Soft Eggs & Lobster Bruschetta at Bar La Grassa
The story behind the cult favorite
Illustration by Michael Hoeweler
Creamy, luscious, and decadent, chef Isaac Becker’s wildly popular soft eggs and lobster bruschetta at Bar La Grassa was originally a breakfast dish he made at home for his parents. (I wish my sons cooked like that—hint, hint, guys!) Cream cheese and grilled bread complete the contrast in silky/crisp textures. On a busy weekend night, 150 lucky people order the eggs and lobster. One unlucky cook spends an entire shift slowly and carefully cooking those eggs.