The Eaten Path

 
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Yea!  I loved our brunch here today.  The patio was so cute.  I am sad that I won't get many more opportunities to enjoy it before Winter weather sets in.  

I got the cinnamon wild rice pancakes with nuts and berries... delicious!  The reviews made me stick to my gut instinct to get them (which I am so happy about!), but there were more than a couple of other options that were pretty tempting.  I got to taste a bite of the Mexican baked eggs.  Also fabulous.  The roasted potatoes had a great texture (a little crispy outside, but perfectly tender inside) and a yummy rosemary flavor.  

Our server was very nice and let us enjoy a leisurely brunch.  Our coffee cups never got empty, which made me very, very happy.  

I will definitely be back (even if it isn't patio weather).

www.millcitycafe.com
 
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For Chicago's September brunch, the gang headed to Sushi Samba Rio in River North.  Known for its swank, loungey vibe at night, we were interested in trying their recent addition of brunch.

www.sushisamba.com

The deal:

$16 per guest $8 per samba kid under 12 years old (+ tax and tip) -- includes one specialty, sandwich or salad and 3 mimosas, bloody marys, caipiroska or mocktails.

The good:

- Mimosas were made with fresh-squeezed orange juice.
- Sunday morning sushi
- cast iron baked eggs roasted tomato, soft white polenta, manchego cheese with salad
- churrasco and eggs grilled hanger steak, two eggs any style with onion rings
- doce de leite french toast seasonal fruit (papaya and blueberries), powdered sugar
- blt sandwich grilled black tiger shrimp, lettuce, applewood smoked bacon, key lime garlic mayo


The bad:

- The bloody Marys were a little boring and the mimosas were on the weak side.


The service:

Fine.  Friendly and helpful.


(photos below: baked eggs, churrasco and eggs, shrimp sandwich)
 
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The Accidental Gallerists
Some of our favorite sources for art also do brunch
By Gina Bazer and Jessica Linn
www.chicagohomemag.com


No one doubts the benefits of buying artwork at a traditional gallery—the connoisseurship and professionalism offered by a serious dealer are hard to beat. But if you’re looking for works by under-the-radar artists at an accessible price, take a look  at some alternative venues. We found original artwork by local talents everywhere from restaurants and cafés to a bank and a spa. For the artists, these venues are a good way to get  additional exposure, even if they are represented by a gallery; for the customer, it’s an easy way to shop for art casually—in many cases, while waiting for a meal to arrive.

Chicago Diner
This Lake View veggie standby has been showing local artwork for years. The process is informal: Artists tell manager Del Nakamura that they're interested in displaying their work, and he makes the call. "We generally accept human interest topics, nature, and animal themes—nothing too busy or controversial," he says. Work stays up from one to three months and ranges from $100 to $500. 3411 N. Halsted St., 773-935-6696.

Lula Cafe
It’s fitting that this Logan Square favorite always has interesting art hanging on its walls—from the experimental comfort food served here to the bohemian ambiance, it’s simply an arty sort of place. The exhibits, which rotate every three months or so, are curated by Anders Nilsen and Marianne Fairbanks, a former cook and waitress, respectively, and artists themselves. 2537 N. Kedzie Blvd., 773-489-9554

Jane's Restaurant
This recently expanded Bucktown favorite displays pieces from local artists that range from $50 to $5,000. "We started doing it to change the look for the room from time to time," co-owner Julie Greenwalt says. "It kind of gives us a new atmosphere every three months." 1655 W. Cortland St., 773-862-5263 

Intelligentsia
This popular local coffeehouse displayed employees' art before deciding to open its doors to other local talent. Until recently, there was no systematic approach to finding the pieces (most of the work was by artists who simply walked in and asked the manager for some exposure). Now Intelligentsia has a Myspace page (myspace.com/intelligentsiacafeartists) where artists can submit work for consideration. 3123 N. Broadway, 773-348-8058; 53 W. Jackson Blvd., 312-253-0594; 53 E. Randolph St., 312-920-9332

HotChocolate
HotChocolate has displayed work from up-and-coming local artists since the restaurant opened in 2005. Owner/pastry chef Mindy Segal prefers to hang interesting and risqué pieces because "the edgy stuff goes along the lines of the food we serve." Segal has put up pieces worth several thousand dollars in the past, but prefers to showcase less spendy work. "I tell artists to price to sell," she says. 1747 N. Damen Ave., 773-489-1747

Images:

(above) from the series "Apples (Fish Creek, Wisconsin)," Leslie Schwartz, photographic prints, from $345; leslieschwartzphotography.com

