Tag Archives: brunch menu

New Champagne Brunch at BLT American Brasserie

Bottomless Bubbly with Egg & Brunch Entrees

Saturdays and Sundays

11:30 a.m. – 3:00 p.m.

$26 per person

BLT American Brasserie will now offer a new, free-flowing bubbly option to their weekend brunch service.  Every Saturday and Sunday, brunch guests may choose one of the “Eggs & Brunch” entrees (outlined below) paired with one hour of unlimited flutes of champagne for $26 per person.


For those who prefer a bloody mary to bubbles, the restaurant offers three a la carte options including the BBQ Bloody Mary, Balsamic Bloody Mary and BLT Bloody Mary ($9 each).  Mimosas and Bellini cocktails are also available for $8 each.

Brunch is offered from 11:30 a.m. to 3:00 p.m.  Chef Laurent Tourondel’s complete brunch menu can be viewed at bltamericanbrasserie.com. Reservations are welcome, but not required.

EGGS & BRUNCH ENTREES

EGGS ANY STYLE 14
sunny side up, poached, boiled, over easy or scrambled

OMELETTE 15
choice of three: tomato, onion, bell pepper, mushroom, ham, cheddar, fresh herbs

CLASSIC POACHED EGGS “BENEDICT” 16
choice of: salmon or canadian bacon, on english muffin, spinach fondue, cayenne hollandaise

BAKED EGGS, SPINACH & MUSHROOM GRATIN 14
mushroom duxelle & wilted spinach, fontina cheese, grilled bacon

HUEVOS RANCHEROS STYLE 14
scrambled eggs, jalapeno, avocado, sour cream, queso fresco, tortilla, tomato salsa picante

EGG FRITTATA, TURKEY MAPLE SAUSAGE & SMOKED GOUDA 15
jalapeno, asparagus, fine herbs, scallion, arugula

EGGS PIPERADE WITH CHORIZO 15
tomato, onion, bell pepper, espelette pimento, pecorino, garlic, basil

BLT SANDWICH “DELUXE” 16
applewood bacon, heirloom tomato, jalapeno, escarole, taleggio, truffle paste, sunny side up egg & fries

BUTCHER BURGER 18
7 peppercorn, blue cheese or cheddar, caramelized onions, bacon & mushrooms

BURGER 15
certified angus beef, blue cheese or cheddar, lettuce, onion, tomato

COUNTRY STYLE BUTTERMILK PANCAKES 14
plain or chocolate chip, vermont maple syrup

CHALLAH FRENCH TOAST WITH GINGERBREAD SPICES 15
rum caramelized banana, roasted pecans, vermont maple syrup

BLT American Brasserie
500 West Superior Street
Chicago, IL 60654
312-948-8744
BLTAmericanBrasserie.com 

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New Year’s Day Brunches Around Town

Contemporary Classics, Comfort Fare and Ethnic Eats in Chicago

Sunday, January 1, 2012

What better way to start new year’s day than with a beautiful brunch. The list below outlines a bevy of downtown options, from classic breakfast and lunch fare to ethnic eats and treats. The details for each service are included by restaurant.

BLT American Brasserie will offer their new Sunday brunch from 11:30 a.m. to 3 p.m. Featuring Chef Laurent Tourondel’s exquisite, wide-ranging menu, guests may enjoy salads and starters, egg dishes and breakfast entrees, lunch items from the grill, sushi rolls, pizzettas and more. Each patron will receive a warm, from-the-oven popover to start the meal. Incredible bloody Marys (barbeque, balsamic and the BLT) and brunch cocktails will also be available.

Say ole! to new year’s day at Cantina Laredo. Cantina Laredo will offer their complete brunch menu featuring favorite Mexican dishes, housemade margaritasand bloody Marias from 11:30 a.m. to 3 p.m. (entrees include a mimosa, Bloody Maria or non-alcoholic beverage of your choice). Some of the dishes will include crab cake benedict, chicken fajita omelet, migas con huevos, steak and eggs with chimichurri and huevos rancheros.

