Review: Chefs Club Counter / Chef Alvin Cailan

Hey (egg)sluts! The chef behind the wildly successful restaurant, Eggslut, has created an all-day breakfast menu for Chefs Club Counter on 62 Spring St. This new menu is being released as a sneak-peak for Chef Alvin Cailan’s newest concept, Paper Planes.

Since I have a patience problem, I love trying new foods before they happen elsewhere. In this case, I got to smash on some different breakfast items in preparation for Cailan’s soon-to-be restaurant, Paper Planes (located at a currently undisclosed location). Secrets, secrets are no fun unless you tell… me. UGH I don’t like secrets but I guess these toasts were enough to tide me over until I find out.

Alas, here are the things I tried:

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THE FARMER 7-grain toast with avocado spread and a sunny side up egg served with sautéed asparagus

I think it’s really hard to mess up avocado toast. You either have to burn the toast, or overdo the egg. The Farmer had neither of those problems so it was a win in my book.

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THE FISHERMAN Smoked salmon spread on 7-grain toast topped with a sunny side up egg, red onion relish, pickled mustard seeds and chives

The smoked salmon is mixed with some sort of white sauce and I was shook when I first saw it. White, creamy spreads are kind-of terrifying to me (dramatic I KNOW) but this concoction was on one. I loved the mustard seeds and red onion relish and it added a great smokey-ish flavor to the toast.

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HASH NUGGETS Shredded Potatoes, Seasoned with Sea Salt and Onions, Rolled into Bite Sized Portions and Cooked Twice

These little balls reminded me of McDonald’s hashbrowns (this is a good thing) only way better. They are delightfully greasy and I just have a feeling these would cure hangovers.

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There’s also two other toasts on the menu: The Butcher (toast with ricotta and a sunny side up egg with sausage links) and The Chef (toast with ricotta and a sunny side up egg with thick cut bacon). Like I said, white creamy spreads terrify me and I already know my strong distaste for ricotta so I skipped out on these as to not give a biased opinion. If you like ricotta, I’m sure you’d get along just great with these two toasts.

If you can get down with all-day breakfast (if you can’t you should reevaluate) then make your way downtown to Chefs Club Counter and make a toast to toast!