Brunch Plans: Sable Kitchen & Bar
February 22, 2013 | by —Elle Eichinger | Homepage
River North’s Sable Kitchen & Bar recently rolled out its revamped social brunch menu for a different kind of weekend dining. Helmed by Top Chef Texas contender Heather Terhune, the exquisite menu is completely sharable with main course options available in half or full orders to promote mixing, matching, and tasting the dishes of your brunch companions.
We suggest starting off with something from the freshly baked menu, such as the pull-apart butterscotch monkey bread. For a savory alternative, try the cheddar and scallion scones with bacon jam. The main course features dishes reminiscent of breakfast classics: the sausage-and-pancake pigs in a blanket are house-made and served on a stick. Other menu items are more obscure, like the sweet corn tamales with roasted poblano, pumpkin seed mole, and fried egg. The Maine lobster frittata is also delicious, served alongside potatoes, chives, and lemon zest crème fraiche. Although the selections are well balanced between lunch-leaning options and breakfast favorites, some items—such as the buttermilk fried chicken and waffles drizzled in bourbon maple syrup—provide the best of both worlds.
The list of brunch-friendly cocktails is as unique as the food menu. We’re passing over the Bloody Mary (although it is available with tequila, bourbon, and brandy in addition to the usual vodka or gin) in favor of the Caesar: a delicious mix of vodka, clamato, Worcestershire, and Tabasco, dressed with rock shrimp, lemon, and olives. The Airmail is a sweeter option, with Barbados rum, honey, grapefruit, and sparkling wine. 505 N. State St., 312-755-9704
We caught the hilarious Bob Odenkirk behind the scenes during his Michigan Avenue photo shoot.