M. Henrietta is an offshoot with a difference: Unlike its parent, M. Henry (in nearby Andersonville), year-old M. Henrietta serves dinner five nights a week, though it also offers the breakfast and brunch menus that made M. Henry a cult fave. 1133 W. Granville Ave., 773-761-9700
“Chow for now” has been M. Henry’s slogan for eight years.
“Customers have been begging us to do dinner,” says chef/proprietor Michael Moorman. “So we bit the bullet.”
Blast from the past: Space used to belong to Standee’s Snack ‘N’ Dine.
An upscale version of the bacon-wrapped eggs at brunch.
Jorge is Moorman’s partner, and Nicaraguan. Thus, this oversize and tasty starter.
Straight off the brunch menu.
Simple but good: grilled fish, veggies, starch.
Moorman was a vegetarian for 10 years, and a vegan for seven of them.
“I got this recipe from (celebrity chef) Ming Tsai,” says Moorman, “on a Post-it note.” (It’s very good.)
High-heat convection roasting gives tofu its crispy texture.
“An affordable meal in a bowl,” Moorman calls it.
All pulled from M. Henry (and Henrietta) lunch menu.
BYOB, and never a corkage fee; mixers available at brunch.
All desserts made in M. Henry bakery; the opera cake is deelish.
