Rosebud Prime Rolls Out Breakfast, Plus More Steakhouses to Hit in the A.M.
When most people think of steakhouses, they probably don’t think of French toast. That’s likely because steakhouses are usually reserved for dinnertime indulgences, and rightfully so, since it’s not too frequently you crave filet mignon with your coffee. But that’s not to suggest steakhouses can’t get in on the breakfast action at all. In fact, you might be surprised by the breakfast-y offerings at some of Chicago’s best steakhouses these days. Rosebud Prime just became the latest to join the fray, rolling out a weekday breakfast menu from 8:00 a.m. until 10:30 a.m. Monday-Friday.
Nestled in the heart of the Loop, Rosebud Prime is ideally situated to serve weekday breakfast and fuel the workweek. Offerings include three different versions of eggs Benedict, including traditional, Maryland crab cake, and filet. They’re all served with jalapeño hash browns. Made-to-order omelettes are also available and customizable, served with field greens. On the sweeter side, there’s vanilla crunch French toast, oatmeal brulee, and a selection of pastries.
In honor of Rosebud Prime’s new breakfast menu, we’ve rounded up some other breakfast options at Chicago steakhouses to help beef up the most important meal of the day.
Chicago Cut: This stylish River North hot spot was one of the early adopters for steakhouse breakfast menus. Along with starters like citrus-smoked salmon bagels and beignets, menu selections include meaty fare like eggs Sardou, corned beef hash, and prime NY strip with poached eggs, hash browns, and hollandaise. Lighter items include Irish oatmeal, housemade granola, and berry bowls, while buttermilk waffles, pancakes, and vanilla challah French toast are all offered for those with a sweet tooth.
Tavern on Rush: In the Gold Coast, one of the more expansive brunch menus can be found at Tavern on Rush. All the classics are present and accounted for—pancakes, hash, Benedicts, stuffed French toast—along with several originals like the eggs Lola (apple chicken sausage, chorizo, spinach, and basil pesto), the Gold Coast (smoked salmon, Brie, asparagus, chives), and the Oak Street scramble (ground turkey, sun-dried tomato, spinach, goat cheese).
Ditka’s: Not surprisingly, the breakfast menu at Ditka’s Steakhouse is chock full of burly, savory dishes sure to power you through the week. This includes a selection of “Coach’s Favorites” like a pot roast hash scramble, biscuits and gravy, and a tenderloin Benedict with grilled filet medallions, poached eggs, and hollandaise. If you’re feeling really hungry, opt for the Quarterback Breakfast, which consists of two buttermilk pancakes, two eggs any style, and your choice of sausage or bacon.
Shaw’s Crab House: In terms of brunch buffets, they don’t come any grander than the extravagant version at Shaw’s. Every Sunday, the River North institution rolls out a dizzying spread of sweets, savories and everything in between. This includes lobster bisque, steamed king crab legs, roasted beef tenderloin, au gratin potatoes, parmesan-crusted haddock, bananas Foster French toast, create-your-own omelettes, malted Belgian waffles, a cold seafood bar, cupcakes, chocolate strata, and much more.
- Matt Kirouac