I Can Eat 50 Eggs: Dog and Duck Pub

 
In honor of Paul Newman and “Cool Hand Luke,” I’ll review 50 days of eggs from 50 different restaurants.
 
Day 10: Dog and Duck Pub
406 W. 17 th St. 479-0598, www.dogandduckpub.com.
Hours: 11 a.m. to 2 a.m. Monday-Saturday. Noon to 2 a.m. Sunday.
 
By Mike Sutter | Fed Man Walking | 01.10.12
 
I felt like I’d hit the tap-wall lottery when the Dog and Duck had Fuller’s ESB on draft. Its caramel malt, low carbonation and dry English finish make Fuller’s a treasure on tap. A pint is a solid $4.25 mate for any of D&D’s pub standards with names that sound like they’d be fun to party with: bubble and squeak, bangers and mash and today’s excuse for an egg hunt — Scotch eggs.
 
The Scotch eggs here start with two boiled eggs coated all around with about a half-inch of ground, fatty, herbed sausage. Then they’re coated in breadcrumbs and fried. The finished egg is the size of a ripe plum. Cut in half, it’s a cross-section of the solar system, with concentric orbital lines of mahogany, tan, white and finally a dominant yellow sun. It’s the perfect bar grazer’s food, with enough grease and protein to keep the body alive during a full assault on the brain cells. At Dog and Duck, the price of two whole eggs with a mango chutney thick as marmalade is $8. Plus $4.25 for every additional pint of Fuller’s those Scotch eggs make possible.
 
 
(Photos by Mike Sutter © Fed Man Walking)
 
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