Local before arrival
The straightforward name celebrates one of this kitchen’s most signature ingredients. The eggs are organic, as is pretty much everything else on the menu (courtesy of Egg’s 6-acre farm up in the Catskills). A sky-lit ceiling rises high over the radiant white space—the sparse interior embellishment allows unfussy dishes to take center stage. The legendary “Rothko” (an over-easy egg wading in a circular pool at the center of a brioche, melted over with sharp Grafton cheddar) is just one of many new classics that Egg has introduced to the breakfast scene. Crayons and paper tablecloth keep little Rothkos-in-training entertained.
