It looks innocent enough on first glance: a sausage, chive, Asiago, and Parmesan cheese-speckled muffin calmly sitting on the counter at chef William Werner's stylized patisserie Craftsman and Wolves. But it's not called The Rebel Within for nothing. Bite in and a cascade of salty egg yolk flows out, thanks to the inclusion of a soft-boiled egg inside. Fork and knife is probably the best approach if you care about the shirt you're wearing. The team only gets in one batch per day, and when they're gone, they're gone. Get there early.
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