5-112013

All about grapefruit

5-11-2013

I hadn’t seen it on the menu for a while; half a grapefruit. During a brunch at The Breslin Bar and Dining Room in the Ace Hotel in New York I ate a super yummy grapefruit with ginger sugar flakes and mint. But again the same problem as always, the cutting isn’t easy and is often not done well, with the effect that you have to do it yourself or miss parts. I don’t understand why it’s not served in ‘clean cut’ wedges, much easier to eat! Marjolein van Spronsen

Bron:

Website: Ace Hotel

Please leave your contact details for a weekly tip from our editors. Of course we’d never share your details with others.

Name
First name Family name
E-mail*
Company name
Comments
This field is for validation purposes and should be left unchanged.

All about grapefruit

5-11-2013

I hadn’t seen it on the menu for a while; half a grapefruit. During a brunch at The Breslin Bar and Dining Room in the Ace Hotel in New York I ate a super yummy grapefruit with ginger sugar flakes and mint. But again the same problem as always, the cutting isn’t easy and is often not done well, with the effect that you have to do it yourself or miss parts. I don’t understand why it’s not served in ‘clean cut’ wedges, much easier to eat! Marjolein van Spronsen

Bezoek horecatrends op