While I don't find the hamburger or even the regular menu at The Smith particularly inspiring, their breakfast offerings are much more compelling. I recently wrote about the Croaker and ventured down to The Smith this morning with that sandwich in mind. But after perusing the menu I decided upon a dish that I now wish I had discovered sooner: the potato waffle.
Three poached eggs come set atop three quarters of a crunchy potato waffle, with spinach and caramelized onions ladled over them. The eggs came out nice and runny, the yolk spilling out and mixing with the spinach to create a very creamy concoction. Truth be told, I barely noticed the caramelized onions, but it mattered not; the hearty waffle was a golden brown and the creamy topping created a pleasing synthesis. I wish more waffle fries could taste this good.
The dish looks large, and I didn't think I would finish it when it was deposited on my table. But after wolfing down the three eggs and waffle quarters, I found myself wondering what happened to the last quadrant. I bet the kitchen loves it when an order of the dish comes in; there will always be an extra waffle quarter.
Available seven days a week, the dish costs only $8 on weekdays with a glass of orange juice or a coffee.
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