When Chris Sell packed up his things and moved across the pond to New York, it was Britain’s loss. And ever since 2001 when he opened the first Chip Shop in Park Slope, his facility for fried fish earned him accolades from several publications (including the Village Voice about 10 years back) that have named his fish and chips as the best in New York City. Less heralded but just as noteworthy is Chip Shop’s weekend brunch special, a small selection of eats just as traditional and tasty as Chip Shop’s everyday menu.
The Full English Breakfast ($10) headlines the menu, and it’s presented on mismatched plates that look like they’re straight from Grandma’s cupboard. A greasy mountain of breakfast potatoes anchors the platter, and the rest of the goods encircle it like devotees around an altar: a warm pool of baked beans, fried mushrooms, and roasted tomato, bacon and sausage, and fried egg. There’s toast, too, though sticklers for authenticity will note that black pudding is conspicuously absent. Ten dollars will also buy a meatless Full English, which is a larger portion of everything aforementioned, minus the meat.
For $3.50 more, the Full English becomes the “Hangover Special,” which includes a cup of coffee and a bloody mary or a buck’s fizz (which is basically a mimosa with more OJ than champagne, though the bar makes them strong enough to make that line a little fuzzy). For $7, a simple plate of bacon or sausage with two eggs is great for those with less voluminous appetites, as is a bacon or sausage sarnie with a cup of tea for the same price.
By the way, there are some subtle differences in the brunch menu at the Atlantic Avenue location and the Park Slope spot: Park Slope’s hangover special offers free refills of the buck’s fizz but does not offer a bloody mary, while the Atlantic Avenue location’s brunch does include a bloody mary option but won’t refill your glass for free.
For a good primer on the makings of a Full English, head over to the English Breakfast Society’s webpage, where there’s plenty to read while sopping up the last bits of breakfast on your slice of toast.