We had a late brunch, just before the restaurant started preparing for a private evening party. John and I each had one of the specials, pork hash made with pork shoulder, potatoes, apples, scallions and leeks and topped with slow-cooked eggs. It's amazing what they can do with only a pizza oven and a thermo-circulator for poaching the eggs. Baby Jack ate at home, got passed around among the staff and fell fast asleep on the way home. A great luncheon companion!
