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Dolce Italian and State and Lake Chicago Tavern: Brunch Bites

Dolce Italian and State and Lake Chicago Tavern: Brunch Bites

Dolce Italian, Brunch

Dolce Italian, Brunch

 

In this week’s batch of brunch bites, Dolce Italian serves up daily breakfast and State and Lake Chicago Tavern taps a new beer brunch.

Now you can brunch (or breakfast) the Italian way thanks to the onset of daily breakfast service at River North’s chic Dolce Italian. The restaurant inside the Godfrey Hotel rose to quick prominence for its ritzy dinner fare and cocktails, and with the addition of a daily breakfast program, the restaurant offers a more accessible and economical means of experiencing this hip newcomer. Available from 7:00 a.m. until 11:00 a.m., morning offerings include Italian “toast” with fried eggs, ham, and Swiss cheese; smoked salmon and scrambled eggs; pancakes with strawberry compote and creme fraiche; and a croissant breakfast sandwich.

In boozier brunch news, State and Lake Chicago Tavern has upped the ante.…………… CONTINUE:

The Birth of Brunch: Where Did This Meal Come From Anyway?

Once a week, an email chain of epic proportions germinates in my inbox: it’s a regular call to brunch, followed by a scramble to figure out where we’re eating, how many people are in so that reservations can be made, what time we’re eating and whether or not bottomless mimosas are available.

What does seem certain is that the word “brunch”—that playful blend of “breakfast” and “lunch”— first appeared in print in an 1895 Hunter’s Weekly article. In “Brunch: A Plea,” British author Guy Beringer suggested an alternative to the heavy, post-church Sunday meals in favor of lighter fare served late in the morning. ”Brunch is cheerful, sociable and inciting,” Beringer says. ”It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”

Read more: http://www.smithsonianmag.com/arts-culture/the-birth-of-brunch-where-did-this-meal-come-from-anyway-164187758/#WxlXh7RE5MKhiMIu.99
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Read more: http://www.smithsonianmag.com