In Carriage House’s scrumptious mushroom, truffle, and egg dish, the egg in question is cooked for 60 minutes at exactly 145.6 degrees. “This way, the whites and yolk cook uniformly to an almost custard consistency while still being runny and delicious,” says chef Mark Steuer.
Trust him: The man knows eggs like a spider knows silk. And Steuer knows grits. And shrimp and pork in various guises, all of which get treated with equal love at this smart and satisfying Southern spot.
If you’re interested in nuanced flavors, look to dishes such as quail stuffed with a black pepper dumpling, Vidalia soubise, and a mirepoix pickle relish. Otherwise, snag a place at the communal table, order a Miller High Life, roll up your sleeves, and get dirty.