ATLANTA, GA — Business partners Eshaan Attawala and Shehzaan Chunara will soon take a crack at opening a new breakfast eatery along the Atlanta Beltline.
The Chunara Group's newest concept, Eggslut, will open in the fall at 661 Auburn Ave., Ste. 210 - along the Beltline's Eastside trail in the Krog Street Market.
"We're not opening a location, we're joining a neighborhood," Attawala told Patch recently.
Chef Alvin Cailan founded Eggslut in 2011 alongside cousin Jeff Vales, according to multiple reports.
The egg-forward, open-kitchen restaurant began as a food truck in Los Angeles and has now transformed into an international brick-and-mortar business.
"More than anything, ... (I'm) happy to bring Eggslut to Atlanta," Attawala said. "Happy to just keep Eggslut rolling on the East Coast."
All of the chef-driven, gourmet dishes crafted at Eggslut will be fresh and made to order.
A brioche sandwich that features melty cheddar cheese and soft scrambled eggs is Attawala's favorite item on Eggslut's menu. That's the Fairfax.
The sandwich also comes with chives, caramelized onions and sriracha mayo, according to the company website.
"It takes us a really long time to make; hence, that's why it's my favorite sandwich," Attawala said.
His most-adored side item comes in a glass jar. The Slut is a cage-free coddled egg that rests atop a potato purée and is poached in a glass jar.
Gray salt and chives top the egg, which is complemented by baguette slices.
"It's honestly one of the more delicious items on our menu," Attawala said.
Traditional sandwiches are also available at Eggslut. These include the bacon, egg and cheese or the sausage, egg and cheese.
Cheeseburgers, egg salad, french toast sticks, buttermilk biscuits, cold brew, truffle hash browns and salted chocolate chip cookies also fill out Eggslut's menu.
In a sea of cuisine along the Beltline, Eggslut aims to create a homey atmosphere among egg lovers in the Atlanta community.
The aesthetics will be worth a quick snapshot for Instagram, where the West Coast-based restaurant first became popular, Attawala said.
"The Beltline is essentially Atlanta's front porch, and we want to be on it, not near it," he said. "We are chef-driven, not fast food."
With walking and running trails surrounding the Beltline, the foot traffic also attracted Attawala and Chunara to the area.
Though Eggslut will be a first for freshman franchisee Attawala, Chunara has overseen the opening of a bountiful of new eateries.
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The Beltline location will be Atlanta's second Eggslut, though Attawala said the first is solely operated by the Moxy Atlanta Downtown. He considers the Beltline site to be the flagship for upcoming East Coast locations.
"This is kind of us doubling down on a city that we believe in," Attawala said.
The South Florida native says Atlanta is filled with great culture and food, and he hopes Eggslut will soon be a staple in a city he deems booming. He added there is growth potential for the Atlanta restaurant scene.
"The biggest thing I like about Atlanta, good food, good people, good culture, good energy, good vibes," Attawala said. "All that I look for in a city, all that I look for in a restaurant and all that will be in Eggslut, as well."
"Eggslut is a name for people who are in love with eggs," Attawala said, and he was one of those people.
In fact, he consumes six eggs daily. On a weekday, Attawala eats them half-boiled; and on the weekends, he prefers his eggs soft scrambled.
So, when the opportunity came, Attawala said he found the idea to be great.
"The icing on the cake is that I absolutely love eggs," he said "... I actually truly love eggs."
Attawala believes Chunara also tapped him to partner with on Eggslut because of his work ethic and operations ability.
The restaurant will open at the Beltline with a "very unique point of view," Attawala said.
"The way we do things, it's built to be wanted and remembered and shown to people," he said.
He has not yet revealed an opening date for the new Eggslut, but he plans to eventually expand along the East Coast.
"This is just the beginning of a lot more," Attawala said.
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