Steve and Steve (Ross and Paul) came from high-end kitchens and have brought their sensibilities and superb palates with them. I could not resist the eggs with truffles and foie gras, the biscuit right out of the oven and the French toast, which was the best I’ve had.
— INA PICKNEY (CHICAGO TRIBUNE)
An excellent muesli, and one of the best we’ve had. The house granola, nuts, and fruit mix together well, but it’s the brûléed bananas that give it an extra bit of sweetness and make it great.
— Sam Faye (The INFATUATION)
Mortar and Pestle’s offerings are deliciously international: The brunch menu features everything from a Cubano sandwich to foie gras and eggs. Along with the Lakeview restaurant’s diverse fare, consistently high quality ingredients (like the Alaskan King Crab) make for dazzling close-ups.
— INSTYLE MAGAZINE
‘Stephen Ross and Stephen Paul are serious cooks with serious experience and a like-minded commitment to “handmade well-executed food’”.
— MICHAEL NAGRANT (REDEYE)