A favorite sushi place of mine, Jellyfish, recently closed, taking away the best happy hour pricing on the most delicious rolls I’ve found in Chicago. It was nothing short of a tragedy. Then I got the news that in the same place, from the same owners, was a new restaurant. And better still, they had brunch.
Gold Coast’s new restaurant, The Stockton Restaurant and Lounge, invited me and a friend in for brunch. Though my friend Cyrene and I were still mourning the loss of our sushi happy hour, we were game to keep an open mind.
We arrived early on a Saturday and were both amazed at what the Stockton had done with the space. The glass-enclosed atrium is transformed into an oasis with plant walls, bamboo chairs, and plush seats. In the summer, the glass room will retract, but in the meantime, it is great to sit in the sun with the added benefit of central heat. The staff was still putting the finishing touches on the lounge, where there will be live music for entertainment after dinner and drinks at night.
Stockton’s brunch offers craft cocktails. Cyrene went with the “hangover vanilla latte,” a smooth coffee mix with Bailey’s served in a curvy glass with a paper straw. I ordered the hibiscus mimosa, which was a pleasing pink drink with a candied hibiscus flower served in the bottom of the glass. Both drinks were delicious, well-mixed, and easy to drink.
We scoured the brunch menu and landed on three plates to share. If you’re amenable to sharing food, this is definitely the way to journey through the menu, since it’s chock full of interesting options and rich foods. Don’t limit yourself to just one.
First, we shared the cinnamon roll pancakes, which came highly recommended. This decadent plate combined two of my favorite pastry dishes: pancakes and cinnamon rolls. The top layer was drizzled in vanilla frosting while the bottom two cakes were gooey with cinnamon glaze. It was cleverly compiled to not be overly sweet, but a balance of spice forward cinnamon and sweet.
We were both thrilled to see the Stockton had kept of few of Jellyfish’s sushi rolls as a nod to the first restaurant. We split the Mexican roll that has yellowtail, cilantro, jalapeno, avocado, and spicy mayo. It was delicious. I dream of endless sushi rolls, and brunch is the perfect time to get started on that dream.
To cleanse our palates, we each got a glass of froze. Not too sweet, not too bitter, their froze is refreshing and did not melt or separate quickly. Though the icy mix was too thick for the paper straw, I appreciate Stockton not using plastic straws. I ended up just sipping out of the side of the glass.
Our last dish was the lobster mac and cheese, tossed in a four-cheese sauce. This dish was rich and savory. The chunks of lobster were sizeable and I was craving seconds after my first bite. This was by far my favorite dish and one of the best mac and cheeses I’ve had. I am already planning on ordering it again when I return to check out the late-night scene.
THE BITCHES SAY: FIVE CHAMPAGNE FLUTES
Stockton’s brunch serves a large array of sweet, savory, and sushi, and they do it all extremely well.
Stockton serves brunch Saturday and Sunday from 10 a.m. to 2 p.m.