"Indulge in bottomless mimosas made with guava, pomegranate or orange juice along with dulce de leche french toast and steak & eggs with chimichurri sauce at new Lincoln Park restaurant Ceiba. Beyond the Latin spins on American brunch classics, chef Armando Gonzalez also offers a taste of traditional Oaxacan fare with tlayuda made with chorizo and banana pepper salsa, and mushroom huarache smothered with salsa verde. Make a reservation through OpenTable." - Sam Nelson