Eat this: French toast

( Reid Compton/For the Tribune )

Poached pear brioche French toast: For the chefs at Nana, an organic farm-to-table restaurant in the heart of Chicago's Bridgeport neighborhood, preparing uniquely delicious meals is a family affair. Omar and Christian Solis named the eatery after their mother — Cafe 28 pastry chef Maria "Nana" Solis — and select menu items based on time-honored family recipes. One of their most imaginative offerings, available on the seasonal breakfast menu throughout November, is the poached pear brioche French toast. Just looking at three slices of thick and buttery French bread, topped with firm and juicy pear slices that cascade down the side of the plate, is enough to make the mouth water. But tasting the warm brioche, smothered in sweet pear syrup and cinnamon whipped cream, is an unparalleled rush of sugary bliss. Served from 9 a.m. to 2:30 p.m. daily, this sumptuous spin on a breakfast favorite also makes for an exceptionally indulgent lunch. 3267 S. Halsted St., 312-929-2486, nanaorganic.com

— Leah Pickett, Special to the Tribune