Chef Don Penza of Kanela Breakfast club dishes on a chocolate covered bacon infused waffles with peanut butter and banana.
Brunch Plans: Kanela – Luxuriate in brunch at the Lakeview or Oldtown location!
June 22, 2012 (Michigan Avenue Magazine) Though this week it began serving dinner—and we’re salivating over stuffed meatballs with fresh mozzarella and spicy tomato sauce—Kanela Breakfast Club is, even in name, inherently a breakfast and brunch destination. And with a brand-new enclosed outdoor patio, it’s the perfect summertime spot.
Kanela means “cinnamon” in Greek, a nod to the ethnic flavors hinted at in many of the menu items. (In fact, the menu replaces most instances of the American word for the Greek translation: the sinfully sweet monkey bread has kanela and honey butter, or try the classic kanela roll.) After a short but delicious list of starters, the options are divided into “sweet” and “savory” dishes, but one of our favorites—bacon waffles—combines the two with bacon, bourbon caramel, and bacon powder.
If it’s lunch you’re craving, Kanela’s take on a grilled cheese sandwich is ultra-gourmet: aged cheddar and baby Swiss cheeses are accompanied by caramelized onions, and a fried egg or bacon, piled on pumpernickel bread. The lamb burger is classically Greek with kalamata olives, cucumber, tomato, red onion, and house-made tzatziki sauce. But the best part? Kanela sources local and organic ingredients wherever possible.
To wash it all down, bottomless mimosas are a must, or try the pick-me-up Kanela latte with cinnamon Kahlua, coffee, and steamed milk.
This Sunday, June 24, mention the Pride Parade Special (7:30 AM–3:30 PM) and receive a free appetizer. 3231 N. Clark St., Lakeview, 773-248-1622
Kanela Breakfast Club, nestled on the south end of Wrigleyville, looks small on the outside, but it has a big, fat, Greek-inspired personality within. Its roots are inflected in the menu, as well as the name, which means “cinnamon” in Greek.
1.) Head chef says the organic brunch joint likes to go for unique twists on old styles. Take, for example, their French toast flight. Instead of the conventional slices of bread dipped in egg batter, chef uses red velvet, lemon poppyseed, orange and banana nut as his base breads. For parties of four or more, owner Chris Lardakis recommends this dish as a dessert. But if your sweet tooth is insatiable, the French toast flight is guaranteed to hit the spot as a main course.
2.) If you prefer savory over sweet, try Kanela’s signature eggs benedict, made with slow-roasted pork belly, brussel sprouts, poached eggs, dried cranberries, a house hollandaise sauce and an English muffin. The pork is cured in jalapenos and garlic for nearly a week before it’s slow cooked in duck fat. This process leaves you with something only reminiscent of bacon — a thick-cut, tender and juicy cousin of the typical Canadian slab you’re used to.