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First Batch Hospitality has announced that its new restaurant, LIVA at Chicago Winery in the River North neighborhood, will serve brunch beginning Sunday, November 27 from 10:30 a.m. - 2:30 p.m. 

Chef Andrew Graves builds upon his “Modern Chicago” approach with his new brunch menu that reflects his Midwest bona fides alongside his passion for the region’s products, purveyors and farms. The menu consists of classic breakfast options with a twist such as the Benedict, featuring pork belly and hollandaise sauce with Chef Grave’s house-made giardiniera folded in for a Chicago flare. Also find Dutch Baby on the menu with raspberries, espresso creme and ham for a sweet and savory combination with a caffeine kick. 

The brunch menu spans from garden to farm to sea with Superfoods Oatmeal topped with cashew butter, seasons berries and bananas, a Croque Madame that melds ham, gruyere and egg between sourdough bread, and Salmon Tartine which combines smoked salmon, caper tapenade, labneh and everything seed. 

Shareable plates are also available for the table including Oysters on the Half Shell garnished with giardiniera mignonette and lemon, Potato Croquettes with creme fraiche, bacon bits and scallion, and more. 

An ever-changing “Chef’s Whim” board features a variety of meats, cheeses and vegetables in a format to share. No two boards are ever the same, as Chef Graves creates the experience for every table. Guests can also build their own board with garden, cheese and charcuterie selections.  

Brunch guests can also lean into the wine program, connecting back to Chicago Winery’s foundation. A selection of sparkling, white, rose & orange, and red wines are available for pairing. Bar Manager Roger Landes’s cocktail menu also caters to brunch, spotlighting tangy Bottomless Mimosas and a savory Blood Mary in addition to his draft cocktails, concoctions and spirit-free drinks.  

Brunch at LIVA is available on Saturday and Sunday from 10:30 a.m. to 2:30 p.m. At the completion of brunch service, a limited menu of Oysters, Cheese, Charcuterie & Garden will be available from 2:30 p.m. to 5 p.m. Dinner service will resume at 5 p.m. Brunch and dinner reservations can be made through Open Table.


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