Ricotta-Herb Pancake at Thistle Hill Tavern

The best thing we ate this week was the appropriately named dish “Breakfast” at .

The wonderful smells wafting around in the air at 15th Street and Seventh Avenue can be attributed to executive chef Rebecca Weitzman, who trained with Bobby Flay, and has based her menu around locally sourced food.  

The “Breakfast” comes with Heritage Acres bacon and a farm fresh fried egg on top of a ricotta-herb pancake with Green Wind Farms Vermont maple syrup.

The pancake was cooked perfectly: golden brown all around, yet the edges were cooked to a darker golden crisp. The ricotta-herb batter was sweet and savory and utterly delicious. Although the cake itself was not the thickest or fluffiest I’ve ever had, it was dense with flavor and had a smooth texture.

The pancake’s sweet syrup also compliments barman John Bush’s whiskey-based Brooklyn Eagle.