Move over giant milkshakes — Buddha bowls are in town!
American society has shifted their collective focus to two things: 1. protecting the environment and 2. “self care.” We’re learning that bigger and flashier isn’t always necessarily better. As such, New Yorkers are largely ditching the “mega sized” brunch meals that used to dominate our Instagram feeds and have turned instead toward cleaner, simpler, breakfast dishes when dining out in the morning.
The only part that’s typically not locally sourced? The inspiration.
In fact, the source of inspiration for many of these eaters comes from a place that, by the most ambitious of estimates, would be a 27 hour flight from JFK or LaGuardia airports.
If you’ve walked around downtown Manhattan on a Saturday morning lately, you’ll notice an uprising of brunch outposts that brand themselves as being “Australian style” or “Aussie style.”
How did a country nearly thirty hours away by plane make such an impact on the New York City brunch scene? And what exactly is “Aussie style” food anyway?
A few months ago, I went to a popular Australian themed eatery (Dudley’s) for brunch to try and answer that question. Despite being voracious travelers, neither my brunch companion nor I had been to Australia, but that doesn’t hinder us from being downright obsessed with the down-under culture nonetheless. We spent our drive into the city proper imagining all the unique sorts of dishes we would have to choose from.
When we arrived at the place, we couldn’t help but notice that the menu didn’t feel very, well, Australian. Our meal was perfect in both looks and taste, and I will suggest the restaurant (Dudley’s) as a TOP NOTCH place to dine any day of the week. But, it’s offerings were far from what we anticipated.
Where was the kangaroo sausage slathered in vegemite? What about the crocodile nuggets? Why didn’t anyone wish us a, “g’day mate” as we asked for a table for two?
Perhaps we had misunderstood, or overlooked something.
I decided to research by interviewing the incredible Henry Roberts who is CEO and founder of the notoriously popular Aussie eatery, Two Hands. It is so well loved that it now has four locations in New York City — Williamsburg, Tribeca, NOHO, and NOLITA.)
My first question to him was: if Australian breakfast doesn’t mean pancakes shaped like koalas, then what is Australian breakfast? When I visited Dudley’s, I had one of the best meals of my life. However, I was also surprised to see a menu that offered eggs and toast, which can be found on the menu of any American diner. Did I miss something?
The difference evidently is not in unique items to offer per se. Australian breakfasts are more about preparation and quality as opposed to massive quantity. American breakfasts tend to be heavy and hearty: a big platter of eggs, always some bacon, maybe sausage, and some toast slathered in butter. When answering the question regarding how Australian breakfast is different, Henry Roberts says:
“Simply put, it’s healthier. This new wave of healthy eating that has exploded onto the US market over the past [five] years was how we ate in Aus for decades. Fresh local ingredients is standard, not trendy.”
There are plenty of healthy restaurants in New York City, but it seems as though the ones which brand themselves as being “Aussie style” are exceedingly the most popular. On many corners in downtown Manhattan there is some aesthetically pleasing “Aussie” eatery with a mouth watering menu and a line of hip, young people out the door. So many of these places have cropped up that one can’t but notice that a unique culinary movement is indeed taking downtown by storm.
It’s a fact that cannot be denied, New Yorkers are apparently wholly taken with Australians, their culture, their accents, and now — their way of eating.
Why do fast talking, quick walking, stiff and serious New Yorkers seem to be enamored with the laid back, well humored, Australian lifestyle and culture? Roberts of Two Hands admits that he doesn’t have a great answer, but did say, that:
“…Every American I have met (and I have lived here for 10 years) who’s met or hung out with an Australian seems to rave on about how cool and fun they are.”
To add my own two cents, New Yorkers are famously prompt, work oriented, and somewhat serious. A New Yorker could never truly master the art of the “no worries” creed that so many Australians exude, but we sure would like to, or at least, get close!
New Yorkers know that they want to engage in ‘mindfulness’ as of lately, but the kind that we see in our newsfeeds: young women flashing “peace signs”, cradling lotus flowers and sporting their favorite Lululemon apparel feels largely commercialized.
New Yorkers like authenticity.
Australian culture brings an incredibly authentic sense of mindfulness that feels “real” to New Yorkers. There’s a very genuine, no bullshit kind of “zen” that Australians exude. It’s not so austere and delicate as Eastern meditative influences, which might be difficult for Westerners to truly practice. An Australian zen, by comparison is more about fun times with friends and about living fully in the moment.
That authenticity is mirrored in Roberts response to my query about his deciding to brand his restaurant as something unique like “Australian style.” Rather than give me a poetic, narrative story about finding himself, Roberts simply says, “it’s what we knew and what we were passionate about and most of all it was what we missed from back home.”
When asked specifically about the rising popularity around “Aussie style” brunch spots, Roberts offered, “All new shiny toys are popular…. I guess Aussie cafes landed at the right time into a generation looking for healthier options. Obviously major cities like NYC and LA tend to set the trend for the rest of the country. We were lucky enough to open in downtown Manhattan, maybe if we had opened our first location in the suburbs of Philly we wouldn’t be doing this interview.”
So, what if you’re reading this interview and you find yourself saying, “this is all well, good, and informative, but I still want to get my hands on a unique Australian entree.” If you happen to be visiting Two Hands (and you should) Roberts recommends the Brassicas Bowl which, “very much encapsulates our menu and style of eating.” The bowl includes charred broccolini, brussel sprouts, hummus, kale, avocado, a soft poached egg, shallots, buzz chili, and seeds with the option to add pulled chicken. (Thank you to the website for that beautiful description!)
Don’t forget to give Two Hands NYC your business! Click to learn more.
Courtesy: Infatuation
