A breakfast option that is equally appealing to the healthy set and sweet-seekers is a rare bird.
River North's new Beatrix is one such spot.
The pastry case is packed with sugary enticements: butterscotch sticky buns, house-made graham crackers, and a dozen other treats. But we were more excited about the green juice. The kale-romaine-celery-pineapple-mint blend ($5.50) is a refreshing, energizing way to start the day.
Oatmeal ($4) is a heartier beginning, packing 10 grains and seeds--including millet and flax--into one bowl for an extra-flavorful version of the morning standard. A fluffy egg-white omelet ($12) is accompanied by tomato-avocado salsa speckled with kitchen-grown herbs. Swap the plate's turkey bacon for a double serving of the vibrant salsa.
Beatrix's quinoa cakes
The Beatrix version of a Benedict ($12) trades English muffins for quinoa cakes seasoned with sautéed onions, garlic and Grano Padano cheese; they arrive pan-seared and topped with poached eggs and poached-egg mayonnaise, a lighter version of Hollandaise.
We'll be returning to try the chia pudding ($5), one of our go-to healthy breakfasts or snacks, from the restaurant's dessert menu. At Beatrix, the seeds are bloomed in honey-sweetened almond milk, and dressed for dessert with almonds and candied-lemon syrup.
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