I’ve been sitting on this incredible dish for a few weeks – partly because others have come up that are a bit more seasonal. But I realized this needs to get mentioned before the year is up (you might just find it on my Top Ten) and also I think the symbolism of writing about eggs (re-birth) right around the New Year is too good to resist.
I am not usually a fan of egg salad so the fact that this re-interpretation of the American lunch staple was more than just good deserves huge props.
Thea is a hot new bakery and sibling to the hot new restaurant Theodora (still on my list) so it was no surprise when I discovered a huge line to order. Both of these are also related to Miss Ada and Nili, which are places I love, so I stuck it out and ogled over their goodies, including a Tahini Banana Bread and a Mango Labneh Maritozzi.
But I wanted something savory and breakfasty and frankly, eggy. The egg salad had my number.
It seems it is now served on a long brioche bun, but on my visit it was presented open-faced on a thick slice of tangy sourdough.
The creamy egg salad topped sweet and peppery caramelized onions that were hefty and filling. Those were also mixed with a surprising spicy honey habanero vinaigrette. Along with the expected mayonnaise, the chopped hard-boiled eggs were drizzled with potent balsamic vinegar and fresh dill which provided a light complexity.
It truly was the best egg salad sandwich I’ve ever tried, which is not something I was on the hunt for. It was a very happy surprise and makes me hope for many more in the New Year. Price: $11
| THEA |
| 17 Greene Avenue (between South Oxford Street and Cumberland Street), Fort Greene, Brooklyn (212) 875-5222 |
| theabakerynyc.com |
