All throughout October, restaurants all over New York City (and across the country) have been participating in "No Goat Left Behind," a project of Heritage Foods USA. Given the demand in this country for goat milk and cheese—but not goat meat—many male dairy coats are killed at birth or otherwise become a financial burden on farmers. Heritage is aiming to raise appreciation for goat meat (tremendously popular elsewhere in the world) by partnering with dozens of NYC restaurants, as well as some from the Bay Area and beyond.
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Egg is a little restaurant in Williamsburg that started as a Southern brekkie spot (hello,
artisan scrapple) then eventually added lunch and dinner service, and now has a six-acre farm upstate. Chef
George Weld didn't want to replace the farmers he'd been working with already, he just wanted to understand the food system better. While the restaurant started out pretty pork-crazy, they're now more veggie-driven.
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Soft-scrambled, perfectly poached, or fried, I can't resist a great egg dish. While chefs all over New York do
crazy,
creative things with them, each more impressive than the last, today I'm talking about simpler stuff—the kind I find myself craving, rather than admiring. Here are nine of my favorite egg dishes in New York; what are yours?
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There are a hundred different names for an egg in toast, but I've only ever seen one
Eggs Rothko ($9). It's hardly a new discovery; it's the sort of dish I have so often and recommend so often I was surprised to find we'd never written about it.
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The
Duck Sandwich ($13) at
Egg reminds us why we love the flavorful bird so much.
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For those days when the desire for a chicken sandwich is not about that slouched-shoulder acquiescence to health, consider the
fried chicken cutlet sandwich ($11.00) at Brooklyn breakfast geniuses
Egg.
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Last year, we brought you our report on
the best oatmeal in New York. But we never tire of our favorite hot cereal, and neither, it seems, do restaurants. We thought last year's roundup was pretty exhaustive, but this year we've uncovered more under-$3 winners, more dessert-like indulgences, and—wait for it—bacon oatmeal. You knew it had to happen.
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New York has never been a first-class fried chicken town, but these days, it's popping up on more high-end menus than pork belly. And though we've eaten our fair share, we hadn't done an exhaustive survey. Until now.
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Brooklyn Based shares good and bad news this morning. Starting with the bad: "Bonita on Bedford Avenue in Williamsburg will serve its last taco on August 15." (Issues with the landlord.) But on a sunnier note: Caroline Fidanza, founding chef...
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Artisan scrapple may sound as improbable as artisan Spam—practically a contradiction in terms. This mushy American breakfast meat gets a pretty bad rap. The aptly (but unappealingly) named "scrapple" was invented by poor Pennsylvania Dutch farmers to use up...
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