We are recommitting to travel and taking our food and crew to Brooklyn, NY for two-nights of Maryland-grown Korean food. On March 21st and 22nd, we’ll move into egg (109 N 3rd St.), a Brooklyn institution and ‘pioneers of local & sustainable sourcing,’ to share Baltimore’s harvest with some new faces. egg and haenyo share a lowercase name and a view on food: Get the best raw ingredients from people who care. So we’re doing Korean classics like firefly squid bokkeum, clam pajeon and tteokgalbi and some new stuff, always with that underlying view in mind. Plenty of early spring vegetables, Mid-Atlantic seafood and tasty K-style meats to be eaten in egg’s neat 'n orderly dining room.