Annie Gunn's: The BLE

We had lunch at Annie Gunn’s not long ago, and overall things were, not surprisingly, very tasty. But one dish stood out. Even visually, it was enough to make us gasp when the server placed it in front of us.

Described on the menu as a BLE, it begins with a base of a large slice of sourdough toast, a layer of Jarlsberg cheese and what’s called mustard aioli, which adds some horseradish along with the expected garlic. Then comes a pile of the housemade bacon, a little romaine lettuce, a couple of slices of heirloom tomato and a couple of sunnyside up eggs.

While the python-jawed among us could possibly eat this without utensils, even they would end up with a drool of egg yolk down the front of their Hawaiian shirts, so we attacked it with a knife and fork, and let our fingers do the walking to the hand-cut French fries. All in all, deeply satisfying.

And with it a glass of that rarity, a chilled red wine. From J. Lohr came "Wildflower" Valdiguie, from a French grape that’s similar to Beaujolais. The 2008 from Monterey County, California, was full of berries, although properly light, a fine combination on a hot summer afternoon.

Comments

[Beth]

That looks disgusting ... sorry.

[Christine]

I think it looks delicious!

I found your website through a comment on Serious Eats, and I've really enjoyed the restaurant, movie and theatre reviews. Can't wait to read more.

[KtMeyers]

Absolutely one of the best sandwiches I've ever eaten - thinking about going back again soon, just for the sandwich. The fried eggs are just killer.