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• Owner Chris Benedyk starts by pouring hot water over egg yolks to soft-poach them. The yolks are held in place with meat gelee.
• Under the yolk: headcheese made with pork cheeks, beef tongue, and pig’s feet.
• Dish includes: pork belly smoked in-house, pickled peppers, fresh biscuits topped with pork-belly gravy.
• Diners can add a geleed egg yolk to any sandwich for an additional $3.
