Another Broken Egg Cafe expanded on June 27 to Lexington, South Carolina by opening its fifth location in the state. In addition to being the only national daytime cafe with a bar producing hand-crafted cocktails, the award-winning cafe is one of the fastest-growing, national breakfast and brunch concepts.
Prior to its official opening, the new cafe hosted a "Friends & Family" day on Saturday, June 25, from 8 a.m. to 2 p.m. Guests had the opportunity to support the local charity The Nancy K. Perry Children's Shelter and Family Services. This event provided guests a preview of the new restaurant before the grand opening on Monday, June 27.
Another Broken Egg Cafe hosts "Friends and Family" weekend events as part of its commitment to community involvement. Not only do guests of the event get to try the cafe offerings before its grand opening, but they get the opportunity to make a meaningful impact.
The Lexington Cafe is owned and operated by Another Broken Egg of America Franchising, LLC. With locations spread across South Carolina, this new cafe will bring the same fresh and exciting menu items to Lexington. Opening in this popular town was an easy decision for the brand, which features Southern-inspired menu items.
The brand is one of the fastest-growing, franchised breakfast and brunch concepts in the nation — and the only franchised brand in the daytime cafe segment with a full bar producing signature, hand-crafted cocktails.
Another Broken Egg Cafe offers a Southern-inspired menu, featuring traditional options like Lemon Blueberry Goat Cheese Pancakes, Crab Cake Benedict, and Shrimp 'N Grits; a seasonal menu which currently features items such as the Louisiana Creole Benedict and Bloody Molly; as well as an abundance of signature cocktails, including the Spiked Spiced Rum Cold Brew, Pomegranate Mule, and ABE Famous Infused Mary™.
The new restaurant is located at 931 North Lake Drive, Lexington, SC 29072 and is open daily 7 a.m. to 2 p.m.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.