The New Year’s Day Hangover Buffet at Park Grill will cure all that ails you from the night before.  Special hangover-happy foods (ham and cheese French toast, banana and nutella pancakes, mushroom and spinach benedict, flat iron steak with chimichurri, biscuits and spicy gravy), brunch cocktails and a Bloody Mary Bar will be available from 10 a.m. to 4 p.m. for $30 (adults) and $12 kids (ages 12 and under).

The Chicago Firehouse will feature Chef Kendal Duque’s new, winter a la carte brunch menu from 10:30 a.m. to 4 p.m. Duque’s dishes include a variety of eggs benedict, omelettes, scrambles and sweets, in addition to entree salads, soup, sandwiches and butcher offerings. Brunch cocktails may be perfect for the post-party day, from the BLT Bloody Mary and Hard Arnold Palmer to the 5-Alarm Coffee Cocktail and Spiked Sweet Tea.

Elate’s market-driven brunch from Chef Michael Noll will be available starting at 10:30 a.m. and will run until 2:30 p.m. Guests may enjoy bottomless mimosas (blueberry, mango, traditional) for $20 with the purchase of an entree. Noll’s menu ranges from sweets and savories to salads and sandwiches.

Start the new year with a show! The brunch at Kit Kat Lounge & Supper Club will be offered from 11 a.m. to 3 p.m. Free-flowing bloody Marys, sangria and mimosas will be $10 with any brunch entrée purchase from Chef Mark Kasper’s menu of contemporary classics and comfort fare. Lively performances from Kit Kat’s one-and-only Madam X will take place throughout the day. Kit Kat is featuring half-price martinis from 11 a.m. to 2 a.m.

The Hangover Brunch at The Red Canary will highlight a fan-favorite: “The Hangover” entree. The dish consists of skillet potatoes with melted cheddar, braised short ribs and a sunny-side egg on top for $14. Guests that partake in the bottomless mimosas ($18) or bottomless bloody Marys ($20) will receive a complimentary entrée from the weekend brunch menu. Brunch service is 10 a.m. to 3 p.m.

The perfect place for a post-party hangover brunch is in Timothy O’Toole’s Pub’s subterranean setting. In addition to the brunch menu (scrambles, benedicts, burritos, burgers, sandwiches, waffles and more), the Pub will also offer a bottomless mimosa bar ($16) and bottomless bloody mary bar ($20) from 9 a.m. to 2 p.m. For the football fans, sip $16 Miller/Coors family buckets, $5 Jack Daniels and Jack Honey cocktails while tuning in to over 75 screens (open until 3 a.m.).

ZED451 will start off the new year with an unforgettable brunch experience. From 10 a.m. to 2 p.m., dining guests may partake in a mid-day meal that includes a bounty of breakfast and lunch selections. Brunch is $29 per person, mimosas will be offered for $3 and house-made bloody marys, complete with gourmet garnish, will be $5 each. (Returning guests that purchased the New Year’s Eve dinner or party package will receive bottomless bloody marys at brunch.) In the Fireside Lounge, New Year’s Day is all about football. ZED451′s 80-foot screen will show every play of the games, and from 10 a.m. to midnight, $5 ZED burgers and $3 pints of craft beer will be offered in addition to the full “Cravings” menu.


BLT American Brasserie

500 West Superior Street
Chicago, IL 60654
312-948-8744
BLTAmericanBrasserie.com

The Chicago Firehouse
1401 South Michigan Ave.
Chicago, IL 60605
312.786.1401

ChicagoFirehouse.com

ELATE
111 West Huron
Chicago, Illinois 60654
312.202.9900

ElateChicago.com

Kit Kat Lounge & Supper Club
3700 N. Halsted Street
Chicago, IL 60613
773-525-1111

kitkatchicago. com

Park Grill
11 North Michigan Avenue
Chicago, Illinois 60602
312.521.7275

www.parkgrillchicago.com


The Red Canary
695 North Milwaukee Avenue

Chicago, Illinois 60642
312.846.1475
TheRedCanaryChicago.com

Timothy O’Toole’s Pub Chicago
622 N. Fairbanks Court
Chicago, IL 60611
(312) 642-0700
http://www.timothyotooles. com

ZED451
739 North Clark Street
Chicago, Illinois 60611
312.266.6691
ZED451.com

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Laurent Tourondel’s BLT American Brasserie Opens Tonight

BLT American Brasserie, a new restaurant concept from acclaimed Chef Laurent Tourondel, is now open at 500 West Superior Street in the River North neighborhood. Whether meeting for drinks and appetizers with friends, a date night dinner or a leisurely weekend brunch, BLT American Brasserie truly has something for every guest, every palate and every price point.

