Brunch Bites: Analogue and Current

In this week's batch of brunch bites, Analogue and Current are the latest entrants to Chicago's brunch scene. 

(Pretty brunch fare at Current. Photo: Current)

One of Logan Square's hottest new bars is throwing its hat into the brunch ring with its newly implemented Sunday brunch program. Considering the feverish obsession customers have for the bar's Cajun/Creole dinner fare, the daytime menu should provide a salacious addition to the neighborhood's brunch scene. Expect beignets, andouille hash, fried chicken sliders, cornbread, French toast, and more. To drink, there's Cafe Du Monde coffee (naturally), plus a number of impressive brunch cocktails. "Italians Do It Better" contains Fernet, Demerara, iced coffee, cream, and mint; "Come Down Easy" features Letherbee gin, lemon, chamomile-infused honey syrup, and sparkling wine; and "Over and Over" has Cocchi Americano, lime, Campari, grapefruit juice, and salt. 

The new dining iteration at the W Chicago - Lakeshore is "currently" serving brunch. The recently opened Current just launched brunch service on Saturdays and Sundays, featuring whimsical takes on classic brunch fare from a modern Italian perspective. Chef Gregory Elliot is the man behind the magic, cooking up mortadella-studded frittatas; Nutella-stuffed, Frangelico-infused French toast; chicken fried bacon with corn polenta and bourbon maple syrup; house-cured salmon pizza; and housemade morning buns with vanilla, orange zest, cardamom, and a turbinado sugar glaze. There's lots to drink too, including a bevy of Bloody Mary mixes, mimosas, sangrias, and a blackberry-infused rye cocktail. 

- Matt Kirouac