July 2, 2019







Uber-popular Los Angeles-based morning restaurant sensation Eggslut has plans in place to open a location in downtown San Diego, set to install within a portion of the renovated space last occupied by Dick's Last Resort.















This is a developing story: We will update this post as we learn more. The downtown San Diego location of Eggslut will sit at 345 4th Avenue, Suite 202, in San Diego's Gaslamp. For more information, visit eggslut.com

Founded by Chef Alvin Cailan, Eggslut operated as a pop-up before permanently installing inside downtown Los Angeles' Grand Central Market in 2011. With constant lines outside the flagship location, Cailan quickly expanded with three more outposts in Los Angeles, Kuwait City, and a branch inside the Cosmopolitan Hotel in Las Vegas. In March 2017, Eggslut temporarily opened a pop-up concept store at Chefs Club Counter restaurant in Nolita, New York City. Last year, Chef Alvin also opened American comfort food restaurant The Usual in Manhattan with plans to open more restaurant concepts in the future.Although little details are available, the downtown San Diego location of Eggslut is believed to be a full-service restaurant in partnership with Clique Hospitality, which was founded in 2001 by Andy Masi, the former Light Group founder and CEO, along with his partners Brian Massie and Shane Monaco. In San Diego, the company has developed Lionfish, Oxford Social Club, and The Pool House for downtown's Pendry San Diego hotel, serveral concepts at Sycuan Casino, and last week launched Serēa Coastal Cuisine at Hotel Del Coronado . Clique has plans to redevelop the former Dick's Last Resort space for what is expected to be a new multi-restaurant concept, but ownership has not responded to a request for more information. Like other locations, the Gaslamp's Eggslut will serve a menu centered around a variety of Instagram-worthy egg sandwiches and the namesake "The Slut" - an adorable jar of coddled egg on top of a potato purée, topped with grey salt and chives and served with slices of toasted baguette for dipping.