You spent your late night at Cindy’s, so why not get up and keep things going with some brunch? If you had a bit too much to drink, you can now soak up the booze with brunch crafted by exec chef Christian Ragano.
What can you find on the new brunch menu? First up: platters. Ragano has designed the menu with sharing in mind. Each platter is meant to be enjoyed between three to four people — so don’t think you’re paying $32 for a bagel with lox! You get a full platter with Ducktrap Farms smoked salmon, New York bagels and plenty of cream cheese and other toppings. Other options include cast iron quiche lorraine with farm egg custard and neuske bacon; fluffy buttermilk pancakes with Michigan blueberries ready to explode; chilaquiles with spicy chorizo, Indiana corn, crema and fried eggs; and when you’re feeling especially indulgent, a shellfish platter with lobster, oysters and king crab.
And, of course, there are plenty of libations from Cindy’s spirit guru Nandini Khaund. Refresh with locally made kombucha; kick your day into gear with carrot, lemon and ginger soda; or nip at the Hair of the Wolf, a High Life with a shot of mezcal, fresh OJ, ancho reyes liqueur and salted chocolate dust. Or keep it simple a perfectly spicy Bloody Mary.
Cindy’s brunch takes place Saturdays and Sundays between 10 a.m. and 3 p.m. For reservations call 312-792-3502. Want to browse the menu? Check it out here.