Beginning August 30, Chef Kevin Hickey and Rockit Ranch Productions launched brunch at The Duck Inn. Since opening in December 2014, The Duck Inn in Chicago’s Bridgeport neighborhood has received acclaim locally and nationally as a neighborhood gastro-tavern and dining room. The new Sunday brunch highlights local farms, original takes on brunch favorites, and cocktail options all in the signature mid-century modern vibe
Michelin Starred Chef Hickey’s new brunch menu, along with Chef de Cuisine Aaron Kabot, features signature New American cuisine. Creative imaginings of brunch classics make up the menu combining sweet and savory items. Featured dishes include Sweet Corn Funnel Cake with Blueberries, Maryland Crab Crepe with Calabrian Chili Hollandaise, and Chai Bread Pudding French Toast with English Treacle, and since the menu wouldn’t be complete without a signature duck offering, Duck Confit Hash with a Duck Egg and Wisconsin Cheese Mornay Sauce is also available.
With Beverage Director Brandon Phillips helming the beverage program, an innovative collection of cocktails, beers, and wines comprise the new daytime drink list, including a take on an alcoholic Vietnamese Coffee, fresh summer fruit mimosas, and a house-bottled boozy brunch soda named in honor of the late professional wrestler “Rowdy” Roddy Piper, “All Out of Bubblegum.” Locally roasted coffee, espressos, and cappuccinos are also available. Brunch will take place from 10 a.m. to 2 p.m. every Sunday.
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