Tourondel, named Bon Appetit’s Restaurateur of the Year 2007, has created a modern day brasserie, offering simply and skillfully-prepared food that utilizes the best ingredients. The approachable menu offers a wide variety of salads, sandwiches, sushi rolls, raw bar items, pizzettas, grilled dishes and decadent desserts. “Salads and Starters” include Asian calamari salad, rock shrimp & avocado salad, big eye tuna tartare and grilled chicken salad cobb-style ($8-$16), followed by “Burgers and Sandwiches” such as WI Capital Lager-battered fish & chips, heritage turkey burger, BLT sandwich “deluxe” and butcher burger ($13-$16). A wide variety of dishes “From The Grill” include brick chicken diablo, 22-ounce bone-in ribeye, barbeque baby back ribs, steak frites a “l’echalotte” and grilled Mediterranean branzino ($21-$37). Eight different 10-inch “pizzettas” will be served sizzling from the state-of-the-art brick oven, like spinach sunny-side up with nutmeg and fontina, and mortadella and mustard with roma tomatoes and emmentaler ($11-$13). An exquisite sushi selection offers eight rolls, including coconut-macadamia shrimp, peekytoe crab and tuna tataki ($11-$16). The raw bar section of the menu features oysters, little neck clams, ceviche and stone crab claws, among others. Decadent desserts, including banana-steamed pudding, passion fruit crepe souffle and warm, flourless chocolate-spiced cake provide the perfect finish ($10).

In addition to nightly dinner and lounge service, BLT American Brasserie offers weekend brunch on Saturdays and Sundays from 11:30 a.m. to 3:30 p.m. Brunch items include “Eggs and Entrees” (eggs piperade with chorizo; steak n’eggs n’mushrooms; egg frittata with turkey maple sausage and smoked gouda; baked eggs, spinach and mushroom gratin; Challah French toast with gingerbread spices; bagel and lox $16-$24), “From the Grill” (jumbo lump crab cakes; organic salmon in apple broth; tuna a la plancha; butcher burger $16-$28) and “Breakfast” (fruit salad; Greek yogurt; steel cut Irish oatmeal; homemade granola; bread basket with croissant, pain au chocolat, cranberry-orange scone, banana-walnut muffin and more $5-$12). The weekend brunch menu also offers salads and starters, raw bar, pizzetta and sushi selections. BLT American Brasserie will serve three bloody marys: BBQ, balsamic and BLT, complete with gourmet garnishes. At both dinner and brunch service, Chef Tourondel’s famous comte and black pepper popovers are served complimentary to each dining guest.

Chef Laurent Tourondel has appointed Aksel Theilkuhl as Chef de Cuisine of BLT American Brasserie to execute and oversee his distinct vision. Chef Theilkuhl, a culinary school graduate of Johnson & Wales, most recently served as Chef de Cuisine for the Stephen Starr Restaurant Group in Philadelphia. Prior to that, Theilkuhl and Tourondel worked together for several years, including BLT Market at the Ritz Carlton Central Park and BLT Steak at the Ritz Carlton located in Charlotte, North Carolina.

Red, white and bubbly varietals are found on BLT American Brasserie’s hand-selected wine list. Featuring domestic and international pours, over 30 wines are available by the glass and most of the bottles (listed by country) are priced between $50-$60. The custom cocktail menu, which will change seasonally, is inspired by Chef Tourondel’s cookbook, Fresh from the Market: Seasonal Cooking with Laurent Tourondel. Signature drinks from the opening menu include the Jalapeno Margarita (Tanteo tequila, yuzu juice), Red Apple & Bourbon Fizz (Maker’s Mark, apple and lemon Juice, ginger ale), Pumpkin Patch (Bailey’s, Absolut Vanilia, pumpkin syrup), Cranberry Mojito (Ten Cane rum, cinnamon, cranberry, mint), Caipiroska (Absolut Citron, cucumber, lime, cane sugar, tonic) and the BLTNegroni (Square One Botanical, Aperol, Bianco Vermouth). A seasonal selection of Midwest craft beer is available on draft (Flossmore Station Master Wheat, Indiana’s Barley Island Bar Fly, Michigan’s Founders Porter, Wisconsin’s Capital Brewery Supper Club Lager, Ohio’s Great Lakes Burning River Pale Ale) and bottled beer is also offered (Dogfish Head, Three Floyds, Chimay, Goose Island, Stiegle, Summit).

