Brûlée: South Loop’s Brunch Favorite Serving Southern Classics

Brûlée, a burgeoning hotspot in Chicago inspired by American Southern cuisine, showcases culinary creativity. Chef Emani Roberts, with her mother and general manager Shronda Dunn, opened the restaurant in the South Loop last November. Taking the role of executive chef in March, Nia Nunn, formerly a sous chef at Mahari, has helped the Black women-owned business thrive. Last month, Brûlée won the Readers’ Choice Award for New Restaurant of the Year.

The standout dish, fried catfish and grits, features golden fillets on smoked Gouda grits, draped in a Cajun crawfish cream sauce. Roberts, who calls Brûlée a luxury brunch venue, notes the dish has been on the menu since day one. The combination of flaky fish, creamy grits, and an elegant white wine sauce elevates the dish.

The Virgil Special also gained popularity quickly, offering options of fried catfish or deep-fried wings, along with collard greens and candied yams. The dish is named after Virgil Harper, an Atlanta chef who mentors Roberts. Her culinary journey with Harper began 12 years ago after she graduated from Kendall College. Their collaboration includes sharing recipes like candied yams from Roberts’ grandmother, Pamela Simmons, and learning to make greens from Harper.

Brûlée serves the Virgil Special with a sweet-spicy house-made hot honey sauce, adding it on the side for those who prefer customization. Another intriguing dish is the lobster and sweet potato waffle, which integrates Simmons’ candied yams into the waffle batter, creating a texture that balances with cinnamon streusel, vanilla cream, and caramel sauce. Topped with a fried lobster tail, this dish surprises diners with its harmony of flavors.

A dish like the baked five cheese macaroni and cheese may seem unassuming, but it boasts depth and richness, missing only a crispy breadcrumb topping for added texture. Le Brûlée, an espresso martini with banana foam crafted by beverage consultant Floyd Dismuke, presents a tropical twist on the classic drink, though the banana garnish doesn’t always stay visible due to its sinking nature.

The Brûlée French toast, initially aimed to mimic crème brûlée, has adjusted over time due to feedback. Lacking the expected caramelization, it has been redesigned to meet customer expectations while maintaining flavors of cinnamon, vanilla, and caramel. Roberts embraces adaptability to meet diners’ preferences, focusing on optimizing guest experiences.

Although desserts like crème brûlée are not a focus, the brunch menu offers plenty of sweets, including French toast, waffles, pancakes, and croissant beignets. The avocado Croast, a favorite of Roberts herself, features croissant toast with Calabrian chile, avocado spread, and more, though the chile paste at times overwhelms the dish.

On the beverage side, a caramel Bru’latte may underwhelm with its mild flavor, while the Blossom, a non-alcoholic drink, delights with cherry compound and lemon juice, topped with an edible marigold. Server Amber Hayes expertly recommends this refreshing choice to diners.

Beyond the culinary achievements, Brûlée’s staff coordinates skillfully, such as during a bustling fundraising concert after an unfortunate burglary. The ambiance, enhanced by floor-to-ceiling windows and sheer curtains, creates a welcoming environment for diners.

Not only has the restaurant served great meals, but it also hosted significant events like the wedding of Roberts’ grandmother. Located at 2036 S. Michigan Ave., Brûlée is open Thursday through Tuesday and offers an excellent dining experience in a modern setting.

Prices range moderately, with signature dishes like fried catfish and grits costing $27, the Virgil Special at $28, and the lobster waffle at $42. Brûlée’s effective combination of rich tradition and modern flair ensures dining satisfaction.