We’re excited to be hosting a pair of special dinners by chef Nico Russell and his team this July: trial runs for his soon-to-open restaurant, Oxalis, these showcase seasonal cooking at its most refined. Nico and his team, all alums of Restaurant Daniel, are presenting multi-course, prix fixe dinners, including beverages, for $85 a person (the dinners are sold in pairs, so get yourself a date for the evening!)
You can read more about what the dinners are like in this recent Brooklyn Magazine article. The dinners at Egg will be held on July 11th and July 25th. There’ll be 2 seatings a night, one at 6:00 and one at 8:30. Buy tickets in advance here.
If you know anyone at Egg, chances are you know a passionate runner or cyclist or basketball player or hiker.
Being physically active is part of life in the restaurant business—it’s a job requirement, literally, but restaurant work is also the kind of work that tends to attract people who are up for significant physical challenges. We fielded a 4 person marathon team in this fall’s NYC marathon; we had 3 runners in the Brooklyn Half this spring. One of our long-time servers is now a writer for Runners World; another just took a couple of weeks off to cycle alone from Brooklyn to Quebec and back. (more…)
We were honored to have Evan Hanczor invited to speak at this year’s James Beard Conference on the Future of Food. “I’d like the future of the plate…to look more considerate, more nutritious, less myopic, and hopefully and most importantly, more inclusive. I’d like this room to look more like the subway platform I was on this morning and less like the midtown office that it is.”
Check out his full talk below.