MENUS may be found at www.bltamericanbrasserie.com/restaurants/chicago/menus 

BLT American Brasserie has been designed by Jordan Mozer and Associates, Limited. Designers Jordan Mozer, Karen Lilly Mozer and Jeff Carloss have created a restaurant environment that reflects European elements of the 1920s. Upon entering the brasserie, guests will arrive in the lounge area, filled with low, smoky glass top tables, chocolate leather club chairs and red Chinese mohair ottomans. The lounge is sectioned-off with half-walls that are papered in hand-painted, watercolor murals transferred to canvas. The nearby bar area, located directly under the grand, metallic mural, offers custom-made, almond colored barstools and banquettes that surround the large, dark granite bar. The main dining room seats guests at intimate tables and leather banquettes set among pendant lights, soft draperies in rich hues, nickel-plated fixtures, octagonal mirrors and faux makasar ebony detailing. The circumference of the main dining room is adorned with a 200 lineal foot oil painting that has also been transferred to canvas paper.

Seasonal outdoor dining will be offered on the front patio, located on Superior Street. BLT American Brasserie’s interior private dining room can accommodate 120 guests for a seated dinner or 200 for a cocktail reception and can be evenly split into two private rooms. The enormous back patio, located on ChicagoAvenue, will be available for alfresco private parties for up to 500 guests (tent rental is available).

LAURENT TOURONDEL

A native of France, Chef Laurent Tourondel parlayed his love of food at an early age into a four-year program at Saint Vincent Ecole de Cuisine in Montlucon, France, where he earned his “d’Aptitude Professionnelle de Cuisinier.” After graduation, he received his first post in the kitchen as Chef to the Admiral in the French Navy. This classic French training is still evident in his current style. Following this position, he worked at several restaurants in France and then traveled to London where he cooked at the famed gentleman’s club, Boodle’s. In the years that followed, he worked under such notable chefs as: Bruno Tison at Restaurant Beau Geste in Manhattan; Jacques Maximin at Restaurant Ledoyen in France; and Chef de Partie at Restaurant Mercury at the Hotel InterContinental in Moscow. Tourondel then worked at the three-star Michelin Relais & Chateau Troisgros, before taking a post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City. He served as Executive Chef at Palace Court Restaurant at the world famous Caesar’s Palace Hotel and Casino, followed by his return to New York City at Cello. When this restaurant closed, Tourondel saw a great opportunity to spend time traveling through South America, Asia and Africa, where he further developed his own cooking voice.

Tourondel returned to the States to open BLT Steak, BLT Fish, BLT Prime, BLT Burger, BLT Market, LT Burger in the Harbor and most recently, LT Burger and LT Signature in Panama. Currently, he is also the Executive Chef at Brasserie Ruhlmann in Rockefeller Center in Manhattan. In October 2007, Bon Appétit magazine named Tourondel Restaurateur of the Year. Tourondel has published three cookbooks, Go Fish: Fresh Ideas for American Seafood (J. Wiley & Sons, 2004), Bistro Laurent Tourondel: New American Bistro Cooking (J. Wiley & Sons, 2007), which earned him a 2008 James Beard Foundation Award nomination, and Fresh from the Market: Seasonal Cooking with Laurent Tourondel, (J. Wiley & Sons, 2010).

Hours of Operation

Dinner
Sunday-Wednesday: 5:30 p.m. – 10:00 p.m.
Thursday-Saturday: 5:30 p.m. – 11:00 p.m.

