Much like Sixteen at the Trump Hotel before it, C-House — famed Ethiopian-Swedish chef Marcus Samuelsson’s venture at the Affinia Chicago — has opened its door for breakfast only at first. This is a perfectly reasonable way to test the space and prep the staff, but the morning menu does not reveal too much of what’s to come. Except that, much like Sixteen, it is very expensive.
No less of a personage than Phil Vettel checked out C-House over the weekend, reporting that “there are three versions of eggs Benedict, including one that includes generous slices of pastrami-style smoked salmon; that’s what I ate, and it was terrific.”
One would hope so! It’s $17. The smart money may be on the $22 lobster version, but there’s always the $14 Canadian bacon for penny pinchers.
You know what else is $14 at C-House’s breakfast? An omelet with tomato, mushroom, herbs or cheddar cheese. Pancakes with blueberry compote. Almond French Toast with vanilla maple syrup. Waffles with chestnut honey. Clearly, this is the “sweet” spot. Hahaha!
We referenced the pastrami smoked salmon eggs Benedict earlier; it is also possible to get pastrami smoked salmon as a side for $7. Why so much pastrami smoked salmon? And why aren’t they calling it gravlax?
To answer the second question first, it’s because gravlax isn’t smoked, it’s cured. If you want legit gravlax, you’ll have to go to Magnolia Cafe, where gravlax eggs Benedict are served with wilted arugula, tomato and pesto hollandaise and house potatoes for $13. But we digress.
What’s strange is, Mr. Samuelsson certainly serves gravlax at his flagship restaurant Aquavit in New York. Aquavit offers a $48 all-you-can-eat brunch smorgasbord that includes gravlax as well as any number of smoked salmons and herrings, Swedish meatballs and Danish Marys. Hello, why isn’t that available at C-House?
Oh well. Lunch and dinner menus will be posted as they materialize.
[Photo: gravlax, which is clearly not smoked, via Ben Harris-Roxas/flickr]