This ain’t your daddy’s livermush.
Chef Ryan at Little Spoon Eatery updates the classically Carolinian breakfast with a bit less farm and a bit more game. Instead of all the piggy parts no one wants, Little Spoon throws in all the parts you do: Rabbit liver forms the base of this mystery meat, while the incomparable richness of pork belly binds it all together. As if this protein heaven weren’t hearty enough, the Myers Park kitchen plates it atop fluffy toasted brioche and their deviled egg yolk…before topping it all with a sunny-side duck egg. It’s a morning meal fit for the outdoorsman, to be sure. Fortunately, Little Spoon has a lovely patio.
