EASTER BRUNCH AT MÁS
más, a modern Mexican restaurant and tequila bar in the West Loop, invites Chicagoans to a Latin-inspired Easter brunch – Sunday, April 5 from 10 a.m. – 3 p.m.
Guests can enjoy an Easter mimosa flight of three uniquely flavored mimosas including Prickly Pear, Ruby Red Grapefruit and Mango all made with Segura Viudas Cava. All three 6 ounce mimosa’s will be available for $13. Reservations are recommended and can be made online (www.barmaschicago.com) or by calling the restaurant at (312) 243-1995.
800 W. Washington Blvd
Chicago, IL 60607
TWISTED FARM FOOD FOR EASTER BREAKFAST AT HASH HOUSE A GO GO
Hash House A Go Go – located at 1212 N State Parkway in the Gold Coast – invites Chicagoans to a lavish Easter breakfast on Sunday, April 5. Starting at 7:30 a.m., guests can indulge in Easter specials including the Strawberry Haystack, Lamb Chop Hash, Crab Cake Benny, Rabbit Sausage and Peppers Hash and more.
Breakfast cocktails include five variations of Bloody Mary’s including the Loaded Mary – house made Bloody Mary mix with Absolut Pepper, mini skewer with meatloaf, olives, bell peppers, a smoked sea salt rim and a Guinness float, the Texas Mule, Deep Eddy Grapefruit Vodka, Ginger beer and a squeeze of lime as well as specialty mimosa’s and craft beers.
The full menu will be available in addition to the Easter specials. Reservations accepted for dinner. Brunch reservations only accepted for groups of eight or more.
EASTER SPECIALS MENU
Lamb Chop Hash ― crispy potatoes, lamb chops, roasted red peppers, spinach, goat cheese and a BBQ drizzle.
Crab Cake Benny – two three ounce all blue crab cakes on top of girdled mash, split biscuit, spinach and sliced tomatoes topped with two over easy eggs and chipotle cream.
Strawberry Haystack – a buttermilk pancake rolled into a crepe like shape and stuffed with a strawberry cream, topped with powdered sugar and frosted flakes
Rabbit Sausage and Peppers Hash – crispy potatoes Rabbit sausage, mixed peppers and onions cooked in our homemade red sauce. With you choice of 2 eggs and a buttermilk biscuit.
Roasted Chicken Benny – roasted Chicken and mushrooms on a bed of mashed potatoes with a split biscuit, spinach and tomatoes topped with two over easy eggs
Loaded Mary – house made Bloody Mary mix with Absolut Pepper, mini skewer with meatloaf, olives, bell peppers, a smoked sea salt rim and a Guinness float. $10.95
Texas Mule – Deep Eddy Grapefruit Vodka, Ginger beer and a squeeze of lime. $8.95
Deep Eddy Mimosa – Deep Eddy Cranberry Vodka, tangerine juice and champagne. $9.95
HASH HOUSE A GO GO
1212 N. State Parkway
Chicago, IL 60610
EASTER BRUNCH AT BAR TAKITO
Bar Takito invites guests to join them this Easter and experience their recently launched brunch menu. Executive Chef David Dworshak’s modern take on Latin American fare sets the restaurant apart from conventional brunch offerings.
Easter brunch will be served Sunday, April 5 10 a.m. – 3 p.m. and features Pambazos (Spicy Mexican Torta), House Telera Bread, guajillo sauce, house chorizo, potatoes, eggs, crema, queso fresco, lettuce, and cilantro, Huarache (Spicy Corn Pancake), corn masa cake, pork belly, beans, smoked queso fresco, aji amarillo, fried eggs, cilantro and sesame, Posole, pork and hominy soup with New Mexico chiles, cabbage, radish, cilantro, poached eggs, and tostadas as well as Coctel De Camarones (Mexican Shrimp Cocktail), shrimp, tomato, avocado, serrano chiles, cilantro, pomegranate and tostadas.
Featured cocktails include Look Mom I’m Floating, a sparkling wine cocktail garnished with a seasonal fruit cube, Avocado Shake, made with El Mayor Blanco, Chareu Aloe Vera Liqueur, avocado yogurt, cilantro and coriander as well as Applejack Punch, Laird’s Apple Jack, St. Elizabeth Allspice Dram, Luxardo Amaro Abano, blood orange, pomegranate and honey.
Full Menu HERE
201 N. Morgan St. (corner of Lake/Morgan)
Chicago, IL 60607
EASTER BRUNCH AT TAKITO KITCHEN
Takito Kitchen invites Chicagoans to enjoy Easter Brunch in the Wicker Park with modern Mexican fare and cocktails. Easter brunch will be served Sunday, April 5 11 a.m. – 3 p.m. and features Spanish Ham and Eggs, Pork Belly Sope, Vegetable Sope (pictured left), and more. Brunch cocktails include a Bloody Maria, house sangrita, Yellow Chartreuse, Sombra Mezcal and Corazon Blanco, House Mimosa, house made marmalade, Corazon Blanco and Cava as well as margaritas and Mexican beers.
The restaurants “BIG Margarita” – a double of any house margarita’s, is also available for Sunday brunch.
TAKITO KITCHEN BRUNCH MENU
Spanish Ham and Eggs – serrano ham | Brunkow cheddar eggs | papas bravas | cilantro 10.5
Polenta, Veggies, & Eggs – seasonal vegetables | cheese polenta | poached egg | jalapeño | pepitas | basil 9.5
Pork Belly Sope – corn masa cake | hibiscus ghost pepper salsa | fried egg | arugula | sesame 11.5
Yucatan Style Chicken Sope – corn masa cake | recardo verde | ricotta cheese | pickled rhubarb | fried egg | pepitas | Urban Till scallions 10.5
Vegetable Sope – seasonal vegetables | queso fresco | fried egg | morita salsa | sesame | Urban Till arugula 9.5
2013 W. Division St
Chicago, IL 60622
EASTER BRUNCH AT NEWPORT BAR AND GRILL
Newport Bar and Grill in Lakeview invites Chicagoans to relax this Easter Sunday with classic brunch dishes and drink specials. The neighborhood spot will be serving up Eggs Benedict (Traditional or Florentine style), Breakfast Burritos, stuffed with scrambled eggs, Cheddar-Jack cheese and choice of meat, French Toast, Pancakes, Made-to-Order Omelets and more. The bar will offer a special $15 Mimosa package as well as $2.50 domestic bottles, $5 Bloody Marys, and $5 Bacardi bombs.
WHEN: Sunday, April 5, 10am-3pm