Meet George Weld, the owner/chef of Egg, a friendly, neighborhood restaurant in Brooklyn, New York focusing on farm-to-table southern cuisine. At Egg, the word “comfort” isn’t taken lightly, and diners who want a taste of the South done authentically and simply know to come, and keep coming back here. They’ve got homemade buttermilk biscuits & gravy, heaping servings of the tastiest grits, juicy fried chicken, Carolina kale, pulled pork, hot ham, pimento cheese and, of course, eggs, lots of eggs. Up until three years ago, the restaurant worked closely with local farmers to provide the fresh produce featured on their seasonal menus. Now, they are able to provide almost all the vegetables they need for their dishes from their own 6-acre farm, Goatfell Farm, located 2.5 hours from the restaurant in upstate New York – a personal, passion project that George had been thinking about for many years.

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