These days, we’re hearing all sorts of buzz going on throughout the “foodie” world regarding Starbuck’s new Bacon, Gouda & Egg Frittata.
OK, now I know exactly what all of you are already thinking. I’m sure that for many of you, this may seem like a venture in pointlessness, predicting a “no brainer” instant slam dunk of loving the product simply because everyone knows just how much I totally LOVE Gourmet Coffee and Gourmet Bacon, as well as any sort of sandwich that includes artisan bread, premium quality cheese and “bacon’s best buddy,” … eggs.
But I swear, I was dedicated to being completely unbiased and I walked into Starbucks with as evenly balanced and fair set of mental scales as I could muster up for the occasion, just so I couldn’t be accused of allowing my personal premium pork prejudices to cloud my thinking and appraisal.
I am proud to announce that I was not swayed one way or the other, until I actually tried the sandwich, not once, but three times.
You see, the truth of the matter is, had I only tried it once, I possibly would never have tried it again, but I had heard enough positive to moderately positive reviews, so I wisely decided that perhaps my first failed dive into the Starbucks Bacon, Gouda & Egg Frittata was a pure mathematical fluke and sure enough it was.
Then when the 2nd try was so far superior to the 1st time, I had to go back a third time to see if my positive review held up and was consistently solid and assured.
I am happy to say that it did.
On a scale of 1 to 10 “Little Piggies,” I would have to give this breakfast sandwich an overall score of 7.
The sandwiches #2 and # 3 were both pretty tasty, though the amount of bacon on all 3 sandwiches were uniformly sparse and left one immediately wishing there was more.
The gouda cheese was delightful and was not overly intense, nor was it “fast food / franchise” bland, stale or tasting of being “left out” in the elements or stored too long.
The eggs were OK, but that’s expected at any place where the food is off tertiary concern, behind coffee and merchandise sales.
The bread was good, especially by “franchise” standards, but when I asked the barista what it was specifically about the bread that made it “artisan” he was unable to find anyone behind the counter or in the back room office who had that information for me. Still, it pretty tasty and a lot more enjoyable than a typical English muffin or one of those conventional, fast food restaurant, white flour bun.
I was happy I went back for the 2nd taste try and extremely happy to discover during visit #3 that everything that I liked in version #2 was present and accounted for in “try # trey!”