It's located at 55 Third Avenue-- between 10th and 11th streets.
It's a cross between a potato pancake and a waffle and it's a riff on eggs benedict, all in one.
Co-owner Jeffrey Lefcourt thought this section of the East Village along Third Avenue could use a place like The Smith -- a restaurant with a friendly name and a friendly feeling.
And breakfast is served even at lunch, so you'll see lots of eggs in a variety of ways.
And then there's the dish that's unique to The Smith, the potato waffle.
Chef Brian Ellis grates potatoes and onions, then it's into the food processor.
Once blended, he adds ingredients including eggs, flour and salt.
And it's into the waffle iron.
When it's golden brown it's plated with creamed spinach and poached eggs, so it's sort of eggs Benedict and sort of a potato pancake and sort of a waffle.
Potato Waffle
1 Idaho Potatoes
1/6 small white onion
1/4 TBSP baking powder
1/4 Cups all purpose flour
1/2 of one large egg
Salt and pepper
Method of Prep:
Grate potatoes
Wash potato in cold water
Squeeze out cold water
Grate onion the same size as the potato
Add grated potato, onion, and eggs into a food processor; slowly add the baking powder, flour, salt, and pepper.
Coat your waffle iron with a non-stick spray on both sides; add your batter
Cook 4-5 minutes till golden brown
Creamed Spinach
1/2 Cups cream
1 1/3 oz. butter
1/3 TBSP caramelized onions
1/12 Cup blanched spinach
1/24 Cup grated parmesan
Method of Prep:
Reduce cream to half
Whisk butter, cheese, onions, and spinach
Pour into food processor and finish with salt and pepper
Do NOT add too much salt, because the parmesan cheese is salty
Poach eggs with a little vinegar and salt.
