A West Village restaurant's latest specialty dish is the $90 emu egg. Zagat editor Maureen Giannone filed the following report for NY1.
At his West Village restaurant, Chef David Santos is enticing diners with his latest specialty dish, the emu egg, an item that holds a $90 price tag and encourages diners to arrive in a pack and come hungry.
Santos: Eggs can be so versatile. Not only just chicken eggs, but then, you bring in your classes of different kinds of eggs, duck eggs, quail eggs. They're actually out of New Jersey. It's the equivalent of about 12 chicken eggs inside of here.
Giannone: And how do you prepare something like this?
Santos: A little cream, and then just soft scramble it, almost like risotto.
Giannone: Isn't it amazing?
Josh Strauss, Zagat: This is really cool. It's really cool. It's actually really textured. It's not what I was expecting at all.
Giannone: It goes from pretty to prettier on this plate. We have an omelette. There's truffles, asparagus, some mushrooms, it's going to be awesome.
Strauss: I was going to say, it's a very highbrow breakfast.
Strauss: Wow, this is fantastic.
This egg was more luscious than we had ever had before. So rich and creamy in flavor, it was like the holy grail of omelettes. We couldn't get enough.
Strauss: Well worth the money. I was just expecting eggs. It wasn't.