Brunch
Saturday: 11:30 a.m. – 3:30 p.m.
Sunday: 11:30 a.m. – 3:30 p.m.

Bar & Lounge
Sunday-Wednesday: 5:00 p.m. – 12:00 a.m.
Thursday-Saturday: 5:00 p.m. – 1:00 a.m.

BLT American Brasserie
500 West Superior Street
Chicago, IL 60654
312-948-8744
BLTAmericanBrasserie.com
Twitter @BLTABChicago
Facebook BLT American Brasserie

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“Sunday ’til Sundown” at Elate

A Sophisticated Way to Watch the Bears Play

Sunday, November 20
2 p.m. – 8 p.m.

Stop in for brunch and stay for the game, as Elate restaurant in River North launches their “Sunday ’til Sundown” brunch party. On Sunday, November 20, Elate will offer Bears fans a sophisticated setting in which to watch the Monsters of the Midway play the San Diego Chargers (kick-off is at 3:15 p.m.).

Chef Michael Noll’s brunch menu will be offered from 10:30 a.m. to 3:30 p.m., featuring savory items, from Breakfast Pizzas to Braised Pork and Egg Tostadas, as well as sweet dishes, such as Crème Brulee Pancakes and Crispy French Toast. Bloody Marys (made with housemade mix and garnished with smoked onions, smoked pickles, blue cheese stuffed olives), Blueberry and Orange Mimosas (made with fresh squeezed juices) and Mango Mojitos will be available for $7 each. Bottomless mimosas will be offered for $20 with purchase of an entree. The complete weekend brunch menu is outlined below.

Starting at 2 p.m., DJ Lash will spin cutting-edge sounds as guests gear up to watch the Bears home game against the Chargers. Elate’s swanky “Skybox” room features a big screen HD TV with state-of-the-art speakers and seating for 20, while the spacious lounge area offers two HD TVs and a large projection screen. Watch all the action while enjoying high-end bar food (select menu after 4 p.m. will offer the Elate Burger, Mussels, Flatbreads and more), along with craft cocktails and premium, organic bottle service. Following the game, DJ Lash will spin until 8 p.m.

ELATE’S BRUNCH MENU
Served Saturdays and Sundays

BRAISED PORK AND EGG TOSTADA
salsa verde / black beans /avocado / 13

ELATE’S STEAK AND EGGS
braised short rib / potato cake / béarnaise / 14

TWO EGGS HOW YOU WANT’EM
Bacon, turkey bacon or sausage / toast / house potato / 10

BUILD YOUR OWN OMELETTE
Choose from bacon, cheddar, tomato, scallions, mushroom / house potato / toast / 13

CRISPY FRENCH TOAST
maple syrup / fresh berries / orange zest / 12

BREAKFAST BURRITO
turkey chorizo / pickled jalapeno salad / jicama / aji amarillo potatoes / 13

CRÈME BRULEE PANCAKES
vanilla bean brulee / fresh berries / 13

FELIX BURGER
creamed leeks / applewood bacon / fries / 14

BREAKFAST PIZZA
smoked ham / truffle potatoes / gouda / caramelized onions /sunny egg / 13

BEER BATTERED COD SANDWICH
homemade tartar slaw / fries / 12

ORGANIC HOUSE-MADE GRANOLA
dried fig & cranberry / macadamia nut / goat cheese yogurt / 10

BBQ TURKEY
celery root and apple slaw / crispy shallots / cheddar / 12

VEGETARIAN BLACK BEAN BURGER
whipped avocado / piquillo peppers / fries / 11

GRILLED CHICKEN CAESAR
cheesy crouton / cherry tomato / 12

EXTRAS
hand-sliced applewood bacon / 4
turkey bacon / 4
homemade sausage patties / 4
multi-grain or sour dough toast / 4
toasted bagel and cream cheese / 5
bowl of citrus segments / 6
bowl of mixed berries / 8
house potatoes / 3
egg whites substitute / 2

JUICE BAR
fresh squeezed orange juice, grapefruit juice and lemonade /sm 3 / lg 4

COFFEE
Elate proudly serves crop to cup coffee and espresso / 3

BRUNCH COCKTAILS
homemade bloody marys, blueberry mimosas and mango mojitos / 7
bottomless mimosas with purchase of an entrée / 20
crop to cup coffee cocktails / 8

ELATE
111 West Huron
Chicago, Illinois 60654
312.202.9900
ElateChicago.com

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The Chicago Firehouse Expands Brunch Service to Saturdays

Chef Kendal Duque’s Brunch Menu Now Offered All Weekend

Weekend Brunch, served Saturdays (starting 7/16) and Sundays
10:30 a.m. to 4 p.m.

