Central Standard Crafthouse & Kitchen, 320 E. Clybourn St., has rolled out a new brunch menu featuring sweet and savory options, new takes on classics and even a number of new vegan options.
The new items, created by Crafthouse Executive Chef David Sapp, are the perfect complement to Central Standard’s brunch-worthy cocktails, including their Bloody Mary, Mimosa, Painkiller, Espresso Martini and Bottomless Brunch featuring 90 minutes of Mimosas, Bloody Marys, Screwdrivers, and/or Beermosas for just $25.
What's new?
Shareable items include Sapp’s Loaded Deviled Eggs featuring 6 egg halves filled with egg yolk, Kewpie mayo, bacon, scallions, sour cream, Hook’s 5 year Cheddar and smoked paprika ($12)
Or try Avocado Flatbread, a take on avocado toast featuring housemade flatbread topped with citrus avocado, cured salmon, baby arugula, grape tomato, cucumber, pickled red onion, Nordic Creamery feta and green goddess dressing ($15).
Go sweet with Old Fashioned French Toast – a play on the cocktail in brunch form. This creative take features North Brandy and orange breakfast bread soaked in vanilla custard, griddled and served with Angostura creme anglaise and Luxardo cherry glaze for $15 (Contains alcohol, 21+)
There are takes on classics including the Philly Benedict featuring a toasted English muffin, two poached eggs, shaved ribeye, provolone, peppers and onions and horsey cream, topped with tomato hollandaise ($17); and the Country Skillet packed with Jones sausage, crispy pork belly, smoked ham, peppers & onions, grape tomato, Tuscan kale, cheddar cheese and an egg (your way) on standard hash browns ($15).
Guests can also indulge in Crafthouse’s Chicken & Waffles featuring two cheesy ranch waffles, crispy chipotle chicken thigh, Kallas honey, rye barrel-aged maple syrup and Red Cabin Bourbon honey butter ($17).
Vegan options
Meanwhile, vegans can now enjoy a wide range of Central Standard brunch options, thanks to the addition of tofu scramble (as a sub for eggs), soy chorizo (subs out for any meat) and plant-based cheese. That includes Central Standard’s Omelet, 2 Egg Breakfast, Country Skillet, Breakfast Hash and Farm to Burrito.
Brunch at Central Standard Crafthouse & Kitchen is served on Saturday and Sunday from 10 a.m. to 3 p.m. View the full brunch menu online.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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