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.
|Venue name:||Parish Hall||Contact:|
109A North 3rd St
|Cross street:||between Berry St and Wythe Ave|
|Opening hours:||Mon–Fri 11am–11pm; Sat, Sun 10am–11pm|
|Transport:||Subway: L to Bedford Ave|
|Price:||Average main: $25. AmEx, MC, V|