Solstice Restaurant centers their menu on what they call “cuisine for the seasons,” seasonally driven food with as many locally sourced ingredients as possible. Their biscuits are no exception, made from scratch using local butter and milk. Try them with a medley of housemade jams or plated with pork sausage gravy and scrambled eggs. If […]
Chef Matt Bumba cooked at The Aviary in Chicago and Vie in Western Springs before opening a casual breakfast and lunch restaurant with his brother Lucas last year. Everything, even the ketchup, is house-made and this attention to detail along with close partnerships with local farmers elevate traditional breakfast foods like waffles and omelets from […]
Two brothers open Solstice Restaurant “Everything is sourced from the Midwest,” Lucas said. “We know our farmers, we sit down and have conversations with them every week. It’s nice to have a face to where you’re getting your food from and to ensure the quality.” For the Bumba brothers, it’s all about doing things the […]
Now open in Western Springs. Newcomer Solstice, a restaurant serving breakfast and lunch, is enlivening the dining scene… “Our concept is to use locally sourced ingredients with an eye on seasonality. Toward that end, Solstice cures and smokes its own bacon and grinds its breakfast sausage on the premises.” Read the full story here.