Shrimp & Eggs - Again

Sometimes I forget why I walked into my closet. What did I want to get in here?

But, I don't forget one of my blog posts.

I knew I had previously written about the potential super-coupling of shrimp and eggs. I distinctly remembered mentioning a Cantonese version from Wu's Wonton King in Manhattan's Chinatown. But, typing various keywords into search came up empty. Even AI search failed me.

I had no choice. This required a page-by-page search through the annals of VittlesVamp.

Was it worth the effort? Absolutely!

Here is a link to the post, titled "Shrimp & Eggs: Odd Couple or Super Couple?" - waxing poetic about Wu's soft scrambled eggs with succulent baby shrimp, and a brunch at Cobble Hill's La Vara for Revuletos de Gambas con Ajetas.

What made me go down this delicious rabbit hole?

A very delicious reintroduction to the pairing of shrimp and eggs at a new Spanish restaurant in the West Village, Bartolo.

A sister restaurant to the LES's Basque-focused Ernesto, the Madrid-centric Bartolo offers a humdinger of a rendition of Huevos Fritos con Patatas y Gambas. Seriously fantastic. We're talking plump shrimp and fried eggs with deep dark yellow yolks, sitting atop fried potatoes, bathed in an addictive, garlic sauce. The waiter presented the plate and ceremoniously cut into the eggs to ensure that the yolk oozed over everything before we dug in.

Dug in we did. Did so until the entire dish was gone.

This is a must at Bartolo.

And, frankly I must go back and have it again - and again - and again.