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David Lissner
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Brunch Bites: Internationally Inspired Restaurant Brunch Menus Beget Masa Pancakes, Polenta Griddle Cakes, and More

Brunch is a booming business in Chicago Restaurants, and it can be hard to navigate the ins and outs, especially when so many strollers are blocking the way. Each week we highlight some of the most notable brunch news and dining happenings around town. Here are your latest brunch bites.


Polenta griddle cakes

(Polenta griddle cakes. Photo: Kaitlyn McQuaid Photography)

 In this week’s batch of restaurant brunch bites, brunch takes on a Latin brasserie role at Barbakoa and adapts an Italian accept at Azzurra EnoTavola.

Tired of the same ol’ brunch fare? Bet you’ve never tried brunch at a Latin brasserie before. Barbakoa provides just the right opportunity, as the Downers Grove restaurants rolls out weekend brunch. Under the direction of chef Dudley Nieto, Barbakoa’s brunch menu pays homage to Argentina, Peru, Spain, and Mexico, exhibited in dishes such as sunny side-up eggs Yucatan-style with housemade tortilla, zape beans, habanero-tomato salsa, ham, sweet fried plantains, and green peas; scrambled egg tacos; Mexico City chilaquiles; Mexican French toast with candied pumpkin seeds and guava-piloncilo tequila agave; and masa pancakes with mescal-guava marmalade, almond whipped cream, and agave orange syrup. MASA PANCAKES


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