It’s been a while, but I’m finally back in the blogging world!

This year has been filled with a new job, new friends, trips, and of course lots of food. It’s been a whirlwind, but it’s been fun! Here are some of the recent things I’ve been eating: 

Dove’s Luncheonette – Wicker Park

A throwback to the 50′s, this diner hit the spot for brunch a few weeks ago. I went early enough that I didn’t have to wait, but the food and service were great. Below is my enchilada con pollo with an egg added to it. The perfect hangover cure. 

As someone who doesn’t like biscuits and gravy I decided to try my friend’s to make sure I wasn’t missing out, but I might be a convert. They had the perfect amount of gravy so as not to completely soak the bread. I have a gravy-phobia and get completely freaked out by the texture, but this one didn’t seem to affect me.

Jam – Logan Square

My new and favorite brunch spot. Where Dove’s is a throwback, this place is a modern brunch place. I’ve heard the line here can get long, so we arrived around 10 am and were able to sit right down. I ate the most perfect quiche. With a soft buttery crust and eggs that were cooked right to the point of being done, this is my new go-to dish. (As an aside: I find that quiche is frequently overcooked and then gets spongy. Ew) I can’t forget to mention the trout stuffed in the middle and the greens with smoked salmon on the side. This dish incorporated all of my favorite things about brunch: bread, eggs and smoked fish. Instead of having bagel and lox, I sprang for the quiche version. 

As decadent as it sounds, I felt refreshed after eating instead of wanting to fall into my food coma on my couch as I frequently do after brunch. 

Sun Wah Barbecue – Uptown

Run – do not walk – to this restaurant in Uptown and order the Beijing Duck feast where you will experience duck overload, hence the feast. (Make sure you pre-order it when you place your reservation). For $40 you will receive a full Peking duck that is then carved at your table. You can then stuff the carved meat into steamed bao with pickled radish and hoisin sauce. They then take the rest of the duck and cut up the remaining meat into your fried rice and use the carcass to make soup. Enough said. 

Till next time…