Brunch Easy

More space--and menu additions--at Bridgeport's Nana

Nana–Bridgeport's first organic restaurant–has been drawing crowds since it opened its doors eight months ago.

And unless you happened to hit the charming, brunch-only spot at the perfect time (early morning), you likely found a line of banana-hemp-pancake-craving diners, and nowhere on South Halsted to sit out the wait.

Now, some relief for the brunch set: Nana just got bigger, thanks to a new 40-seat dining room. And the menu, too, has gotten even better, thanks to a new chef with a thing for spring produce and house-made ricotta.

Owners Omar and Christian Solis (brothers who grew up above the restaurant) debuted the new room last week, and reported fleeting waits during prime Saturday brunchtime.

Chef Guy Meikle launched his new menu the same day. He's lightened the hemp pancakes ($9) with the aforementioned ricotta and lemon; they're delicious even without a drizzle of local Burton's maple syrup. The ricotta also finds its way into an omelet, recently accompanied by Indiana ramps, oyster mushrooms and house-cured Gunthorp Farms pancetta ($9). In his hands, the Gunthorp pork turns into sausage and Dison mustard-maple syrup-glazed bacon, too.

The Solis brothers are working with Illinois Institute of Technology students to find ways to incorporate more sustainability into the business–alternative energy sources, for starters–with the eventual goal of operating largely off the grid.

We're craving solar-powered lemon-ricotta pancakes already.

Nana, 3267 S. Halsted St. (at 33rd St.); 312-929-2486 or nanaorganic.com