Brunch can be a vast wasteland of impossibly long lines ending in arid omelettes and dry chicken cutlets, but at Meli, the frittatas are light airy affairs and the garlicky chicken aioli sandwich is moist. Chef Frank Georgacopoulos gets in everyday at 4:45am to whip up scratch batters, and his Steak Benedict is a buttery fillet of beef topped with a bulbous poached egg and the lemony zing of drizzled hollandaise sauce that`s whipped up fresh every hour.
301 South Halsted
1470 North Milwaukee, (773)489-0690; 1152 South Wabash, (312)291-0100
Best of Chicago 2007