Chicago Brunch Bites: Table, Donkey and Stick and Cafe Creme

In this week's batch of brunch bites, Table, Donkey and Stick launches brunch and Cafe Creme debuts in Bucktown. 

Table, Donkey and Stick
(Table, Donkey and Stick. Credit: Matt Sussman)


Brunch is on at Table, Donkey and Stick. Showcasing chef Scott Manley's penchant for thoughtful renditions on classic combos and flavors, the brunch menu features dishes such as pretzel bread pudding in both savory and sweet preparations, bacon steak with fried polenta, and corned duck legs. To drink, bar manager John Douglass gets crafty with his own versions of Bloody Marys and Corpse Revivers. Brunch is now served Saturdays and Sundays from 10:00 a.m. until 2:00 p.m. 

The latest addition to the LM Restaurant Group portfolio is a real heartwarmer. Cafe Creme is a casual cafe and bakery in Bucktown serving up breakfast, lunch, and weekend brunch, along with a melange of baked goods and breads. The chef behind the whoelsome French wares is Matt DuBois, former chef de cuisine at EL Ideas. Dishes include griddle cakes with blueberry-ginger jam and thyme syrup; a Brie sandwich with apple and pear spiced compote; and gazpacho made with watermelon, red pepper, romesco, basil, and olive oil. Cafe Creme will also be serving up their versions of cronuts, dubbed crognets. The croissant/beignet hybrid will be available in classic form, or filled with pastry cream. 

- Matt Kirouac