Patrons may be drawn to The Flatiron Room for the library of nearly 700 varieties of whiskey, but the supplementary small plates are far more than just secondary pairings. From mac and cheese laced with Brussels sprouts and Calabrian chile to berry-braised short ribs, the food can be a genuine scene-stealer—particularly when it comes to the fantastic rendition of a scotch egg. Soft-boiled, cloaked in Berkshire pork, dredged in crisp breading, and fried until golden, each egg is served on a stage of roasted red pepper relish and hollandaise. The dish may be sizable enough for two, but don’t be surprised if you find yourself disinclined to share. In this case, it’s OK to be selfish.
This article from the Village Voice Archive was posted on October 16, 2013
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