This is the second location for the egg-centric restaurant, just blocks from the L train at 138 North 8th Street. The other location is in Soho:
With a shared love for the universally coveted egg sandwich, husband/wife team Sarah Schneider and Demetri Makoulis alongside chef Nick Korbee opened the first Egg Shop outpost in 2014, in the Soho neighborhood of New York City. Inspired by the incredible versatility of the egg, the team went on to develop infinite egg-centric dishes that are both familiar and nuanced. Today, Korbee executes a seasonal menu of organic, locally sourced dishes for breakfast, lunch and dinner at both their cozy SoHo location and more spacious outpost in Williamsburg, Brooklyn (opened in 2017) – paired with fresh juices, creative & refreshing cocktails, and a selection of organic and biodynamic wines.
Gothamist paid them a visit and has more:
For their new location, the team has debuted a “Going Back To Cali” section of their brunch menu that includes egg filled Sooo-Cal burritos ($12) with carne asada, scrambled eggs, cheddar, avocado french fries and salsa; Charro burritos ($10) with egg whites, avocado, charred broccoli, roasted bell peppers, feta cheese and harissa; and tacos stuffed with things like crispy potatoes, scrambled eggs, jalapeno aioli and cotija cheese (Papas Bravas, $10) and roasted mushrooms, scrambled eggs, cream ranchera and pickled onions (Shroomin’, $10).