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Brass Tack seamlessly blends classic ambiance with a Chicago twist, creating a welcoming atmosphere perfect for any occasion.

We offer breakfast, lunch, and dinner on weekdays and breakfast, brunch, and dinner on weekends.

OUR STORY

Brass Tack’s impressive menu features American cuisine highlighting the freshest and finest ingredients sourced from regional farmers and purveyors. Executive Chef Nicholas Marino expertly fuses classic traditions with a bold and welcoming American culinary style that is uniquely Chicagoan. Every dish is prepared with precision and passion, utilizing classic techniques to elevate the flavors to new heights.

Our bar team is passionate about mixology and expertly curates an extensive selection of craft cocktails, wine, and beer to complement the menu perfectly.

FARMS

With a dedication to excellence and integrity, Creekstone Farms raises Black Angus Beef in the Kansas community, where they honor their animals with humane treatment. Their state-of-the-art facility, situated in the heart of cattle country, produces the highest quality beef.

The team at Heritage Berkshire brings us Sakura Pork, with the aim of creating the world’s best pork. Their experienced team utilizes a blend of Heritage breeds sourced from a network of Midwestern family farms. This premium product is free from growth hormones and unnecessary fillers, and the meat is finished without the use of antibiotics.

Starters

PARKER HOUSE ROLLS, Everything spice, local sweet corn butter 10

WOOD FIRE OYSTERS, Prosciutto butter, persillade, white wine 18

FRENCH ONION SOUP, Beef bone broth, baguette, gruyére 15

BASIC BIBB, Pickled fennel, shallot, roasted garlic bread crumb, honeycrisp apple, citrus-cider vinaigrette 14

HARICOT VERT SALAD, Friseé, tomato, burrata, marcona almonds, shaved baguette croutons, mint, Banyul’s vinaigrette 18

BEEF TARTARE*, Marrow bone, shallots, capers, chili oil, pea tendrils, charred bread 30

COUNTRY STYLE PATE, Pork, pistachio, cherry wood bacon, dijon, petite pickles, ciabatta 19

CHICKEN FRIED QUAIL, Honey-butter biscuit, citrus-dressed friseé 24

SHRIMP COCKTAIL, fresh horseradish, lemon 32

SALMON BELLY RILLETTE*, Avocado, capers, shallot, cornichon, fines herbes aioli, puffed rice chip 23

Entrees

FLAT IRON STEAK & POTATOES*, Potato pave, marrow butter béarnaise 48

DRY AGED BURGER*, Butterkase cheese, griddled onions, pickles, special sauce, potato bun [ADD THICK CUT BACON | 5] 27

CHICKEN CONFIT, Shaved Vegetable Slaw, beet gastrique 26

ORA KING SALMON*, Potato-leek fondue, charred green onion buerre noir, chive oil 38

SHRIMP & POLENTA, Pan-seared shrimp, pancetta, shallot, garlic, fines herbes, crispy prosciutto, chile oil 46

VEAL OSSO BUCCO, White bean cassoulet, cabernet demi, leeks 98

WILD MUSHROOM AGNOLOTTI, Shallot, thyme, white wine, robiola cream, shaved cremini, basil blossoms [ADD SEASONAL TRUFFLES | MP] 32

FIRE-ROASTED KING OYSTER MUSHROOM, Pine nut “risotto”, cauliflower, herb oil, saba 30

FROM OUR WOOD OVEN

BONE-IN RIBEYE STEAK*, 22 oz, marrow butter 95

WHOLE ROASTED BRANZINO*, Arugula, sea salt, lemon oil 58

CITRUS BRINED HALF OR WHOLE CHICKEN , Chicken jus, citrus-sea salt 29 | 48

Sides

CREAMED SPINACH, Foie gras 18

CLASSIC POTATO PUREE , Chives 11

OVEN ROASTED CARROTS, Charred yogurt, chimichurri 14

WHOLE CAULIFLOWER, Mornay brulee 12

FRENCH FRIES, Aioli 10

ASPARAGUS, Bacon candy 15

FIRE-ROASTED MUSHROOMS, Thyme, shallot, white wine, cream 14

*The Chicago Department of Public Health advises that consumption of raw or undercooked foods of animal origin, such as beef, eggs, fish, lamb, pork, poultry or shellfish, may result in an increased risk of foodborne illness 18% gratuity will be added for your convince for parties of 6 or more.

Breakfast Menu

Fruits & Grains

PASTRY BASKET, or a la carte for $5 each 11

YOUGURT PARFAIT, House-made granola, berries, berry compote 14

CHIA PUDDING, Seasonal berries 13

OATMEAL BRULEE, Oat milk crème anglaise, turbinado sugar, berries 13

FRUIT PLATE, Melon, pineapple, seasonal additions 14

Egg Specialties

WALDORF ASTORIABREAKFAST, Farm eggs any style, crispy yukon gold potatoes, choice of bacon, sausage, chicken sausge, avocado, toast 27

OMELLETE, Ham, mushrooms, carmelized onions, gruyere, chives 23

EGG WHITE OMELETTE, Spinach, Tomato, Mushroom, Cheddar 21

CRAB BENEDICT (gf), Asparagus, jumbo lump cram, hatch chili, poached eggs, old bay hollandaise 26

