The thing about Vale Park is you can easily miss that it’s there. The public space lies one floor up from Wythe Avenue and North 12th Street and is a part of Williamsburg’s The William Vale hotel. But heading upstairs is completely worth it. There’s a little collection of raised beds growing a few greens, a decent-sized grassy knoll perfect for watching the sunset and at the far end, a vintage Airstream. That Airstream is the home of Mister Dips, the hotel’s burger stands.
Mister Dips is one of The William Vale’s offerings from acclaimed chef Andrew Carmellini, the man behind such delicious places as Bar Primi, The Dutch, Little Park, and Locanda Verde. He’s also won two James Beard awards and garnered more than a few stars from The New York Times. The man knows what he’s doing. Yes, even with grill top burgers and waffle fries.Continue reading →
Before the advent of the Bacon Age, when it was decided that everything goes better with bacon, I always thought that most things can be improved with one simple fried egg added to almost any dish. So, yeah, the egg came first. You really can take a not totally interesting dish to the next level by adding a sunny-side up, over easy or poached egg.
Here’s ten dishes made better with a fried egg:
1. Cheeseburger with Fried Egg. The image above was taken by me at bar & restaurant, Greenpoint Heights, of their “Brunch Burger” made with: smoked gouda, bacon, grass fed beef, pickles, tomato, onion, lettuce with cherry mayo and of course a messy egg that brings all the flavors together.
2. Chili with Fried Egg, Cheese and Hot Sauce. Homemade chili or even chili in a can sometimes doesn’t feel like a full meal unless it has that extra kick, like a fried egg. Let some grated cheese melt on the chili and make it a little extra spicy with some Cholula or Tapatio.
3. Ramen with Fried Egg. This is the most common combination you’ll find online and it turns a one dollar snack into a two dollar meal. It would be crazy not to include it on this list, however, I hit my Ramen limit way back in my third year in undergraduate school.