I’ve always thought eggs are a pretty straightforward affair. Hard boiled, poached, scrambled, covered with hollandaise, smothered by chimichurri. There are numerous ways to reinvent tradition, and yet many of them invariably gravitate towards a few tried-and-tested standard applications. I believe that to make your breakfast/brunch eggs brighter and to make you truly happier, a journey of a special kind is needed – one which combines a passion for innovation with a love for quality ingredients, flamboyant and versatile, and most importantly, bursting with rich, immersive flavors. I recently embarked on such an incredible culinary journey at etta, and I’m here to tell you all about it.
Located in Chicago’s Bucktown neighborhood, etta is famous for its wood-fired hearth, which bestows charred flavor to dishes ranging from focaccia to meatballs and from salmon to pizza. I visited etta (short for “Henrietta,” which in French means “keeper of the hearth”) for brunch a couple of weeks ago, and I was impressed with the high quality of the ingredients used, as well as with Executive Chef Danny Grant‘s hearth-informed vision.