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411: Green Eggs and Mugs

April 19, 2011 at 11:13 am by Brian Hieggelke

by Brian Hieggelke
April 19, 2011April 26, 2011Filed under:
  • Breakfast/Brunch
  • News etc.
  • River North

The love affair with the space between breakfast and lunch will no longer be Sunday-only for Chicagoans starting this summer thanks to director of operations Ryan Marks’ new restaurant, Brunch, an environmentally friendly establishment. Brunch aims to balance a welcoming atmosphere with modern amenities geared toward earth-loving urban patrons. Marks expects Brunch to be green-certified with its energy-efficient appliances and locally sourced commodities. Under the guidance of chef Daniel Tibbetts, the menu will offer organically produced Midwestern eggs, cheeses and meats. The restaurant’s amenities will include flat-screen TVs, Wi-Fi, a fully stocked newsstand, shoeshine station, express counter for to-go orders, and private dining areas for anything from a corporate meeting to a baby shower.

Further merging tree-hugger mentality with fast-paced urban lifestyle is Brunch’s “Reusable Coffee Mug Program.” Marks describes the program as a “win, win…win,” meaning that donating an unwanted or unused coffee mug aids the sustainable credo of the establishment, the variety of mugs creates a quirky and unique quality for the Brunch experience, and mugs with business logos are free advertisements constantly rotated and viewed by Chicagoans enjoying a hot beverage. Mugs can be dropped off at Brunch’s location at 343 West Erie, between Sedgwick and Orleans, and they’ll start cracking eggs for the public this June. (Tiana Olewnick)

Related

Tagged:
  • Brunch
  • Daniel Tibbetts
  • Ryan Marks

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