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Dining in LA-My Best Bite of the Week: Eggslut at Grand Central Market

Even before its new culinary tenants moved in, I’ve long been a fan of Downtown LA’s Grand Central Market.  In the last year and a half, almost a dozen new eateries have opened in the 97-year-old marketplace, breathing new life and drawing new crowds to this downtown landmark.  I try to visit Grand Central Market at least once a year, and on my first visit to a new tenant I enjoyed a Cobb Salad and several bakery items from Valerie at GCM.  The second visit drew me to DTLA Cheese, the sister of the Cheese Cave in Claremont.  And just last week, I was invited by our TOURific customers, Angela and Allen, to do a half-day of foodie research at Grand Central Market.  Of course I jumped at the chance to spend time with them and sample a few more vendors.

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I arrived early and had a lovely cappuccino from G & B Coffee.  After greeting Angela and Allen, we eagerly headed for Eggslut where there were only two people in line ahead of us!  It certainly pays to visit mid-week.  I’ll circle back to Eggslut in a minute.  Bowls of dumpling soup from the Market’s oldest Chinese counter, and big spicy burritos from one of the busy Mexican counters came next.  We were almost ready to move onto the final course when Olio Pizzeria caught our eye and we decided to share one of their bubbly and burnt crust (in the best way) Margherita pizzas with burrata and basil-infused olive oil.  We finished with scoops of amazing ice cream from McConnell’s.  But I have to say my best bite of the day (and of the week) came from Eggslut.  Pictured here is their namesake dish, the Slut.  A coddled egg over whipped potato puree with a sprinkling of chives and sea salt.  Warm.  Creamy.  Comfort food at its best.  Didn’t even need the baguette it was served with, but makes a nice picture.  I pretty much ate the whole jar myself, and could have gone for another.  A little pricey at $9, but worth every bite.  I am declaring the Slut from Eggslut at Grand Central Market my best bite of the week!

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By Trish Procetto

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