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.
The menu combines seasonal dishes with rooftop options, 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 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 options 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.
The menu combines seasonal dishes with rooftop options, 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 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 options 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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