Last year I visited Grand Central Market for the first time. I’m a huge lover of marketplaces that showcase today’s newest food adventures. Toward the end of my day, I saw this huge line of people waiting for a sandwich from a place called Eggslut. I had heard of this place before on a food show and made the connection. I made it a point to come back someday to try one of these delightful breakfast sandwiches and see what the hype is all about. Today I’m in LA and took a stroll down to the marketplace to jump in line with everyone.
I don’t think it is a mistake that this place is called Eggslut. It’s risqué, sexy and it grabs your attention. A West Hollywood food truck converted to a restaurant (and owned by chef Alvin Cailan), Eggslut showcases their love and passion for eggs. They only use cage-free eggs in their menu items (cage-free hens have shown to produce more of an orange color to their yoke due to the abundance of greens and insects in the birds’ diet). In 2014, Eggslut was named one of the top 10 new US restaurant’s by Bon Appétit. Being located in the heart of LA’s foodie scene (Grand Central Market) has been the perfect start for their first endeavor as a restaurant.
Cook preparing some Sluts
Their signature menu item is the Slut. It’s a coddled egg served over a potato purée in a glass jar and served with slices of baguette. My wait time was approximately 45 minutes on a Sunday afternoon. It wasn’t horribly long and I enjoyed people-watching the marketplace and observing the cooks do their thing at the grill. Because it was my first time eating here, I went with their popular Fairfax (eggs, cheddar cheese, caramelized onions and sriracha mayo on a brioche bun). I would say it took about ten minutes for me to get my sandwich after ordering. I was also fortunate enough to get a seat at the counter. The Fairfax is freaking amazing! The cage-free eggs are really light and fluffy and the flavors of the sriracha mayo and onions really come together nicely. I hope someday to try the Gaucho sandwich too (seared wagyu tri-tip steak and eggs on a brioche bun). So is Eggslut worth the long wait? For me, I didn’t mind because I planned a couple of hours into my day to eat here. Even though the sandwich was outstanding, it still only took me a few minutes to eat it. So it really depends on the person and their day. For any die-hard foodie out there, definitely make a stop here someday in your lifetime.
Patsy D’Amore was the first to bring pizza to L.A. at the Casa D’Amore restaurant in 1938 after making pizzas in New York and Boston. Patsy moved his oven from the outpost he had on Catalina Island to Los Angeles and opened up the first pizza stand at the Original Farmers Market in 1949. His famous Villa Capri restaurant was a regular hangout of the Rat Pack in the 50’s. His daughter now keeps the family legacy going with this location at the Farmers Market. They make New York style pizzas and the lasagna and calzones are made up fresh daily. Amore means “heart” in Spanish and these guys love to say they make their pizza from the heart. In typical New York fashion, I grabbed a slice to go after a full day of sampling at the Market. The pizza wasn’t bad. Not much different from what you grab to go on some corner in Manhattan. I think what the draw for me was their long history with Hollywood. I’ll give their full menu a shot another day.
I like to showcase different photographers I learn about. Michael Doven is a graduate of the New York Institute of Photography and his photos are used in some of the lessons that are provided. He is currently a world renowned photographer and his work includes many films in Hollywood. Here are a couple videos showcasing his work.