Chicago Restaurant Week 2021: Brunch at Scratchboard Kitchen

This is part of a series of posts about Chicago Restaurant Week 2021, held March 19–April 4. To browse past Restaurant Week coverage between 2013 and 2020, click here.

Chicken biscuit sandwich, Scratchboard Kitchen
Fried chicken biscuit sandwich with pimiento cheese and picked red onion on a ranch biscuit

Best Bite: I’m thrilled to finally post about Scratchboard Kitchen, which has quickly emerged as a favorite of mine in the year they’ve been open in downtown Arlington Heights (even amidst all the pandemic pivots). Their Restaurant Week brunch menu was a chance to enjoy both savory and sweet, plus a well-balanced Bloody Mary to start. The chicken biscuit sandwich, with pimento cheese and pickled onions, was cheffy comfort food at its finest.

Winter citrus toast, Scratchboard Kitchen
Citrus toast with mascarpone, citrus, fennel, pollen, and pistachio
Scratchboard Bloody Mary, Scratchboard Kitchen
Scratchboard Bloody Mary with scratch-made mix and premium vodka

Other notes: The strikingly pretty citrus toast was also a hit, dusted with fennel pollen and pistachios with a layer of creamy mascarpone underneath. The ever-rotating pastries here are always delicious, and these were no exception: a lovely apricot pop tart and banana-chocolate mini loaf with a layer of toasted coconut. The sun started shining onto our patio table shortly after they arrived, which ended the meal on an even higher note.

Banana chocolate mini loaf and apricot pop tart, Scratchboard Kitchen
Banana, chocolate, and coconut mini loaf and apricot pop tart with caramelized honey icing

The details: Scratchboard Kitchen, 5 W. Campbell St., Arlington Heights.

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