Another hot addition to the Grand Central Market -- Egg Slut is coming

The changes just keep on rolling along with the revival of downtown’s landmark Grand Central Market. Next up? Egg Slut, the popular food truck, will be opening its first bricks-and-mortar store in August or September.

Last week, the new Horse Thief BBQ opened, the latest in a recent hot streak that has included G&B Coffee, Valerie GCM and Sticky Rice.

The menu will be just what you’ve come to expect from Egg Slut – eggs in a multitude of guises, served at all meals. “For breakfast, it’ll be our classic menu, things like scrambled eggs on toast and coddled egg in jar,� chef and co-owner Alvin Cailan says.

“For lunch and dinner we’re looking at a couple different sandwiches. We’ll have our burger [topped with a fried egg]. We’ll have our ‘’nitas,’ which is 48-hour pork shoulder cooked sous-vide, then crisped in a frying pan and served with chimichurri, cotija cheese and a fried egg. There’ll be a couple of banh mis with fried eggs. We’ll have braised beef nachos – kind of chile Colorado served on fried tortilla chips and some kind of egg on top, maybe poached, maybe a 65-degree egg. There’ll probably be a mac and cheese with scrambled egg too.

Egg Slut will be taking a slot at the front of the Broadway side of the building, just as you walk in -- next to Las Morelianas – the Michoacan carnitas place -- and right in front of Valerie GCM. Cailan hopes that location will allow him to open earlier than the rest of the market -- he’s aiming for 7 a.m. But that would mean blocking off access to the rest of the building, something that is still being worked out.

Cailan previously cooked with David LeFevre at MB Post, which he helped open. Before that, he lived in Portland working for several restaurants, including the much-praised Castagna, where he worked with Matt Lightner (now of Atera in New York), when Lightner was named one of Food & Wine magazine’s best new chefs of 2010.

Egg Slut, Grand Central Market, 317 Broadway, Los Angeles.

ALSO:

Jonathan Gold’s favorite sushi

BEP Kitchen takes Vietnamese beyond pho

Modern Farmer a magazine for the new ag set