Sunday, April 1
10:30 a.m.-3 p.m.
Bar Roma will welcome Easter celebrants for a festive midday meal in Andersonville on Sunday, April 1. In addition to the regular brunch menu, executive chef Fred Ramos will offer an array of Easter specials, including: spring split pea and ham soup; asparagus panzanella; honey baked ham and eggs; cacio e pepe ravioli; and carrot cake (detailed below).
Toast to the holiday with a variety of brunch cocktails from bubbly (Bar Roma Spritz; Mimosa; Peach Bellini) and spice (Circus Maximus Bloody Mary; Italian Michelada) to favorites (Pomegranate Basil Smash; Hemingway 1919) and fresh squeezed juices. Guests may also enjoy an "Unlimited Bubbly" brunch package, featuring the choice of any brunch entree and bottomless bubbles for $24 per person.
Bar Roma is open for brunch on Easter Sunday from 10:30 a.m.-3 p.m., followed by dinner service from 5-9 p.m. For table reservations, please call 773-942-7572 or visit BarRomaChicago.com.
Bar Roma Easter Brunch Specials
Spring split pea and ham soup, garlic croutons
Asparagus panzanella, tomato, avocado, red onion, arugula, fresh mozzarella, balsamic vinaigrette
Spiral sliced honey baked ham, two fried eggs, home fries, choice of toast
Pasta del Giorno $18
Cacio e pepe ravioli, asparagus, sautéed sea scallops
Carrot cake, salted caramel sauce, vanilla gelato