Chicago Restaurant Week 2020: Brunch at Café Ba-Ba-Reeba

This is part of a series of posts about Chicago Restaurant Week 2020, held January 24–February 9. View all of this year’s meal recaps, or browse previous Restaurant Week coverage from 2013–2018.

Cubano bocadillo, buttermilk waffle, and citrus French toast, Cafe Ba-Ba-Reeba!
“Spanish Cubano” bocadillo with braised pork shoulder, mustard aioli, and housemade English muffin; buttermilk waffle with Marcona almond Nutella and bananas; and citrus French toast with goat cheese butter, honey, and berries

Best Bite: The best part of going to a tapas restaurant is getting to spread the meal across many dishes, and Cafe Ba-Ba-Reeba’s Spanish brunch offering was no different. With four of us participating in Restaurant Week, we sampled six breakfast-y plates and three desserts. For my best bite, I’m torn between either the Marcona almond-flecked Nutella that came with the waffles, or the toasted Cubano-style breakfast sandwich with braised pork and mustard sauce.

Sausage fried paella rice and jamon serrano eggs benedict, Cafe Ba-Ba-Reeba!
Sausage fried paella rice with poached egg; and jamón serrano eggs Benedict with hollandaise and housemade English muffin

Other notes: I was glad to see paella factor into the morning menu, made even better after mixing in the poached egg; same with the twist of using Spanish jamón in eggs Benedict. Included in the menu price was a glass of sangria, a mimosa, or a trip to the DIY Bloody Mary bar, all of which definitely bumped up the value. This was technically a Restaurant Week repeat for me – I first went for lunch way back in 2013, when I was apparently just as impressed with the value (and the use of Marcona almonds).

The details: Cafe Ba-Ba-Reeba, 2024 N. Halsted St.Chicago.

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