After successfully launching a new Sunday brunch menu in May, The Chicago Firehouse will now add brunch service on Saturdays, beginning on July 16. Chef Kendal Duque’s brunch menu, outlined below, will be offered every Saturday and Sunday from 10:30 a.m. to 4 p.m.

Chef Duque’s menu includes egg dishes, such as eggs benedict (classic, crab cakes, pork belly or spinach-portabello), omelettes and egg scrambles with choice of ingredients. Sweet selections are French Toast with berries and marscarpone cream and Buttermilk Pancakes. French Onion soup and Chicago Firehouse Lobster Bisque are the perfect starting course to the lunch entrees, such as Duque’s “garden” offerings (three seasonal salads and a Caesar with optional chicken breast, shrimp or sirloin steak) and sandwiches (smoked salmon club, blackened tilapia, toasted ham and gruyere with fried egg, Chicago Firehouse Burger and grilled rib-eye on focaccia). The brunch “butcher” section of the menu includes a NY strip steak and beef short rib hash. “Extras” such as applewood smoked bacon, grilled ham and pork link sausages are also available. The complete brunch menu is listed below.

Whether dining indoors in the former-firehouse building or in the beautiful backyard garden, brunch calls for a mid-day cocktail. The libations include classic offerings, such as bloody marys, mimosas and bellinis, in addition to sangria, spiked sweet tea, blood orange mojitos, hard Arnold Palmer and a 5-Alarm coffee cocktail.

A children’s menu is also available. Reservations are welcomed, but not required. Please call The Chicago Firehouse or visit OpenTable.

BRUNCH at The Chicago Firehouse Restaurant

eggs

benedict
served with breakfast potatoes

canadian bacon, english muffin and hollandaise 10
crab cakes, bell peppers and old bay seasoning hollandaise 14
pork belly, caramelized onions and honey-dijon hollandaise 11
sautéed spinach, portabello and truffled hollandaise 10

omelettes
served with breakfast potatoes

wild mushroom, spring vegetables and goat cheese 9
shrimp, zucchini, tomato and bell peppers 11
tenderloin tips, caramelized onions and asparagus 11

egg scramble
served with breakfast potatoes choice of three ingredients 9
spinach, tomatoes, asparagus, cheddar cheese, goat cheese, boursin cheese, wild mushrooms, bell peppers, ham, sausage
(egg white scramble also available)

sweets

french toast with berries and mascarpone cream 9
buttermilk pancakes with maple syrup 7

garden

baby beets and arugula with goat cheese and walnut vinaigrette 10
grilled chicken with arugula, apples, parmigiano and lemon vinaigrette 11
seafood salad with shrimp, calamari, crab, avocado and lime vinaigrette 16
caesar with white anchovy, parmigiano and croutons 8
add chicken breast 14, add shrimp 16, add sirloin steak 17

soup

french onion with caramelized onions and gratinée cheese crouton 7
CFH lobster bisque 8

sandwiches
served with french fries

smoked salmon club with bacon and lemon-caper aïoli 11
blackened tilapia with avocado and chipotle mayonnaise 13
toasted ham with gruyère cheese and fried egg 10
CFH burger with sautéed mushrooms, bacon, charred onions, cheese 12
grilled rib-eye on focaccia with gruyere cheese and horseradish cream 15

butcher

ny strip steak with two eggs, breakfast potatoes and béarnaise sauce 16
beef short rib hash with potatoes, cipollini onions and egg any style 12

extras

applewood smoked bacon 4
pork link sausages 4
grilled ham 5
breakfast potatoes 4
phil’s egg any style 2
whole wheat or white toast 2
mixed fruit 5
vanilla yogurt and granola 5

libations

CFH bloody mary 9
bellini 9
hard arnold palmer 9
blood orange mojito 8
CFH mimosa 8
spiked sweet tea 9
red or white sangria 8
5-alarm coffee (Bailey’s Kahlua, Frangelico, coffee and whipped cream) 9

