The Craze For Scotch Eggs

The full-English-breakfast trendlet from a while back is one thing, but who could have predicted an all-out Scotch-egg craze in New York and its environs? The dish Ricky Gervais describes as “a delicious and nutritious path to cardiac arrest” is everywhere you’d expect (the gastropubby Fat Radish) and also where you would not (Tom Colicchio’s Craftbar). NY mag’s favorite, though, is the pictured soft-boiled, five-spiced, duck-sausaged version set upon a smudge of Kaffir-lime aïoli at the new East Village restaurant the Toucan and the Lion. Defibrillator not included.

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