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.
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.
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.
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
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
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
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.
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
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
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
TOAST, 5
CRISPY YUKON POTATOES, 6
APPLE WOOD BACON, 7
PORK SAUSAGE, 6
TURKEY BACON, 7
CHICKEN SAUSAGE, 6
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
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
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.
Sommelier Section of Everlasting Rosé 25
Choice of Still Or Sparkling To Accompany Your Brunch
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
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.