You know the drill: put an egg on it. If something is already great, put an egg on it! Nothing ever suffers from the addition of nature's perfect food -- a lush, golden, runny yolk with barely firm white.
Our local chefs work magic with the incredible edible egg, and the best meal of the week offers them opportunity and fodder to let their hair down a bit and get whimsical. Here are four new brunches from four hot restaurants.
See also: 10 Best Burgers and Beers for Brunch
The Rabbit Hole is announcing monthly Sunday brunches via Twitter and Facebook, with a Robert Crumb-esque artsy menu filled with the kinds of Korean-fusion creations we've come to love from chef Thomas Kim. As he calls it: "Stuff Your Face Before Nap time:"
Da Hot Dip Omelete contains pan-roasted vegetables, katsobushi bagna cauda, and Parmesan. The "Hash-ish?" arrives over potatoes with seared pork belly, buttered kimchee, onion, cheddar, fried eggs, and roasted jalapeño hollandaise. We also spotted shakshuka, a traditional Mediterranean dish of eggs cooked in cumin-spiced tomato sauce.
Bottomless mimosas are 12 bucks and bottomless "bloody snappers" are $14. (Hey, we don't make the menus.) Watch their social media feeds for date announcements.
Spoon and Stable won't be quite so coquettish; they'll be serving brunch every single Sunday starting this weekend, March 22.
The sorta fine dining/sorta not new North Loop restaurant will be keeping in line with their elegant eats; a hash brown "Lucy" sounds fun, but dill-cured salmon with everything bagel flat bread, cottage cheese, preserved lemon, and horseradish sounds relatively classic. But then red wine-poached eggs with wild mushrooms, grilled bread, and a red wine sauce sounds crazy, new, and colorful.
Pastry chef Diane Yang and barman Robb Jones will also be getting in on the morning time action with lingonberry Charlotte and a fancied up Tom Collins, respectively. Lots of other stuff, too.
If you like the way Mexican does brunch (there's almost nothing better than leftover tacos with a fried egg on top), then you'll love what they're doing over at the new Tinto Cocina and Cantina.
On their Latin Benedict, the Thomas English Muffin can stay in the toaster. Instead, they're plating up "masa muffins" and layering on chorizo and chipotle hollandaise and putting jalapeño potato hash on the side. French toast gets a bath in key lime custard, and their fast-becoming-famous handmade tortillas get fried up crunchy and provide the base for chilaquiles. Get a Bloody Maria if you dare, swapping vodka out for tequila. They're also promising live music at brunch time, starting soon.
What do the Eastern Europeans know about brunch? Find out this coming Sunday, March 22, when Brasserie Zentral rolls out brunch with things like yeasted Belgian waffles, a Dutch baby pancake with apples, schnitzel with fried eggs, and a roving pastry cart.
Send your story tips to Hot Dish.