Weekly Planner: New Brunches, One Off Hospitality Group Spices Things Up, RPM Steak's New Bar Menu and More
Brunch is Back at Parson’s Chicken & Fish
A surefire sign that winter is on the way: daily brunch is back at Parson’s Chicken & Fish. Now available on weekdays from 11:30 a.m. until 3:30 p.m. and weekends from 10:00 a.m. until 3:30 p.m., the menu contains chicken & waffles with maple brown butter, chicken cutlets with cheddar grits and braised collard greens, mortadella Cubans with housemade bologna, Gruyere, pickled banana peppers and mustard, and chilaquiles with chicken chorizo, simmered tomatillo salsa, queso anejo, crema, red onion and sunny-side egg.
Bangers & Lace Roscoe Village Launches Brunch
In other brunch news, the new Roscoe Village location of Bangers & Lace just added the weekend meal to its repertoire. Now available Saturdays and Sundays from 10:00 a.m. until 3:00 p.m., the menu features jazzed up renditions of classic morning flavors, like avocado toast with housemade focaccia, caramelized onion jam, avocado smash and mixed micro lettuce; fried chicken biscuits with country gravy, fried boneless thigh, two eggs and roasted potatoes; shakshouka with spicy African pepper and tomato sauce and poached eggs; and a duck BLT with duck sausage, tomato-bacon chutney, lettuce and garlic aioli on focaccia. To drink, Bangers & Lace is serving up Bloody Marys, Bloody Beers, Beermosas and Corpse Revivers along with numerous brunch beers like Green Flash Passion Fruit Kicker and Surly Coffee Bender.
Spice Class and Dinner With La Boîte
This month, Lior Lev Sercarz of New York City’s famed spice shop and gallery La Boîte is teaming with One Off Hospitality Group for a duo of events at both Publican Quality Meats and avec. It’s all in celebration of his new book, The Spice Companion, which comes out November 16, and it starts with a spice-blending class at PQM on November 14, followed by a collaborative dinner at avec November 15. First up, Lior will host a class and demo from 7:00 p.m. until 9:00 p.m. at PQM’s private chef table, teaching guests how to make their own spice blends and enjoy along with cheese, wine, charcuterie, and beer. The cost for the class is $95 per person and includes a copy of the book. Reservations are extremely limited and can be made by calling 312-445-8977.
The following night, Lior heads to avec to help host a dinner with chef Perry Hendrix. The dinner will feature avec’s menu joined by a special spice-focused menu, and diners will also be able to enjoy wine pairings and try Lior’s latest beer made by Brooklyn Brewery. Everything is a la carte, and guests can dine anytime between 5:30 p.m. and 11:00 p.m. Call 312-377-2002 for reservations.
New Bar Menu at RPM Steak
RPM Steak is beefing up their bar menu. Newly available at the bar area only, every day of the week, guests are now able to enjoy the lunch-famous black truffle burger for dinner, along with other casual dishes like Sir Kensington’s lobster roll and a bar steak consisting of prime hanging tender with onion rings and coffee BBQ sauce. New cocktails are also on deck, courtesy of Julian Cox, including the 1897 Old Fashioned served table side, the Forest Gimlet made with St. George Terroir gin, RPM lime cordial, sage, and fennel, and the Autumn Soup, featuring rye, Laird’s Applejack, lemon, cinnamon and apple chips. The bar menu is available every day from 3:00 p.m. until close.
Singles’ Day at Mott St
In honor of Chinese Singles’ Day on November 11, Mott St is celebrating with a special rib-eye feast for parties of four or more (bring your single friends!). Along with rib-eye, the communal feast consists of 10 courses like mussels hot pot, pork belly and shrimp skewers, bone marrow, rabbit larp, whole fish, and mango sticky rice. The cost is $80 per person, plus another $78 for beverage pairings of Grand Cru and Premium Champagne, sake, and white and red wines.
The Best of Bernie’s
Bernie’s Lunch & Supper is another spot offering communal feasts these days. Dubbed “The Best of Bernie’s,” these multi-course family-style spreads are available for dinner Sundays through Wednesdays, also with a minimum of four diners per group. Courtesy of executive chef Ryan Sand, dishes include lamb hashwi and paella. The cost for the meal is $40 per person. Reservations are recommended and can be made by calling the restaurant.
- Matt Kirouac