"At East Ender, orders like the smoked hake chowder are deceptively simple, teeming not with a deluge of dairy (as so many are), but with the smoky, briny flavors of fresh, local fish. Even the burger isn’t some perfunctory staple; rather, it’s a patty of local beef cold-smoked in-house, on a schmaltz-slathered bun with Monterey Jack. On weekend days, the place becomes a brunch temple with plates of duck confit hash with poached eggs and light-as-a-feather homemade doughnuts." - Alexandra Hall
Courtesy East Enders
