SanDiegoVille first reported Egg Tuck's San Diego expansion in June 2025, when the fast-growing breakfast concept was preparing to take over a street-level corner space at The Lindley apartment tower at Ash and Columbia streets. The wait for its arrival officially ended Wednesday, August 26.
Egg Tuck is now serving customers at 1331 Columbia Street, Suite 102, bringing a concept that began as a tiny Los Angeles Koreatown pop-up to one of downtown San Diego's busiest dining neighborhoods. The opening has apparently been a long time coming for nearby residents, too. One commenter reacting to news of the soft opening joked that it felt as though Egg Tuck had "been under construction that entire time" since they moved to the neighborhood nearly two years ago.
Another simply wrote, "Wow been waiting for this."
Founded in Los Angeles in 2018, Egg Tuck built its following around an intentionally narrow premise: make the egg the star rather than another ingredient buried inside a breakfast sandwich. Its signature preparation involves exceptionally soft, silky scrambled eggs tucked into thick, lightly toasted brioche with chives, house sriracha aioli and the company's proprietary egg sauce. The resulting sandwiches fall somewhere between an American breakfast sandwich and the Japanese and Korean egg-sandwich traditions that helped inspire the concept.
The simplest option is the Classic Egg, while versions add avocado, bacon and cheddar. The more substantial Royal lineup incorporates Korean-style sweet beef patties, with combinations of egg, cheese, grilled onions, pickles and sauces.
The same approach extends to Egg Tuck's breakfast burritos. Scrambled eggs are combined with crispy tater tots and sriracha aioli, while the Royal Burrito adds Korean beef, cheddar and grilled onions. A plant-based Just Burrito uses Just Egg, vegan sriracha aioli and tater tots.
Early customers were already putting the long-awaited restaurant through its paces Wednesday morning. One diner who visited during the soft opening reported ordering a Bacon & Cheese Sandwich for $11.29 and a Royal Burrito for $11.99, describing both as "pretty good" while noting that the eggs were slightly more cooked than at Egg Tuck's Los Angeles restaurants.
"Not bad for the first day!" the customer wrote.
That kind of comparison may be inevitable. Egg Tuck has spent years cultivating a substantial following in Los Angeles, where its photogenic sandwiches became social-media staples before the company began expanding aggressively beyond Southern California. What began as a pop-up inside a Koreatown restaurant has now grown to 16 locations across California, Illinois and Texas, including restaurants in Los Angeles, Chicago and the Dallas area.
Egg Tuck is now part of Anaheim-based The WaBa Restaurant Group, parent company of the much larger WaBa Grill chain, giving the once-small breakfast concept considerably more infrastructure for national expansion.
"Egg Tuck has a very simple idea at its core: take something as familiar as the breakfast egg and make it the reason you came," Egg Tuck Marketing and Operating Manager John Shin said in announcing the San Diego debut. "We've seen the concept connect with guests well beyond Los Angeles, and San Diego feels like a natural next market for us."
Little Italy was deliberately chosen as the company's introduction to San Diego. The neighborhood has transformed over the past decade into one of the region's densest concentrations of restaurants, apartments, hotels and specialty food businesses, with a constant stream of residents, tourists and office workers moving through its streets.
Another simply wrote, "Wow been waiting for this."
Founded in Los Angeles in 2018, Egg Tuck built its following around an intentionally narrow premise: make the egg the star rather than another ingredient buried inside a breakfast sandwich. Its signature preparation involves exceptionally soft, silky scrambled eggs tucked into thick, lightly toasted brioche with chives, house sriracha aioli and the company's proprietary egg sauce. The resulting sandwiches fall somewhere between an American breakfast sandwich and the Japanese and Korean egg-sandwich traditions that helped inspire the concept.
The simplest option is the Classic Egg, while versions add avocado, bacon and cheddar. The more substantial Royal lineup incorporates Korean-style sweet beef patties, with combinations of egg, cheese, grilled onions, pickles and sauces.
The same approach extends to Egg Tuck's breakfast burritos. Scrambled eggs are combined with crispy tater tots and sriracha aioli, while the Royal Burrito adds Korean beef, cheddar and grilled onions. A plant-based Just Burrito uses Just Egg, vegan sriracha aioli and tater tots.
Early customers were already putting the long-awaited restaurant through its paces Wednesday morning. One diner who visited during the soft opening reported ordering a Bacon & Cheese Sandwich for $11.29 and a Royal Burrito for $11.99, describing both as "pretty good" while noting that the eggs were slightly more cooked than at Egg Tuck's Los Angeles restaurants.
"Not bad for the first day!" the customer wrote.
That kind of comparison may be inevitable. Egg Tuck has spent years cultivating a substantial following in Los Angeles, where its photogenic sandwiches became social-media staples before the company began expanding aggressively beyond Southern California. What began as a pop-up inside a Koreatown restaurant has now grown to 16 locations across California, Illinois and Texas, including restaurants in Los Angeles, Chicago and the Dallas area.
