Tables of Contents: Egg’s Reading Series

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Food & Book Lovers! Join us this MONDAY, August 29, as we bring food and fiction to the same table with our new reading series. Our August menu is an end-of-summer return to form after taking our two month summer break, with authors Kaitlyn Greenidge  (We Love You Charlie Freeman) and Belinda McKeon (Tender) reading something delicious from a recent or forthcoming work. We’ll make snacks inspired by each reading, and you get to enjoy it all.

$5 suggested donation, and beer & wine are available on the cheap! Plus we’ve got free mini biscuits for all. See you there!

RSVP on our Facebook page or just show up–it’s always an interesting evening.

Oxalis Pop-up Dinners at Egg

Oxalis Dinners

We’re excited to be continuing to host some very special dinners by chef Nico Russell and his team this summer: 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. Buy tickets in advance here.

Why We’re Sponsoring a Bike Ride

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…)

Egg at the James Beard Conference: Evan Hanczor on the Future of Food

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.