Brûlée: A Southern Brunch Haven in Chicago

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Brûlée: A Southern Brunch Haven in Chicago

Brûlée, a brunch restaurant with a Southern American culinary theme, has quickly become a popular destination in Chicago’s South Loop. Chef Emani Roberts, along with her mother and General Manager Shronda Dunn, launched the establishment in November. This year, they welcomed Executive Chef Nia Nunn, previously a sous chef at Mahari, into their woman-owned business.

Recently, Brûlée was honored with the Readers’ Choice Award for New Restaurant of the Year, reflecting its popularity among diners. Their standout dish, fried catfish and grits, features perfectly golden catfish fillets atop smoked Gouda grits, all generously coated with a Cajun crawfish cream sauce. Chef Roberts mentions that this dish has been on the menu from the start, encapsulating the essence of the restaurant’s luxurious brunch offerings. The combination of flaky fish, creamy grits, and a sophisticated white wine sauce elevates this dish significantly.

Another favorite among patrons has been The Virgil Special. This dish offers a choice between gilded catfish and deep-fried wings, accompanied by tender collard greens and buttery candied yams. Roberts shares that this dish represents a Thanksgiving meal on a plate, intertwining tradition and personal memories. The dish is named after Virgil Harper, an Atlanta chef known for his Southern brunch restaurants, who has been a mentor to Roberts since her culinary school days at Kendall College.

At Brûlée, their culinary offerings continue to impress. The lobster and sweet potato waffle dish incorporates Roberts’ grandmother’s candied yams recipe, with the sweet potato batter transformed into Belgian waffles, complemented by a deep-fried lobster tail. Despite the diverse offerings, some elements, like the baked five cheese macaroni and cheese, could benefit from more texture and crispiness.

The brunch menu extends to include drinks such as Le Brûlée, a banana foam-topped espresso martini by Floyd Dismuke, a former Waldorf Astoria Chicago hotel beverage consultant. However, the banana garnish sinks in the glass, diminishing the drink’s presentation.

The Brûlée French toast, envisioned to resemble a crème brûlée with flavors of cinnamon, vanilla, and caramel, underwent a name change to manage customers’ expectations. Roberts explains that they adjust based on feedback to ensure an impeccable guest experience, even if it means altering their creativity.

Alongside traditional brunch items like pancakes and croissant beignets, a standout is the avocado Croast. This dish features flattened croissant toast topped with Calabrian chile, avocado spread, red onions, roasted tomatoes, arugula, Parmesan cheese, and white truffle oil. Nevertheless, the intense chile paste flavor dominates the dish.

The Blossom drink offers a refreshing blend of cherry compound, sparkling water, and lemon juice, finished with an edible marigold garnish. Recommended by server Amber Hayes, this non-alcoholic beverage underscores the attentive service provided at Brûlée.

The restaurant’s staff delivers exceptional service, seamlessly managing crowd dynamics, even during events like a fundraising concert after a burglary incident at the restaurant. The atmosphere, enhanced by floor-to-ceiling windows and soft curtains, is suitable for various gatherings.

Brûlée even hosted a wedding for Roberts’ grandmother, a testament to their ability to transform the restaurant for special occasions. The Southern brunch haven is a culinary gem that embraces tradition and innovation, with chefs Emani Roberts and Shronda Dunn at the helm.

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