Brunch // Saturdays & More

For the past year or so, Saturday mornings have been a kickback, let's hang at the bar kind of thing for us. We haven't opened the dining room for eating at brunch, but rather encouraged a low key service at our bar. Same great food, same incredible drinks, same amazing coffee, but trimmed down from what we do on Sundays. The one caveat to it all? It's not easy for groups of family and friends to go out for brunch when nestled up at a bar.

So we're changing things. Beginning Saturday, February 15, we'll open the dining room for the first time at brunch and offer our full menus from the kitchen and bar. This means you'll get to snuggle up to a low-top table and sip a cup of Sumatra Lintong pourover from this month's guest roaster Bow Truss while you wait for new dishes like Chicken Fried Steak with biscuits and sawmill gravy and the towering French Toast & Sausage Stack with its blood orange puree and Burton's Maplewood Farms syrup. Though the pretzel cinnamon roll, bacon-stuffed-bacon, and other standbys are there to tempt you still, too.

Which isn't to say we're abandoning the bar. Not in the slightest bit. Now you just have two options to choose from. Something like double the fun—even if you're not sipping on a Better Than Advil or Wake & Bake or Beermosa for a little AM weekend buzz.

Guest Roaster Series // October

We're working with Metric Coffee Co. this month for our brunch pour-over—and to confess, a couple of our partners have teamed up with Metric, which is co-owned by Darko Arandjelovic and his wife from Caffe Streets, on the soon-to-open Cafe Transit shops you'll see in CTA stations.

The Cafe Transit blend is a combined roast of Guatemala Anitgua, Costa Rica, and Ethiopie Yirgacheffe. Our pastry chef worked off the chicory notes of the coffee to develop a roasted apple and chicory hand pie that'll pair with the pour-over at brunch all month long.

Additionally, Tona got his hands on some Metric cold brew and put together a cocktail that'll be available in both the bar and dining room for October as well. The Common Cure is made up of cold brew, Damson's GIn, Hayman's Old Tom Gin, and Amaro Montenegro.