Brunch "appetizers" are one of my very favorite things to order at a restaurant. They're usually ready quickly, and can stave off a worsening hangover or just rescue you from overeating and feeling sick afterwards. They can also solve the sweet/savory debate I tend to go through every time I'm getting ready to order brunch.
When I read that Stronghill has Monkey Bread on the menu, I couldn't wait to try it. I'd experienced Monkey Bread as a brunch starter a few years ago, on a cold Saturday in Philadephia, and have been seeking it out ever since. I was so intent on having it that I dragged Davy and a few friends with me to the restaurant on Sunday afternoon.
Stronghill has high ceilings, an impressive chandelier, and a welcoming atmosphere. Unfortunately, most of its positive attributes end there. Our server was unevenly attentive. She took awhile to take our order, didn't mention the specials and forgot a few minor things. She refilled coffee regularly, but didn't provide a spoon with my tea, and didn't check our water. The water for my tea wasn't very hot, even though it arrived in a cute pot settled into the mug underneath.
The Monkey Bread was a disappointment. It wasn't very warm, and while it did have a healthy amount of cinnamon flavor, the texture was on the crumbly side; the balls of dough really would have benefited from a glaze.
My main dish was an omelet with goat cheese, onions, and peppers. I took a peek inside and couldn't detect any vegetation aside from a sprinkling of minced, sauteed onions. There was plenty of goat cheese, and as much as I love cheese, the omelet needed more of a balance between its vegetables and dairy.
Unfortunately I won't be returning to Stronghill for brunch anytime soon, and while I'll have to eat at venues without Monkey Bread, I'd rather just make it myself and get it exactly right.