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Updated 11:47 am, October 16, 2014
By Samantha Nelson
For RedEye


The gloomy fall days that Mother Nature has been serving up lately make staying in bed on weekend mornings seem like a viable prospect. These seven restaurants are providing that much-needed motivation to fight the urge to hibernate with newly launched brunch service. If the hearty fare and ample drinks make you want to take a nap after, well, we won't judge.

Mas
800 W. Washington Blvd.
312-243-1995
Launched: Late August
Dishes: Executive chef Yanni Sanchez serves classic Mexican brunch fare such as huevos rancheros ($9) garnished with thinly sliced black radish and banana truffle puree, and chilaquiles ($12), made from either red or green salsa over a pile of crispy tortillas. For something sweet, try the French toast ($11) made with brioche topped with caramelized apples and Mexican caramel.
Drinks: The signature Bloody Maria ($12) is made with bacon-infused tequila and garnished with olives, lime and bacon, while the Kir Poma ($10) features cava and pomegranate juice poured over a simple syrup-soaked hibiscus flower.
Brunch time: 10 a.m.-3 p.m. Saturday and Sunday. Reservations accepted.


River Roast

315 N. LaSalle St.
312-822-0100
Launched: Late July
Dishes: Listen to local blues trios or quartets perform while you dine on smoked trout with lightly scrambled eggs, toasted pumpernickel bread, chives and trout roe ($14) or buttermilk waffles topped with rabbit leg confit cooked in duck fat and then deep-fried ($12).
Drinks: The bloody mary ($8) is garnished with chicken cracklings, though you can add a skewer of cheese, house-made charcuterie and olives for an additional $4. Fans of micheladas will want to try the Chef's Breakfast ($8), pilsner mixed with house-made harissa.
Brunch time: 11 a.m.-3 p.m. Saturday and Sunday. Reservations accepted.


Meat
215 E. Chestnut St.
773-328-8320
Launched: Mid-September
Dishes: The Streeterville restaurant serves up brunch-friendly versions of the skewers that dominate its dinner menu including bacon-wrapped chicken stuffed with applewood smoked bacon, jalapeno and cream cheese ($13), half-inch thick cuts of roasted bacon coated in cinnamon and sugar ($8) and lightly spicy Tasso ham ($11). The sharing-focused offerings also include novel takes on brunch standards such as tasso ham and asiago cheese grits ($12) and wild salmon hash made with fingerling potatoes, cream and shallots.
Drinks: Molecular gastronomy techniques spice up classic cocktails such as a peach sherbet bellini topped with mango-lime foam ($8) and the Screwdriver Changeup, which features a pomegranate ice cube that releases its flavor as it melts ($7). For a quick pick-me-up, try the Mazagran ($8, pictured above) a blend of cognac, cold-pressed coffee and lemon juice.
Brunch time: 10 a.m.-3 p.m. Saturday and Sunday. Reservations accepted


Parts and Labor

2700 N. Milwaukee Ave.
773-360-7040
Launched: Oct. 11
Dishes: Saturday morning cartoons might not air on TV anymore, but they're alive and well at this Logan Square bar. Watch Fox's "Bob's Burgers" on two projector screens while digging into a brunch burger ($7.50) featuring two griddle patties, cheese, two strips of bacon and an egg served open-faced.
Drinks: Order a bloody mary ($7) with a skewer of giardiniera—the same housemade stuff that's deep-fried and served as a side during dinner hours.
Brunch time: Noon-4 p.m. Saturday. No reservations.