Pastry chef Leigh Omilinsky recently spent several weeks staging at Pierre Hermé in Paris. She now makes the best pâte à choux in Chicago at Café des Architectes.
Gold Coast, North Side
At a play-it-safe meal period, Nico Osteria takes risks that pay off, proving that brunch can and should be a time for creativity and imagination. Just don't forget the eggs.
One of the latest entrants to Chicago's brunch scene, Jellyfish makes waves by incorporating its sushi-focused repertoire into a brunch format, eschewing typical brunch gimmickry in favor of thoughtful dishes true to Jellyfish's integrity.
Since it just recently opened, it's hard to know for sure how Nico Osteria measures up to the rest of One Off Hospitality's projects, but there's no question that there's some serious cooking going on in the kitchen.
[Photographs: Amber Gibson] Holiday season is upon us and that means it's time for afternoon tea. It's cold outside, so wouldn't you rather be inside listening to live music, sipping tea, and eating a beautiful assortment of sweet and savory...
Once you can force your glance away from the array of beautiful pastries on display at La Fournette, you can see that the rest of their menu includes delicious sandwiches like this Tarte Flambée Baguette.
Toeing the line between the two is Doc B's Fresh Kitchen, a Gold Coast newcomer that offers all the hearty pleasures of weekend brunch without the belt-buckling guilt and lethargic after effects.
I can think of no better breakfast of champions than a heaping platter of cornetti followed by an egg-adorned pizza and a bombolini (or several). Such trappings can be had at Bar Toma, the mod Italian temple doing masterful, innovative things with dough at the brunch hour.
This sandwich merits ordering based on flavor alone, but if that's not enough to convince you to deviate from your diet, there is also a charitable component.
Jonas Falk, the CEO of OrganicLife, has lived in the Gold Coast for the past 10 years, but just moved to River North. "We have our offices spread out all over the city and suburbs, so River North/Gold Coast is the perfect epicenter," Falk says.
Editor's Note: In this great city of ours, one could eat a different sandwich every day of the year--so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the Windy City. Got a sandwich...
A few other places have barbecue chips on their menu, but no place quite nails them like Chicago Q. There are no soft chips here—each and every chip is crisp and distinct.
Though located just off the most chaotic and touristy stretch of the Magnificent Mile, Deca Restaurant + Bar feels like a world away. Of course, one must pay for all this pleasantry.
Chef Lee Wolen graciously welcomed me into his bustling kitchen on a recent afternoon to show me how he and his team prepare this perennial crowd favorite.
For the first time in its history, Spiaggia is serving a tasting menu where each course would include some form of pasta. The first of these menus, offered now through the end of March, highlights filled pastas, a theme that the kitchen staff explored broadly and with a great deal of creativity that led to some very novel interpretations.
On paper, the All-Day Grilled Cheese ($12.50) seems to have an identity crisis. Isn't a grilled cheese a solitary ode to cheese? So why does it also include a fried egg, bacon, avocado, and Sriracha sauce?
My favorite part of ordering a sandwich at Foodease is seeing them make it. It heightens the anticipation for my mouth and stomach, like a much tastier and not too much more expensive version of Subway.
On a recent chilly morning, I was engaged in that telltale pastime of the food-obsessed: skimming restaurant menus online. As I scanned the offerings of Little Market American Brasserie, something caught my eye that I'd normally breeze past: chicken noodle soup.
Squash is the star of The Lobby's Restaurant Week menu.
It's a brisket sandwich's birthright to be a meaty mess, with juicy smoke-laden meat punctuated by crunchy burnt ends. Fortunately, chef Kevin Hickey knows this.