Let me preface this with: I’m not new to Hunger-N-Thirst.
My first experience with the uniquely classic bar and restaurant was with my then-boyfriend, now-husband, and we’d just left a wedding where it’d been too hot to eat, and were ravenous to try this new place off Harrisburg Avenue. I’d gone with a burger, because, of course.
I’m pretty sure that burger could stop a world war. And the French fries – don’t get me started.
Three years later, in the restaurant’s warm environment, there’s a chef doing God’s work. The work of reinventing the world’s classic dishes with fresh ingredients and an open mind.
Wilson Lopez has been there since just after the establishment opened in 2013, and just put out a new menu Sept. 27. Not surprisingly, the burger isn’t the item he’s most excited about.
It’s the Scotch eggs.
“But with a little Spanish twist to it,” Lopez says. “What we’re doing, is we’re taking some plantains and turning those into bread crumbs. So, instead of rolling the egg in breadcrumbs, it’ll be plantain crumbs. That’s going to come with a smoked tomato marmalade to add a little Spanish flair to it with Tabasco and jalapeños. It’s also going to come with horseradish and Worcestershire aioli.”
“Wow,” I say slowly, careful to catch my drool.
For those of you who haven’t had the pleasure of devouring a Scotch egg before: it’s a hard-boiled egg wrapped in sausage and rolled in bread crumbs. Plain and simple.
If you’re someone who likes to put hot sauce on your eggs, like me, this is everything you were trying to create, but didn’t know how. Between the tomato, Tabasco and original Scotch egg, the flavors feel like home in your mouth.
It’s comfort food that will make you wish your mom knew how to make it all those years. And with a bed of greens underneath, it offers a chance to redeem yourself by cleansing your palate after inhaling the dish – but it might be hard to finish that part, as the egg is filling, thanks to the sausage.
It’s brand new to the menu, but Lopez expects it to be a hit in the Lancaster County community, which he’s seen become more open to new things since he moved here from New York nine years ago.
“I think it’s becoming more of a foodie town,” Lopez says. “I’m starting to see a lot of things that you’d only see in bigger city areas like New York or Philly here. I’m excited to be a part of it, and to see that change since I’ve been here.”
Lopez is also excited about the Ramen dishes the restaurant has grown accustomed to making. And no, it’s not the boiled noodles you made in college. Stop by and ask about it some time.