Mission
Little Egg is a community restaurant that aims to contribute meaningfully to the world through food and gathering. We bring people together to share transformative meals and to seed a more sustainable food system.
Based in Egg’s original core values, we aim to support the holistic well-being of the people we work with; create a transformative experience of eating out for our customers; deepen our community’s relationship to how food is grown, prepared, and shared; broaden access to good food for everyone; and enrich the cultural and agricultural soil in which our work is rooted.
History
George Weld opened Egg on April 21, 2005, in a tiny spot on North 5th St in Williamsburg that we shared with a hot dog and hamburger stand. The hot dog place, Sparky’s, opened at noon, and George worked out an arrangement with the owner to run a breakfast spot in his space in the mornings. That arrangement worked pretty well—most of the time—until Egg started getting reviews: first in New York Magazine, then in the New York Times, then, it seemed, everywhere. Egg was swamped, and in 2007 took the space over in full.
In 2007 Egg also bought land in the Catskills which grew into Goatfell Farm, where we grow produce to use in the restaurant and share with others. In 2009 Evan Hanczor arrived as a line cook, and eventually came to lead the kitchen and become a partner in the business. In 2012 Evan and George opened Parish Hall, a critically-acclaimed but short-lived restaurant on North 3rd St, highlighting seasonal American food with a focus on the farmers of the northeast.
In 2014, with Egg bursting at the small shell of North 5th St. and Parish Hall closing, we moved Egg down the block into the much-larger space, where we continued to serve breakfast and lunch until late 2020, when COVID forced us, like so many others, to close our doors.
Little Egg is a place to share our love of good food in the morning in a little bit smaller space…a poetic full-circle back to Egg’s early days.
Team
Like any restaurant, we’ve got a whole flock of folks who make Little Egg possible.
Evan Hanczor, our chef/owner, was the longtime chef and a partner at Egg in Williamsburg.
In the kitchen, Felix Buchloh is our head chef; Tanya Bush makes our pastries with help from Evelyn; Bernando and Jadel are running the line; and Jesus and Mari keep us ready for service.
In the dining room, Nora leads our amazing service team of Shany, Joya, Jeanna, Roxanna, and Natalie.
Tables of Contents
Tables of Contents (TOC) creates unique and delicious gatherings and conversations at the intersections of food, literature, arts, and culture. Through its monthly reading series, TOC has collaborated with over 200 leading contemporary writers, musicians, and artists.
In early 2021 TOC released the Tables of Contents Community Cookbook as a project to raise funds for food justice work in partnership with FIG NYC. It was named to the best-of-the-year lists of The New Yorker and Vanity Fair.
In 2023 TOC launched a new artists residency program at Glynwood in the Hudson Valley, the Regenerative Residency.
Sign up for the TOC newsletter and follow on Instagram to stay up to date with events and releases on the horizon, at Little Egg and elsewhere.
Egg Tokyo
Egg Tokyo opened in 2017 in Toshima ward near the Ikebukuro train station (the 2nd busiest train station in the world). The menu is almost identical to Egg’s menu in Brooklyn (we’re the only place in all of Asia where you can eat Anson Mills grits) and highlights the kind of breakfast-focused, sustainably-sourced cooking Egg is known for.
Press
Brooklyn’s obsessive homage to the incredible, edible protein
Legendary
So profound that you want to pause in midbite and thank the gods for putting this meal in front of you
The art of sharing breakfast with perfect strangers
Another sort of Sunday - morning place of worship
Williamsburg’s original brunch destination
What better way to start the day than Egg?