Restaurant Review: In the ‘dog days’ of summer, take them to Wicker Park’s The Perch Kitchen and Tap!

The months of July and August generally mark the ‘dog days’ of summer. Our furry friends enjoy spending time with their families as much as our kids do, so now’s the time to take everyone out—including Fido—for brunch, lunch or dinner!
With their unique offerings of exclusive in-house brewed beers, wood-fired meats and veggies, and carefully crafted cocktails, Wicker Park’s The Perch Kitchen and Tap takes pride in creating an inviting atmosphere, where natural light fills the space during lunches and weekend brunches.
They have a separate menu for your furry friends (and your kids!) and a spacious patio where the family can enjoy their time together, featuring a wood-fired grill and house-brewed craft beer.
Start with appetizers like IRON SKILLET CORNBREAD, served hot with maple-honey butter, or CROQUETTES, which are bacon potato cakes, smoked paprika aioli, and chive. LOBSTER DEVILED EGGS are three halves, lightly seasoned, and loaded with lobster.
Summer days are salad days, and The Perch has such favorites as the WRIGHTWOOD, which pairs Rotisserie chicken with tomato, craisins, avocado, goat cheese, corn, almonds, cornbread croutons, roasted red pepper, and green onion, with citrus vinaigrette. KALE & PEANUT SALAD is a mix of kale, mint, red cabbage, grapes, covered in peanut vinaigrette. GRILLED TUNA is Ahi tuna served rare, mixed greens, mango, avocado, black sesame seed, and ponzu, in a cilantro-lime vinaigrette.
Not to be missed on their ‘Woodfired’ menu is TUNA NO. 8, whichis Nori-crusted tuna served with kimchi rice, soy-ginger teriyaki, and peanuts. STEAK FRITES is a marinated skirt steak bathed in chimichurri butter, served with parmesan fries.Vegetarian palates will enjoy their ROASTED VEGETABLE PLATE, a Chef’s fresh selection of fire roasted vegetables, or their CAVATELLI & BURRATA, which is fresh semolina pasta, vodka sauce, red peppers, zucchini, asparagus, and burrata. Their PORK CHOP isn’t just any chop…it’s a 12-ounce Duroc pork chop, covered in grilled peach pico de gallo, chipotle-honey glaze, and served with mashed potatoes. ATLANTIC SALMON is citrus-marinated, served with grilled broccolini with a ginger-sesame vinaigrette. MARYLAND CRAB CAKE is fresh jumbo lump crab, and remoulade, served with fries and slaw.
Weekend Brunch
Overthe weekend, guests can feast on IRON SKILLET BLUEBERRY CORNBREAD, served hot with maple-honey butter, LEMON BLUEBERRY PANCAKEShave a tangy lemon pancake batter, loaded with blueberries, lemon curd, and covered in warm blueberry syrup. Their WICKER PARK OMELET has sundried tomato, basil pesto, and smoked provolone cheese. DIVISION ST. OMELET has mozzarella, provolone, Italian sausage, bacon, and caramelized onions. AVOCADO TOAST features a blistered tomato, cucumber, cotija cheese, and a sunny egg.
Puppies feast as well!
Their puppy menu includes such original combinations as HEFE-WOOF-ZEN, a healthy drink combining chicken stock with organic molasses. SCRUFFY SCRAMBLE Eggs, broccoli, chicken (NOTE: available only during brunch). PUPPY POWER BOWL has protein, spent grains, and spinach. PUPSICLES are honey yogurt, peanut butter, banana
The Perch Kitchen and Tap is located at 1932 West Division Street. They are open on Sunday for brunch from 9am – 2:30pm, reopening for dinner from 3pm–10pm. Monday-Thursday, they are open from 11:30am–10pm, Friday from 11:30am–11pm, and Saturday for brunch from 9am–2:30pm, and dinner from 3pm–11pm. Reservations are recommended, and can be made by clicking here.
Alison Moran-Powers and Dean’s Team Chicago