Chef Natalie Young's much-anticipated breakfast and lunch joint Eat debuts tomorrow to give Downtown diners a regular spot for fueling up. The tiny 2,200-square-foot restaurant keeps the doors open from 7 a.m. to 3 p.m. daily.
Here's a look at some of the delicious dishes Young plans to serve up.
For breakfast, look for made-to-order beignets served with seasonal jam and vanilla-scented mascarpone and pancakes served with a Grand Marnier mascarpone with chicken-apple sausage. A truffled egg sandwich comes with wild mushrooms, chives and Fontina, bacon and smashed potatoes.
From the savory side of the menu, a Mediterranean egg white frittata gets decked out in spinach, tomatoes, Kalamata olives, feta and micro-basil with a whole wheat English muffin, while Young's take on eggs Benedict comes with poached eggs with turkey bacon, spinach, tomato and herbed hollandaise on whole wheat English muffin.
Go Mexican with the Huevos Motulenos with two eggs over easy with red and green chili, black beans, peas, feta and sauteed bananas on corn tortilla. Or go hearty with a prime rib hash with two poached eggs with potato, green chile, onion and toast. Even Southern dishes get a treatment from Young with the shrimp and grits with pico de gallo, cilantro and two fried eggs.
All the pastries here come from Megan Romano's new Chocolate & Spice, the west side bakery she opened in April.
For lunch, look for the $10 grilled cheese served with a kick-ass tomato salad; chicken, tofu or veggie banh mi; or shrimp served open-faced with baby greens, pico de gallo and chipotle-lime mayo on brioche.
All sandwiches come with homemade potato chips or potato salad and "a really good pickle."
The full menu is available all day, every day.
· All Coverage of Eat [~ELV~]