clock menu more-arrow no yes

Filed under:

Perennial Virant Launching Brunch This Weekend; What Can You Expect to Eat & Drink?

New, 2 comments

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Vie French toast with Klug Farm strawberries
Vie French toast with Klug Farm strawberries

Now that the restaurant has been open for a few weeks and the staff has a handle on things, Perennial Virant is set to launch brunch this weekend. The restaurant will open its doors both Saturday and Sunday between 10 a.m. and 2 p.m. Earlier today, chef Paul Virant held a tasting for the staff and co-owner Kevin Boehm tweeted out a bunch of photos.

The food reflects Virant's farm-to-table sensibilities as many of the dishes utilize ingredients found at local farms, including Kilgus and Klug. The menu will have many more items, but Boehm's pictures give you an idea of what they'll have.

Look for dishes like farm eggs with crispy gnocchi and chicken gravy in a skillet; granola with Kilgus Farms vanilla yogurt and rhubarb; chicken fried steak with mushroom gravy and creamy grits; Vie French toast with Klug Farm strawberries; and more. In addition, they're planning some tasty brunch cocktails, including a rhubarb-honey mimosa; mixologist Matty Eggleston's Bloody Mary with seasonal pickled vegetables; and a brunch punch that will change weekly.

The weather is supposed to be pretty nice and both Old Town and Wells Street art fairs are taking place, so make your reservation now. You can request the patio, but seating there is generally first come first served.

Want to know more? Take a look at the full menu, including cocktails, below. (Note: If you have a hard time reading it, use the buttons below the menu to zoom in.)

Perennial Virant Brunch Menu

· Look Inside Perennial Virant, Now Open [~EChi~]
· Kevin Boehm [Twitter]

Perennial Virant

1800 North Lincoln Avenue, Chicago, IL 60614 312 981 7070 Visit Website

Sign up for the newsletter Sign up for the Eater Chicago newsletter

The freshest news from the local food world