Which Came First: The Chicken or the Egg Sandwich?
Let’s face it: brunch proves to be the most important meal of the day, and what better way to celebrate than with a fresh omelette or fluffy poached egg? Since 2015, chef Nick Korbee and restaurateur Sarah Schneider have been serving up high-quality egg sandwiches from Egg Shop. A quaint retreat from New York’s busy Bowery Street, Egg Shop is one of contemporary eateries, bistros, and gastropubs featured in our latest Monocle Guide. Read our interview with Sarah and Nick below or browse The Monocle Guide to Drinking & Dining for more top tips on how, where, and what to savor around the world.
How did the two of you meet and decide to work together on Egg Shop?
Nick and I were introduced through a mutual friend. A few years ago, when I was really getting in to the idea of Egg Shop, I ran into a friend on the street and started talking to him about the concept. He said that I had to meet his friend Nick, who was executive chef at Saw and Mill at the time. Nick was looking for an exciting and new project, so we met and I told him all about the restaurant I wanted to open; he called a week later to say, “Let’s do it.”
In terms of behind-the-scenes maintenance, what was the biggest surprise that came along with running your first restaurant?
When we opened Egg Shop, it was about more than just the food, or just the cocktails, or just the atmosphere. It was about all of it. So the biggest challenge was learning how to achieve this vision of an eatery that encompassed both our playful spirit and serious dedication to the egg in every aspect. It’s like running a well-oiled machine where everything from the quality of the dishes and the attitude of the servers to the design of the interior have to match the character of Egg Shop. If one piece falls off, you risk the losing the spirit of the restaurant. There was a learning curve in the beginning, but it was so worth it once we saw everything come together.
How has the Egg Shop evolved in the time since it first opened?
When we started the Egg Shop, we were really dedicated to the best variations of the egg sandwich. The egg is so versatile, though, that we quickly started owning more than just that. Now we’re making all sorts of creative dishes with the egg for brunch and dinner, and changing it up seasonally. Our cocktail, beer, and wine list have also evolved a lot since we first opened, and we’ve gotten really in to small-batch ingredients, organic producers, and biodynamic products. It fits in to our farm-to-table philosophy, and makes for some really tasty, refreshing drinks.
What are your favorite ways to dress up an egg sandwich?
With our That’s Hot hot sauce. We wanted to make the perfect kick to add to the sandwiches, so decided to make our own. It’s made in-house, sits on every table in the restaurant, and will be available for purchase on our website soon.
How do you cook the perfect egg?
With care and respect.
Images © Hannah Schneider Creative