When we heard Rootstock was considering brunch, we egged it on.
Turns out it wasn’t yolking: The seasonal Sunday-morning menu launches this weekend.
Though chef Duncan Biddulph claims he’s not breaking any ground, we beg to differ. For starters, brunch starts at 11 and goes ’til 4. And though the menu is straightforward, the garden-fresh ingredients set it apart.
On the food side, pickings change weekly, but the structure remains the same: quiche (asparagus, country ham, cheddar), eggs Benedict, egg-white frittata (grilled spring onion, garlic mustard pesto, cheese), omelet (duck confit, pickled ramps, house-made feta), a salad, and Rootstock’s famous burger.
As for house cinnamon rolls smeared with juniper and smoked cream cheese icing? They can’t be beat.
Rootstock Wine & Beer Bar, 954 North California Avenue, at Augusta Boulevard (773-292-1616 or rootstockbar.com).
Photo: Kthread / Flickr
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