This year has been a busy time for proprietor George Weld, who has run the superbly good (but insanely packed) Egg in Williamsburg for over five years. Now, just a few blocks away, he has what he refers to as his “grown up” restaurant Parish Hall. Aside from churning out successful eateries, Weld is known for focusing on seasonal and local ingredients and some, in fact, come from his six-acre Goatfell Farm upstate. Despite the following Egg has for brunch—lines at peak times on the weekend can take over an hour—don’t call Weld the “brunch king,” even if he deserves it.
I noticed on Facebook that you aren’t fond of the new title you’ve been crowned with.
It’s fine. I knew it was coming and I was trying to get a heads up on people trying to make fun of me.
You have to admit, you do brunch well. How did you get started?
Egg started as a breakfast only restaurant. Some friends of mine had a hot dog stand and they weren’t using it in the mornings. They asked if I was interested in opening a breakfast place and I had wanted to open a restaurant. Plus I love breakfast so it seemed like a good arrangement. I didn’t expect, I didn’t even think there would enough people up in the morning in Williamsburg to make it work. It was a bit of an experiment. We had to close at noon before the hot dog place opened. And we were there for like two years before we took over the whole place.
What is it about brunch?
I feel like brunch, of all meals, is the one you want to ease people into, and it’s a nice role to play in people’s lives. I love it. We have a broad range of customers from those bringing their parents in, those hungover, those who haven’t gone to bed yet—it’s a fun way to see different people.
What inspired you to open your new joint Parish Hall?
Parish hall has been in the works for two years. There are a lot o f reasons behind us doing that. One of them was we wanted to have a place for our cooks and servers to grow into. Give them another place to express their creativity. Also, it seemed like the kind of place the neighborhood was ready for, like it had grown up a bit. A lot of my friends don’t come to Egg anymore because it’s too crowded and rambunctious. It’s nice to have a place that’s a little more relaxing.
How much does your farm play into the restaurants and what you serve?
It varies from month to month. Last year we had a full time manager, but this year we are so busy with Parish Hall it’s a little less ambitious. We are focused on getting a structure in place so it will be more productive next year. But, we already get great produce and eggs from great farms that do it exclusively, and I want to keep doing it with them. It was never really my goal to provide everything, but more to give people who work here a chance to grow food and to maybe get some varieties of produce others don’t have.
You also opened up Hash Bar at Smorgasburg this year. What sparked that idea?
We joked about doing it for a long time. We had one spastic cook for a while who loved working the flattop and had too much energy to really work around. So we joked about setting him up with his own place and flattop to make hash. Last year we committed to serving hamburgers and stuff to concertgoers [on the Williamsburg waterfront during shows]. Smorgasburg started at the same time and we kept looking at it and wanted to be there and around people excited about food. So, this year, we decided to try out the Hash Bar idea. It’s the dream audience for food, people are willing to try anything and are excited about it.
Where do you like to eat brunch?
I haven’t been out to brunch in a long time, thought I have had great brunches at Prune. But, aside from Egg and Parish Hall, I don’t go to brunch save for a place I go to upstate called Jake Moon, about a half an hour outside of Albany.
Any other restaurant ideas going on in your head?
We will see how Parish Hall and Hash Bar goes. Besides, it’s fun to see them find their way.