The farm egg at Empire State South is chef Ryan Smith's Southern take on a dish of crispy rice and sour sausage he and Hugh Acheson had at Lotus of Siam, a lauded Thai restaurant in Las Vegas. The base for Smith's version is cooked Carolina Gold Rice, an heirloom staple of antebellum agriculture in the coastal South, that is coated in tapioca starch and pan-fried to a golden crisp. Topped with a poached egg, homemade sausage, and other seasonal accompaniments, currently puréed nettles, green onion, and maitake mushrooms. The magic happens when you pop the egg and each puffy grain soaks up the rich, runny yolk. It's a memorable explosion of chewy, meaty, and crispy textures. $12.