"Breakfast sandwiches get high end treatment at NYC brunch destinations"

January 29, 2018 01:18 PM

"...At Egghead, Hall — an alum of fine-dining institution Gotham Bar and Grill — wanted to make the “best egg sandwich that we can.” That meant testing more than 20 types of eggs before landing on Jidori out of California. The bread — a cross between a potato roll and a brioche hamburger bun — and sausage are made in-house, while the bacon is from Wisconsin meat supplier Nueske’s, a chef favorite. “It’s kind of a staple around town,” Hall said..."

Read the full amny.com article by Meredith Deliso here

Back to news