The Chicago Firehouse
1401 South Michigan Ave.
Chicago, IL 60605
312.786.1401
ChicagoFirehouse.com

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New Fall Brunch Menu at LOKaL

“Weekend” Brunch Now Extended to Fridays

Friday through Sunday
9:00am – 3:30pm

Ala carte menu prices vary

Grab girlfriends, roll over with the stroller or bond with a buddy over brunch in Wicker Park. LOKaL, located on North Avenue just East of Milwaukee/Damen, is a modern pan-European neighborhood cafe.

Executive Chef Ian Flowers is at the helm of LOKaL’s kitchen, creating dishes for brunch (listed below) as well as dinner daily. Flowers’ fall brunch menu will now be available three days per week, beginning on Friday morning and running through Sunday afternoon.

With familiar favorites like smoked salmon, french toast and omelets, LOKaL also has a host of both American and European-inspired fare. From the oh-so-southern biscuits and gravy and over-the-pond favorite Nutella frites, to plates with a Polish nod (potato pancakes and Polish sausage), LOKaL has a satisfying dish for all. The brunch menu offers soup, salads, sandwiches, egg dishes and entrees.

Brunch guests may choose to add a cocktail pairing, such as the classic bottomless Mimosa ($7) or the limitless Bloody Mary ($9).

Walk-in diners are welcome and table reservations may be made through the website.

LOKaL Brunch Menu

Soup
Soup of the day $4, $6

Delish
Oatmeal Fondue, berries, nuts, raisins, brown sugar, milk $6 per person

Smoked Salmon, bagel, dill cream cheese, caviar $9

Nutella Frites, banana, strawberry sauce $9

French Toast, Grand Marnier whip, orange-maple syrup $9

Biscuits and Gravy, sausage, oven roasted tomatoes $8

Salads
Spinach, cherry tomatoes, fennel, kumquats, orange citronette $9

Spring Greens, baby red beets, strawberries, blue cheese, sherry vinaigrette $10

Arugula, baby portabella, grilled kabanos, goat cheese, mustard vinaigrette $11

Grilled London Broil Steak, mixed greens, gorgonzola, tomato, chimichurri $11

Eggscelent
Steak & Eggs your way, chimichurri, roasted potatoes $12

Slow Roasted Pork Belly, poached eggs, frisee $13

LOKaL sandwich, over easy, oven tomatoes, arugula, smoked polish on French roll $8

Grilled Sausage, two eggs your way, oven tomatoes, toast, roasted potatoes $8

Duck Confit, poached eggs, toasty, blueberry jam $13

Potato Pancake, dill crème fraiche, caramelized onion, two eggs your way $8

Watercress Bella Omelet, portobella, goat cheese, watercress, roasted potatoes $9

French Omelet your way, choose two, roasted potatoes (add $1 per extra ingredient) $9
tomatoes, peppers, mushrooms, onions, green onions, spinach, asparagus, basil, bacon, breakfast sausage, polish sausage, cheddar, gorgonzola, goat cheese, feta, mozzarella

(egg whites available upon request, add $1)

Sandwiches
Ahi Tuna horseradish aioli, tomato, greens, pita $10

Polish Sausage on French roll, caramelized onions, whole grain mustard $8

Margarita Sandwich on focaccia, mozzarella, tomato, basil, balsamic reduction $7

Grilled Chicken Croissant, bacon, watercress, cheddar, aioli, side of greens $10

Steak Baguette, gorgonzola, remoulade sauce, frites $12

Sides
Fruit Cup $4
Two Eggs $4
Toast $2
Sausage $4
Bacon $4
Roasted Potatoes $4

Cocktails
Bottomless Mimosas $7
Bottomless Bloody Marys $9

Coffee and Tea
Coffee $3
Espresso drinks $3.50
Hot Tea $2.50

LOKaL
1904 West North Avenue
Chicago, Illinois 60622
773.904.8113
LokalChicago.com

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