Mafia Mondays – Across The Pond

Today’s Food Mafia “Mafia Monday” post is by Goodfella Agnes04 – and features North Pond’s brunch and James Beard Award winning chef Bruce Sherman.  She loves their brunches – and we could not agree more!

“North Pond has been in my top 3 favorite restaurants in Chicago, not only for spectacular dinners, but also for a truly amazing brunch.

Last Sunday we went for brunch with another couple. It was a gorgeous day out. We sat in the front room that offers amazing views of the pond, park and downtown skyline.

Our server, Shannon, is probably one of the best we ever had…we always request him when dining at North Pond. He is knowledgeable, personable and shares our passion for food and wine. Truly an all around great guy.

We started off with hand crafted cocktails…a take on summer sangria – made with fresh strawberries that have been soaked in late harvest riesling…so good!

The restaurant offers a 3 course brunch for $33…with 4 choices in each category…you can’t go wrong.

I had the Crab/Avocado to start (peekytoe crab with avocado mousse, mint, radish, carrot broth) very refreshing…great starter.

Also had the Cucumber/Salmon (chilled cucumber melon soup with cured salmon, pumpernickel and serrano for the touch of heat) great take on a gazpacho

My main dish was Shrimp/Asparagus (shrimp a la plancha, asparagus, beets, gnocchi,hazelnuts) also a perfect summer dish.

For dessert we ordered one of each…my favorite was the Rhubarb/Orange (citrus rhubarb tart with oatmeal crumble and orange blossom ice cream! How cool is that…

All the entrees were seasonal; just perfect! Bruce Sherman is a very talented chef and I’ve never had a bad dish there. I’m always surprised with the creativeness that goes into every plate that he puts out.

We enjoyed ourseleves and will definitely be back to try the summer menu.

Thanks again North Pond!” – Agnes04

Every Monday TheFoodarazzi features some of their favorite food shots from FoodMafia.

aloha from brunch at sola

Aloha!  sola is a great place to go anytime, but Chef Carol Wallack also serves a great brunch.  All her dishes are fresh and full of flavor, with a Hawaiian point of view.  The wasabi pea rimmed Bloody Mary packs a punch, and she has mini beer backs - ready to go!

This one was my favorite – house smoked salmon with miso yogurt and pickled vegetables from her trips to the farmer’s markets. 

Short Ribs Benedict – Carol’s prize-winning short ribs, eggs, cheddar biscuits, pesto and delicious hollandaise.

Ham and Cheese French Toast with mustard honey and plum-ginger preserves.  Very much like a breakfast Croque Monsieur.


To see sola and our brunch adventure – check us out on – dish IT! with Amanda Puck.

Babes On Ice

I know it’s wrong.  I know it.  Sometimes (not all the time) I love a good crisp white wine on ice.  So when Moët & Chandon actually creates a product to be served over ice, intrigue is sparked, and a love affair is born.  And it’s great to share over a lazy Sunday brunch with your girlfriends.

Moët Ice Imperial, designed to be served over ice, a popular drink of choice for those relaxing and basking on the French Riviera (true story).   It is a blend of pinot noir, pinot meunier and chardonnay, with notes of tropical fruits such as mango and guava and sweet spices like licorice, red fruits and peppermint.

And it can be garnished and mixed with many things – my choice of the day was lime twists …

… and fresh strawberries.  Mint is also a perfect addition, playing up those peppermint notes in the wine.

At Rockit Bar & Grill In Chicago, their traditional lox plate paired perfectly, as the girls and I sipped and dreamed of the French Riviera. 

It also paired well with this rich Quiche Lorraine.  Applewood smoked bacon, gruyere cheese and a small caesar salad.

Girlfriend Brunch at The Publican

We started out right with the Bloody Mary, a pickled flavored wonder with house-made celery bitters, and a beer back of Lagunitas Zephyr.

Decadent ricotta and zucchini bread with wildflower honey.

Soft shell crab sandwich with delicious cheddar melted on a sliced biscuit and thin crispy bacon.

Little gem salad with a creamy basil and buttermilk-muscatel dressing.  I haven’t really posted many salads I just realized …