If you know George Weld and chef Evan Hanczor from their first Williamsburg restaurant, Egg—a place well-known for their fried chicken, where the brunch menu boasts biscuits and grits—you might be surprised to find their second, Parish Hall, taking a slightly different tack. But despite its Southern bent, Egg has long made a point of its reliance on New York produce, from the team's own Goatfell Farm upstate. That's the most evident common thread with Parish Hall, which chef Hanczor calls "the cuisine of the Northeast, based on the landscape." More

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... More

Clockwise from top left: Like many places, Egg provides crayons for you to color on the white paper tablecloths; I drew an egg whose color comes from a thin wash of coffee. If you're not an early bird, you'll... More