(below) “Two Glazed Donuts,” Byron Gin, oil on canvas, 24 by 20 inches, $1,500; byrongin.com
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Reader's Choice Award for Best Brunch
Lula Cafe

There is nary a more iconic Logan Square scene than the hipster sprawl surrounding Lula on a Sunday morning—particularly when the sun is shining, the Ray-Bans come out in droves and Lula’s impressive seasonal menu is chock-full of farmers’-market finds. The laid-back front patio could nail this award on its own, but the scene only goes so far. It’s Jason Hammel and Amalea Tshilds’s fluffy omelettes (filled with constantly changing vegetables from the first stalks of asparagus to late-summer’s tomatoes) and whipped cream–topped stuffed brioche French toast that lure regulars. Anything from the rotating menu goes down that much more smoothly accompanied by a spicy black sambal (chile paste) Bloody Mary or a blackberry Bellini. 2537 N Kedzie Blvd, 773-489-9554

Other nominees: Bongo Room, m.henry, Orange, Over Easy Cafe, Tweet, Vella Cafe, Yolk

Read more: http://chicago.timeout.com/articles/restaurants-bars/73213/2009-eat-out-awards-readers-choice-awards/5.html#ixzz0RItNNODM
 
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FANNIE'S KILLER FRIED EGG SANDWICH
M. Henry
Now, this is the way to start your day. Fry two eggs, fluffy and over-medium, and encase them in slices of rustic sour boule (a round white bread). Throw in some smoky applewood bacon and perfectly ripened tomato slices. Crumble Gorgonzola and fresh thyme on your sandwich, and enjoy. Or just go to M. Henry and order one. 5707 N. Clark St.; 773-561-1600 [$8.25]

CHAI TEA FRENCH TOAST
Orange
This dessert-like breakfast doesn't skimp on the sugar. Golden, ricotta-stuffed slabs of chai tea-infused French toast are bathed in an intensely sweet chai-tea reduction sauce and topped with caramelized apples. Syrup is not only unnecessary—at this point, it's a liability. 3231 N. Clark St.; 773-549-4400 [$9]

EGGS BENEDICT
Prairie Grass Cafe
This version of the tired brunch staple is an excellent demonstration of how to update a classic. Two well-poached eggs wobble atop a layer of vibrant sautéed spinach; smoky-salty nuggets of premium Nueske's bacon season the dish from the inside out; and the roasted-tomato hollandaise hits a tangy, unifying high note. 601 Skokie Blvd., Northbrook; 847-205-4433 [$10.50]

HUEVOS RANCHEROS
Milk & Honey Café
On weekends the line outside Milk & Honey is halfway around the block, but it's worth it for a crack at this steaming south-of-the-border brunch favorite. Scrambled eggs, black beans, tortilla strips, and salsa are served casserole-style under a blanket of baked Cheddar and Monterey Jack with a zesty side of chipotle crema. And order a fresh, crusty chocolate-and-toffee scone to tide you over while you wait. 1920 W. Division St.; 773-395-9434 [$6.25]

COFFEE AND DOUGHNUTS
Japonais
The pedestrian-sounding dessert seems out of place at a sophisticated sushi restaurant; but this playful take on traditional breakfast fare is a smart way to end the day. Channeling the best of both the East and the West, these doughy, chestnut-filled beignets are rolled in cinnamon and sugar and served warm alongside airy, mousse-like green tea semifreddo for dipping. 600 W. Chicago Ave.; 312-822-9600 [$9]

HALF & HALF
HotChocolate
Caffeine junkies and hot chocolate addicts are not always one and the same. But for those who can't get enough of either, this aptly named concoction—a 50/50 blend of espresso and dark-as-night hot chocolate—is like mainlining both. Imagine biting into a chocolate-covered espresso bean, but without the crunch. 1747 N. Damen Ave.; 773-489-1747 [$6]

APPLE FRITTERS
Hopleaf
You could drink at Andersonville's beloved Hopleaf for years and never know these deep-fried fellows existed. The reason? They don't appear on the menu. But once you've had the pleasure of biting through crisp batter into the sweet, steaming flesh of thick-cut Granny Smith apples, you'll be able to think of little else. 5148 N. Clark St.; 773-334-9851 [$7]

SCRAMBLED EGGS AND SHRIMP
Evergreen
This is not designed as a breakfast dish, though it would be welcome on a fantasy Chinese brunch menu. Eggs are softly scrambled in a little corn oil with lots of small peeled shrimp. That's all there is to it, but a visit for lunch or dinner is incomplete without a plate of these on the table. 2411 S. Wentworth Ave.; 312-225-8898 [$11.25]

