"Corner Bar makes the most worthwhile egg dishes in New York City, and they’re served in a cute, cozy space that makes you feel like you’ve turned back the clock a few decades. The breakfast menu is small enough that you really can’t go wrong, but we’re deeply obsessed with the oeufs au plat, a pair of sunny-side-up eggs swimming in a peppery chanterelle broth. The brouillés, which are topped with bottarga and crème fraîche, prove the old adage that you can tell everything you need to know about a chef by the way they soft scramble their eggs. " - carina finn koeppicus, bryan kim, kenny yang
Teddy Wolff