Chefs Club Will Launch a New Fast-Casual Restaurant With an Eggslut Residency

Update: The Chefs Club Counter opening has been pushed to March 31.

Chefs Club — the Nolita restaurant and partnership with Food & Wine — is opening a new concept nearby. Chefs Club Counter is set to open March 25 on the corner of Spring Street and Lafayette, in the space designed by Fernando Santangelo (McCarren Hotel and Pool, LA’s Chateau Marmont). It was previously Spring Natural.

Unlike the original Chefs Club inside New York’s Puck Building, Chefs Club Counter will be fast-casual, highlighting local and international chefs, starting with LA’s uber-popular Eggslut founder, Alvin Cailan, who was recruited by Chefs Club Counter founder, Stephane De Baets.

Cailan is currently in New York training staff. His dishes will include a smoked salmon, fromage blanc, and sunny side up egg sandwich on a warm poppy seed bun; and a mushroom, cheese, and egg sandwich served on a Parker bun, both exclusive to Chefs Club Counter.

What started as a food truck in 2011, Eggslut was received with over-the-top adulation from people like Ruth Reichl. Of the coddled egg, she wrote (as only she does), “This is a perfect way to start the day – a tender egg, held together with no more than a wish, on top of buttery pureed potatoes. The crunch of salt, the snappy bite of chives. Heaven in a spoon. And so rich it made three of us deliriously happy for the rest of the day.” Cailan has since moved to a brick and mortar location and has expanded.

Eggslut offerings will be available from 7 to 11 a.m. Monday through Friday with the location open until midnight weekdays. The afternoon and evening lineup of chefs will be announced closer to the opening date.

Chefs Club Counter is part of an expansion with plans in progress to grow nationwide and globally (starting with Asia). Stay tuned for more information as it becomes available.