberts kept up to its strong reputation. Amazing array of choices for all kinds of appetites and cravings. This place really has the knack of turning up the volume on the most common of dishes. Just take a look at the menu below and you will know what I mean. 
As soon as we settled down, we were offered freshly squeezed orange juice and coffee. That instantly put me in a happy place! There is something so perfect about a glass of freshly squeezed orange juice for breakfast. I am disappointed that more restaurants don’t offer it on their menus.
The Potato Crusted Frittata With Chorizo and Caramelized Onions was excellent. With a dollop of sour cream and a really fresh, tangy and crunchy salsa on top…it was the perfect combination of flavors. The thin slices of potatoes created a delicious top layer and the chorizo added a great depth of flavor.
Another delicious dish we tired was the NRG Eggs Benedict. It was not your average Eggs Benedict. No! No! No! This was a dish with the volume turned up really high. Sitting on a crab cake (can you believe it? A crab cake!!! ), it was layered with spinach, chorizo and a decadent cajun hollandaise. What a glorious composition on a plate. I can’t even begin to describe the wow-factor of the Cajun hollandaise. It “sang” on the plate…and it sang louder than the birds outside.
Bless you, chef Rob Troilo, for thinking this stuff up!
