ROOF on theWit is expanding its daytime experience with weekday lunch on Thursdays and Fridays and an all-new weekend brunch served Saturdays and Sundays. Both are available from 11 a.m. to 2 p.m.
Available Thursdays and Fridays beginning at 11 a.m., ROOF’s new lunch service gives downtown diners an alternative for business lunches, team outings, client entertaining and social gatherings.
The menu combines creative seasonal dishes with rooftop favorites, beginning with shareable selections such as Baked Goat Cheese with roasted grapes, walnuts, pita and endive; Grilled Broccolini Salad with horseradish vinaigrette, tomatillos, avocado and arugula; and a refreshing Summer Salad featuring jicama, watermelon, cucumber, lime vinaigrette, tajín and fresh herbs.
Heartier options include the Dry-Aged Cheeseburger with fancy sauce, house-made pickles, shaved iceberg lettuce, onions and New School American cheese; an Italian Beef Meatball Sandwich with onion jus, giardiniera and crispy shallots; and a Hanger Steak Sandwich layered with chimichurri, smoked onions and garlic aioli on focaccia.
Guests can also explore ROOF’s lineup of crisp tavern-style pizzas made with Janie’s Mill local flour. Signature varieties include theIcon, topped with roasted onions, smoked provolone, mozzarella and sausage; theTaboo, featuring Delaware Fireball, pineapple and jalapeños; and thePeppi, finished with pepperoni cups, oregano and hot honey.
Desserts include theROOF Cupcake, made with passionfruit, chocolate cake and milk chocolate semifreddo, and Cookie & Shake, a trio of house-made cookies served with a malted vanilla milkshake.
On Saturdays and Sundays, ROOF’s new brunch menu selections include House-Made Tenders and Waffles with lemon pepper tenders, spiced maple syrup and butter; Blueberry Ricotta Pancakes and Brisket Hash served with crispy breakfast potatoes, two sunny-side-up eggs, trinity vegetables, roasted tomato hollandaise and sourdough toast.
The ROOF Top Breakfast delivers a classic start with three eggs, hash browns, arugula salad, griddled toast and a choice of bacon or sausage, while the Fried Bologna and Egg Sandwich layers egg, New School American cheese, mayonnaise, butter lettuce and tomato on a potato bun.
Guests leaning toward lunch can choose from dishes including Wagyu Hanger Steak with breakfast potatoes, spicy salsa verde and griddled bread; a Smoked Lamb Tostada with spicy fava bean purée, queso fresco, roasted tomatoes and pickled onions; or ROOF favorites such as the Dry-Aged Cheeseburger, Italian Beef Meatball Sandwich and tavern-style pizzas.
At the Table
ROOF on theWit is expanding its daytime experience with weekday lunch on Thursdays and Fridays and an all-new weekend brunch served Saturdays and Sundays. Both are available from 11 a.m. to 2 p.m.
Available Thursdays and Fridays beginning at 11 a.m., ROOF’s new lunch service gives downtown diners an alternative for business lunches, team outings, client entertaining and social gatherings.
The menu combines creative seasonal dishes with rooftop favorites, beginning with shareable selections such as Baked Goat Cheese with roasted grapes, walnuts, pita and endive; Grilled Broccolini Salad with horseradish vinaigrette, tomatillos, avocado and arugula; and a refreshing Summer Salad featuring jicama, watermelon, cucumber, lime vinaigrette, tajín and fresh herbs.
Heartier options include the Dry-Aged Cheeseburger with fancy sauce, house-made pickles, shaved iceberg lettuce, onions and New School American cheese; an Italian Beef Meatball Sandwich with onion jus, giardiniera and crispy shallots; and a Hanger Steak Sandwich layered with chimichurri, smoked onions and garlic aioli on focaccia.
Guests can also explore ROOF’s lineup of crisp tavern-style pizzas made with Janie’s Mill local flour. Signature varieties include theIcon, topped with roasted onions, smoked provolone, mozzarella and sausage; theTaboo, featuring Delaware Fireball, pineapple and jalapeños; and thePeppi, finished with pepperoni cups, oregano and hot honey.
Desserts include theROOF Cupcake, made with passionfruit, chocolate cake and milk chocolate semifreddo, and Cookie & Shake, a trio of house-made cookies served with a malted vanilla milkshake.
On Saturdays and Sundays, ROOF’s new brunch menu selections include House-Made Tenders and Waffles with lemon pepper tenders, spiced maple syrup and butter; Blueberry Ricotta Pancakes and Brisket Hash served with crispy breakfast potatoes, two sunny-side-up eggs, trinity vegetables, roasted tomato hollandaise and sourdough toast.
The ROOF Top Breakfast delivers a classic start with three eggs, hash browns, arugula salad, griddled toast and a choice of bacon or sausage, while the Fried Bologna and Egg Sandwich layers egg, New School American cheese, mayonnaise, butter lettuce and tomato on a potato bun.
Guests leaning toward lunch can choose from dishes including Wagyu Hanger Steak with breakfast potatoes, spicy salsa verde and griddled bread; a Smoked Lamb Tostada with spicy fava bean purée, queso fresco, roasted tomatoes and pickled onions; or ROOF favorites such as the Dry-Aged Cheeseburger, Italian Beef Meatball Sandwich and tavern-style pizzas.
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Location
201 N State St 27th Floor, Chicago, IL 60601
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