4.5 / 5 - This modern eclectic restaurant had a surprisingly special egg experience. The yolk was whipped to fluffy and creamy perfection, with a snap of horseradish. Not only was this tasty filling served in the usual location, but it was also used in dollops on the bottom of each egg to hold them in place. The eggs were topped with classic chives and crumbled prosciutto, served thin and crispy. To top it all off, the eggs are served with the perfect amount of truffle oil drizzled on top, bringing everything together in a burst of deliciousness.
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