Ladies and gentlemen, Eater readers of all ages, please inch a little closer to the computer screen for a special announcement. Starting right now, Eater will dedicate the week to a beloved American institution — the working-class, neighborhood diner — in this, our first-ever Greasy Spoons Week. All this week, we're going to focus on blue-plate spots, breakfast diners, and late-night haunts in all manner of maps, features, interviews, power hours, and so much more.
And that's not all: In celebration of this auspicious endeavor, Eater asked four restaurants to embrace the classic diner experience and make a special Eater Greasy Spoons creation, and those limited-time-only dishes will be available to the dining masses all this week. Every day we'll highlight a different dish, but below is a quick guide to the Eater Greasy Spoons menu, kicking off today.
· At the still-buzzy Levant, chef Scott Snyder offers his take on biscuits-anad-gravy, serving a green harissa yogurt biscuit with sujuk sausage gravy. It's available for $10.
· For a French take on fried-chicken-and-waffles, St. Jack's Aaron Barnett brings the dish decidedly upscale, pairing waffles with fried foie gras in lieu of chicken (of course), then serving the concoction with roasted apricot, bacon, maple candy, and cognac maple. $20.
· Justin Woodward of Castagna simply calls his dish "Sausage," but it's more than just a link. The dish features fermented duck sausage with a simple one-egg French omelette, potatoes cooked in stock, blanched scallions, and a porcini sauce. The dish is current available as a "secret course" on Castagna's chef's tasting menu.
· Downtown's Higgins offers the "Higgins Ultimate Reuben," what chef Greg Higgins calls his take on the "much maligned" classic sandwich. It features house-made pastrami; a sauce of capers, pimenton, and roasted peppers; sauerkraut; and cheese. It's served with housemade potato chips and pickles for $16.50.