Brunch Alerts: Carriage House, Leopold, GT Fish & Oyster and Troquet

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Brunch is no longer reserved for diners and holes in the wall.  Esteemed restaurants continually open their doors on weekends to offer their customers unique spins on traditional brunch favorites and create new ones.  Below are four restaurants that have just begun serving brunch.

 

Carriage HouseMark Steuer‘s (The Bedford) amazing, stupendous new low-country inspired (focusing on South Carolina) restaurant began brunch service at the beginning of this month – Saturdays and Sundays from 1o AM until 2:30 PM.  Steuer serves up fried chicken with waffle and maple hot sauce, Pullman french toast with caramelized bananas and sorghum whipped cream, Smoked ham on white bread with Georgia Gouda, mustard Mornay and egg, Shrimp and grits with hunter gravy  and tasso and Smoked grouper with chicory, poached egg, crispy potato, grapefruit, avocado and horsey vinegar.  Meanwhile, to compliment the great brunch items, mixologist Michael Simon, as he does so wonderfully for dinner service, has crafted new specialty cocktails like the Bloody Maribelle available with a Miller High Life pony bottle (Tito’s vodka, Simon’s savory Carriage House mix, house-made celery hot sauce), and the Delicious Sour (Laird’s bonded AppleJack, Orchard Peach liqueur, lime, egg white and club soda).  You can see all of the menu items below.  For more info and to make reservations (which is HIGHLY recommended), call 773-235-8800.  I was just at Carriage House the other evening for the second time and Steuer, Simon and company are doing some truly great food there.

Brunch menu items at Carriage House include:

Fried chicken thigh with waffle and maple hot sauce ($11)

Smoked ham on white bread with Georgia Gouda, mustard Mornay and egg ($9)

Peanut granola with yogurt, seasonal fruit and vanilla syrup ($8)

Biscuit with pickles, pimento and sausage gravy ($10)

Shrimp and grits with hunter gravy  and tasso ($14)

Green tomato and pickled shrimp with smoked tomato crème fraîche, hot sauce vinegar and fried egg ($10)

Johnnycakes with apple preserves and maple syrup ($9)

Mushrooms with grits, truffle vinaigrette, soft egg and grilled chicory ($12)

Pork shoulder with Carriage House hash, pickled peppers, smoked béarnaise and fried egg ($16)

Smoked grouper with chicory, poached egg, crispy potato, grapefruit, avocado and horsey vinegar ($12)

Pullman French toast with caramelized bananas and sorghum whipped cream ($10)

Steel cut oatmeal with caramelized pears, pickled pears, candied pecans and cane syrup ($9)

Sides

Geechie Boy grits ($5)

Skillet cornbread ($7)

Two eggs, any style ($5)

Carriage House bacon ($4)

Carriage House potato hash ($4)

Cucumber salad ($5)

Seasonal fruit ($7)

House sausage ($5)

Biscuit with whipped honey butter ($3)

Toasted bread with whipped herb butter ($2)

Drinks

Fresh squeezed orange or grapefruit juice ($5)

Drip coffee ($4)

Cocktails

Bloody Maribelle ($8, with High Life pony $10)

Tito’s vodka, Simon’s savory Carriage House mix, house-made celery hot sauce

The Delicious Sour ($9)

Laird’s bonded AppleJack, Orchard Peach liqueur, lime, egg white and club soda

High Life Mimosa ($9)

Miller High Life, Buffalo Trace bourbon, fresh squeezed orange juice and orange bitters

Leopold

Leopold

Leopold – Belgian inspired Leopold began serving Sunday brunch back in November (10 AM until 2 PM).  Chef Michael Dean Reynolds‘ brunch menu serves as a compliment to his dinner menu.  Leopold‘s brunch will feature toasted quinoa granola, buttermilk biscuits with duck confit gravy, corned rabbit hash, poutine (two fried eggs on top of frites with house Merguez gravy and Nordic cheese curds), glazed Belgian waffle, and the Leopold breakfast (house charcuterie of rabbit terrine and sausage, two over easy eggs, potato croquette and smoked tomato jam).  To see the full menu for Leopold‘s brunch, go here.  Call Leopold at 312-348-1028 to make reservations.

GT Fish & Oyster

GT Fish & Oyster

GT Fish & Oyster Giuseppe Tentori‘s seafood mecca began serving brunch the same weekend as Leopold in November, but offers the service on Saturdays and Sundays (10 AM until 2:30 PM).  Chef Tentori offers traditional items (fried chicken and waffles, steak and eggs) and more forward thinking items (cioppino and grilled cheese).  Pastry Chef Sarah Jordan‘s french toast is paired with key lime, grapefruit and mascarpone.  Sides include Nueske’s bacon, country potatoes and fried pickles.  See below for the brunch and cocktails menus at GT Fish & Oyster.  To make reservations, call 312-929-3501.

518

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Troquet

Troquet

Troquet – Ravenswood’s Troquet began serving brunch very recently, offering the service on Saturdays and Sundays from 11 AM until 3 PM.  The menu includes french toast with cinnamon, banana and sea salt caramel; Eggs Benedict with puff pastry, bacon, roasted garlic crème fraiche, caramelized onion and easy eggs; mushroom, garlic and Chevre omelet; as well as the Troquet Burger with brie, arugula, candied bacon and red pepper coulis.  Visit their website for the entire menu and call 773-334-5664 for reservations.

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