BISCUITS
Daley's
We’re not going to give these warm, soft and buttery biscuits all the credit for keeping this diner in business for more than 100 years. Just most of it. 809 E. 63rd St, 773-643-6670 [$1.50]

UNCOMMON BREAKFAST MELT
Uncommon Ground
This decadent, messy combination of over-easy eggs, thick peppercorn bacon, cheddar and spinach on onion black bread is one of the best breakfast sandwiches in town, but because we’re inordinately inclined to brave the brunch lines to eat it. 3800 N Clark Street, 773-465-9801 [$14] 

SCONES
Shokolad
We’ve had so many bad scones around town that we were floored with the perfection of those from Halyna Fedus, a Ukrainian expat who opened a cute little café in Ukie Village this year. So what’s the secret to the lightly crunchy exterior and the featherlight interior packed with dried apricots, cherries and raisins? “Very cold butter, add cream slowly, don’t overwork the dough."  2524 W Chicago Avenue, (773) 276-6402

RAVIOLO, RICOTTA, EGG YOLK, BROWN BUTTER
The Bristol
Ricotta-studded egg bursts out of a brown butter–topped raviolo with the poke of a fork. 2152 N. Damen Avenue, 773-862-5555  [$11]

CORNED BEEF HASH
The Gage
Broken yolk flavors the house-made corned-beef hash below it.
24 S Michigan Ave, (312) 372-4243 [$12]



Compiled from Time Out Chicago and Chicago Magazine
 
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Boka (1729 N. Halsted St.; 312-337-6070). In the traditional version, the yolk from a fried egg makes a rich sauce for the asparagus spears. Chef Scurato adds a balsamic vinaigrette spiked with white truffle oil and a handful of peppery arugula. He says it's a delicious brunch salad, as he discovered on a recent Sunday morning at home with his wife. His secret extra ingredient? "Bits of crispy bacon."

Boka's Asparagus Milanese Salad
(Serves 4)

For the salad:
  • 16 pieces asparagus (jumbo)
  • 4 large eggs
  • 1 tablespoon butter
  • Grated or shaved parmigiano cheese
  • 6 to 8 arugula leaves per plate
For the vinaigrette:
  • 1 large shallot, minced
  • 1 teaspoon sugar
  • 2/3 cup extra virgin olive oil
  • 1/3 cup aged balsamic vinegar
  • 1 tablespoon white truffle oil
  • Salt and pepper to taste
  1. Trim and cook asparagus in salted boiling water for about 3 to 5 minutes until crisp tender. Shock in cold water, drain well, and chill.
  2. For the vinaigrette, combine shallot, balsamic vinegar, salt, pepper, and sugar; whisk until sugar and salt are dissolved. Mix in the olive and white truffle oils. Dress asparagus and arrange in a single layer on a plate, four stalks per person. Sprinkle with grated or shaved parmigiano cheese and top with arugula leaves.
  3. Fry eggs in butter, sunny side up, until set but still runny. Season with salt and pepper.
  4. Place an egg on top of each plate of asparagus, drizzle with vinaigrette, and serve immediately.
From Chicago Magazine
www.chicagomag.com
Photo: Tyllie Barbosa
 
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North Pond (2610 N. Cannon Dr.; 773-477-5845) ranks among the city's best with seasonal ingredients front and center.

North Pond's Leek, Celeriac, and Muenster Frittata with Chioggia Beet Vinaigrette (Serves 4)
(Plan on an hour of preparation time on your first try.)

Ingredients

  • 1 large Chioggia (or other) beet, peeled and quartered
  • 2 cups orange juice
  • 8 eggs, beaten
  • 1/4 cup whole milk
  • 1 tablespoon butter
  • 1 small bulb celeriac (also called celery root), diced into 1/4-inch cubes
  • 1 medium leek, white part only, diced
  • 1 tablespoon vegetable oil
  • 4 ounces Muenster cheese, diced into 1/4-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon Champagne vinegar
  • Salt and white pepper
  • 1 head Bibb lettuce
  • 1 teaspoon pine nuts, toasted
Instructions

