Rosebud Steakhouse, located one block east of the Magnificent Mile at 192 E. Walton St., announces Andrew Sikkelerus as their new executive chef. In his first act as executive chef, Sikkelerus launched Steakhouse Sunday Brunch, available now. The brunch is served every Sunday from 10 a.m. to 3 p.m., and is $35 per person and $12.95 for children under 12.
The menu features a grazing table with oysters and shrimp, smoked salmon and salads. In addition, guests will enjoy one hot entrée of their choice cooked-to-order. Entrée options include Eggs Benedict, French Toast, Brick Chicken and more.
Rosebud Steakhouse's new executive chef, Andrew Sikkelerus.
ABOUT CHEF ANDREW SIKKELERUS Before coming to Rosebud Steakhouse, Executive Chef Andrew Sikkelerus led the culinary team at the Gemstone Café Group as well as the Chicago Symphony Orchestra Center's private dining facility, The Club. Chef Andrew graduated with an Associate Degree in Culinary Arts from Kendall College in 2003. He has worked at multiple prestigious fine dining restaurants throughout the city such as Bistro 110, MK North, The Pump Room, Park Grill and Rhapsody, where he honed his skills in the kitchen.
Steak and Eggs
SAMPLE OF ENTRÉE MENU: Eggs Benedict
Smoked salmon
Crab cake
Traditional
Braised bacon
Steakhouse-filet medallions, caramelized onion, blue cheese
Steak and Eggs Skirt steak with eggs your way and house potatoes
Rosebud Steakhouse, located one block east of the Magnificent Mile at 192 E. Walton St., announces Andrew Sikkelerus as their new executive chef. In his first act as executive chef, Sikkelerus launched Steakhouse Sunday Brunch, available now. The brunch is served every Sunday from 10 a.m. to 3 p.m., and is $35 per person and $12.95 for children under 12.
The menu features a grazing table with oysters and shrimp, smoked salmon and salads. In addition, guests will enjoy one hot entrée of their choice cooked-to-order. Entrée options include Eggs Benedict, French Toast, Brick Chicken and more.
ABOUT CHEF ANDREW SIKKELERUS
Before coming to Rosebud Steakhouse, Executive Chef Andrew Sikkelerus led the culinary team at the Gemstone Café Group as well as the Chicago Symphony Orchestra Center's private dining facility, The Club. Chef Andrew graduated with an Associate Degree in Culinary Arts from Kendall College in 2003. He has worked at multiple prestigious fine dining restaurants throughout the city such as Bistro 110, MK North, The Pump Room, Park Grill and Rhapsody, where he honed his skills in the kitchen.
SAMPLE OF ENTRÉE MENU:
Eggs Benedict
Steak and Eggs
Skirt steak with eggs your way and house potatoes
Salmon Piccata
Garlic, capers, tomato, lemon butter
Classic Cedar Planked Whitefish
Lemon beurre blanc, fresh lemon
Brick Chicken
Roasted broccolini, garlic, white wine jus
Eggs Your Way
Served with bacon or sausage, house potatoes, toast
French Toast
Fresh berries, whipped cream, warm maple syrup
R Burger
Roasted brioche bun, lettuce, tomato, onion, pickle (choice of American, cheddar, gruyere, provolone, blue cheese)
Market Omelet
Ramps, roasted peppers, smoked chicken, goat cheese
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!