Egg Tuck is now part of Anaheim-based The WaBa Restaurant Group, parent company of the much larger WaBa Grill chain, giving the once-small breakfast concept considerably more infrastructure for national expansion.
"Egg Tuck has a very simple idea at its core: take something as familiar as the breakfast egg and make it the reason you came," Egg Tuck Marketing and Operating Manager John Shin said in announcing the San Diego debut. "We've seen the concept connect with guests well beyond Los Angeles, and San Diego feels like a natural next market for us."
Little Italy was deliberately chosen as the company's introduction to San Diego. The neighborhood has transformed over the past decade into one of the region's densest concentrations of restaurants, apartments, hotels and specialty food businesses, with a constant stream of residents, tourists and office workers moving through its streets.
Egg Tuck franchisee Ryan Son said the neighborhood possesses the characteristics he has seen work for the brand elsewhere. The restaurant is owned and operated locally by Son, Egg Tuck's largest franchisee, with Woojung Noh serving as operator.
"After opening Egg Tuck locations from Koreatown to Chicago's Michigan Avenue, I've learned what makes a neighborhood right for this brand - and Little Italy has it," Son said. "This is a community that actively seeks out great food, and we're ready to earn a place in people's mornings here."
Its arrival also continues a noticeable influx of Los Angeles-born dining brands into San Diego. Little Italy itself has increasingly become a landing pad for outside concepts alongside its longtime local restaurants, while brands including Sugarfish and Gwyneth Paltrow's Goop Kitchen are expanding into other high-profile San Diego neighborhoods.
Some locals have embraced the imports enthusiastically, while others have questioned whether San Diego's restaurant landscape is slowly becoming an extension of Los Angeles. Egg Tuck may prove an especially interesting test because its food occupies a niche that remains relatively uncommon locally despite breakfast sandwiches being virtually everywhere.
One early commenter summed up the anticipation by saying they had previously searched San Diego for something similar to Egg Tuck before the chain ever announced plans to come here. Another said they had "always wanted to visit this place in LA."
The Little Italy opening is technically a soft launch, and Egg Tuck still plans a larger grand-opening celebration. The company says that on grand-opening day, sandwiches and burritos excluding its Royal offerings will be sold for $4 each from 10am-2pm. The date for that promotion has not yet been announced and will be revealed through Egg Tuck's social media channels.
For now, customers don't have to wait any longer to get through the door. After more than fourteen months since plans for the restaurant first surfaced, one of Los Angeles' most recognizable modern breakfast concepts has officially arrived in San Diego.
Egg Tuck is now soft open at 1331 Columbia Street, Suite 102, in San Diego's Little Italy neighborhood. Current soft-opening hours are approximately 7:30am-3:30pm, although customers should confirm hours before visiting while the restaurant settles into regular operations. For more information, visit EggTuck.com.
Originally published August 26, 2026.
"After opening Egg Tuck locations from Koreatown to Chicago's Michigan Avenue, I've learned what makes a neighborhood right for this brand - and Little Italy has it," Son said. "This is a community that actively seeks out great food, and we're ready to earn a place in people's mornings here."
Its arrival also continues a noticeable influx of Los Angeles-born dining brands into San Diego. Little Italy itself has increasingly become a landing pad for outside concepts alongside its longtime local restaurants, while brands including Sugarfish and Gwyneth Paltrow's Goop Kitchen are expanding into other high-profile San Diego neighborhoods.
Some locals have embraced the imports enthusiastically, while others have questioned whether San Diego's restaurant landscape is slowly becoming an extension of Los Angeles. Egg Tuck may prove an especially interesting test because its food occupies a niche that remains relatively uncommon locally despite breakfast sandwiches being virtually everywhere.
One early commenter summed up the anticipation by saying they had previously searched San Diego for something similar to Egg Tuck before the chain ever announced plans to come here. Another said they had "always wanted to visit this place in LA."
The Little Italy opening is technically a soft launch, and Egg Tuck still plans a larger grand-opening celebration. The company says that on grand-opening day, sandwiches and burritos excluding its Royal offerings will be sold for $4 each from 10am-2pm. The date for that promotion has not yet been announced and will be revealed through Egg Tuck's social media channels.
For now, customers don't have to wait any longer to get through the door. After more than fourteen months since plans for the restaurant first surfaced, one of Los Angeles' most recognizable modern breakfast concepts has officially arrived in San Diego.
Egg Tuck is now soft open at 1331 Columbia Street, Suite 102, in San Diego's Little Italy neighborhood. Current soft-opening hours are approximately 7:30am-3:30pm, although customers should confirm hours before visiting while the restaurant settles into regular operations. For more information, visit EggTuck.com.
Originally published August 26, 2026.
