This River North Spanish spot known for hot tapas and an even hotter bar is breaking into the brunch business. Fried chicken 'n' waffles may be one of our guiltiest of pleasures. Now, fried chicken and churros may just give it some competition (312-274-1111).
Old Town Pour House
A bar with 100 beers on tap may not be the most logical place to start the day, but it’s worth a trip to try the new brunch menu, which features classic dishes such as Baileys-stuffed French toast. Rather than beer, wash it down with a Bloody Mary served in a 20-oz. goblet (312-477-2800).
It's never too early for pizza. Rather than digging into the cold one in your fridge, let chef Tony Mantuano make his pizza primacolzione with ricotta, mascarpone and local fruit served with mascarpone-honey sauce (312-266-3110).
The three-ingredient fix that defines Graham Elliot’s latest restaurant redefines brunch. Biscuits, gravy and eggs is a combination that is hardly revolutionary, but earns rock star status when placed in this sanctuary of rock ’n’ roll with red walls and menus hidden in record sleeves (312-888-2258).
Start the day with gourmet street food made by the chef at Franks ’n’ Dawgs. Among the unconventional brunch offerings is a corn pancake gyro topped with fried chocolate chili chicken, apple slaw and maple yogurt (773-868-4888).
It’s not the weekend until at least one cocktail has been consumed. Forget Bloody Marys and mimosas; instead opt for a cereal milk martini. It’s not as repulsive as the name suggests. Three Olives “Loopy” vodka is mixed with Ghirardelli white chocolate liquor and half-and-half. Then it's garnished with marshmallow and served in cereal bowl (312-582-4777).