MARISOL RESTAURANT LAUNCHES BRUNCH AT THE MUSEUM OF CONTEMPORARY ART
Chefs Jason Hammel and Sarah Rinkavage Offer Seasonal Brunch Items and Select Favorites from Lula Café For Marisol Brunch Service
CHICAGO (November 2017) – The MCA’s recently opened restaurant experience, Marisol (205 E Pearson St) announces its new brunch menu, which is available on Saturdays and Sundays from 10 am to 2:30 pm. In similar fashion to the restaurant’s lunch and dinner menu, chef Jason Hammel and chef de cuisine Sarah Rinkavage focus on hyper-seasonal ingredients. The brunch menu includes savory and sweet items along with select longstanding favorites from Hammel’s Lula Café.
Chef Hammel’s vibrant brunch menu rotates with the availability of the seasoans and is filled with contemporary flavors inspired by the artistic surroundings of the restaurant. The just-launched brunch menu includes house-made pastries along with sweet entrèes such as Lemon Poppy Seed French Toast (crème fraiche) and Buttermilk Pancakes. Lighter plates on the menu include the Cured Salmon Platter (six-minute egg, seasonal pickles, dill cream chese, Engligh muffin) and the Marisol Salad (butter lettuce, apple, dill, macadamia nut, pecorino, natural food salad dressing). Chef Hammel took inspiration from the artist Marisol’s own favorite salad that was published in the 1974 Museum of Modern Art's classic Artists’ Cookbook to create a fresh take on the Marisol Salad.
Full-flavored savory options include the Tofu Scramble (Phoenix Bean soft tofu, seasonal vegetables and greens, crispy potatoes, sourdough toast), Egg Sandwich (refried lentils, adobo sauce, spring onion, avocado on a Engligh muffin, with crispy house potatoes) and a classic brunch favorite from Hammel’s Lula Café in Logan Square the Breakfast Burrito (avocado, onion, green chile, tomato, potato, organic eggs, cheddar).
Balancing out each of the dishes on menu, brunch service also features a selection of cocktail options such as the Lula Bloody Mary (Modest Vodka, Mix), National Prize (Modest Vodka, Baileys, Espresso, Orange Peel) and Kuni-Yo (Prosecco, Orange Juice, Tepache).