Brunch Bites: Cantina 1910 and avec
Red-hot Cantina 1910 is the latest restaurant to join the brunch fray in Chicago. The Andersonville hot spot is now serving up its contemporary Mexican-tinged brunch fare on Saturdays and Sundays from 8:00 a.m. until 3:00 p.m. Expect sweet creations like arroz con leche with granola and atole pancakes with sheep's milk ricotta, cajeta, and fresh fruit, along with savory fare like huevos montuleños (sunny side eggs with chorizo and ham, tortillas, black beans, avocado, onions) and milanesa de pollo (spicy potato, sunny side eggs and masa gravy).
Since brunch is a communal, sharing experience at its core, avec's forthcoming brunch series makes total sense. "Friends of avec" is an imminent monthly series that welcomes different chefs and/or beverage professionals from venues throughout Chicago to put their stamp on avec's Sunday brunch program. Starting November 8, the recurring promotion promises a slew of unique dishes from chefs or beverages to pair with chef Perry Hendrix's cuisine. It all starts with Kee Chan of Strings next month, followed by the likes of Nandini Khaund, spirit guide from Cindy's, on December 20; chef Jonathan Meyer and head bartender Freddie Sarkis from Broken Shaker on January 10; chef Patrick Cloud and head baker Jen Mason from Bang Bang Pie Shop on February 21; Mike Schallau and Beejay Oslon from Pipeworks Brewing Company on March 6; and Brad Hudetz from Green Street Smoked Meats on April 10.
- Matt Kirouac