Trenchermen to launch Sunday brunch

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Trenchermen

Trenchermen Photograph: Martha Williams


The brothers and chefs behind Trenchermen, Mike and Pat Sheerin, are getting on the brunch bandwagon. Every Sunday from 10am–2pm, beginning Sunday August 26, they'll be doing brunch a little—no, a lot—differently. Following the restaurant’s casual-yet-upscale M.O., expect traditional brunch flavors presented in unconventional ways. Breakfast hash is on the menu, but instead of the traditional corned beef, Trenchermen’s version includes duck confit, potatoes, fried duck eggs and duck jus. Some of the flavors are less traditional. Like, way less. Pad thai for breakfast? At Trenchermen, why not? The "Pig Skin Noodle Lobster Pad Thai" features radishes, Thai basil, cucumbers and tamarind. (Sort of like you’re hungover and eating last night’s leftovers, only more awesome?) And no Sunday brunch would be complete without a little hair of the dog, but don’t go expecting your run-of-the-mill bloody. Cocktails like the Better Than Advil (tequila, cucumber, jardinière) and the Funky Chicken (Mexican lollipop rye, lemon jam, gumball head) will be served along with La Colombe Pure Black cold-brewed coffee and Malort on tap.

What we know of the menu so far:
Food:
Pig Skin Noodle Lobster Pad Thai – Radish, Thai Basil, Cucumber, Tamarind 
Kimchee Mortadella Sandwich – Onion Roll, Cheddar, Rice 
Sauerkraut Bagel – Mustard Cream Cheese, Smoked Fish 
Duck Confit Hash – Duck Confit, Potato, Fried Duck Egg, Duck Jus

Cocktails:
Better Than Advil – Tequila, Cucumber, Jardiniere 
High Tea – Carbonated Dolin Blanc Iced Tea
Funky Chicken – Mexican Lollipop Rye, Lemon Jam, Gumball Head

 


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