egg

This southern-style comfort-food spot got its start operating mornings-only out of Sparky’s hot-dog emporium. But it became so popular among the formerly Kentucky-ham-and-scrapple-deprived locals that Egg mastermind George Weld teamed up with ex–Pies ‘n’ Thighs partner Steve Tanner and bought out the space, adding a short-but-sweet lunch menu. Continuing in the Sparky’s artisanal-ingredients tradition, Weld fashions his hamburgers from pasture-raised beef, but the meat is too lean and dwarfed by its oversize bun. Much better is a grilled-cheese number made with sharp Grafton cheddar — its expertly griddled bread almost pure golden-brown crunch.