Eden Launches Sunday Brunch

Eden, the West Loop restaurant specializing in New American fare with a Mediterranean twist, introduces Sunday Brunch, now offered every Sunday from 11 a.m. to 2 p.m. 

Chef Devon Quinn, chef de cuisine Miles Schaefer and pastry chef Stefano Tulipano offer a new brunch menu of bright, seasonal flavors, nodding to the restaurant’s earthy roots and on-site urban greenhouse. Signature plates include the Sweet Potato & Pork Belly Hash, a savory creation complete with black garlic romesco, apple and bay labneh; Seasonal Vegetable Omelette including gruyere, delicate herbs and greens; and Quinoa Cakes, alongside lemon, almond and buttermilk ricotta, drizzled with caramelized pineapple syrup. Chef Quinn features indulgent side dishes such as Maple Brûléed Ruby Grapefruit and Cherrywood Grilled Pork Belly, in addition to effortlessly satisfying sweets, including a Housemade Doughnut with Blackberry Jam and Biscuits & Honey Butter.

What would brunch be without some sprightly Sunday cocktails? From tried-and-true classics like a

Mimosa and Bloody Mary, to a fun twist on the classic with the Verde Maria, featuring a roasted tomatillo and poblano mix, reposado tequila and mezcal, mixologist Alex Rydzewski offers drinks for all tastes. Fresh squeezed juices are also offered during brunch, including orange, grapefruit and cranberry.