Sugar Toad

<b>Sugar Toad</b><p>
<em style="font-style: normal; font-weight: bold"> </em><em class="i">Hotel Arista, 2139 CityGate Lane, <a class="taxInlineTagLink" id="PLGEO1001005011000000" title="Naperville" href="/topic/us/illinois/dupage-county/naperville-PLGEO1001005011000000.topic">Naperville</a>; 630-778-8623, </em>sugartoad.com<br>
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OK, it's not really a brunch&#8212;sue me. Sugar Toad's Southern-inflected breakfast menu is available daily, but I like this place as a weekend destination, because Jimmy Sneed's luxurious food takes time to savor properly. The first thing to the table is a basket of incredibly flaky croissants and big country biscuits, served with butter and fruit preserves. Customize your three-egg omelets ($10 and up) with a variety of goodies, or try one of four signatures, including the Cap'n Tom ($16), with mushrooms and <a class="taxInlineTagLink" id="PLGEO100101100000000" title="Virginia" href="/topic/us/virginia-PLGEO100101100000000.topic">Virginia</a> crabmeat. Thick slices of brioche French toast ($14) are delicious under maple-pecan butter, accompanied by smoked sausage. Most entrees include Yukon gold home fries or stone-ground grits.<br>
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<em class="i">&#8212;Phil Vettel </em>

( Tribune photo by Phil Vettel )

Sugar Toad

Hotel Arista, 2139 CityGate Lane, Naperville; 630-778-8623, sugartoad.com

OK, it's not really a brunch—sue me. Sugar Toad's Southern-inflected breakfast menu is available daily, but I like this place as a weekend destination, because Jimmy Sneed's luxurious food takes time to savor properly. The first thing to the table is a basket of incredibly flaky croissants and big country biscuits, served with butter and fruit preserves. Customize your three-egg omelets ($10 and up) with a variety of goodies, or try one of four signatures, including the Cap'n Tom ($16), with mushrooms and Virginia crabmeat. Thick slices of brioche French toast ($14) are delicious under maple-pecan butter, accompanied by smoked sausage. Most entrees include Yukon gold home fries or stone-ground grits.

—Phil Vettel

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