I Egg You Serves Up Crackin’ Good Eclectic Menu

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I Egg You’s “Egg Drop” sandwich is made with a fontina egg-cheese scramble, bulgogi, scallions and aioli.

If seeking an answer to the age-old question, “What came first, the chicken or the egg,” look no further than Barracks Row. Last fall, I Egg You hatched at 517 Eighth St. SE. Created by Fried Rice Collective Chefs Scott Dweno and Danny Lee, the eggy eatery dispenses all-day breakfast and lunch/brunch, specializing in—you guessed it—yummy egg sandwiches with various flourishes. Adding to the enjoyment is a full bar. Fried Rice Collective also operates nearby ChiKo at 423 Eighth St. SE with branches at Dupont Circle, Arlington, and Bethesda. A future ChiKo is planned for Sterling. The name ChiKo combines the restaurant’s Chinese and Korean fusion cuisine.

On a frigid midweek afternoon, Peter and I checked out I Egg You. The eclectic menu is amazing, with all sorts of innovative concoctions. Peter started with parsnip soup, a tummy- warming potage which tasted as good as it looked. Crispy bacon and gooey melted cheese complemented the pureed root vegetable perfectly. 

The “original egg” is a brown-butter-fried egg with fontina cheese, packed between thick slices of the signature milk bread, similar to brioche. Then customers can add embellishments like chicken-fried pork sausage, bacon, crispy tofu, custard filling with blueberries.

From the breakfast menu, I decided on the DL (named for chef co-owner Danny Lee) egg drop sandwich. The jazzy combo consisted of milk bread slices stuffed with a fontina egg-cheese scramble, scallions, Korean bulgogi, and spicy gochujang aioli. A deviled egg fan, Peter went for the “devil’s egg salad” sandwich.  House hot pickle juice and black pepper mayo added plenty of punch.    

Lunch for two, including a glass of California Cabernet Sauvignon and the 20 percent service charge, came to $82. Service, provided by Keys, was friendly and professional. Speaking of service, presenting Peter with his Earl Grey tea was quite a production. The “teabag” was a tiny platypus, which was immersed into the cup of hot water. 

For diners 12 years old and younger, a “Little Egg Heads” menu offers grilled cheese, toad in the hole and scrambled egg toast, all served with orange wedges. 

I Egg You is open daily from 8 a.m. to 4 p.m., unless there is a special private event. On weekends, it’s best to arrive early, as there’s apt to be a long wait.

More Breakfast
Nearby, we revisited the still-popular Ted’s Bulletin, 505 Eighth St. SE, for the first time in many years. Serving Capitol Hill since 2010, Ted’s often seemed too busy for those of us unwilling to wait for one of these comfy wide booths. Joining friends for their weekly Friday lunch, Peter enjoyed a cup of zesty tomato soup followed by the best Cobb salad he’s tasted on Capitol Hill over the past few years. The salad included grilled chicken strips, deviled eggs, pickled onions, real bacon chunks, bleu cheese, an avocado, tomatoes, and lettuce.  One of our companions ordered scrambled eggs with sausage and bacon while another settled on cheese grits. By the way, we were seated immediately in the spacious but packed dining area. Service was prompt and efficient. The décor was welcoming and entertaining; vintage movies are shown on the wall.

Next time, we won’t be discouraged to revisit this well-regarded Barracks Row mainstay. Several Ted’s spinoffs are scattered around the Washington area. For hours and more information visit www.tedsbulletin.com.

Just opened Tueday, Jan. 23 on Barracks Row: Joey’s, a family friendly dining spot at 527 Eighth St. SE, where Cava—and before that Marty’s—used to be. Joey’s proprietor is restaurateur John Boyle, who opened Marty’s at that location 20 years ago. He then leased the space to Cava, which closed in November 2021. Heading Joey’s kitchen will be Rob Gibson, ex-executive chef for the U.S. Senate and a Culinary Institute of America grad. Watch for our visit!        

Union Station Recovers
Union Station, 50 Massachusetts Ave. NE, is gradually coming back to life. During the covid shutdown, the stately Beaux Arts building faced some hard times. But things are improving.  Due to roll into the station any day now is Raising Cane’s. The fast-food enterprise is the latest outlet of a Louisiana-based, nation-wide chain specializing in chicken fingers, crinkle-cut fries, Texas toast, coleslaw and more. Other outlets are scattered around the Washington area. For more information and updates visit www.raisingcanes.com.

And… The Halal Guys has already opened in Union Station’s lower level food court. The group’s first corporate-owned outlet outside New York, Halal Guys offers Middle Eastern favorites including falafel, chicken (or beef) gyros sandwiches (and platters), hummus, baba ghanoush, baklava cheesecake. Union Station’s food court is popular with commuters and tour groups, especially school children. (Halal refers to meat and poultry slaughtered and prepared as prescribed by Islamic law.) For more information on Halal Guys visit www.thehalalguys.com.