Wednesday, March 27, 2013
Eric Mansavage of Farmhouse (Photo: Farmhouse)
The sun will come out . . . today.
• Farmhouse Executive Chef Eric Mansavage is incredibly busy these days. He recently launched a new brunch menu that has already garnered a steady stream of fans on Saturday and Sunday. The menu's seasonal, of course, keeping in line with the restaurant's philosophy of using local and fresh ingredients. Highlights include the Farm Egg Scramble, which comes with spicy breakfast potatoes, and sweet potato biscuits & gravy with venison sausage. There's also a small list of brunch cocktails, which include a signature Bloody as well as seasonal cocktails listed as "savory," "sweet" and "sour." Farmhouse is also planning an expansion to Evanston, which Mansavage will oversee when it opens in late May.
• Union Sushi + Barbeque Bar this week introduced an enormous chef's bento box that should certainly leave you satisfied. It comes with 12 items, which are customized to your tastes. It's available during lunch and dinner.
• Peter Balodimas steps down as Rosebud restaurant group's corporate chef to open Domestic in the just-shuttered Rosebud Trattoria.