Driven by a true love for eggs, Eggslut takes the ever-so-common egg and turns it into a popular meal for breakfast, lunch and dinner. The chef-driven, gourmet food concept, founded in 2011, provides a balance of comfort and innovation.
Alvin Cailan is breakfast-famous in Los Angeles. As the chef and founder of Eggslut, his morning creations are widely considered among the best. Each of the restaurant’s four locations use about 2,100 eggs a day.
No longer a breakfast staple, Eggslut makes eggs appetizing and enticing all day, every day. When dining at the Los Angeles, Venice and Glendale, Calif., or Las Vegas locations, you’ll find more than just a meal, it’s an experience. The focus Cailan places on quality, taste, consistent presentation and great customer service is impeccable.
Navigating bicoastal restaurants, Cailan turned a temporary, pop-up Eggslut residency in New York City at Chefs Club Counter, into a permanent spot. He marked the occasion with a new breakfast menu beginning June 1, with opened-face sandwiches like SoHo salmon on a French tartine, PB&J toast, avocado toast and more from $6–12.
Eggslut celebrates food that appeals to both novice and extreme foodies through classic comfort fare with a twist, all-encompassing the key ingredient, egg.
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