Egg, a favorite brunch spot in the Williamsburg section of Brooklyn, has a new home just two blocks south of its old home. Zagat editor Molly Moker filed the following report for NY1.
After rocking the Williamsburg brunch scene on North Fifth Street for nine years, Egg recently moved to bigger digs just two blocks south. The bright, airy space was formerly occupied by Parish Hall, Egg's more refined sister restaurant.
"People's reactions have been really great," says George Weld, the owner of "Egg." "Our crew adapted to the change really great. We have a lot more seating here, so I think everyone has been so excited about being in a really functional space for the first time in forever that we've all had more energy to make it work."
Fans of the old Egg do not need to worry. The exact same Southern-influenced menu is served at the new location, now with twice the space. And of course, breakfast, which is served all day every day, still steals the show.
"We sell a lot of grits," Weld says. "The grits we get come from Anson Mills in South Carolina. We've used them since we started. We sell a lot of this dish called Eggs Rothko, which is sort of aged Grafton cheddar cheese on top of Amy's brioche with egg baked into it. Lots of country ham, lots of biscuits."
With so many indulgent things on the menu, it's hard to make that all-important early-morning decision: savory or sweet.
"I think the thing I eat most frequently is the country ham biscuit," Weld says. "It kind of hits all the things you want out of breakfast. It's really savory but has a touch a sweetness. It also has a lot of, you know, personal kind of flavor associations for me from growing up."
Moker: It's delicious. It's the right amount of salty, and there's some kind of sweet element, it must be the honey-glazed ham. The biscuit is amazing. Just what I would imagine would come out of a real Southern kitchen.
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