Brûlée, a new brunch spot in Chicago, draws praise with its Southern-inspired American cuisine. Chef Emani Roberts, alongside her mother and general manager Shronda Dunn, welcomed patrons to the South Loop establishment last November. With Nia Nunn joining as executive chef in March, this Black women-owned restaurant quickly became popular. They won the Readers’ Choice Award for New Restaurant of the Year recently.
The standout dish is the fried catfish and grits. Golden fillets rest on smoked Gouda grits, dressed with a Cajun crawfish cream sauce. Chef Emani Roberts remarks on the dish’s consistent presence since opening, enhancing the restaurant’s luxury brunch reputation. The carefully prepared components, like flaky fish and an elegant white wine sauce, elevate the dish.
The Virgil Special offers diners the choice of gilded catfish or deep-fried wings, collard greens, and candied yams. This dish nods to Virgil Harper, chef Roberts’ mentor, who specializes in Southern brunch cuisine. Their collaboration began a dozen years ago after Roberts graduated from culinary school. A shared exchange of recipes, such as the treasured candied yams from Roberts’ grandmother, enriches Brûlée’s offerings. The Virgil Special also features a house-made hot honey sauce, now served on the side due to varied customer preferences.
Virgil is my mentor. We taught each other as we cooked together.– Chef Emani Roberts
Lobster and sweet potato waffles hold a special place on the menu, incorporating a family recipe. The dish combines candied yams in a Belgian waffle batter, topped with a cinnamon streusel, vanilla cream, and salted caramel sauce. A six-ounce deep-fried lobster tail completes the meal, showcasing a striking presentation and unique flavor combination.
A cup of five cheese macaroni and cheese begs for added texture, but still offers depth. Le Brûlée, an espresso martini crafted by beverage expert Floyd Dismuke, adds a tropical flair with banana foam, although sometimes losing its garnish in transit.
The Brûlée French toast, inspired by crème brûlée, initially received mixed reactions about its caramelization. Adjustments led to renaming for clarity, as Roberts emphasizes guest satisfaction. The menu also excludes crème brûlée dessert, with breakfast options like French toast, waffles, and beignets in ample supply.
The avocado Croast highlights delectably layered flavors. Sourced croissants are baked fresh and topped with a combination of Calabrian chile, arugula, and other savory elements. However, the chile paste can overshadow the other flavors at times.
Beverage selections like The Blossom, suggested by server Amber Hayes, represent creative non-alcoholic alternatives. The drink combines cherry compound with sparkling water and lemon juice, offering a refreshing option complete with an edible marigold garnish.
Brûlée provides a delightful dining environment, characterized by attentive service and an inviting atmosphere. The restaurant, fitted with large windows and sheer curtains, accommodates a range of guests, from families to couples. Roberts even shares a personal memory, noting her grandmother’s wedding held in the transformed restaurant space.
Details for planning a visit include:
Location: 2036 S. Michigan Ave.
Contact: 312-763-3147
Website: bruleechicago.com
Hours: Thursday to Tuesday, 8 a.m. to 4 p.m. (Closed Wednesday)
Peak Sound: Loud (82 to 90 dB)
Accessibility: Wheelchair accessible with main-level restrooms.
Menu pricing highlights the value for a sophisticated dining experience, making Brûlée a well-regarded choice in Chicago.
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