When astronaut Alan Shepard launched into space in 1961 to become the second human to ever float gravity-free above the earth, he unwittingly ushered in a quirky tradition for subsequent launches from U.S. soil. His breakfast that morning was steak and eggs—filet mignon, to be exact—a meal with a high protein content that ensured Shepard would not need the bathroom for many hours. After the success of the launch, it became common practice for astronauts to down steak and eggs.

I pondered these things beneath a big umbrella on Main Street as I dined on steak and eggs at 1592 Wood Fired Kitchen. By the time 10:30 am rolled around, a plate of wood-fired hanger steak cooked medium with an over-easy egg and oven-baked potatoes was placed before me. Indulgent, savory and refined, the dish seemed a far cry from the utilitarian inspiration behind Shepard’s pre-launch meal. Accompanied by a basil mimosa, my mind considered Shepard on the morning of May 5th, 1961. He would be the first American to be exploded into space on a fiery death rocket, a milestone if successful but undoubtedly a source of anxiety even for someone as trained as him. Did he specifically request filet mignon because he thought it would be his last meal?

Fortunately, he lived to see himself entered into the history books and to enjoy many more steak and egg brunches. Unfortunately, it was never accompanied by a basil mimosa at 1592 Wood Fired Kitchen.

Click here for more information.