The Brunch Report: Southern Style at The Smith


Smith’s may have give up the ghost, but The Smith is still going strong. (The two restaurants opened roughly around the same time and were often confused, despite being quite different from each other.) Fork in the Road hit the latter for Sunday brunch recently, where a Southern take on Eggs Benedict — chicken sausage and poached eggs on spicy corn bread with black pepper gravy and home fries — was kicked up with a dash or two of the restaurant’s homemade hot sauce. Huevos Rancheros (available only on Sundays), smothered in a roasted tomato and roasted chili sauce and topped with fresh avocado, also benefited from a squirt of the secret sauce. Other than vinegar and habanero peppers, manager Josh Bidwell was pretty tight-lipped about what was in the hot sauce. But, really, who cares? At $8 a pop during the week and $14 plus complimentary blood orange mimosas on weekends, it’s a pretty sweet deal.

The Smith, 55 Third Avenue, 212-420-9800