Brunch Plans: GT Fish & Oyster
December 07, 2012 | by —Elle Eichinger
Photography by Eric Kleinberg | Homepage
Last month, downtown resto GT Fish & Oyster jumped on the brunch wagon, opening earlier on Saturdays and Sundays to serve its take on the morning meal (10 AM-2:30 PM). Chef Giuseppe Tentori has compiled a brunch menu worth its weight in market-fresh seafood, and pastry chef Sarah Jordan supplements the offerings with a selection of sweets.
Seafood dishes are standouts, of course, ranging from house-cured lox (served on a bagel with capers, pickled onion, and herb crème fraiche) to shrimp and grits. Our must-try, though, is the biscuits and lobster gravy, a twist on the home-style favorite with lobster and potato hash and a poached egg. Similarly, the crab benedict is prepared with a Swiss chard and hollandaise and served on an English muffin. For the weekender with a sweet tooth, Sarah’s French toast (created by Sarah Jordan) is a feast of key lime, grapefruit, and mascarpone. No matter if you go savory or sweet—or fall somewhere in between, as with the fried chicken and waffles—we recommend starting your meal with an order of monkey bread.
As for cocktails, skip the regular vodka Bloody Mary and opt for the Bourbon version, which features Bloody Mary mix, Weller Bourbon, bacon, and a pickled quail egg, served with a High Life pony. Stick to the sweet-meets-savory theme with the Peppered Peach cocktail, which combines white peach, lemon, basil, and black pepper with Old Forester Bourbon. GT also offers delicious La Colombe coffee and espresso brews. 531 N. Wells St., 312-929-3501
A look inside Ciroc's summer mixology soirée with Michigan Avenue magazine.