The famous question asks “which came first, the chicken or the egg?”, although at this point, everyone knows the answer: to get to the other side! Of the egg. Which is...the chicken? Seriously, who wrote this joke? Ponder that and more, while dining at Chicken and the Egg.
The brainchild of the former Pacci GM, Egg's an earthy eatery plating farm-inspired meals in a sprawling space with reclaimed wood tables, a patio, an A/V presentation-ready private room (woo!), and a 60-seat bar featuring a wine display enclosed by ambient glass, although to be fair, Philip does tackle plenty of other musical styles as well. Pre-dinner eats include a duck confit skillet w/ stewed cocoa beans & house garlic sausage, a Carolina crab cake w/ tomato gravy and fried spinach, chicken liver mousse w/ apple cider jelly on griddled bread, and pork belly sliders, also the memorable episode where the fat guy with the beard sends Jerry O’Connell and the team to another dimension, so he can eat all the pork belly. From there, get a house-ground Farm House burger w/ a fried egg and Nueske's bacon, a steak BLT on toasted brioche, or a country ham flatbread w/ goat cheese & Tupelo honey; they've also got Angus steaks and entrees like grilled shrimp w/ sweet corn ravioli, iron skillet-fried chicken, and the sous vide loin/pork belly/house sausage Three Little Pigs, which you'll wolf down much quicker if you've been puffing, and possibly even huffing, depending on how much White Out you bought.
Local mix-master Brandon King's running the selection of artisanal beers (Unibroue’s La Fin Du Monde & Maudite, etc.), wine, and cocktails like the Leopold Bros Peach Whiskey/ Nueske's bacon-infused corn whiskey/ Woodford “Grilled Peach Manhattan”, which’s what happened when farmers brought in Princess’s big-city cousin, and asked her which came first.