Ready for afternoon tea?
It’s one of my favorite things to do.
We’re at the St. Regis New York and it’s 3pm. The hotel entrance is on 55th Street, but once you step inside, it’s a completely different world.
There’s a harpist that plays in the afternoon (3-5pm, Wed-Sun), and the dining room is always just busy enough.
I’m often surprised by the number of solo-afternoon tea diners…and most of them are male! Who said afternoon tea was a ladies-only thing? Certainly not in NYC.
Drinking Osmanthus Oolong. The tea supplier for St. Regis is a Canadian company called tealeaves and you can find the same oolong online.
Love the details. The honey and sugar, the cream, the lemon presented in two forms. Simply sliced, or halved and tied up all pretty with cheesecloth. All the things that we never think to do for ourselves at home.
Now on to sandwiches!
From top to bottom:
– Peppered pastrami, horseradish, cornichons, rye
– Cured salmon, herbed lemon butter, pumpernickel
– Chopped egg, mustard aioli, kalamata
– English cucumber, minted dill cream, brioche
– Roasted chicken, lemon, thyme, sourdough
Instead of doing the putting everything on three tiers (which is the “traditional” way), sandwiches come first on their own dish. They’re removed after you finish, and then the scones/sweets come out on tiers. God forbid you eat cold scones.
Let’s take a closer look at each tier.
Fruit tart on a sablé base and their signature gâteau de voyage. The gâteau is an extra dark chocolate cake-brownie with chocolate glaze and vanilla bean buttercream.
Financiers and raspberries on shortbread (with a matching jam).
Lift the dome and ta-dah. Warm buttermilk scones in plain and currant.
Double Devonshire cream, red fruits preserves, and lemon curd.
A little of everything!