Breakfast bonanza! Four new (and coming-soon) brunches
It's only Monday, but yet, we're talking about brunch. There's just so much to say!
Pleasant House Bakery
Apparently not content to offer only Sunday tea and a Sunday carvery, Pleasant House Bakery debuted Sunday brunch yesterday. The centerpiece of the brunch is a Full English Breakfast (a dish we here at TOC are quite fond of). PHB's owner Art Jackson explains: "Chelsea [Kalberloh Jackson, Art's wife and PHB co-owner] and I have always loved the English Brekky because it covers so many bases. It's great for an early morning breakfast with a cuppa but doubles as a satisfying lunch with a proper pint." In typical Pleasant House fashion, this fry-up will be composed of as much housemade or locally sourced product as possible: The essential components of the breakfast are meats (yesterday's version featured bacon from Faith's Farm, housemade bacon made with Slagel Farms pork, house bangers and black pudding), an over-easy egg ("farm eggs, the ones with the orange yolks," Jackson notes), beans in tomato sauce, a tomato (typically grilled; Pleasant House did a fried-green tomato yesterday) and toast (PHB will make Irish soda bread and also source from local artisans like Ingram's Bread & Jam, served wth a spread of jams, Marmite and butter). In addition to the English Breakfast, there will be a British-inspired brunch special and specialty baked breakfast items, such as scones, treacle tart, or Parkin cake. On the first Sunday of each month, the brunch becomes Dub Brunch, "our version of the Jazz Brunch," Jackson explains, "complete with a musical 'selecta' spinning dub plates, roots reggae and dancehall and a Caribbean-inspired menu." As for the choice of theme: "This is the perfect moment to turn brunch into a tropical escape of flavors, sounds and smells," Jackson says, also noting the historical British-Caribbean cultural connection. "To us, a restaurant is not only about food; it's about how food can open doors to learning about other cultures, through their traditional foods." Pleasant House Bakery (964 W 31st St, 773-523-7437) brunch is served Sundays from 10am–1pm. The full, regular menu is available all day (10am–8pm), afternoon tea starts at 2pm and the carvery special starts at 3pm.
Two months ago, Leopold introduced its new chef, Michael Dean Reynolds, the former chef de cuisine of the Gage. Now, the Belgian brasserie has announced that on November 18, it's rolling out brunch. They're talking about house-corned rabbit hash with poached eggs and pickled peppers; a "Leopold Breakfast" of two over-easy eggs, seared rabbit terrine, housemade sausage, smoked tomato jam and toast; poutine (hand-cut frites, lamb merguez gravy, nordic cheese curds, with the option to add fried eggs); and smoked trout with housemade crème fraîche, hard-boiled egg and greens). Housemade pastries, "Michael Dean's Brunch punch," mimosas and Bloody Marys, too. How far away is November 18th, amirite? Leopold (1450 W Chicago Ave, 312-348-1028) brunch launches Nov 18 and will be served Sundays from 10am–2pm.
GT Fish & Oyster
Eater reported that Giuseppi Tentori is about to start serving brunch at GT Fish & Oyster, on Saturdays and Sundays beginning November 17. On the menu are items seafood-heavy (bagel with house-cured lox and herb crème fraîche, smoked haddock quiche with frisee-and-radish salad, shrimp and grits, crab benedict, biscuits and lobster gravy) and not (fried chicken and waffles, grilled pork belly, steak and eggs, cioppino and grilled cheese). An ambitious brunch-cocktail list is in store, as well, including a bourbon Bloody Mary with a pickled quail egg (served with a High Life pony), Micheladas and Cheladas. GT Fish & Oyster (531 N Wells St, 312-929-3501) brunch launches Nov 17 and will be served Saturdays and Sundays.
After scrapping our reason for living Sunday noodles at Takashi, Takashi Yahigashi is introducing Bento Brunch at his downtown restaurant, Slurping Turtle. How it works: Pick from 10 options to assemble your Bento (chicken yakitori skewers, vegetable tempura, sashimi and sukiyaki), the kitchen will add fish cakes, green beans, sweet potatoes, edamame and white rice to your selection, and you cap it off with a Bloody Mary or mimosa. Slurping Turtle (116 W Hubbard St, 312-464-0466) brunch (which launched in late October) is served Sundays from 10:30am–2:30pm.