Chicago’s Best New Brunches
"Chef Rich Wang’s restaurant draws on his childhood in a juàn cun, a Taiwanese enclave for military personnel and their dependents, at his Andersonville restaurant. The Sunday brunch menu offers Taiwanese egg crepes stuffed with a choice of fillings like sweet corn and tiger prawns and a spin on chicken & waffles served with mandarin peel five-spice syrup and butter infused with basil and scallions. Housemade peanut rice milk is poured hot or cold alongside bottomless dark roast from Backlot Coffee. Bottomless passion fruit mimosas and red-braised bloody marys are also available. Make a reservation through Tock." - Sam Nelson
Minyoli
