We love to indulge for breakfast so when we passed a loaf of Challah bread, we immediately thought of making some French toast. Challah is a braided egg bread that is slightly sweet and a perfect choice for this particular breakfast treat. Here's how we made our French toast (briefly)- list of ingredients and more detailed directions if you need them in the captions, as well. This makes about 5 thick slices of French toast or about 1/2 your loaf. If you want to use the full loaf, just double the other ingredients. Enjoy! more ›

A few weeks back in the Friday Buffet, Laura posted a notice about a special that SushiSamba Rio was running for brunch. We’d been there a couple of years ago, but that was for a sushi and booze-laden lunch. A touch skeptical about their brunching abilities, we braved the blizzard and ventured north this past Sunday. more ›

Treat is a treat for the eyes thanks to a colorful, funky atmosphere. The food, unfortunately, was not such a treat. more ›

Some people have really tough jobs. Really tough. For example, we regular wonder how Chicago's public school teachers, police officers and sanitation workers get up day after day to do what we imagine are incredibly difficult and often thankless jobs that are non-the-less important. You know who Chicagoist doesn't worry about? Tribune dining critic Phil Vettel who had the taxing job of visiting 70 brunch spots over the past two months (with the help of some of his Tribune colleagues) in order to find the best brunches in town. And just in time for Mother's Day too! more ›

After another night of little sleep, there are few things that can cheer us up at 8 a.m. on a Sunday morning. M. Henry’s being open for brunch is one of them. more ›