But app short­ens time in line

The Commercial Appeal - Go Memphis - - GO EAT DINING REVIEWS, BEST BETS & MORE - By Jen­nifer Biggs

The first Mem­phis lo­ca­tion of An­other Bro­ken Egg opened last spring at Park and Ridge­way, and it’s un­likely there hasn’t been a line dur­ing ev­ery peak time since that first day. I at­tended one of the pre­view meals with friends, we all en­joyed it, and they be­came reg­u­lars.

But now and again I would get a phone call ask­ing me where else they should go, be­cause the wait was 90 min­utes or some­thing crazy like that. I also tried a time or two to go re­view it, but was stymied be­cause of the long wait.

Fi­nally, though, the time came. Af­ter all, a new lo­ca­tion will open in late sum­mer or so at Po­plar Plaza, and it was time to make an of­fi­cial visit to this one. I called ahead, hop­ing to be put on a wait­ing list, as I knew the restau­rant doesn’t take reser­va­tions. There wasn’t one, but I did learn about some­thing


There’s an app for ev­ery­thing, and I’m not talk­ing about the bis­cuit beignets, at least not just yet. I was told to down­load Nowait on my phone and get in line. It took about 60 sec­onds, and I put my party of two in line. The wait was about 45 min­utes, and ev­ery time I checked the app, it showed me how many par­ties were in front of mine and the es­ti­mated wait time. With about 10 min­utes left, we hopped in the car and drove over and saw scads of peo­ple stand­ing around out­side. But we walked to the re­cep­tion desk and said Nowait said we were next in line. She asked for my first name, looked at her com­puter, and we were seated in min­utes.

The se­cond time we used it, we ar­rived a bit early but were seated im­me­di­ately be­cause a ta­ble opened that was suit­able for a high chair. Other than area Chili’s lo­ca­tions, the only other lo­cal restau­rants that come up on the app are Brother Ju­niper’s and Hick­ory Tav­ern in Col­lierville; please, restau­ra­teurs, get with the pro­gram.


An­other Bro­ken Egg is pri­mar­ily for break­fast and brunch. Al­though there’s a smaller lunch menu avail­able, the place closes at 2 p.m. daily. There are scram­bled dishes, omelets, Bene­dicts done this way and that, pan­cakes, waf­fles and spe­cialty dishes, one of which is an ex­cel­lent huevos rancheros.

Let’s not get too picky about au­then­tic­ity here, as th­ese are served on flour tor­tillas, al­beit ones that have been fried crisp. They’re stacked with black beans, green chilies and sautéed onion, topped with eggs, cheese and a bit of chorizo. Salsa and sour cream are on the side, along ABOVE: Huevos rancheros at An­other Bro­ken Egg are a nice take on a break­fast clas­sic: fried tor­tillas with black beans, chilies, onions and cilantro over medium eggs, cov­ered in ched­dar jack cheese.

with de­cent coun­try pota­toes. It’s tasty and fill­ing, hearty huevos for sure.

About the eggs: My ex­pe­ri­ence on ev­ery visit is that un­less you spec­ify, your eggs will be over­cooked — at least for my palate. I like eggs over easy, soft scram­bled and just barely set in an omelet. Even the poached eggs in the Bene­dict dishes will come poached medium un­less you ask oth­er­wise. But when I asked for over easy and poached soft, they were de­liv­ered as re­quested. This was not the case with scram­bled dishes and omelets, though I think that egg tex­ture is sim­ply pref­er­ence. The eggs I thought were over­cooked were just right to oth­ers at my ta­ble.



How­ever you like your eggs cooked, you get plenty of choices in prepa­ra­tion. The bet­ter of the items I tried had sim­i­lar in­gre­di­ents to the huevos rancheros: The Hey Lucy omelet con­tains chorizo, av­o­cado, green chilies and cheese; Lafitte’s tor­tilla is scram­bled eggs with black beans, cheese, chilies and chorizo.

We tried plain eggs Bene­dict and eggs Black­stone, with grilled toma­toes and ba­con; both were fine, if not ex­actly ex­cit­ing.

The bis­cuit beignets are pop­u­lar — they seem to be on most ev­ery ta­ble — but are not a par­tic­u­larly good ex­am­ple of ei­ther. They’re


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