What's better than a southern breakfast except maybe southern breakfast all day? Chef/owner of egg George Weld is an expatriated Virginian, who says, "People should be able to take for granted the provenance of the food they eat," and at egg you can because George doesn't. The breakfast menu is a pig hall of fame: Bacon and house-made sausages from humanely raised, heritage breed pork, local farmer Ted Blew's High Hope Farms scrapple, and Col. Bill Newsom's country ham. These can be accompanied by local Knoll Crest Farm eggs, buttermilk biscuits (with optional gravy), and organic grits. Lunch and dinner feature oysters and ducks from Long Island, Vermont cheddar and southern fried Pennsylvania chickens, along with produce, in season, from George's own farm in Oakville and from the edible schoolyard of Automotive High School. Save room for southern pound cake.
(718) 302 - 5151
135 North 5th St