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LOS ANGELES | Eggslut needs little in the way of introduction. Chef Alvin Cailan’s egg focused fast food restaurant opened in Los Angeles’ Grand Central Market in 2012 and was an instant hit. Today, it’s expanded to several locations across California, as well as Las Vegas, London, Tokyo, and Kuwait.
The name “Eggslut” refers to a chef who simply adds an egg to everything to make it better, and was used by Anthony Bourdain in a 2009 episode of No Reservations. The menu is a balance of comfort and innovation, celebrating food that appeals to both novice and extreme foodies through classic comfort fare with a twist, and a focus on eggs.
The signature dish, “The Slut”, is a thing of beauty – a cage-free coddled egg on top of a smooth potato purée, poached in a glass jar, topped with gray salt and chives, served with slices of baguette. “The Fairfax”, cage-free soft scrambled eggs and chives, cheddar cheese, caramelized onions and sriracha mayo in a warm brioche bun, is also brilliant. And if you don’t want bread, you can opt for a salad substitution at no extra charge.
Everything is made fresh, and you can’t go wrong with anything you order. A must visit stop on the list of any foodie visiting Los Angeles.
Eggslut
Grand Central Market
317 S Broadway
Los Angeles
California 90013
United States
Telephone: 213 625 0292
E-mail: n/a
Website
Open
Sun – Sat: 8:00am to 4:00pm