How Do You Make a Great Dish Even Better? Put an Egg On It.
Steak Tartare at The Table Creekside
The steak tartare at The Table Creekside is like no other. Chef coaxes dry-aged beef-in-the-raw into a seasoned and spiced tender mound with a boiled quail egg topper. Simple, refined and an elegant way to savor beef. $19.95.
Kobe Meatloaf at Libby's Cafe + Bar
At Libby’s Cafe + Bar, the Kobe meatloaf is a house blend of premier beef, baked to order and glistening with a Zinfandel glaze and a sunny-side-up egg on top. It’s accompanied on the plate by broccolini and onion ring. Rich and flavorful, every last bite. $26.
Pork Belly at Made
Made is on the map for topping its presentations with a fried egg, and one of the best examples is a hearty Southern dish that demands a big appetite. Spiced and crisp-roasted pork belly is generously plated and served with pimento-cheese horseradish grits, bacon and beer-braised collard greens. On top: a perfectly cooked fried egg with its sunny yolk just asking to be set free. $26.
Spaghetti alla Carbonara at Cafe BarBosso
At Cafe BarBosso, the spaghetti alla carbonara comes to the table with an egg in the center of a rich tangle of pasta, pancetta bits, cream and Parmesan cheese. Your server delicately lifts the egg, just barely tossing it through the pasta, and serves. This dish originated in Rome and is now enjoyed the world over. BarBosso’s version won’t disappoint. $19.
Quail Eggs Tobiko at Ahi Sushi
Ahi Sushi makes an exotic delicacy—to Western palates—familiar and desirable: four perfect quail egg yolks, each sitting on a cushion of orange-red tobiko (flying fish roe). Looks like a piece of Asian art; tastes like something you want more of. Simply called quail eggs tobiko. $14.