Peels

Peels.

East Village.

Another addition to the epicurean stretch of Bowery, Peels is the latest restaurant by William Tigertt and Taavo Somer of Freemans. Cue the hipsters.

Still, Peels shows character in the inevitably modernizing  East Village. Instead of metal and fluorescence, towering windows bathe the wooden tables in soft light and made the open space virtually glow. Just as cozy is the Southern inspired food, like Andouille corn dogs and biscuits with your choice of egg, bacon, gravy, cheese, and more. It may be friendly to the EV but not your waistline.

Perhaps it is for the best that this review is a bit late since Peels has now worked out many of its fledgling year kinks in service and food. The hipster influx, however, remains.

{Shrimp & Grits}

When it comes to the shrimp and grits, Peels does right by the South. There, creamy buttery grits at breakfast is practically law. Crowned with a golden yolk, bacon, and shrimp, the rich appetizer sticks to your sides and does not let go.

{Blackberry Eton Mess Fool}

This classic British dessert is a rare and rewarding find in the city (hinthint Breslin: bring it back!) Crisp meringue, yogurt, and blackberry are thrown together in a whimsical frenzy making each spoonful a pleasant surprise. That unique yet strangely addictive ice cream on top? Lemon verbena.

Peels, with its many wonderful breakfast pastries and desserts, makes it hard for a sweet-tooth to stay away. If you cannot get your breakfast fix, there is definitely no shame in sidling up to the bar just for dessert after dining elsewhere.

{Peels Sundae}

It is pretty  hard to go wrong with pretzels, peanuts, brownie bits, salted caramel, hot fudge, and ice cream in a pickling jar.

{Warm Chestnut-Honey Pear Crisp Tart}

To herald the falling leaves and crisp nights, Peels has started baking some hearty, spiced pies. For a taste of Fall different from apple and pumpkin, there is the warm pear tart with chestnut-caramel ice cream melting into buttery crumbs.