Over at new Nordic hot spot Acme in NoHo, there’s the signature Chicken & Eggs dish served in a clay pot and crowned with lightly poached, then fried eggs; at the Meatball Shop on Stanton Street, the Family Jewels meatball sandwich is topped with a fried egg; at King, the new Greenwich Village restaurant headed by chef Francis Derby, a poached egg is paired with octopus and frisee salad; and, if the duck entree at Williamsburg restaurant Masten Lake wasn’t opulent enough, don’t worry: It’s added a quivering poached duck egg to the mix.
In fact, restaurants are so egg-static that Danny Meyer’s new spot in the Financial District, North End Grill — headed by chef Floyd Cardoz — is going full bore: There’s an entire section on the menu dedicated only to eggs, pairing them with peekytoe crab, tuna tartare and caviar.
But has the egg trend gone too far?