Food

Featured Dishes

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  • SoHo Salmon

    by Alvin Cailan
    Ingredients: 

    Smoked salmon, dressed in a sauce with a cream cheese base, sunny-side-up egg, a slice of Havarti cheese and an Eric Kayser bun.

    Description: 

    On visits to New York City as a kid, Cailan wouldn’t leave without at least one trip to Russ and Daughters. Cailan’s love of their smoked fish inspired him to create an Eggslut ode to the famed establishment for Chefs Club Counter. The SoHo Salmon takes smoked salmon, dressed in a sauce with a cream cheese base, and tops it with a sunny-side-up egg and a slice of Havarti cheese, and is sandwiched between two Eric Kayser buns.

    Only available during weekday breakfast and weekend brunch.

  • Fairfax

    by Alvin Cailan
    Ingredients: 

    Cage-free soft scrambled eggs and chives, cheddar cheese, caramelized onions and sriracha mayo in a warm brioche bun.

    Description: 

    Eggslut originally started in LA as a food truck, originally parked on Fairfax, a strip home to streetwear brands like Supreme. It was there that a song by DJ Quick, that said, “tomorrow morning make my eggs with onions cheesy for me” inspired what is now the Fairfax. One of Cailan’s cooks who worked there at the time joked that they should make a sandwich with onions and their “cheesy” looking scrambled eggs. They tested it out on one customer who loved it. She continued to order the off-the-menu creation and soon enough, everyone on Fairfax Avenue began to order it. Cailan then added it to the permanent menu and aptly named it the Fairfax.

    Only available during weekday breakfast and weekend brunch.

  • Slut

    by Alvin Cailan
    Ingredients: 

    A soft, coddled egg on top of creamy potato purée, poached in a glass jar, topped with gray salt and chives, and served with slices of baguette.

    Description: 

    For Eggslut’s signature, namesake dish, Cailan took inspiration from legendary chef Joël Robuchon’s style of cooking mashed potatoes, combined with the love of eggs in Filipino community in which Cailan was raised.  Eating eggs as a kid inspired the combination, and thus, the Slut was born: a soft, coddled egg on top of creamy potato purée. One of Cailan’s only non-sandwich offering at Eggslut, diners are encouraged to embrace their inner kid as they dip pieces of toasted bread into the jar.

    Only available during weekday breakfast and weekend brunch.

  • Duck Rice

    by George Mendes
    Ingredients: 

    Duck confit, chorizo, black olives, citrus purée, duck cracklins

    Description: 

    If there’s one dish that defines the flavors of my childhood and of Aldea, this is it. And it all started with my mom. She prepares great Portuguese rice dishes and I wanted to pay respect to her and my ancestors by making a traditional dish my own for my restaurant. With this classic one-pot duck rice, I zoomed in on the ingredients, amplified their flavors, and presented it in a totally new way.

  • Southern Roots Grain Bowl

    by Linton Hopkins
    Ingredients: 

    Grains, kale, vegetables, shallots, mushrooms, pecans, and benne seeds

    Description: 

    The origination of this dish began when Gina and I decided to go vegan for 6 months and I was creatively challenged to come up with crave-able deliciousness without my animal protein go-to’s.

  • Wild Mushroom, Fontina & Radicchio Pizza

    by Magnus Hansson
    Ingredients: 

    Served with a chicory salad. Optional speck or prosciutto

    Description: 

    This is Roman-style pizza, thin crust, made in a sheet pan with fresh ingredients on top. The dough is fermented for 56-hours and then fried in olive oil. The San Marzano tomatoes are from La Val in Italy and the flour comes from Central Milling in Petaluma, California – both are certified organic – some of the best flour you can buy in America.

  • JG Burger

    by Jean-Georges Vongerichten
    Ingredients: 

    Grass fed beef, pepper jack cheese, avocado, crispy red onions, Russian dressing.

    Description: 

    What sets the (Mercer) burger apart from the rest is the guacamole and the fizzled onions. They add an unexpected flavor and crunch.

  • Ham & Cheese Parisien

    by Eric Kayser
    Ingredients: 

    Classic ham and cheese sandwich made with artisanal ham and Comté cheese on a Eric Kayser baguette.

    Description: 

    When Chefs Club Culinary Director Didier Elena approached Maison Kayser to carry their classic French pastries for Chefs Club Counter, he couldn’t resist the urge to work with famed Boulanger Eric Kayser to use his incredible baguettes for a sandwich. Using artisanal ham, paired with comté cheese and just the right amount of butter, the Parisien sandwich immediately transports you to a Parisian café.

  • Tomato & Stracciatella Pizza

    by Magnus Hansson
    Ingredients: 

    Stracciatella and basil (vegetarian)

    Description: 

    This is Roman-style pizza, thin crust, made in a sheet pan with fresh ingredients on top. The dough is fermented for 56-hours and then fried in olive oil. The San Marzano tomatoes are from La Val in Italy and the flour comes from Central Milling in Petaluma, California – both are certified organic – some of the best flour you can buy in America.