Where: élan, NYC
What: Hash browns are pretty irresistible on their own, but adding duck fat? That gives them a whole new dimension. Chef David Waltuck fries up these gorgeous potato cakes in duck fat, tops 'em with a fried duck egg, and smothers it all in a duck fat béarnaise—maybe the most sophisticated take on the humble brunch potato we've ever seen.
Wash it down with: The refreshing, brunch-friendly Ruby Red, with gin, Aperol, and grapefruit.