LOGAN SQUARE— Son of A Butcher by WHISK has unveiled brunch service, adapting their popular menu from their Ukrainian Village. Check out the menu from chefs Rick and David Rodriguez, and the brothers have some new tricks up their sleeves. The new stuff includes tinga and brisket hashes, as well as a series of brunch boilermakers, including the "Hipster Central" that comes with Malört.
THE LOOP— The Dearborn, the restaurant nestled on the ground floor of Block 37 from the Lawless sisters, has also kicked off brunch service. There’s French toast and foie gras, a ham and gruyere on waffle, and oysters. Check out the menu below.
WEST LOOP— Neapolitan pizza specialist Forno Rosso is expanding their horizons to brunch. They’re serving Sundays from 10 a.m. to 4 p.m. and still making good use of the wood-burning oven. Try a wood-fired pancake with mascarpone, amarena cherries and powdered sugar. There’s also a breakfast pizza with fior di latte, baby asparagus, grape tomatoes, pecorino romano, and two cage-free eggs. Check out the full menu below.
RIVER NORTH— Roy’s, the reliable chain with Hawaiian-influenced food, has kicked off weekend brunch from 11 a.m. to 4 p.m. on Saturday and Sunday. Check out the menu below. Highlights include a lobster and shrimp omelette and a bacon bloody Mary.