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Cabra Brunch

The obsession with Stephanie Izard continues! After an amazing brunch at Duck Duck Goat, I’ve been dying to try Izard’s newest project, Cabra. Recently, the staff at Cabra invited us in to try the new brunch menu.

Cabra Brunch

The restaurant is Izard’s interpretation of Peruvian food – and sticking with her usual naming motif, the name translates to “goat.” Which makes sense, since she’s the GOAT.

Cabra Brunch

Cabra is on top of the Hoxton Hotel, which opened in April. The roof has a bar, restaurant, and pool. The space is bright and green, giving me serious plant-mom inspiration and Golden Girls vibes.

Cabra Brunch

My boyfriend Cam and I were seated on the patio and able to enjoy sweeping views of the downtown. In hindsight, I probably should have slathered on some SPF before heading to eat, but they also have seats inside if you’re worried about the sun or weather.

Cabra Brunch

For drinks, I started with the pisco sour of the day, a Peruvian classic. The drink was sweet and sippable. Cam selected the Cusqueña, a Peruvian lager. If you’re looking to drink poolside, this is the perfect beer because it’s light, flavorful, and refreshing.

The plates are all shareable, so after conferring with our knowledgeable server, we picked three plates to split. We opted for two dishes from the snacks and shareables section and one from the larger plates section of the menu.

Cabra Brunch

Out first was the salchipapas. The loaded frites had fried chorizo, a poached egg, and amarillo mayo. Honestly, fries should be a starter more often instead of just a side. They were tasty, easy to share, and didn’t get soggy.

Cabra Brunch

Next, we turned up the heat with grilled shishitos. They came with a chicharron furikake (pork rind topping). I’ve grilled shisitos at home before and am a fan in general, but they did not hold a candle to this dish. If you like a little spice, I recommend ordering this side. It was a fun finger food to share and tasted so summery.

Cabra Brunch

Our last dish was the black plantain waffles. It came with pork belly, pickled mango syrup, pork fat butter, and pickled mango. I was sold the minute I saw pork fat butter. The mix of salty and sweet toppings elevated the waffles from beyond your usual breakfast into fine dining. Though I am usually a fan of savory dishes over sweet, Cam selected this and I’m so glad he did. A week later, and I’m still thinking about this dish! I might be a waffle convert.

The Bitches say: five Champagne flutes.

Cabra takes Stephanie Izard’s culinary expertise to new heights. It’s a scrumptious brunch and a beautiful restaurant.

Cabra serves brunch Saturday and Sunday from 10 a.m. to 2:30 p.m., with a limited menu available from 2:30 p.m. to 4:30 p.m.

Kirsten Ballard

Chicago Food Editor & Social Manager

Kirsten is our Chicago Food Editor & Social Manager. From 9-5, she works at a Great Lakes nonprofit, but after hours she loves exploring Chicago, looking for dog-friendly bars and good Southern biscuits.

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