Parish Hall
Parish Hall
Time Out, Photograph: Alex Strada
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Time Out says
Wed Apr 4 2012
George Weld triggered Gotham's Southern-comfort fever when in 2005 he opened Egg—Williamsburg's perpetually packed brunch-time favorite. He turned from fried chicken to New York State–inspired cuisine with this farm-to-table eatery. Chef Evan Hanczor works crops from Weld's upstate farm, Goatfell, into the homey menu. Dig into seasonal American dishes, like a roasted lamb-shoulder sandwich with herbs and mayo on sourdough bread; chicken and barley with spring greens and root vegetables; and Anson Mills grits topped with broccoli rabe, green garlic, nasturtium pods and a sunny-side-up egg. Unlike beer-and-wine-only Egg, this joint boasts a full liquor license and simple cocktails, like the Jack Shelby (Applejack, Blenheim ginger ale, lemon juice) and the Wallabout (gin, Bittermens Commonwealth Tonic Liqueur, lime juice, soda, celery bitters). The airy 65-seat canteen sports a skylight, white-painted brick walls and a maple bar.
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