Wednesday, January 29, 2014

Jellyfish to offer weekend brunch

Expect some unique and creative dishes on the menu for Jellyfish's new brunch, which will be offered on Saturday and Sunday. Read on for additional delicious details!



Crispy Chicken & Green Tea Waffles 2
JELLYFISH
NOW OFFERING BRUNCH EVERY SATURDAY & SUNDAY
11:30 A.M. – 3 P.M.
Perfect Way To Kick-Off The New Year

CHICAGO (January 2014)  Pan-Asian eatery and lounge Jellyfish, located in the heart of the Gold Coast at 1009 N. Rush Street, is excited to announce BRUNCH.  Available every Saturday and Sunday, from 11:30 a.m. until 3 p.m., Jellyfish’s Executive Chef Jason Im presents his own creative twists on omelets, waffles and so much more!

Jump start with Somajito Bacardi, mint-ginger simple syrup, lime juice topped with Zipang sparkling sake; Tokyo Ice Tea, green tea infused vodka, topped with ginger peach tea; Lychee Mimosa, lychee puree, prosecco; Bloody Mary, house made bloody mary mix; Jellyfish Bloody Mary, over the top bloody mary with an uni shooter; or Kushiro Fog Hendrick’s gin, Dassai 50 sake, cucumber, lemon juice.
               
Soup & Salad includes Miso SoupSeaweed Salad; Chef’s signature Avocado & Crab Salad; and Zabutan Steak Salad,  Zabutan steak, mizuna, frisee, chives, red leaf lettuce, tempura shallots, sunny side up egg,
wasabi-yuzu vinaigrette and fruit cup.                                                                                   

Plates To Share continuously arouse the senses:
o   Edamame, choice of sea salt, garlic-chili, spicy, teriyaki;
o   Nori Omelet,  bell peppers, onion, mushrooms, nori with togarashi home fries  and fruit cup;
o   5 Spice Chocolate Stuffed French Toast, taro root drizzle and fruit cup;
o   Buddha’s Plate, panko crusted tofu, roasted Japanese eggplant, baby zucchini, brussel  sprouts, parsnip, carrot, Thai curry;
o   Brunch Combo, a cucumber roll, avocado roll, and piece of tamago nigiri and  smoked salmon nigiri, and miso soup;
o   Lobster Mango Roll, lobster, mangoes, avocado, flying fish roe; 
o   Lox Roll, tamago sheet, avocado, salmon, shiitake mushrooms, cream cheese, wasabi mayo, eel sauce, sesame seeds;
o   Eel Benedict, eel, avocado, lettuce, tamago, soy paper, topped with white corn, beans, & hollandaise sauce;                                                              
o   Crispy Chicken & Green Tea Waffles, marinated double fried Amish  chicken, green tea wafflescoconut drizzle, & maple syrup and fruit cup;                                                                                                      
o   Belly of the Beast, 24-hour marinated Heritage pork belly grilled, ramen noodles, six- minute egg;
o   “Classic” Wagyu Slider, Mishima ranch grass fed wagyu beef hand formed patties, fresh baked sesame bun, cheddar cheese, lettuce, onion, tomato, spicy garlic aioli, with hand cut togarashi fries;
o   Fruit Sushi, coconut rice, strawberry, banana, pineapple, mango, topped with strawberry & mango puree, shaved white & dark chocolate….created byJellyfish Sushi Chef Puje Dorlig.                                      
You also won’t want to miss a special side of Hush Puppies, cream corn, sticky Szechuan sauce!

Reservations are now being accepted. To make a reservation, call Jellyfish at (312) 660-3111.

*above image: Crispy Chicken & Green Tea Waffles

ABOUT JELLYFISH
Located in Chicago’s Gold Coast area, 1009 N Rush Street, a second floor glass atrium offers exclusive, stunning views of the vibrant and legendary Rush Street.  The Pan-Asian restaurant and lounge is a hidden gem for tastemakers to discover and explore their senses. From the exotic and stylish, but clearly Chicago, cool blue décor to a unique culinary journey, crafted cocktails and eclectic rhythms, Jellyfish is an oasis for lunch, dinner or late-night bites. Jellyfish is open seven days a week: Sunday – Wednesday, from 11:30 am – Midnight; and Thursday – Saturday, from 11:30 am - 2:00 am. Visit Jellyfish at their website at http://www.jellyfishchicago.com/on Facebook at www.facebook.com/JellyfishChicago or Twitter at www.twitter.com/JellyfishOne11To make a reservation, call Jellyfish at (312) 660-3111.

ABOUT ONE 11VEN HOSPITALITY GROUP
Jellyfish is the brainchild of Chicago natives, restaurateur Joseph De Vito and creative entrepreneur
Josh Carl, founders and managers of One 11ven Hospitality Group.  Their first venture Jellyfish brings a vision for world-class service, design and experience to the hospitality industry. The new restaurant company is designed to develop, own and operate cutting–edge restaurant concepts. For more information, visitwww.one11ven.com

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