Tipsy Egg, a new breakfast, brunch, and lunch restaurant for Chandler residents and visitors to enjoy, recently opened in historic Downtown Chandler on May 17. The mid-century inspired restaurant, located at 1 E. Boston St., is a cocktail-forward concept with breakfast offerings, flights of mimosas, and an indoor/outdoor bar.

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Tipsy Egg was created as a space for patrons to unwind in a unique, modern space with eye-catching design elements such as tall mid-century booths with bright brass finishes throughout. In addition, the indoor/outdoor bar is shaded with patio misters to block out Arizona’s summer temperatures. The menu follows a “liquid brunch” theme, serving patrons with unique drink combinations paired with elevated culinary offerings. Signature menu items include The Crazy Scrambler, made with scrambled eggs, bacon, ham, chorizo, jalapenos, white onions, tomatoes, melted cheese, chipotle mayo, potatoes and toast, the Yuzo Masco Mint, made with yuzu mascarpone, organic honey, fresh mint and powdered sugar, the Sweet P, made on wheat toast with sweet potato, hot honey, candied pecan, and cotija cheese, and the Chinese Chicken Salad, made with crispy sesame chicken, spring mix, shredded carrot, radish, jicama, red bell pepper, pickled ginger, toasted almonds, mandarin oranges, fried wontons and sesame dressing.

The cocktails on the menu align with Tipsy Egg’s atypical menu, including items such as the BRKFT in Bed, made with Sailor Jerry Rum, butterscotch schnapps, orange juice, lemon lime soda and an orange wheel, and the For the Butterflies, made with Earl Grey tea, Sailor Jerry Rum, butterfly pea simple syrup, lemonade side car and a dehydrated lemon wheel mint sprig, a selection of Bloody Mary’s and local Arizona beers. Another unique cocktail is the Early Mornin Margarita, which features Tepozan Añejo tequila, fresh lime juice, agave, pineapple juice, lemon lime soda, homemade tajin, a lime wheel and a pineapple spear. For guests in search of non-alcoholic options, there are mocktail options such as the Strawberry Sparkler, made with muddled strawberries, mint, simple syrup, lemon lime soda and garnished with strawberries and mint sprig.

“Tispy Egg is bringing a wide range of all age groups and is a growing destination area for locals and out of town visitors,” said Niels Kreipke, Tipsy Egg Owner. “We are excited to provide a unique and playful menu, a welcoming indoor/outdoor bar setting and a menu that is anything but typical for our guests to enjoy.”

Tipsy Egg has approximately 3,000 square feet of indoor and outdoor dining space and can hold 150 people. The restaurant is open Monday through Sunday from 6:30 a.m. a.m. to 2:30 p.m. Tipsy Egg also offers business and wedding bookings through after hour rentals of the space.

For more information about Tipsy Egg, visit or connect via social media on Facebook and Instagram.