from the new restaurant anbar in clarendon, chef chris hawkins gives us a taste of his very >> hello. >> i guess i never tasted anything i knew as from the balkans. a lot of wonderful tastes. >> absolutely. a lot of meat-heavy dishes, a little bit of mid trainian influence and a lot of seafood and vegetable dishes we offer in both locations. >> we just opened our clarendon location, we've been open for about a month and we just started brunch last weekend. i brought a couple brunch dishes that are only at the clarendon location. >> you're going to teach us the secret dish. what is it called? >> this is called slow-cook pork egg benedict. >> we take confit pork butt. nine hours low temperature. really really soft confit. you mean you're boiling it? >> cooked in its own fat. >> so it never -- it never boils but it cooks at a very low temperature so the meat is sew soft and tender when he it's >> so then we're going to take your english muffin and take some iver, a very traditional balkan spread made of roasted red peppers and eggplant. >> roasted red peppers and eggplant. >> it has spic