Complete overhaul of breakfast and lunch menus at West Town Bakery & Diner by executive chef Chris Curren and executive pastry chef Chris Teixeria

Complete overhaul of breakfast and lunch menus at West Town Bakery & Diner by executive chef Chris Curren and executive pastry chef Chris Teixeria

Dark Matter Coffee takeover, fresh-juiced Bloody Marys, bourbon-spiked coffee, Old Man Can beers, and more when West Town Bakery & Diner re-opens for breakfast and lunch on Thursday, November 7

 

  Executive chef Chris Curren and executive pastry chef Chris Teixeria will completely overhaul the West Town Bakery & Diner daily breakfast and lunch menus at the 3-Star Certified Green Restaurant (1916 W Chicago Ave) starting on Thursday, November 7.

 

The breakfast and lunch menus (both served simultaneously during operating hours seven days a week) will feature spins on classic diner food and desserts – with egg dishes, pancakes, waffles, skillets, soups, salads, burgers, sandwiches, "Overstuffed Sandwiches", entrées, sides, slices of cake and pie, plated desserts, and more.

 

“Having split my childhood between the East Coast and Cleveland, we really wanted to capture the spirit of those kinds of dishes from classic diners while injecting Chicago style and substance into everything,” Curren said. “So we’ve completely overhauled the entire menu with that vision to make it a real diner while still being true to West Town’s core tenants of being as local, sustainable, green, and organic as possible."

 

“Some of the signature things we’ll have is that diners will be able to substitute duck eggs to any regular egg dish, and we’ll also have a bunch of vegan options as well,” Curren said. “We really have something for everyone on the new breakfast and lunch menu, and we’re looking forward to feeding the masses.”

 

Dark Matter Coffee has made West Town Bakery & Diner its own proprietary house coffee blend and has also consulted on espresso specialty drinks such as the Spice 1 Mocha, Horchata Latte, Rosemary Chocolate Kiss, Mint Meltaway, and Dirty Chai Latte.

 

Other beverage program highlights include fresh-juiced Bloody Marys, bourbon-spiked coffee, "Old Man Cans" of beer (Old Style, Hamm’s, Schlitz, etc), housemade hot chocolate, Boylan’s Soda, and fresh-squeezed juices.

 

The diner portion of West Town Bakery & Diner will temporarily close for training and some cosmetic upgrades — including 10 new art pieces that are West Town Bakery spins on classic album covers — from Monday, November 4 thru Wednesday, November 6. The counter pastry and coffee service will remain open during the closing of the breakfast and lunch service from Monday, November 4 thru Wednesday, November 6.

 

Full breakfast, lunch, and beverage menus will be released via press release prior to the re-opening of West Town Bakery & Diner on Thursday, November 7.

 

The diner portion of West Town Bakery & Diner will have the expanded hours of 7am until 4pm daily once re-opening on Thursday, November 7. West Town Bakery & Diner is open for counter pastry and coffee service from 7am until 9pm Sunday thru Thursday, and from 7am until 10pm Friday thru Saturday.

 

Classic breakfast-style menu highlights include Huevos Rancheros Benedict (poached eggs, red sauce, queso fresco, pico de gallo, and cilantro hollandaise on a toasted English muffin); House-Cured Corn Beef Hash with red potatoes, caramelized onions, and chipotle hollandaise); Buttermilk Biscuits with Traditional Sausage Gravy; Chocolate Peanut Butter Banana pancakes and waffles; and Farmer Veggie skillets and omelets filled with fresh and local produce from West Town’s farm partners.

 

Curren will serve three soups – including a New England Clam Chowder – daily. There are four salads offered including the Anitpasto Pasta (bow tie pasta, salami, country ham, feta cheese, celery, red onion, olives, shredded carrots, and red wine vinaigrette).

 

Curren will offer three burgers (West Coast, East Coast, and Mid Coast options) that are each made from the West Town Specialty Beef Burger Blend comprised of house-ground skirt steak, short rib, and chuck. The Mid Coast burger will feature country ham, Duroc pork belly, Wisconsin cheddar, and a fried egg on a pretzel roll.

 

Regular sandwich options include the Turkey Club made from house-brined and house-roasted whole turkeys and the Chicago Cheese Steak featuring thinly-sliced grass-fed ribeye, Swiss cheese, mushrooms, grilled onions, and mayo on a toasted baguette.

 

Curren will also serve “Overstuffed Sandwiches” that are a version of his childhood favorites growing up in Cleveland. The  “Overstuffed Sandwiches” section will feature four different meat options that each have provolone cheese, coleslaw, and hand-cut fries stuffed in between two slices of untoasted white bread.

 

Entrée options include Fried Clam Strips with hand-cut fries and tartar sauce; Meatloaf with bacon ketchup, onion straws, and mashed potatoes; and Chicken Scallopini with lemon caper butter sauce and crispy parmesan potatoes.

 

Side options include Fennel, Potato, & Apple Latkes with apple compote and sour cream; Crispy Parmesan Potatoes; Loaded Mashed Potatoes with Wisconsin Cheddar Cheese, Bacon, & Green Onions; and Hand-Cut Fries.

 

Vegan menu items include a Vegan Soup Of The Day, Vegan Biscuits & Gravy, Vegan Pancakes & Waffles, Vegan Panini (hummus, olive tapenade, and roasted red peppers on vegan ciabatta), Housemade Vegan Granola, and more. Many other menu items can be made vegan and vegetarian as well.

 

Teixeria will roll out a full dessert menu rooted in classic diner fare like rotating daily slices of cake and pie; Black Forrest Waffle Cake (waffles layered with chocolate frosting, vanilla buttercream, and brandied cherries); World’s Fair Sundae (vanilla ice cream, chocolate ice cream, housemade “ruth” candy bar, housemade “peanut butter crunch” candy bar, caramel corn, chocolate sauce, whipped cream, and candied cherries); and Bourbon Butterscotch Croissant Pudding.

 

Teixeria will also serve a Chocolate Cake Bourbon Shake and regular hand-spun milkshakes as well.

 

 

About West Town Bakery & Diner: Dining scene vets Greg Mohr and Scott Weiner (The Fifty/50, Roots Handmade Pizza, Homestead) co-own this West Town sit-down breakfast and lunch spot and bakery that specializes in local, organic, and sustainable far where Chris Teixeria (formerly of Sixteen) is the executive pastry chef and where Chris Curren is the executive chef. A 3-Star Certified Green Restaurant, West Town Bakery & Diner breakfast and lunch fare specializes in throwback diner fare. West Town Bakery & Diner prides itself on its Dark Matter Coffee program, fresh-squeezed juices, cocktails, and canned beer.  The bakery portion of West Town features scratch-made and organic cupcakes, cake balls, scones, whoopee pies, tarts, donuts, croissants, muffins, breads, whoopie pies, fruit bars, gelato, custom cakes, and more. Located at 1916 W Chicago Ave (773.904.1414), West Town Bakery & Diner serves sit-down breakfast and lunch from 7am until 4pm daily. West Town Bakery & Diner is open for counter service pastry and coffee service from 7am until 9pm Sunday thru Thursday, and from 7am until 10pm Friday thru Saturday. Additional information, full menus, and online ordering available at http://www.WestTownBakery.com

 

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