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Brunch Collaboration Dinner Logan Square

Twain, the Logan Square restaurant owned and operated by husband-and-wife team Chef Tim Graham and Beverage Director/Sommelier Rebekah Graham, is now open for Sunday brunch. Menu items include Cast Iron Butterscotch Pecan Roll; Brûlée Grapefruit- Grapefruit, Maraschino Cherry, Brûlée Crust; and French Toast Suzette- Mandarin Oranges, Caramel Sauce, Mint. Bloody Marys and a full brunch cocktail list is available. Twain will be open for brunch Sundays from 10 a.m. to 2 p.m.

Twain Welcomes Chef Michael Lunsford of Kinetic Ferment Co. - Wednesday, December 12, 6:30 to 10 p.m.

Chef Tim Graham teams up with Chef Michael Lunsford of Kinetic Ferment Co. for a four-course dinner utilizing his funky products with a side of science. Launched in Chicago in 2016, Kinetic Ferment Co. offers small-batch beverages, condiments, miso, raw vinegar, koji, kimchi and other seasonal fermented produce. Chef Michael will discuss his creative outlook on fermentation as guests enjoy Chef Tim's umami-jammed dishes.The cost is $65 per person plus tax and gratuity. Tickets can be purchased here by clicking on the 6:30 p.m. dining room tab. 

Courses include:

Bread and Pickle Plate, Koji Butter,
Egg Harbor Bread, Turnip AKA Sauerruben, Tarragon Brined Carrot Pickle & Cranberry – Persimmon Relish
Sorghum Hamachi Ceviche,  Sorghum Vinegar, Mint & Apples (Vegetarian option: Sorghum Vinegar Celery Root Ceviche) “Jalapeño Popper” Jalapeño-Yogurt Miso

White Oak Grilled King Mackarel, Butternut Squash Kimchi & Boiled Peanuts (Vegetarian option: White Oak Grilled Tofu)

Coffee Vinegar Marinated Hanger Steak, Barley Miso Gratin, Kale and Nixtamalized Wheat Berry Salad (Vegetarian option: Coffee Vinegar Marinated Tempeh)

Amazake Ice Cream, Bananas, Miso Caramel


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