ML - Michigan Avenue

2012 - Issue 3 - April/May

Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!

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Guide devour the brunch bunch BEST SERVED AT ONE OF THESE EATERIES. by ari bendersky 2 Sparrows T CHICAGO'S FAVORITE WEEKEND TRADITION IS wo Charlie Trotter vets opened this quaint Lincoln Park spot where you can score brunch daily. The seasonal menu, which includes delicious cocktails, features standards like eggs Benedict or quiche, but ups the ante with shrimp and grits, and a decadent foie gras "pop tart." 553 W. Diversey Ave., 773-234-2320; 2sparrowschicago.com Big Jones G oing deep into the vintage South, chef/owner Paul Fehribach presents a brunch menu showcas- ing pan-fried sweetbreads with an oyster sauce from 1867, Reconstruction Era corn cakes, and gold rice- and corn flour- breaded fried trout circa 1930. 5347 N. Clark St., 773-275-5725; bigjoneschicago.com Bongo Room A t Bongo Room's newest location in Andersonville, owners Derrick Siders a place of their own for their chocolate tower French toast or cilantro-jalapeño-wrapped breakfast burrito. And you can always get a cup of coffee while you wait, because you will wait. 5022 N. Clark St., no phone at press time; thebongoroom.com Ina's T here's a reason Ina Pinkney has been dubbed the Breakfast Queen. "Have some Heavenly Hots, a scrapple, or nosh on the coffee cake," she'll say. You have 136 michiganavemag.com no choice but to obey, and why shouldn't you? Pinkney has been a force in Chicago's morning scene for years and her country- feeling restaurant in the West Loop continues to thrive. 1235 W. Randolph St., 312-226-8227; breakfastqueen.com Jam J am closed its Ukrainian Village location, but before people could revolt, this newer, airy spot opened. The menu still features chef Jeff Mauro's signature malted custard French toast, guisado verde featuring corn risotto, and the decadent Jamburger with but- terkase and an egg sunny side-up. 3057 W. Logan Blvd., 773-292-6011; jamrestaurant.com Lula Cafe L ula, one of Chicago's original organic-leaning, market-driven restaurants, celebrated its 12th birthday by doubling in size and adding a slew of menu items. Robles and John Latino give North Whether you visit for weekday breakfast or weekend brunch, chef Jason Hammel's locally sourced, high-quality ingredients will make your meal memorable. 2537 N. Kedzie Blvd., 773-489-9554; lulacafe.com Perennial Virant F ew chefs source products as locally as Paul Virant, and no matter the season, his restaurant will make the most of available ingredients. The dining room provides great views while diners indulge in Laughing Bird shrimp Lula Cafe marked its 12th anniversary by expanding its premises and menu options. with grits and a Bloody Mary with pickled vegetables. 1800 N. Lincoln Ave., 312-981-7070; perennialchicago.com The Publican S top in for maple-glazed pork shoulder with a sunny side-up egg and grits or waffles with peach- lavender conserve, then toss in a spicy Bloody with a beer back. If you're on the move, pop across the street to Publican Quality Meats, grab a cup of Lucifer house blend by Intelligentsia, some rustic bread, and house- cured meats, and be on your way. 837 W. Fulton St., 312-733-9555; thepublicanrestaurant.com Pump Room A t Pump Room, Jean-Georges Vongerichten has implemented a breakfast that blows away your typical hotel. Keep it simple with fresh berry-topped oatmeal or go big with the frittata with bacon and asparagus, or the classic wiener schnitzel revived from the original restaurant's glory days. 1301 N. State Pkwy., 312-601- 2970; pumproom.com Sprout S prout recently enclosed its patio to create a warm, sun-filled room, and with that, chef Dale Levitski launched an "adults only" weekend brunch, where you can enjoy his refined menu and plenty of house-made Bloody Marys sans toddler interruption. 1417 W. Fullerton St., 773-348-0706; sproutrestaurant.com MA The Singing Pineapple cocktail at 2 Sparrows. Morning Buzz give brunch an extra kick with this seasonal cocktail from 2 sparrows. Brunch usually means eggs, French toast, and coffee. But on some mornings, a Bloody Mary or mimosa hits the spot. If you want to step outside the box and get creative, turn to 2 Sparrows partner Steven Fladung for his favorite brunch drink, the Singing Pineapple. 1 1/2 oz. jalapeño tequila 3 oz. grilled-pineapple juice 1/2 oz. cassis 1/2 oz. lime Mix ingredients and serve on ice.

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