Part of the allure of Egg, the Williamsburg insta-classic for country-style breakfasts (see shout-outs for their ham biscuit and cheese and grits in recent issues of TONY), is the limited availability of its spot-on cooking (by the afternoon, it shuts down shop). Now that chef-owner George Weld is introducing its first ever dinner (starting tomorrow), will the restaurant have the same cultish appeal?

We don’t see why not. Weld plans on offering "refined versions of the kind of food we ate growing up in Virginia: I kind of call it church food…but it doesn’t make any sense." We get it, George. Weld has been testing dishes such as pork chops with braised greens, striped bass with hominy, and braised duck leg with squash grits, in preparation for the big night. When we last spoke, he said dinner would be served Thursday throught Saturday from 6 to 11pm. Planning on going to Egg’s inaugural supper? Let us know how it was at eatout@timeoutny.com.