A couple weeks back, I wrote about the perfect poached egg I had at Maialino, marveling at its creamy, oozy consistency, and perfectly oblong, plump shape. I'd never seen eggs poached that well in my life. So how does he do it? More

I've heard from countless Italian food experts that Italians in Italy as a whole and Rome in particular, don't eat much for breakfast—that most people tend to make do with coffee, roll, and juice for a modest beginning to the day. So what explains the spate of well-regarded and reviewed Italian restaurants serving amazing, only in New York breakfasts? Maialino is the latest—and, perhaps, one of the best. More