The brunch at North Pond (2610 N. Cannon Dr.; 773-477-5845) ranks among the city’s best with seasonal ingredients front and center. Chef Bruce Sherman says his frittata is no exception, and a great winter dish to boot since it features earthy, winter-friendly vegetables like leeks, celery root, and radiant beets, gently held together with smooth Muenster cheese. (Plan on an hour of preparation time on your first try.) We think his elegant homage to omelets-bursting with color and fresh flavor-is a perfect segue into spring.
North Pond’s Leek, Celeriac, and Muenster Frittata with Chioggia Beet Vinaigrette (Serves 4)
Photograph: Tyllie Barbosa