NSML April 2015 : Page 134

[FOOD & DRINK] BITES BRUNCH IS BACK THESE CHEF FAVORITES BRING A FRESH TWIST TO WEEKEND DINING. By Abby Adler Switch up your eggs Benedict for E+O’s dim sum Sunday menu at this Asian hot spot. Chef Rodelio Aglibot says his favorite dish to prepare is the bone-marrow and braised-beef bao ($13). “ ey’re a hot menu item, and our version embraces the foodies’ love for bone marrow,” he says. “ e braised beef adds texture and depth, and the ginger scallion sauce gives a pop of zest.” 125 Randhurst Village Drive, Mount Prospect, 847.398.3636 E+O Chef Nicole Pederson prepares a lunch side dish that gets everyone in the mood for warm weather. “My favorite item on our spring menu at Found is grilled spring onions with charred ramps romesco ($13). e rst things out of the ground every spring are ramps and onions, and, as soon as the weather warms up, I crave them and immediately start thinking of cooking outside,” says Pederson. 1631 Chicago Ave., Evanston, 847.868.8945 SPRING FORWARD Crispy potato cakes are topped with a poached egg and smoked salmon at Peckish Pig. Found SWEET ONION At Found Kitchen and Social House, the romesco sauce accompanying the ramps is made with sweet red peppers. BETTER BAO Bone-marrow and braised-beef bao at E+O topped with poached egg, smoked salmon and a lovely dill cream. No bacon? You can order it on the side, as well as the newest menu item, homemade doughnuts, which were in the fryer just moments before landing on your table. 623 Howard St., Evanston, 847.491.6778 Change up your regular pancake order with chef Sarah Stegner ’s favorite, lemon ricotta pancakes ($12), at Prairie Grass in Northbrook. ey are a signature item on Sunday mornings, says Stegner— no doubt because these pancakes are light and u y and really don’t even need syrup. 601 Skokie Blvd., Northbrook, 847.205.4433 Prairie Grass Chef Armando Esquivel likes to cook his family’s recipes for his diners, like the Chilaquiles Verdes ($13), which is gluten-free. It includes locally sourced tortilla chips with tomatillo sauce, tomatoes, onions, cilantro, chicken, Chihuahua cheese and two locally sourced eggs, 134 NS SPRING 2015 Fuel Owner and chef Debbie Evans shows o her British roots with delicious brunch potato cakes ($9), which are Peckish Pig POTATO CAKES PHOTO BY SAMANTHA MURPHY all topped with sour cream and avocado. e sauce, too, comes from Esquivel’s private stash. 1222 Washington Court, Wilmette, 847.251.3835

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