Deviled Eggs at The Beat Coffeehouse

Ages apart from the deviled eggs of old—those cold hors d’oeuvres paprika’d within an inch of their lives that haunted your childhood and the pages of women’s magazines along with cornichons and cocktail franks—The Beat’s own egg has got those beat. Chef Andy Knudson re-imagines the deviled dish with a heavenly jalapeño mayonnaise inside and pickled red onion and jalapeño on top. The bacon flag garnish is apropos for saluting downtown’s latest craving. $2 for three pieces, 520 Fremont St., 300-6268.



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