GA_081816

glencoeanchor.com dining out
the glencoe anchor | August 18, 2016 | 21
Quick Bites
Fresh spins on the egg hatch on the North Shore
Staff Report
Scrambled, poached,
over easy or sunny-side
up: There are plenty of
ways to cook an egg.
There are plenty of ways
to present it, too. Whether
in a sandwich, an omelet,
eggs Benedict, or some
other form, the egg is as
versatile as the old chicken-or-the-egg
question is
confounding.
Demonstrating the egg’s
versatility, we scoured the
North Shore for the best
egg centric dishes, finding
a Louisiana spin on the
omelet, egg sandwiches
served on croissants and
bagels, and a traditional
Mexican breakfast dish.
Which came first, the
chicken or the egg? The
debate will rage on, but
one thing is certain: Breakfast
always comes first.
And when it’s time for
breakfast, eggs will probably
be on the table.
So, take a look at what
eateries around the North
Shore have to offer when it
comes to the egg, a staple
of the most important meal
of the day.
THE GLENCOE ANCHOR
Baby spinach, Hook’s
cheddar and egg sandwich
— Garden View Cafe
If breakfast is the most
important meal of the day,
you might as well make
it the most delicious one,
too.
And if you’re looking
for a filling, flavorful and
healthful dish to start your
day off right, the Chicago
Botanic Garden’s Garden
View Cafe offers several
breakfast options that
might be to your liking.
For croissant connoisseurs,
the cafe offers a
Butterfield’s Pancake House’s jambalaya omelet ($9.99)
is topped with andouille sausage and chicken. Alyssa
Groh/22nd Century Media
croissant sandwich with
sauteed baby spinach,
Hook’s cheddar and broken-yolk
egg, and comes
served with a seasonal fruit
salad ($8.99). Although the
sandwich is only served on
weekdays, it’s a “crowd
pleaser,” Executive Chef
Michael Schulte said. The
sandwich has been on the
menu for more than a year.
The sandwich certainly
is a good way to start the
day. The fluffy croissant
provides the perfect container
for the sandwich ingredients,
from the cheddar
to the sauteed spinach
and the crispy fried egg.
The Garden View Cafe
is located inside the Chicago
Botanic Garden at
1000 Lake Cook Road.
The Cafe is open daily, 8
a.m.-9 p.m. For more information,
visit www.chicagobotanic.org/cafe.
Story by Editor Fouad
Egbaria
THE NORTHBROOK TOWER
Jambalaya omelet —
Butterfield’s Pancake
House, Northbrook
There are so many different
ways you can make
eggs for breakfast, and
Butterfield’s has perfected
its jambalaya omelet to
add a little spice to your
morning.
Butterfield’s offers an
array of omelets but I
couldn’t help myself from
trying the jambalaya omelet
($9.99).
“The jambalaya omelet
is different which is why
it is so popular,” said Strati
Panagakos, co-owner and
manager of Butterfield’s.
“It is a little bit on the
spicy side.”
This omelet was unlike
anything I had ever had
before. It’s topped with
small pieces of andouille
sausage and chicken and
a sauce that gives a little
kick and moisture to the
eggs. The sauce combines
brilliantly with the eggs
but isn’t overpowering.
I left breakfast feeling
stuffed, as the omelet is
paired with hash browns,
fruit or grits, and a choice
of toast, pancakes, biscuit
or corn bread.
Panagakos said their
omelets are one of their
most popular egg dishes,
and you can tell why just
by looking at the menu.
People come to Butterfield’s
for the egg dishes
because of “the difference
The Chicago Botanic Garden’s Garden View Cafe
serves up a spinach, cheddar and egg sandwich for
breakfast, all on a fresh croissant. Fouad Egbaria/22nd
Century Media
in our menu,” Panagakos
said. “You can get things
here that you can’t get other
places.”
If you are adventurous
and like tasting unique
things, head out to Butterfield’s
to try their jambalaya
omelet from 6 a.m.–3
p.m. daily.
For more information
visit www.butterfieldsrestaurants.com.
THE GLENVIEW LANTERN
Greek omelet — The
Greenwood Restaurant,
Glenview
The Greenwood Restaurant
in Glenview is putting
a Greek twist on a staple
of the breakfast table. The
Greek omelet from the
family-operated diner features
a taste of owner Mike
Lemperis’ homeland in every
bite.
The omelet ($7.25) is
made with fresh eggs, tomatoes,
spinach, onions
and, of course, Greek feta
cheese. The fusion of flavors
has made the dish one
of the most popular items
on the menu, according to
Lemperis.
“The Greek omelet is
a favorite for people that
like spinach and feta,”
Lemperis said. “When you
add those two in there together,
it just tastes great.”
After speaking to Lemperis,
I had a chance to try
the omelet for myself. As
a vegetarian, I was thrilled
to learn that one of the
diner’s premier dishes is
prepared without meat.
Upon taking my first
bite, I found that Lemperis’
description of the dish was
accurate. The melted feta
cheese complements the
fresh spinach and tomatoes.
The hash browns on
the side served well as the
flavorful omelet’s loyal
companion.
The Greenwood Restaurant,
located at 910 Greenwood
Road, Glenview, is
open from 6 a.m.-3 p.m.
Monday-Saturday and 7
a.m.-2 p.m. on Sunday.
Story by Editorial Intern
Jeremy Turley
THE WILMETTE BEACON
Chilaquiles verdes — Fuel,
Wilmette
Owner Tim Lenon offers
food you can feel
good about eating at his
Wilmette restaurant, Fuel.
Fuel, which stands for
“food you eat locally,” was
one of the first farm-to-table
restaurants in Wilmette
and has been bringing
fresh food to the area for
the past seven years. Their
unique and wholesome
breakfasts will start your
morning off right, especially
if you’re having one
of their brunch specials:
the chilaquiles verdes.
The traditional Mexican
breakfast comes out
in a heaping bowl, filled to
the brim with corn tortilla
chips slathered in tomatillo
sauce and topped with two
poached eggs, tomatoes,
onions, chicken, Chihuahua
cheese, avocado, sour
cream and cilantro.
The dish is almost too
pretty to eat, with the dollop
of sour cream delicately
placed on top of the
artistically sliced avocado.
But once you dive in,
it’s hard to put your fork
down.
The chips are soft from
being cooked in the bright
and tangy green salsa, and
soften even more once the
yolk of the gently poached
eggs pops open. Fresh tomatoes
and onions bring a
crunch to the flavor-packed
meal, while the sour cream
and avocado round out
the heat that comes from
the tomatillo sauce. The
chicken mixed in adds a
nourishing protein to the
gluten-free breakfast.
Fuel, 1222 Washington
Court, is open from 8 a.m.-
2 p.m. Tuesday-Sunday
(breakfast/brunch), 10
a.m.-2 p.m. Tuesday-Sunday
(lunch) and 5-9 p.m.
Thursday-Saturday (dinner).
Story by Jeni Siegel, Editorial
Intern