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It’s funny how I associate certain names with specific parts of the world. A while ago, Edward told me about a Fishtown breakfast/brunch/lunch restaurant called Ida Mae’s. For some reason I thought it would serve American Southern foods like shrimp and grits, one of my favorite Southern breakfasts.
I was in error.
It appears Ida Mae was Irish. Edward, my mom, Berthe, and I discovered this as soon as we entered Ida Mae’s for brunch.
I love a good Irish breakfast. Bangers, what we call sausages, rashers, which is good breakfast bacon, and eggs prepared any which way, keep me happy.
Ida Mae’s consists of two rooms. The food is prepared in the front space, which can cause hot food to turn cool immediately because the door is constantly opening and closing. Ida Mae’s is a busy place. We were fortunate to get the last, albeit tiny, table in the back room.
The atmosphere is homey. The walls are warm yellow and we sat next to a turn-of-the century (the last one) fireplace no longer in use.
Mugs of Blue Water coffee ($1.50) warmed us up. I’ve never heard of this brand, but it was good and strong, just as Edward and I like it.
Edward ordered chocolate chip pancakes ($6.50) along with a side of sausages ($2.50). Mom likes golden fluffy scrambled eggs ($4), while I was curious to see if the cooks could prepare an omelette ($6). I ordered a side of bacon ($2.50), as well.
Our barometer for chocolate chip pancakes are the dreamy ones prepared at The Hershey Hotel in Hershey. Ida Mae’s were almost as good, thin and well-cooked. Little plastic cups of foil-topped butter were on the pancakes. Edward had to ask for syrup.
The sausages were splendid. We received two fat bangers that were crisp on the outside and juicy inside. Fortunately for us, they were nice and hot.
Now to the eggs. Chefs and cooks must respect the egg. They have to know exactly how to care for it when an egg is added to a recipe.
Mom’s "fluffy" scrambled eggs arrived overcooked and in pieces. You could see bits of egg white here and there, which means the cook did not whip them properly. They were cold and rubbery. The hash browns consisted of big chunks of Yukon gold potatoes undercooked inside and burnt on the outside. These are not hash browns. Hash brown potatoes are either shredded or thinly sliced and cooked until golden — nice and crispy on the outside.
The omelette was dreadful. The outside was brown and rubbery. It was as flat as Edward’s pancakes. Omelettes are not flat. They are plump and golden yellow outside and creamy inside. I ordered mine with ham and cheddar. My breakfast was cold.
Our server understood and apologized. She sent someone to our table. I told her (maybe the manager) our breakfasts were cold. We talked about the omelette and she advised, "that’s how we make it."
The new versions did not come out much better. Mom’s fluffy scrambled eggs were still in pieces. The wheat toast was cold.
The second-chance omelette was still brown and overcooked. At least it was hot. Visually, it was most unpleasant. The cook just tossed everything on the plate, including the aforementioned butter cups, which were sitting on the eggs. The rye toast was cold. The potatoes were still inedible, but the bacon was nice and crisp.
I have a problem with overcooked, brown, rubbery eggs. A restaurant must prepare eggs properly and with care.
My omelette barometer is set by two I’ve had in the past: The one served at Loie’s is superb. And don’t fall off your chairs, dear readers, but the omelettes at the International House of Pancakes are big, fat, fluffy, golden yellow, glistening on the outside and creamy inside.
Next Sunday, I think we will head back to the IHOP right off Columbus Boulevard for a hot delicious omelette.
One tip of the toque to Ida Mae’s.
Ida Mae’s
2302 E. Norris St. at Tulip Street
215-426-4209
Cash only
