Chicago's brunch game continues to improve, as five restaurants have unveiled weekend services that will debut on Saturday. There's variety with pizza, barbecue, Mexican and Argentine. Read on below.
Dos Urban Cantina will continue the momentum from last week's Mother's Day brunch service with fresh, savory and sweet items. Selections from 10 a.m. to 2 p.m. include a guacamole bar, seasonal salads, egg & cheese empanadas and chilaquiles. There's also a chicken in mole with house-made tortillas.
Piece Pizzeria will launch weekend brunch pizzas on Saturday. The pies, available for dine-in only, are available 11 a.m. to 3 p.m. on Saturday and Sunday, as well as on this Memorial Day. Customers can order white pizzas with easy-medium or scrambled eggs. Recommended combinations include sausage, green pepper, onion with Brobagel Sriracha cream cheese; thick-cut bacon, arugula and goat cheese; and spinach, mushroom and onion. Piece is also debuting a special Bloody Mary garnished with a piece of Hot Doug's atomic sausage.
Across the street on North Avenue, Lillie's Q will also debut weekend brunch on Saturday in Wicker Park. Yes, Lillie's Q's normal barbecue menu will still be served from 10 a.m. to 3 p.m. on Saturdays and Sundays, but chef/owner Charlie McKenna and his staff have also whipped up some special items. There's an avocado "toast" (soft-boiled egg, pickled shrimp, radish, cornbread), chicken and waffle (cornmeal waffle, Nashville hot chicken thigh, sorghum syrup), hash, biscuits and gravy and more.
The brunch at Artango Bar and Steakhouse goes from 10 a.m. to 3 p.m. on Saturday and Sunday. They'll feature a variety of Argentine and Latin American dishes like crepas (crepes stuffed with dulce de leche, orange creme, mixed fresh berries), steak and eggs (parrilla-grilled sirloin rubbed with thyme-lemon, plus fried eggs, roasted Yukon gold potatoes, and tostadas Francesas) and a lomito (Argentine grilled skirt steak sandwich, with tomato, red onion, avocado, topped with fried egg).
Over at St. Lou's Assembly, 16" On Center chef/partner Jared Wentworth is transitioning the restaurant's cafeteria concept for the weekends. The meats include chicken-fried steak with sausage gravy, sausage Wellington with raspberry jam and fried chicken with red-pepper jelly. The sides include hash browns, mac & cheese and yogurt parfait. Brunch entrees like the prime rib sandwich, market vegetable omelet and an egg on a roll are also available. Check out the menu below.