Coupl'a Jews need brunch on Easter near downtown.

An old friend is in town at short notice. Available for brunch tomorrow. Staying at Palmer House. Former Chicagoan, academic, spends much of each year in Rome. Xtreme food/wine person.

For tomorrow's get together we don't need to blaze trails or impress. Just get a nice breakfast/brunch; unpretentious, honest good food without competing with extended families of 25 lining up at extravegant holiday buffets. Want to eat decently, relax, and talk without shouting.

10 min. cab ride or so from hotel would be nice.

I don't brunch much, and I don't eat downtown much, so I'm in a bit of a quandry. Any ideas?

mrbarolo wrote:Any ideas?

Phoenix for dim sum


Phoenix
2131 S. Archer Ave
Chicago
312-328-0848.

I'd say your best bet is to go early. 8-9ish. Sunday breakfast has families queueing without a holiday like Easter -- every breakfast joint downtown is going to be overflowing.

You might try Tempo -- it's up near to the Water Tower (6 East Chesnut) and is a very laid back greek diner. Excellent breakfasts. If you go early, you might be okay.

Good luck!

Shannon

Oak Tree, Orange or Heaven on Seven?

Oak Tree
900 N. Michigan Ave.
312-751-1988
opens at 7:30 a.m. on Sunday

Heaven on Seven
600 N. Michigan Ave.
312-280-7774
opens at 11 a.m. on Sunday

Orange
75 W. Harrison St.
312-447-1000
Opens at 8 a.m. on Sunday

(All hours are according to Metromix)

GWiv's Phoenix dim sum recommendation was met with instant enthusiasm, combining avoidance of Easter brunching clans lined up at omelet stations sporting extravagant bonnets, and an overall out-of-the-usual-rut locale and cuisine, where brunch is concerned.

Herewith a brief and probably frustratingly undetailed report.

Topline notes: Seated immediately at 10:15. The room was humming, but no line. General mood: welcoming, bright, family vibe. Large corner table by the window.

At first, the carts came a bit slowly (my out-of-town friend was briefly concerned that either we were too early, or badly situated), but the pace picked up rapidly to the point where we were soon overwhelmed.

The reason for the sketchiness of this report is that amid the general dining din, the wait-persons, to a man (and woman) spoke in heavily accented whispers which transoformed almost every dish into a mystery, wrapped in an enigma, inside of a wonton skin.

The fried taro/shrimp balls were crunchy, hot, not too oily.
Something with a purely veg. filling, lying in a crepe-like wrapper measuring roughly 2X5 was delicious. Unctuous sauce and wrapper, crispy filling.
Strips of squid came in what I can only describe as classic biscuits 'n' gravy sauce (thick, heavily black peppered, grayish gravy), and were very good.
Spring rolls arrived absolutely piping hot to excellent effect.
Ditto chunks of eggplant in a garlicy sauce.
There were flavorful, juicy meatballs of pork and seafood sitting sort of on top of an egg noodl/wontony base that were delicious.
Chicken rolls were a ground chicken filling, falling immediatly out of a wrapper that was like an enormous thick, flat rice noodle.

Again, this is sort of useless to say being so utterly general, but there were many other fillings, wrapped in doughs, and very well fried.

Though I have seen mixed reports in the past, nothing arrived old or cold.
For the adventurous, there were also chicken feet and a tripe dish that I didn't sample.
Our sole (and soul) disappointment was that the bbq spareribs didn't appear till we were full and paying our check. Would have loved a crack at them.
Looking forward to a return.
As we emerged, around 11:45, the line was down the stairs and out the door. So, timing is everything: early enough to get in, late enough to get the good stuff. (Or just pace yourself carefully once seated.)
On the way out, I passed a woman from my office who is from Hong Kong and who enthusiastically endorsed our having been there. FWIW.

mrbarolo wrote:...transoformed almost every dish into a mystery, wrapped in an enigma, inside of a wonton skin.

I award you best use of Churchill in a gastronomical context

Mhays wrote:

mrbarolo wrote:...transoformed almost every dish into a mystery, wrapped in an enigma, inside of a wonton skin.

I award you best use of Churchill in a gastronomical context

The last time I ordered a dim sum dish that appeared to be a mystery, wrapped in an enigma, inside of a wonton skin...it turned out to be chicken legs with wrinkly skin. It sort of looked like a wonton wrapper!