WEST EGG HAS CLOSED
EST. 2004
LAST DAY OF SERVICE — SUNDAY, DECEMBER 29, 2024
THANK YOU FOR 21 YEARS OF COMMUNITY ON ATLANTA’S WESTSIDE!
“It was lonely for a day or so until one morning some man,
more recently arrived than I, stopped me on the road.
”How do you get to West Egg village?”
he asked helplessly.
I told him. And as I walked on I was lonely no longer.
I was a guide, a pathfinder, an original settler.
He had casually conferred on me the freedom of the neighborhood.”
West Egg Café sits in the heart of Atlanta's burgeoning Westside, nestled conveniently among Midtown, Georgia Tech, Atlantic Station, Buckhead, and Downtown, at the south end of the Westside Provisions District, below the White Provision Residences.
Open since 2004, West Egg serves up Southern comfort in a modern, energetic environment. We are a full service restaurant serving best-in-Atlanta breakfast all day, lunch, and weekend brunch, with a full bar. We also offer a separate coffee shop area with a comfortable lounge, free wi-fi, a walk-up counter with baked goodies, and full coffee menu serving locally-roasted Kaldi’s Coffee (formerly known as Dancing Goats Coffee and previously Batdorf & Bronson, but still the same great coffee!).
Jennifer and Ben Johnson, husband and wife and both former attorneys, practiced law in Atlanta for nearly 7 and 11 years respectively, before embarking on a new career in hospitality to open West Egg.
Shelley Sweet found her passion for the restaurant industry after graduating college and working in graphic design, beginning her restaurant career at West Egg when it opened in 2004. She joined the Concentrics Restaurant Group in 2006, serving as a manager at Two Urban Licks, Assistant General Manager at Murphy's, and ultimately as General Manager of TAP until 2010. She was the opening General Manager at Hugh Acheson's Empire State South. Coming full circle, she rejoined West Egg in 2011.
Shelley, Jennifer, and Ben also are partners in Rye Restaurants, along with Chef Todd Ginsberg, which includes The General Muir, TGM Bread, Fred’s Meat & Bread, Yalla, and Wood’s Chapel BBQ.
Chef Andrew Smith joined West Egg in 2015 with almost 20 years experience working with some of Atlanta’s best chefs, including David Berry, Shaun Doty, Todd Mussman, and Scott Peacock. A Georgia native, Andrew attended culinary school at the Art Institute of Atlanta. Following graduation, he began work at Horseradish Grill under Chef Berry and Chef Peacock. Andrew credits Chef Berry’s and Chef Peacock’s approach to seasonal ingredients and kitchen presence as a lasting influence and guiding force in his work to this day.
Andrew’s path took him to Sala, with Chef Mussman, and MidCity Cuisine, with Chef Doty. In 2004, he became Executive Chef at Atlanta’s oldest restaurant, Atkins Park Tavern in Virginia Highland. During his eleven year tenure at Atkins Park, the restaurant became known for Andrew’s comfortable Southern cuisine and his close attention to seasonality and local sources.
Here, along the railroad artery and former stockyards that fueled Atlanta's industrial growth in the beginning of the 20th century, we aim to fuel the area's many creative businesses and residents as they launch Atlanta into the 21st century.
“Best Shrimp & Grits in Georgia”
“Atlanta’s chock full of places where biscuits that are approximately 95% butter (and 5% love, if the menus are to be believed) are the stars, and true to form this modern-ish throwback experience brings the thunder courtesy of a build-your-own biscuit menu that keeps things simple, cheap, and delightful. Eggs, too, are perfect, packed with anything from pecan-smoked bacon, to ham, sausage, roast turkey, and a half dozen cheeses. But it’s the spins on classics that sets West Egg truly apart, including a shrimp & grits loaded up with andouille sausage, fancy butter, and roasted okra; fried chicken hash kicked in the tastebuds with Swiss chard and portobello in the mix; and a Georgia benedict that puts turkey sausage (and turkey sausage gravy) onto split biscuits with eggs. It’s southern comfort that takes things slightly out of the comfort zone. And if that all sounds too fancy, well, you can still grab a ham biscuit for like $3. If you must feel literary, go ahead and call it the “green light special.””
Contact
FAQS
IS WEST EGG AVAILABLE FOR PRIVATE EVENTS? Yes! West Egg is available for your special event in the evenings. We've hosted rehearsal dinners, weddings, corporate parties, holiday gatherings, and more. Chef Andrew Smith looks forward to crafting a menu for your event, with pastry support from the Rye Restaurants team.
DO YOU SERVE ALCOHOL? Yes, we have a full bar. Pursuant to law, we serve only after 9am Monday-Saturday and 11am Sundays.
WHERE DO I PARK? We have a parking deck connected to our building, with 2 hours free parking. Access the parking deck from the entrance at 14th Street and Howell Mill Rd and look for the West Egg sign in the pedestrian breezeway that leads to our front door.
DO YOU HAVE FREE WI-FI? Yes. And we’ve got a cozy area with a couch, a few tables (including a large communal table) — and a photobooth! — where you can work on your laptop or meet up with friends for a latte if you don’t want to sit in the full-service dining area — just step up to the counter to order! Please note that on weekends this area is likely to be crowded as it also serves as our waiting area for brunch seating, so best to stick to Monday through Friday when it’s more chill for these purposes.
