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Where to Brunch in March

Where to Brunch in March

Where to Brunch in March

Where to Brunch in March

Oyster Bah: One of the newest brunch menus in town can be found at Oyster Bah, which recently rolled out a weekend menu available at 11:00 a.m. Among the myriad options at this seafood haunt are smoked trout hash with caramelized onions, sunny side-up eggs, and horseradish; cheesy shrimp and grits with lobster-tomato gravy; and Maine blueberry jam with buttered toast.

Mott St: Another newcomer to the local brunch scene, Mott St is starting off strung with a weekend menu chock full of eclectic, savorous options. Along with more enriching fare like breakfast congee with Isaan sausage and steak and eggs with kimchi potato hash, there’s the sprouted grains and yogurt. The dish is a veritable superfood packed with mango, papaya, Greek yogurt, sprouted buckwheat and amaranth, hemp seed, chlorophyll, raw honey, basil, and mint.

 

Snaggletooth: It’s all about the cured fish at this Lakeview newcomer, which is finally filling a glaring void in Chicago’s dining scene. From bagels with schmears to pastrami trout, nicoise bialys, trout lox, and grain bowls with white quinoa and poached egg, Snaggletooth has it all, and it opened just in time for spring cleansing.

 

Cellar Door Provisions: This casual, sunny Logan Square bake shop takes its craft seriously. It’s evident in the sparse space, the concise menu, and the masterful breads, pastries, and composed dishes that look like they belong in a museum. The ever-rotating menu roster is constantly shifting to showcase seasonal, locally sourced ingredients, so you can rest assured the freshest stuff can be found here for breakfast or lunch. Some recent examples include quiche with pickled chile, turnip and warm yogurt soup, braised onion salad with horseradish soubise, and sweet potatoes in ham broth with shredded ham hock, fermented cabbage, and chile-pickled turnips.

 

Perennial Virant: You can always count on things being farm-fresh and pristine at Perennial Virant, and the breakfast and brunch menus are no different. Giving the morning meal a wholesome update, chef Paul Virant recently updated his menus with items like a smoked salmon tartine outfitted with pickled beets, greens, dill-honey mustard, and chives; a mushroom-studded omelette with celery root and Capriko cheese; and The European, a vibrant platter brimming with housemade salami, shaved radish, cottage cheese, and whole-grain toast.

 

Harvest Juicery: Don’t let the name fool you. There’s a lot more than juice at this bright, inviting West Loop haven. Along with some of the mightiest juice blends and nut milks, Harvest Juicery has rolled out a food menu focused on toasts. Now is the perfect time to try out the AB&Local J, a mix of almond butter, local jam, banana, and local honey. There’s also a whopping five different avocado toasts, outfitted with the likes of grapefruit and alfalfa sprouts, pickled beets and bee pollen, orange and red onion, and green apple and baby radish.

 

Cafe Integral: Another cozy casual option is this coffee shop and cafe nestled inside the Freehand Hotel. Order a carafe of coffee up front at the counter, along with any number of hearty and nourishing dishes. The humble bread and butter is perfect in its simplicity, with tarragon butter and seasonal marmalade adorning toasted French boule. The Nicaraguan shakshuka is excellent for something heftier, made with two eggs simmered in ranchera salsa. There’s also a smoked whitefish plate with preserved lemon, a grain bowl with charred cauliflower, a kale Caesar, and more.