Kick Chicago, one of North Center's newest restaurants, has recently launched weekend brunch service. The brunch menu takes the same direction as the dinner menu, offering heat, spice, and fire, but also includes some sweet spins on brunch classics.
Look for an array of dishes such as Green Chile Pork Chilaquiles, a spicy green chile pork stew of comprised of braised pork shoulder with chile peppers, tomatillos, hominy and lime layered with crispy tortilla chips and topped with two eggs ($12); Andouille Shrimp and Grits, Andouille sausage sautéed with shrimp, garlic, white wine, butter and green onions with stone-ground artisan grits amped with Pepper Jack cheese ($12); and Biscuits & Gravy, housemade buttermilk drop biscuits topped with savory-and-spicy crumbled sausage gravy ($11).
The menu lists spins on savory classics such as a Crab Cake Benedict, a toasted English muffin topped with a crab cake, two poached eggs and housemade Old Bay hollandaise sauce ($13); and a Lobster Omelet, with Maine lobster, prosciutto, fresh mozzarella cheese, asparagus and Old Bay hollandaise ($14). Both are served with signature spiced potatoes (sliced red potatoes sautéed with red peppers, onions and proprietary KICK spice).
Those who prefer sweet to savory can choose from options such as Challah French Toast Crunch, egg-battered
challah bread coated with crushed Cap’n Crunch cereal and topped with
apple cranberry compote, pecan syrup and candied pecans ($11); and the Red Stack, rich red velvet pancakes with a decadent cream cheese glaze ($10).