Thursday, March 19, 2015
EAT: MAKING A BETTER EGG PIZZA
We had a pretty solid crust at the aforementioned restaurant but everything else was just somewhere in the middle. Toppings looked lukewarm at best and the egg itself apparently was poached separately and placed on top after everything was finished up. Better versions of this dish that we have tried at other places have the eggs baked in with bright yolks visible when served. If our friends from downtown or even Brooklyn would visit one of these establishments, they would think that Harlem has a long ways to go so we would prefer not to mention them at all.