(Corned Beef Hash and Eggs from Tweet)
Fantastic to see so many brunch entries on their list! Here are a few. :)
The best entrées we ate in 2009
By Julia Kramer, Heather Shouse and David Tamarkin. Photographs by Jeff Catt, Erica Gannett, Kate Gross, Brendan Lekan, Andrew Nawrocki, Jill Paider, Nicole Radja, Martha Williams.
BRISKET AND GRAVY | Southport Grocery & Café
Chopped house-smoked brisket, swimming in gravy, buried beneath two buttery, crumbling biscuits, crowned by two runny fried eggs. It’s gluttonous and insane, but the gravy gives off just enough red-pepper-flake heat to keep it all in check.
BUCATINI | Cibo Matto
Todd Stein has a way with pasta, and his bucatini is the best of them: tender, toothsome and just robust enough to hold its own against the sauce of creamy duck-egg yolk, meaty bacon and lots of cracked black pepper.
CORNED BEEF HASH | Tweet
We won’t lie—there’s a ton of stuff on Tweet’s brunch menu, and much of it isn’t worth the (at least) 30-minute wait for a table. But the housemade corned beef makes up for all that. Because not only is this greaseless, hearty version of a country classic delicious, it’s also insanely filling—so you won’t have to worry about food again for the rest of the day.
CURED-TROUT QUICHE | Jam
If Schwa served breakfast, it might look something like this: silky cured trout baked into even silkier custard in a buttery shell, paired with a salad of crunchy bagel chips, salty fried capers and pickled pearl onions.
LOX AND CREAM CHEESE ON A BAGEL | New York Bagel & Bialy
The best bagel in Chicago is not in Chicago: It’s in Lincolnwood, at a nondescript strip mall just off I-94. We’d borrow—nay, possibly steal—a car just to get one.
ORANGE BRIOCHE FRENCH TOAST | Milk & Honey
If you want to know what French toast is supposed to taste like, look no further than these oversize slices of brioche, mildly flavored with orange zest, crisp on the outside and custardlike on the inside.
WAFFLE | Lou Mitchell’s
We’re not saying this crisp and tangy malted waffle is the only reason Lou Mitchell’s has remained popular for 86 years. Just, you know, the main reason.
Read more: http://chicago.timeout.com/articles/restaurants-bars/81170/the-best-entrees-we-ate-in-2009#ixzz0Z9OSoVLo
The best entrées we ate in 2009
By Julia Kramer, Heather Shouse and David Tamarkin. Photographs by Jeff Catt, Erica Gannett, Kate Gross, Brendan Lekan, Andrew Nawrocki, Jill Paider, Nicole Radja, Martha Williams.
BRISKET AND GRAVY | Southport Grocery & Café
Chopped house-smoked brisket, swimming in gravy, buried beneath two buttery, crumbling biscuits, crowned by two runny fried eggs. It’s gluttonous and insane, but the gravy gives off just enough red-pepper-flake heat to keep it all in check.
BUCATINI | Cibo Matto
Todd Stein has a way with pasta, and his bucatini is the best of them: tender, toothsome and just robust enough to hold its own against the sauce of creamy duck-egg yolk, meaty bacon and lots of cracked black pepper.
CORNED BEEF HASH | Tweet
We won’t lie—there’s a ton of stuff on Tweet’s brunch menu, and much of it isn’t worth the (at least) 30-minute wait for a table. But the housemade corned beef makes up for all that. Because not only is this greaseless, hearty version of a country classic delicious, it’s also insanely filling—so you won’t have to worry about food again for the rest of the day.
CURED-TROUT QUICHE | Jam
If Schwa served breakfast, it might look something like this: silky cured trout baked into even silkier custard in a buttery shell, paired with a salad of crunchy bagel chips, salty fried capers and pickled pearl onions.
LOX AND CREAM CHEESE ON A BAGEL | New York Bagel & Bialy
The best bagel in Chicago is not in Chicago: It’s in Lincolnwood, at a nondescript strip mall just off I-94. We’d borrow—nay, possibly steal—a car just to get one.
ORANGE BRIOCHE FRENCH TOAST | Milk & Honey
If you want to know what French toast is supposed to taste like, look no further than these oversize slices of brioche, mildly flavored with orange zest, crisp on the outside and custardlike on the inside.
WAFFLE | Lou Mitchell’s
We’re not saying this crisp and tangy malted waffle is the only reason Lou Mitchell’s has remained popular for 86 years. Just, you know, the main reason.
Read more: http://chicago.timeout.com/articles/restaurants-bars/81170/the-best-entrees-we-ate-in-2009#ixzz0Z9OSoVLo
