It was a sweltering Saturday in Chicago, but HBIC Cori Sue was visiting our beautiful city and I couldn’t pass up the opportunity to show her how we do rooftop brunch. Being the doll that she is, she trekked over to my hood for brunch at Chop Shop in Wicker Park.
To say Chop Shop is well-rounded would be an understatement. Steps off the Damen blue line stop, you’ll find the authentic butcher shop, restaurant, bar, concert hall, and private event space. A girl’s gotta have options. You wouldn’t know it when you walk in, the entrance looks like a simple butcher counter and sandwich shop. Around the corner, lies a large stool-lined bar that leads you to 1st Ward, their private space and concert hall in the back of the building.
We started by sharing bacon cheddar biscuits and prosciutto-wrapped buratta. The bacon cheddar biscuits were incredibly moist and flakey. We wouldn’t normally pair bacon and cheddar with honey butter but this combination proved us wrong.
The proscuitto wrapped burrata was equally delicious. The thin, salty pieces of parma prosciutto encased creamy, chilled burrata cheese and was sprinkled in a wine reduction and sea salt. After moving to a shadier table to avoid the intense sunlight, we both agreed the brunch was off to a great start.
Usually, I can’t resist any dish with lobster, and my tastes didn’t waiver today. I had the lobster polenta cake Benedict. The dense, moist polenta cakes were covered with big pieces of fresh lobster and covered in a rich and creamy crab hollandaise. The dish was covered in chives and black pepper, that masked the lobster flavor a bit more than I’d like. I mostly enjoyed the melt-in-your-mouth polenta cakes, it was a unique Benedict that I’d definitely come back for.
The Bitches Say: A. Chop Shop’s multi-functional space has a quaint rooftop and well-rounded brunch flavors.
2033 W. North Ave.
Chop Shop serves brunch on Saturdays and Sundays from 11 a.m. – 3 p.m.