Easter Brunch in Evanston
Easter Sunday is nearly upon us and with it comes a reason to indulge in benedicts, buffets and bloody marys. Instead of toiling away in the kitchen, spend the day enjoying the company of your family & friends over a professionally prepared brunch (no clean up required!)
On Sunday, April 16th Hearth Restaurant & Lounge will be serving Easter Sunday Bunch from 9:30 am – 2:00 pm. Upon being seated, guests will be treated to complimentary freshly baked breakfast breads before moving on to a variety of sweet and savory dish options. Executive Chef John “Woody” Linton recommends starting with one or two shareable items like Green Eggs & Ham Deviled Eggs with Basil Pesto & Crispy Prosciutto or Scallion Buttermilk Biscuit Bites topped with Country Gravy. From there, diners can move on to their choice of entrée, such as:
Cinnamon Roll Pancakes
Cream Cheese Glaze | Brown Sugar Crumble
Skirt Steak Benedict
Homemade Steak Sauce Hollandaise | Wilted Spinach | Root Hash
| Poached Egg
Braised Chicken Crepe
Brown Butter Crepe | Mushroom | Ragout | Arugula
Cured Salmon | Dill Crème Fraiche | Soft Boiled Egg
Maple Pork Sausage │ Cheddar │ Hot Guacamole │ Egg
Served with Potatoes.
Those looking for a boozy brunch experience can order up a Mimosa (Cava with choice of Orange, Grapefruit or Cranberry Juice,) Bloody Mary or Seasonal Bellini.
Non-alcoholic beverages including Coffee, Tea and Fresh Squeezed Orange Juice will also be available.
Reservations are recommended and can be made by calling (847) 570-8400 or via OpenTable. Hearth Restaurant & Lounge is located inside The Homestead hotel at 1625 Hinman Ave. in Evanston, IL.
For more information or high resolution images please contact Samantha Crafton Public Relations (SCPR) directly. Chef John “Woody” Linton is available for on-air cooking segments upon request.
About Hearth: Located inside the historic Homestead hotel (1625 Hinman Ave.,) Hearth Restaurant & Loungeis a contemporary eatery and bar that offers exquisite food and imaginative drinks in a warm and welcoming setting.
Chef John “Woody” Linton’s eclectic yet cohesive menu draws inspiration from international styles of cooking including Italian, Asian, Czech and French influences. Highlights include Cured Salmon Crostini with Apple, Horseradish Cream & Mustard, Macadamia Mahi Mahi with Baby Bok Choy, Fried Rice, Bacon & Soy-Orange Garlic Ginger Sauce, Saffron Tagliatelle with Butternut Squash, Pomegranate, Sage & Pepita and Svickova made with Beef Tenderloin, Garlic Spaetzle, Wild Mushroom and Sour Cream Dill Sauce.
Many entrées are available in half orders, allowing guests to enjoy a small plates-style dining experience and sample multiple different dishes. “Our menu is a break from the traditional structures found in so many other restaurants,” says Chef Linton. “We want to give guests the flexibility to choose what type of meal they want to have.”
The newly revamped lounge, which was unveiled in 2016, features clean lines, contemporary furniture and décor in muted tones, providing an appealing contrast to the dining room’s decidedly rustic aesthetic. In the lounge, patrons can enjoy one of Beverage Director Ryan Scheler’s craft cocktails or choose from a carefully curated list of wines and beers.
Hearth’s central location and proximity to public transportation makes it the ideal Happy Hour spot for commuters. Hearth’s Happy Hour program is available in lounge Tuesday – Thursday and Sunday from 5:00 pm – 6:30pm and features $8 specialty cocktails, $6 glasses of house red and house white wines and $5 select beer. A number of food specials, which change on a daily basis, are also available.