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In May, we wrote, "If ever a food cart needed to go brick and mortar, it's The Big Egg," and today's the day that Gail and Elizabeth Buchanan's seasonal breakfast and lunch sandwiches find a home without wheels. The Big Egg opened this morning, July 31, at 8 a.m. and will stay open until 2pm in the former The Sugar Cube Bakery location, 3039 NE Alberta St.
When The Big Egg was confined to its 95-square-foot food cart in the Mississippi Marketplace pod, it was the type of place that would sell out of food so fast even the New York Times couldn't get a bite. USA Today also named it one of the best food carts in the nation. So now that The Big Egg can keep up with demand, what can you expect from the brick-and-mortar?
More of its sandwiches, loaded with house-made touches.
To get things started, The Big Egg will run the abbreviated menu below. The menu does not show the promised return of the Monte Cristo, but favorites like the French Toast Sandwich—an egg sandwich served between panko-encrusted, vanilla-cardamom brioche french toast—and The PDX Sandwich are back. Shop hours are 8am-2pm, Wednesday-Sunday.
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