|Stevedore © Walker Evans Archive, The Metropolitan Museum of Art|
But, before we perused the photographs, we had brunch at The Restaurant. I had a yummy Crab Cake Benedict, which which had an english muffin, wild mushrooms, nueske bacon, poached eggs, asparagus, with hollandaise sauce. Mr. B. had Duck Confit “Chilaquiles” which had roasted tomatillo salsa, scrambled eggs, sautéed vegetables, goat cheese.
Both were yummy!