BASIC BENNY, Canadian Bacon, English muffin, poached eggs, hollandaise 23

Signatures

LOBSTER TOAST, Ciabatta, truffle soft scramble, butter poaches lobster, hollandaise 35

AVOCADO TOAST, Ricotta, avocado, mighty vine tomatoes, pickled fennel, radish, sea salt, poached eggs 23

SMOKED SALMON TOAST, Beet-cured smoked salmon, cream cheese, capers, egg, dill pollen, ciabatta 25

FRENCH TOAST, Cinnamon sugar, horchata cream, milk chocolate soil 21

COFFEE CAKE PANCAKES, Streusel, lemon-royale icing, vanilla latte crème anglaise 18

VEGGIE AND GRAIN HASH, Kale, mushrooms, quinoa, farro, sweet potatoe, onion, butternut squash, two fried eggs 23

BREAKFAST SANDWICH, Sausage, provolone, fried egg, pepperonata, potato bun 20

SHAKSHUKA, Roasted tomato, braised greens, poached eggs, ciabatta 24

Sides

TOAST, 5

CRISPY YUKON POTATOES, 6

APPLE WOOD BACON, 7

PORK SAUSAGE, 6

TURKEY BACON, 7

CHICKEN SAUSAGE, 6

Lunch Menu

Starters

FRENCH ONION SOUP, Beef bone broth, baguette, Gruyère 15

COUNTRY STYLE PATE, Pork, pistachio, cherry wood bacon, dijon, petite pickles, chiabatta 19

SHRIMP COCKTAIL, Fresh hourseradish, lemon 32

SALMON BELLY RILLETTE*, Avocado, capers, shallot, cornichon, fine herbs aioli, puffed rice chip 23

Salads

CHOPPED SALAD, Arugula, farro, tomato, avocado, apple, beets, pepitas, lemon-poppy vinaigrette 18

BASIC BIB, Pickled fennel, shallots, garlic bread crumb, honeycrisp apple, citrus-cider vinaigrette 14

HARICOT VERT SALAD, Friseè, tomato, burrata, marcona almonds, shaved crutons, mint, banyul's vinaigrette 18

Entrees

DRY AGED BURGER*, Butterkase cheese, griddled onions, lettuce, pickles, special sauce, potato bun, add thick cut bacon | 5 27

CHICKEN CONFIT, Shaved vegetable slaw, beet gastrique 26

FLAT IRON STEAK, Marrow butter, fries 45

PORCHETTA DIP, Shaved roasted pork garlic, citrus, herbs, provolone, giardiniera, sea salt ciabatta, roasted pork jus 22

TURKEY CLUB, Oven-roasted turkey, maple bacon, lettuce, tomato, Dijonnaise, ciabatta 19

FRIED CHICKEN SANDWICH, House pickles, slaw, white sauce 19

AGNOLOTTI, Wild mushroom, robiola cream, chive oil, basil blossoms 32

*The Chicago Department of Public Health advises that consumption of raw or undercooked foods of animal origin, such as beef, eggs, fish, lamb, pork, poultry or shellfish, may result in an increased risk of foodborne illness 18% gratuity will be added for your convince for parties of 6 or more.

Weekend Brunch Menu

Everlasting Rosè

Sommelier Section of Everlasting Rosé  25

Choice of Still Or Sparkling To Accompany Your Brunch

Starters

HOUSE-SMOKED SALMON SPREAD, Bagel chips, dill pollen, capers, cream cheese 15

HARICOT VERT SALAD, Friseé, tomato, burrata, marcona almonds, shaved croutons, mint, Banyul’s vinaigrette 18

CHICKEN FRIED QUAIL , Hot honey-butter biscuit, citrus-dressed friseé 24

SHRIMP COCKTAIL, Fresh horseradish, lemon 32

Entrees

BASIC BENNY, Canadian Bacon, English muffin, poached eggs, hollandaise 23

LOBSTER TOAST, Ciabatta, truffle soft scramble, butter poaches lobster, hollandaise 35

AVOCADO TOAST, Today's Ricotta, avocado, mighty vine tomatoes, pickled fennel, radish, sea salt, poached eggs 23

FRENCH TOAST, Cinnamon sugar, horchata cream, milk chocolate soil 21

COFFEE CAKE PANCAKES, Streusel, lemon-royale icing, vanilla latte crème anglaise 18

SHAKSHUKA, Roasted tomato, braised greens, poached eggs, ciabatta 24

PORCHETTA DIP, Shaved roasted pork garlic, citrus, herbs, provolone, giardiniera, sea salt ciabatta, roasted pork jus 22

DRY AGED BURGER, Butterkase cheese, griddled onions, lettuce bun, add thick cut bacon | 5 27

CHICKEN CONFIT, Shaved vegetable slaw, beet gastrique 26

*The Chicago Department of Public Health advises that consumption of raw or undercooked foods of animal origin, such as beef, eggs, fish, lamb, pork, poultry or shellfish, may result in an increased risk of foodborne illness 18% gratuity will be added for your convince for parties of 6 or more.