Grand Central Market Getting in Bed with Egg Slut

Grand Central Market is on fire right now. The Egg Slut truck team of Alvin Cailan and Jeff Vales signed a lease at Grand Central Market this Tuesday, taking over the old La Salsa space facing Broadway, thereby serving as the starboard anchor of the market's revamp.

Egg Slut Downtown, still six to eight weeks out, is currently working with an architect to create the intimate feel of a sushi bar, where Cailan and his team shall become LA's first egg itamaes. Vales, the creative force driving Egg Slut, mentions there may be a neon sunny side up logo to satisfy the Market's signage requirement, but the design concept hasn't been finalized. All they know right now is there will be a counter hugging the kitchen which will allow the addition of sidewalk-adjacent tables.

The new kitchen's hot line is packed with electric ranges —also a market requirement — providing three times the truck capacity. This will allow The Slut to produce nearly 600 sandwiches a day. They hope to serve breakfast, lunch, and afternoon snacks between the market's upcoming extended operating hours.

Cailan and Vales understand they are taking a huge chance on the space, which is at the less bougie entrance of Grand Central Market, but the reinvented Market's new upscale vendors were attractive because of collaboration possibilities. Naturally, all of Egg Slut's brunch and lunner sandwiches pair well with G&B's coffee, but Cailan says they look forward to being inspired by the upcoming restaurants. Egg and smoked meat (from Horse Thief) is a natural riff, and Egg Slut is very excited about the new cheese shop arrving shortly.

Westside "megaslut" devotees need not fear the truck veering completely off the road. Cailan understands the new Downtown location may simply be too nasty of a drive, and he hopes to continue with an improved truck shortly after the Downtown outlet becomes situated. One of the motivations to open the brick and mortar was Slut Truck mk1's regular bi-weekly mechanical implosion. The team hopes to secure a new truck, post restaurant opening, before sending a mobile team back to the Westside. [EaterWire]