This April, Partners Sue Kim-Drohomyrecky, Peter Drohomyrecky and Magellan Development are excited to announce details on Eggy’s restaurant at Village Market. Eggy’s (333 E. Benton Place) – an urban family diner – to Chicago’s Lakeshore East neighborhood. With a new age soda fountain, family-style dinners and desserts like homemade cakes and pies, Eggy’s represents a throwback to the simpler dining days, in a contemporary and approachable environment.
While its name may conjure visions of breakfast, the restaurant is, in fact, named after Magellan Development President/Partner David Carlins’ childhood friend Robert Mallin, who was nicknamed “Eggy” (after his self-described egg-shaped head) back in the late 1960’s. Characterized by his friends as loyal, fair and philanthropic, Robert “Eggy” Mallin personifies what Eggy’s is all about – family, friends and community.
“When Eggy’s opens in April, we want it to have somewhat of a ‘Mayberry’ feel to it. Similar to diners from the 1960’s, we want people to have a real sense of community and place when they set foot in the door,” said Sue Kim-Drohomyrecky. “Eggy’s will be where people working and living in the area can just drop in and enjoy dishes that remind them of home cooking, but with a focus on freshness, local ingredient sourcing, seasonality and modern execution.”
Eggy’s menu features favorites expertly prepared by Executive Chef/General Manager Zach Millican. Chef Millican is a graduate of the Culinary Institute of America; he has been serving as the chef de cuisine at Custom House Tavern since late summer 2011, and previously worked in kitchens at the award-winning Bradley Ogden in Las Vegas, as well Cascadia, Artemis Café and La Medusa in his native Seattle. Pastry Chef Erin Mooney – who joined Custom House Hospitality Group in fall 2011 after working at acclaimed restaurants Trio, Spring, Green Zebra, The Dining Room at the Ritz-Carlton, Buckhead and BLT Steak Atlanta – presents an array of irresistible sweets.
With menu items ranging from $3-$12, the breakfast menu will get the day started off on a high note with items such as:
Green Eggs & Ham: Two baked eggs, Anson Mills grits, tomatillo sauce, house made Tasso ham, avocado, pickled onion and queso fresco
Peter & the Wolf: Potato, fennel, carrot and pastrami hash with two fried eggs. Topped with horseradish cream, and served with toast
The Niño: Slow roasted pork, roasted poblano pepper, black beans, queso fresco and smothered with ranchero sauce
The Verb Omelet: Egg whites, avocado, Swiss cheese, spinach and jalapeno and served with house made salsa on the side
Cornmeal Waffle: Served with seasonal fruit; add fried chicken or maple glazed pork belly
Melissa’s Candy Pancakes: Named after Partner David Carlins’ daughter’s creation, these pancakes are made with M&Ms, Butterfinger and Snickers
For lunch, diners can chose from a variety of flavorful soups/salads/snacks and sandwiches ranging from $8-$13, some of which include:
Fried Wisconsin Cheese Curds: with dill pickle sauce
O.T.T. Fries: Crispy fries, two fried eggs, bacon, covered in hollandaise and browned
Chicken and Dumpling Soup
Kale & Quinoa Salad: Red wine vinaigrette, toasted walnuts, apple, and agro dolce onions
Whitefish Sandwich: Crispy white fish, cabbage and onion slaw, house tartar sauce
Frank and Beans: House made baked beans, all natural all beef hot dog, yellow mustard, pickle, and bacon
Hot Chili Beef Dip: Our version of the cheese steak. Steak, onions and spicy cheese sauce
Curry Chicken Salad: Red Curry chicken salad on your choice of bread with lettuce tomato and onion
While guests may enjoy the breakfast and lunch menu during all hours of operation, Eggy’s has also taken a page from famed restaurateur Thomas Keller’s Ad Hoc restaurant concept, presenting a single family-style seasonal dinner menu that changes nightly. One night, Chefs Millican and Mooney might serve up an Escarole Caesar Salad, followed by Housemade Vegetable Lasagna and Espresso Flourless Chocolate Cake. And yet on another, guests can feast on Avgolemono Soup, Roast Leg of Lamb with corona beans and salsa verde and Greek Yoghurt Mousse with pine nut baklava. The family style dinner menu will be posted daily on their future website (Prices range from $18-$24/person.)
Pastry Chef Erin Mooney’s desserts are too good to deny, whether indulging in one of her ice cream sundaes, thick shakes, ice cream floats or N.Y. Egg Creams (prices range from $3-$8). Guests can also indulge in a mouth-watering item from the Bakery, including Double Chocolate Fudge Cake, Southern Style Coconut Layer Cake, Banana Cream Pie, Sour Cream Dutch Apple Pie and more.
A hearty Kids Menu is also available.
“We think our guests are going to discover so many treasures with each visit,” said Chef Millican, who will also serve as the restaurant’s general manager. “The fact that Eggy’s is also a B.Y.O. restaurant is a true advantage for the guest in terms of value and being able to enjoy the wines, beers and spirits they love with our food. We see this as being a place they can come to once, twice, even three times a week…it’s their kitchen table away from home.”
Designed by Karen Herold of the acclaimed 555 International, Eggy’s interior features a contemporary take on the classic diner providing a comfortable haven for all. Clean lines and a modern sensibility fill the 2000 square-foot space, juxtaposed with cheerful, homey touches like a life-sized family photo collage that serves as a central art installation on one wall. The space includes an open kitchen, a small counter that seats seven, a large, communal table for twelve with power outlets and charging stations, and a mix of traditional and banquet seating.
Eggy’s will be open Monday through Friday from 6:30 a.m. to 9 p.m. and Saturday and Sunday from 7:30 p.m. to 9 p.m.