It was just a quick trip to see the KAWS exhibit at The Brooklyn Museum. I wish it had been much longer. But I spent twenty-four hours in Brooklyn, New York and stayed at The Williamsburg Hotel. The industrial-chic property was recently built from the ground up. I got the best tour from the best hotel employee named Pierre. There’s a massive ballroom that you would never imagine was in what feels like a cozy, boutique hotel. And there’s a “library” space too that can be used for events. I stayed in the super cool King Work & Workout Suite. So, along with a bedroom and two balconies with fantabulous views, I had my very own decked-out office and – if you can believe it – a Liteboxer.
Now, let me be very clear here – I am not an athlete. I repeat – not an athlete. I’m neither coordinated nor strong. But the Liteboxer made me feel like I was both. I had so much fun – and a good laugh or two – doing my very best to follow the kick-ass instructors, including Lissa Smith, who somehow kept me smiling while I was sweating. And it was a really good thing I had a way to exercise in my very own room, because other than seeing the exhibit, working, and exercising, the only other thing I did was eat.
I like French toast. I make French toast. I thought I knew French toast. But Chef Alberto Gomez, at the hotel’s Williamsburg Restaurant, schooled me during my stay. I can unequivocally say that their French toast – made with brioche, fresh berries, banana, condensed coconut milk, and maple syrup (the last of which you don’t even need) – is the best French toast you’ll ever eat. My fan-damntastic waiter, Juan, has even put his own money where his mouth is when it comes to the magic munchable sometimes offering to pay for them if it doesn’t meet a diner’s expectations. He’s never once had to take his wallet out.
And, yes, you can say it. I’m a little bit behind. But until I went to The Williamsburg Restaurant, I had never once tried birria tacos. Although I had been itching to try them, I have been kicking myself for months for not seeking them out or making them on my own. But when I tried Chef Gomez’s take – a Tijuana style birria and consomé served with onion, cilantro, and salsa verde – I was beyond grateful they were my first. The meat was tender and flavorful. The consomé was so good, it was all I could do not lift the bowl and drink the steaming broth. The combination of flavors and textures was divine. By the second one, I was beyond full. But you better believe I finished the third.