  1. Preheat oven to 375 degrees and preheat a 10-inch cast iron skillet.
  2. In small saucepan, bring beets to boil in orange juice with salt to taste. Reduce to a simmer and cook until beets soften, about 30 minutes. Remove from heat and purée in a blender until smooth, using some of the cooking liquid until the purée is a little thinner than applesauce. Reserve.
  3. Combine beaten eggs with milk. Reserve.
  4. Melt butter in saucepan over medium heat. Add celery root and leeks; season with salt and pepper and cook until soft but not brown.
  5. Lightly oil the preheated skillet. Add vegetables and pour the egg mixture over them. Sprinkle diced cheese over the top and bake for eight minutes, or until frittata is puffed, lightly browned, and set in the center.
  6. Mix one tablespoon of beet purée with olive oil and Champagne vinegar. Season with salt and pepper. Toss Bibb lettuce with vinaigrette and toasted pine nuts.
  7. Cut frittata into wedges and place atop pools of warm beet purée. Gently place salad on top of the frittata, leaving eggs and beet purée partially exposed.
From Chicago Magazine
http://www.chicagomag.com
Photo: Tyllie Barbosa
 
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The buttermilk scones from Bennison's Bakery (1000 Davis St., Evanston; 847-328-9434) have been a hit at farmers' markets in Evanston, Wilmette, and Chicago, where some 40 dozen of the addictive breakfast pastries sell for $2 each every weekend in the summer. Here, the recipe for the whole-wheat version that Bennison's makes with organic ingredients for the Green City Market.

Bennison's Bakery's Glazed Scones
(Makes about 24 scones)

Ingredients

  • 1 cup whole-wheat flour
  • 3 cups all-purpose flour
  • 1-1/4 cups sugar
  • 1/2 tablespoon plus 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest from half a lemon
  • 14 tablespoons butter, cold
  • 1 cup buttermilk
  • 1/2 cup dried apricots
  • 1/4 cup golden raisins
  • 1/4 cup dried cranberries
  • 1 egg
  • 1/4 cup hot water
  • 1-1/2 cups confectioner's sugar
Instructions

  1. Preheat oven to 400 degrees.
  2. Chop the apricots, combine with other fruit, and cover with warm water for 10 minutes. Drain and set aside.
  3. In a stand mixer with the paddle attachment, mix the flours, sugar, baking powder, baking soda, salt, and lemon zest until uniformly combined. Cut the butter into small pieces and blend with the flour mixture until crumbly and the butter chunks are reduced to the size of peas.
  4. Add buttermilk in a stream at low speed until almost all the flour is absorbed. Add fruit, and mix just enough to incorporate.
  5. Turn the dough out onto a lightly floured surface. Knead lightly a few times to form a ball. Divide the dough into four equal pieces. Flatten each piece into a one-inch-thick disk and use a sharp knife to cut each section into six wedges.
  6. Brush the tops of the scones with the egg and two tablespoons of water, whisked together. Place on a parchment-lined cookie sheet and bake for 17 to 20 minutes, or until golden brown. Remove to a cooling rack nested on a tray.
  7. While the scones bake, make a glaze by whisking the remaining hot water into the confectioner's sugar until smooth. Spoon over the tops of the scones while they are hot, letting the excess drip onto the tray.
From Chicago Magazine
www.chicagomag.com
 
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BEST NEW BREAKFAST
FRED’S AT BARNEYS NEW YORK
When Fred’s at Barneys opened here in April, the ladies who lunch made it an instant see-and-be-seen destination. The breakfast served on the weekends—it’s technically a brunch, name- and hourswise—keeps the luxurious setting (and the price that goes with it) but carries a more casual vibe. A cocktail, a baked-goods basket, an entrée, and a dessert are offered for a prix fixe; our highlights were the firm-on-the-outside, yielding-on-the-inside potatoes and the cloud-fluffy three-egg omelet. The prix fixe meal runs $24 or $38, depending on whether you want the fancier Champagne. 15 E. Oak St.; 312-596-1111

RUNNERS-UP: We didn’t love the stark hotel atmosphere at LB Bistro & Patisserie (Sheraton Chicago, 301 E. North Water St.; 312-464-1000), but the cinnamon-batter-dipped, strawberry-cream-cheese-filled brioche French toast won us over. The banana-stuffed French toast with toasted pecans stands out on the affordable, British Isles-tinged menu at Bananas Foster Café (1147 W. Granville Ave.; 773-262-9855), but the portions reflect the prices.

http://www.chicagomag.com/Chicago-Magazine/August-2009/Best-of-Chicago/Food/
 
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Breakfast
1. Keys Cafe
2. Hell’s Kitchen
3. Good Day Cafe
4. The Original Pancake House
5. Perkins

Brunch
1. Lake Elmo Inn
2. Jax Cafe
3. Ideal Diner
4. St. Paul Grill
5. Nicollet Island Inn