Love the name

If my name were in logo form it would be just like Nana’s. Thanks to (my sucky) Photoshop skills I can see check it out  —————————->
 
 
 
OK – so that really has nothing to do with the actual food but I will say the sign made an impression and that’s a good thing. I tend not to get down south-ish very much. I say ‘south-ish’ because in all reality Bridgeport isn’t terrible south and I think when people mention anything about the southside people equate it with rough neighborhoods.  Nothing was rough about Nana’s… except they didn’t serve pop, only organic, non-caffeine soda… and I get it, I really get it.

Coca-Cola doesn’t need to be everywhere, but there has to be a caffeinated organic soda? Doesn’t there?….on a whim I just went to thecoca-colacompany.com and of course the first tab is: sustainability

shocker. really.

I fuss a lot about the word sustainable but the reality is I appreciate a place that goes local – I just hate the fucking blah-blah-blah about being sustainable, green, local, or organic.  Maybe it’s because I feel merchants use them all interchangeably and I think they are different things. And I like to be grouchy about this.

Every, single, freaking time I go into an organic, sustainable-type of establishment I always want to ask how far they take it.  Like is their soap sustainably made? Is it bottle correctly? What about the building? How does it stack up in the “green world” — and than I have a debate with myself does stuff like that really matter when all I really want is a breakfast sandwich?

I don’t think the necessarily building matters, or the soap, or really even how closely the eggs were laid to the restaurant.  I would like to think no chickens were cooped up in cages, I like the idea of free-range.

The happier the chicken, the better the eggs?  Maybe.

The potatoes. Ah-mazing. The English muffin. Ah-mazing and different. It wasn’t all nook & cranny-y, it was more biscuit like and I enjoyed it.  The egg. Cooked as I ordered it – over medium.  The maple dijon bacon.  I xoxo bacon. I was really excited to try this bacon. Big-fat-frowny-face

Do organic pigs just taste different than un-organic pigs?

I felt like a scab (gross, yes), it was bendy, chewy and not in a good way.  It was so odd in texture that it made my sandwich challenging to bite into.  I’m hoping that it was an off-day for the cook. Who was – by the way – out in the open. I do like it when the kitchen is right there, in the middle of it all, just like at home I can see what’s up. Makes me trust them. And I do understand that occasionally things don’t turn out right, so despite the bacon, I would go back to Nana and give it another go. If I’m ever south-ish again. For brunch.