A Press Release from Fish Bar.
Early to bed... early to rise... that's the motto of a fisherman, and now of DMK Restaurants' Fish Bar as well. Lakeview's sustainable seafood restaurant is launching brunch service every Saturday and Sunday from 10 a.m. to 3 p.m., beginning March 15. Chef Michael Kornick knows how to get Chicagoans out of bed, and hungry brunch-goers can enjoy the same seasonal, quality seafood they have come to love, but now specially designed for morning feasting.
Menu highlights include Poached Eggs Sardou, à la Antoine's in New Orleans with crispy artichoke, creamed spinach and béarnaise sauce ($11), Soft Scrambled Eggs with dill, scallions, house-made gravlax and a sesame bagel ($11) and a Crabby Patty Eggs Benedict($14) featuring Fish Bar's famous crab cake. Sweets include house-made Beignets ($6) andChallah French Toast ($9).
In addition to the brunch bites, DMK Beverage Director Michael Rubel presents a drink menu that offers several "hair of the dog" options. Multiple beer-based cocktails await as hangover remedies, including the Chelada (Schlitz, lime, salted rim) and Michelada (Schlitz, house hot sauce, lime, salted rim), both takes on popular Mexican Cervezas Preparades and both prepared with Maggi for rich flavor. For a riff on an old Cuban Cerveza Preparada called Bul, Fish Bar is serving up the Bait and Tackle, Six Point Crisp Pilsner, lime, ginger beer. Additional brunch sippers include Bloody Marys, Mimosas, the Jackhammer, tequila with a sweet and spicy kick, and the Garden Gimlet, pristine gin with celery.
Good things come to those who bait, and Chicago has "baited" long enough. Now, seafood lovers can take the plunge and start their weekends deliciously with the brand new brunch service at Fish Bar.