Chicago Chef Sean Currie, having most recently worked at The Dawson, Oon, Moderno in Highland Park, and Bin Wine Café, is now Head Chef for The Butcher’s Tap http://thebutcherstap.com/, a Last Call Tavern Group property in the Southport Corridor. Chef Currie’s first venture is to reboot the brunch at The Butcher’s Tap, for which he has created Brunch Boards & Buckets.
The Butcher's Tap Brunch Boards feature meats, cheeses, sweets, and fruit ideal for a midday brunch, served on The Butcher’s Tap pig-shaped serving boards. The Buckets will offer adult beverage options such as bloody mary buckets, champagne buckets, and beer buckets, because a brunch without booze is just a sad, late breakfast! Chef Currie will continue to enhance the menu at The Butcher’s Tap and rollout monthly and seasonal offerings. Here's is a sampling of the new Brunch Boards & Buckets now offered on Saturdays and Sundays at The Butcher’s Tap.