Try the “Bib im Bop,” a play on bibimbap, the Korean casserole of rice, veggies and egg; organic corn arepas topped with organic eggs and avocado; and biscuits and gravy made with Amish sausages.
This brunch from celeb chef Rick Bayless is not to be missed—too bad it’s served only on Saturdays. Be sure to check out the huevos “Fronterizos” with sausage and biscuits.
Begin your Sunday with the housemade ricotta and the thick slabs of “Publican bacon” (not the strips that come with the omelette but the top-shelf stuff). Or try the fig-pistachio scones.
The Sunday brunch at Nightwood—featuring fried-chicken-and-waffles and ricotta griddlecakes—is well on its way to cult status.
Try the BLT made with extra-thick bacon and rosemary-and-thyme–encrusted roast beef. Be prepared to either fight your way to the front of the line or just head home with a bag of signature granola.
The breakfast menu will please fans of cream cheese; the gooey stuff makes an appearance in the stuffed French toast, topped with maple-pecan syrup. Try it with the rosemary-roasted ham.
The waits on weekends are an indicator of this Bucktown spot's continual buzz, and a few bites of chef Chris Pandel's food are all it takes to join the ranks of fans.
The brunch here is so good—and so affordable—that we're beginning to consider the shaded back patio more as our personal backyard.
