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Nevin Martell | Photo: Greg Powers | April 1, 2014
With Easter as inspiration, local chefs introduce eggcentric dishes to spring menus.
As April glides into view, we are reminded that area chefs take great care—and abundant joy—in creating dishes that are as delicious as they are whimsical. For some chefs, the almighty egg isn’t merely a foundational ingredient, but has been granted a centerpiece status with a flourish.
Food, Wine & Co.
Inspiration arrives at the most unexpected moments. Executive Chef Michael Harr conceived his Green Eggs and Ham entree while reading Dr. Seuss to his 2-year-old son, Benjamin. He sasses up a base of poblano- and jalapeno-amped grits with crispy pancetta strips, shaved Parmesan, wilted kale and a coddled egg. We’re sure that Sam-I-Am would absolutely approve. It’s divine. 7272 Wisconsin Ave., Bethesda, Md., 301.652.8008
This is not your typical deviled egg from the gastro lab of superstar José Andrés. A hollowed-out eggshell is filled with chopped hard-boiled eggs, salted capers, briny sea urchin and Dijon-laced egg foam. Sprinkles of sea salt and smoked paprika finish off this whimsical remix of the picnic classic. 855 E St. NW, 202.393.4451
Bryan Voltaggio’s pasta carbonara is a graceful melding of tradition and innovation. Housemade bucatini pasta is dressed with Parmesan broth, a salt-cured egg yolk, crispy pork jowls and black-pepper olive oil. The decadent dish is cooked wonderfully and is a testament to Voltaggio’s creative faith in his brand-new space inside Range. 5335 Wisconsin Ave. NW, Suite 201, 202.803.8020
Executive Chef Will Artley makes it easy to eat pizza in the morning. He loads up a springy sourdough crust with thin-sliced ham, applewood-smoked bacon, sausage, mozzarella, fontina cheese, a drizzle of maple syrup and an egg at the center. The brunch-only feast spends just 90 seconds in the oak-fired oven at 1,000 degrees before it’s ready to be sliced. 400 S. Maple Ave., Falls Church, Va., 703.226.3460