Dish No. 93: The Ship's Biscuit at Saltie

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Rebecca Marx

Welcome to the 2011 Edition of 100 Dishes to Eat Now, Fork in the Road's handy list of some of the dishes we've stumbled on that we're fond of -- old standbys and new finds alike. Over the ensuing weeks, we'll be counting these down leading up to our Best of 2011 issue -- and see how many make the cut.


Saltie's ode to the egg 'n' cheese breakfast sandwich is equal parts beauty and brawn: Its sunny scrambled eggs and deeply tanned focaccia are lovely to contemplate, but they also pose an admirable challenge to even the most robust of appetites.

The biscuit's attributes are as generous as its proportions -- the eggs are rich and fluffy, the ricotta creamy, and the bread salty and tender. It's also messy as hell, a sandwich that demands to be eaten with a fork, knife, and bib. You don't really eat it so much as plan a strategy for attack. But some messes are a pleasure to clean up, particularly when they involve using focaccia to swab the deck.


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