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New Menu

The Albert, has introduced Chicago residents and guests alike with a new, mid-day brunch and lunch. Executive Chef Larry Feldmeier’s menus offer an array of dishes, from a classic Avocado Toast with pickled summer vegetables and Korean chiles, and a Big Ole Cinnamon Roll, to an array of tartines, and more.  

“I am excited to offer guests the opportunity to enjoy the Albert at any time of day with our new menus,” says Executive Chef Feldmeier. “Keeping in mind the signature favorites of a standard lunch and brunch experience, I have put my own unique twist on both to make these offerings special to, and representative of, the Albert.”

The brunch menu, available on Saturday and Sunday from 11 a.m. to 2 p.m., features a variety of flavorful options for guests to choose from. Those looking for something savory can opt for menu items such as Eggs Benedict with pork belly, béarnaise, and piquillo pepper, Cheddar Herb Muffin with a soft boiled egg, onion mostarda, and sausage gravy, Smoked Whitefish Tartine with onion cream cheese and radish, and Roast Chicken on sourdough with pimento cheese and giardiniera. For patrons with a sweet tooth, the Pancake Souffle with blueberries and maple syrup serves as the perfect choice. Guests in need of a healthier menu item during brunch time have the opportunity to order the Gem Caesar Salad with brioche, anchovy, and caper, Watercress Salad with cucumber, avocado, and ginger dressing, or Yogurt Parfait with berries and granola. In addition to the mains, side dishes including breakfast potatoes with aioli, bacon, two eggs any style, and a simple salad are offered.

To enhance the brunch experience, General Manager Aislyn Plath’s beverage program offers both traditional cocktails, and some with a twist. The Housemade Bloody Mary with green chile vodka provides a savory addition to any entrée, while the Irish Coffee with mint whip is a perfect mid-day pick me up with a sweet hint. Those looking for a proper cocktail during brunch hours have the option of either the CGP with raspberry liqueur, vodka, gin, and a touch of cream or the Kickstarter with rum, tiki liqueur, and bruto americano. 

Available Monday through Friday from 11 a.m. to 3 p.m., the  lunch menu includes starters, tartines, sandwiches, and desserts. Starter options including the Gem Caesar Salad, the Watercress SaladBaby Spinach Salad with strawberries and goat gouda, as well as a Summer Soup. Tartines on the menu include AvocadoSmoked Whitefish, and Prosciutto served with mozzarella, heirloom tomatoes, and basil. Sandwiches such as Roast ChickenBanh Mi served with pork shoulder, black garlic aioli, and pickled carrot, and Grilled Yellow Squash with burrata, tomato, and salsa verde, round out the mains. Those saving room for dessert have the choice of Cookies from the OvenSeasonal Sorbets, or a Slice of Something with this week’s featured slice being a deep dish Almond Peach Crostata with crème fraiche made in-house by the Albert’s Executive Pastry Chef, Vanarin Kuch.  In addition to the special lunch and brunch dessert offerings, Chef Kuch, previous contestant on Top Chef Desserts and nominee for Best Pastry Chef by Food & Wine Magazine, has developed a dessert and pastry program for patrons of the restaurant to enjoy.


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