There are so many places to eat and drink when you’re in Las Vegas that I thought I would take a little extra time to share a little about a couple of the other venues I had a chance to visit.
One of the venues I found was a small fast food restaurant in the atrium of the Cosmopolitan casino right across from the Chandelier Bar. This place is called Eggslut. Although I don’t care for the name, I really like this venue and the name is, well, hard to forget. This simple egg sandwich concept takes the common egg and combines it with a fast food concept to create a whole new level for both. Okay, fast food can be one of two things. The food that can already be prepared when you order it, or it can take just minutes to prepare after you order it, well Eggslut is the latter. And there is a line out the door at every location. That’s right, the one in Las Vegas was not the first Eggslut.
“The best eggs are made slowly,” he says. “This is definitely a way to win someone’s heart in the morning, for sure.”
Eggslut is the creation of Chef Alvin Cailan. Born in the Pico Rivera district of Los Angeles, he studied business at California State University and then went to the Oregon Culinary Institute. After staging for a handful of impressive restaurants, he joined the culinary team at Ten 01 in Portland, Oregon. (Staging is what culinary students call unpaid internships) Unfortunately, restaurant Ten 01 closed. Cailan returned to Los Angeles and worked briefly at a venue called Manhattan Beach Post, after which he decided to go off on his own, commandeering a food truck, and developed an egg sandwich menu that amazed the public. “My first memory of cooking is eggs,” Says Cailan. “Eggs [were] the one thing I knew I could do in my sleep.” Well, his menu landed him a spot at Grand Central Market in Downtown Los Angeles. Not at all an easy feat. Grand Central Market celebrates its one-hundredth anniversary this year. If you haven’t been there, put Grand Central Market on your bucket list.
Fast forward from 2011 to the present Chef Alvin Cailan now has a location in Downtown Los Angeles, Las Vegas, Venice Beach, and Glendale, CA. “The best eggs are made slowly,” he says. “This is definitely a way to win someone’s heart in the morning, for sure.”
With a love for eggs, he acquired the nickname, Eggslut, and it stuck. Truthfully, when you try what he has created, you will agree, that no matter how he makes it, it is a perfect egg.
Here is a glimpse of a few of the items on the menu.
Bacon, Egg & Cheese Sandwich, made with hardwood-smoked bacon, an over-medium egg, cheddar cheese and chipotle ketchup, served in a warm brioche bun
The Slut, a coddled egg on top of smooth potato purée, cooked in a glass jar topped with gray salt and chives, served with slices of baguette
The Gaucho Sandwich with seared wagyu tri-tip steak, chimichurri, red onions and seasoned arugula topped with an over-medium egg in a warm brioche bun
My BE&C was awesome and when I went back the next day to try the Gaucho Sandwich the line was way too long for me to wait. I have read that Eggslut can serve four to five hundred sandwiches per day. Damn, I thought to myself, I’m going to have to come back another time.
So, I went next door to Holstein’s Shakes and Buns.
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Author : Neal Murray
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