Their menu spotlights produce from Upper Midwest farms and Underground Meats’ smoked and cured meats, alongside a thoughtful selection of provisions: natural wine, easy beer, fresh cheese, artisan charcuterie, and multi-roaster coffee. From family dinner to casual date night to brunch with friends, Brothers and Sisters welcomes everyone.
THE SPACE
No matter if you’re coming in for a quick morning coffee or leisurely evening filled with wine, cheese, and good conversation, Brothers and Sisters has you covered with a warm welcome from their staff and a comforting ambience. The design team used a wide variety of materials and hues throughout the space, including a colorful amazonite bar, glazed brick wall tiles, and mixed herringbone floor tiles. Touches reminiscent of the 1970s—like flowerpot pendants by Vernor Panton, wood paneling, and a framed Danish shag rug—also dot the space for a splash vibrance.
THE TEAM
Partners Erin Carlman Weber and Derek Herbster assembled an amazing team for this new venture, from front of house staff to chef/partner Jonny Hunter. You may have heard of Hunter through his accolades, including being nominated for “Best Chef Midwest” by the James Beard Foundation from 2014 to 2018 and being featured in publications like Bon Appétit, Eater National, Imbibe, and Saveur. Talk about an impressive pedigree!
Hunter says, “The food at Brothers and Sisters is a celebration of our producers. We showcase incredible ingredients from Upper Midwest Farmers to make food that tastes delicious and makes people feel good. We work hard to create interesting and unique textures and flavors, but at the end of the day we want people to feel comfortable and enjoy what’s in front of them.”
THE KITCHEN
Also in the kitchen is lead chef Abigail Zielke who, despite being a Wisconsinite through and through, is bringing her own special spin to this Chicago kitchen. She has has a long-time appreciation for the sustainable food movement and was first introduced to Hunter through his work with the Underground Food Collective (Forequarter, Underground Meats, Underground Butcher) in Madison. After cutting her teeth in the Madison food world, she made the move to Chicago in 2016, where she worked for acclaimed restaurants Next, Elizabeth, and Kitsune.
Never one to rest on her laurels, Zielke then began experimenting with pop-up events at Sleeping Village and with the slow jam DJ duo, Slo ‘Mo. But, when she had the opportunity to reconnect with Hunter to open Brothers and Sisters, Zielke jumped at the chance. As head chef of the all-day eatery, bottle shop, and market, Zielke and her team heavily utilize locally-sourced ingredients to serve a creative, soul-satisfying menu.
What are you waiting for? We’ll see you in Ukrainian Village.
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