Easter Sunday snuck up on a lot of us, but luckily not our friend Alex. All winter NYC was hibernating but for Easter the city switched and the temperatures rose quickly.
We arrive at Alex's to the back door open, a cool breeze streaming inside, and the stove bubbling. Fresh grits imported from the south are on the stove top. A bowl of shelled shrimp sit on the counter waiting. A classic souther dish is in the works.
Guests trickle in. It's not early, but it's early for New Yorkers. Cocktails are mixed. French press's are brewed, pressed, poured, and repeated. Conor arrives and pops two quiches into the oven.
Conversations range from camping and travel to analytics and start ups. Not weird conversation for this group.
All the prep is done and everyone slides together chairs and tables. The meal is unbelievable, and is quickly devoured. The shrimp as spicy as you'd hope, and the grits as creamy as you'd expect. Each quiche is packed with deliciousness.
The afternoon wraps up with a few more drinks.