JamBreakfast is dinnery at Jam: It starts with an amuse-bouche and can continue with sophisticated dishes such as a breakfast sandwich featuring pork-liver terrine, an exemplary quiche with bagel-chip panzanella or chef Jeffrey Mauro’s famous malted-custard French toast with lime-leaf cream. For the full experience, try the four-course breakfast “tasting menu” on Tuesdays. 3057 W Logan Blvd (773-292-6011). Breakfast, brunch, lunch. Average main course: $12.
NightwoodLike the dinner menu, the Sunday brunch offerings at this beautiful, understated sibling to Lula Cafe change frequently. Chef Jason Vincent’s creations (beef-fat tacos, house-smoked bacon, cornmeal pancakes with braised rabbit) are inspired, but most of the time we can’t pull ourselves away from the epic bagel sandwich with smoked-trout cream cheese. 2119 S Halsted St (312-526-3385). Brunch (Sun), dinner (Mon–Sat). Average main brunch course: $12.
RenoThe all-day bagels-and-pizza joint from the Telegraph crew is a casual coffee shop by day—so casual it feels almost cafeteriaish—and only slightly less casual at night, when proper table service kicks in. Telegraph alum Elliot Green is on savories, and Telegraph pastry chef Katie Wyer is on desserts and those fabulously crisp wood-fired bagels, the base for a half-dozen breakfast sandwiches. 2607 N Milwaukee Ave (773-697-4234). Breakfast, lunch, dinner. Average main course: $13.
Tortas FronteraAn airport restaurant listing the local farms where its meat comes from? Unheard of. And how is this chorizo-egg breakfast torta so bold and hot and delicious? Rick Bayless has outdone himself, proving that even in a high-volume restaurant in a frenetic airport, you don’t have to sacrifice the quality of food or the ethics behind its production. O’Hare International Airport, Terminal 1, B11 and Terminal 3, K4 (rickbayless.com). Breakfast, lunch, dinner. Average main course: $9.