3267 South Halsted • Chicago, IL 60608
Breakfast/lunch: 9 a.m.-2:30 p.m. Monday-Friday
Weekend brunch: 9:30 a.m.-2:30 p.m. Saturday-Sunday
Dinner: 5:30-9:30 p.m. Wednesday-Sunday
At Baconfest Chicago 2013, the Nana team featured a braised pork belly on a bacon infused English muffin and topped it with green tomato jam, french eggs, an ancho-piloncillo syrup, and micro greens. (Pic Below).
Nana is offering their open-faced Breakfast Sandwich this week (4/22-4/28), all week at the restaurant!!
Get down there and pay them a visit. You will NOT be disappointed.
Executive Chef Ricardo Pineda
Ricardo Pineda has worked in the kitchen at Nana, a seasonally-minded restaurant with a local, sustainable and organic focus, since the Bridgeport restaurant opened in 2009. He began as a sous chef and was promoted to executive chef in October 2012. During his tenure as sous chef, Pineda handled many of Nana’s handcrafted ingredients, from the breads to the pickling, and his refined dishes made frequent appearances on both the regular menus and weekend specials.
Pineda grew up cooking Mexican cuisine with his grandmother and aunts in Mexico. When he moved to Chicago, he learned the business from his father and stepmother, who worked in restaurants for over a quarter of a century. Prior to accepting the sous chef position at Nana, Pineda spent over 14 years in the kitchens of Honest Foods Catering, La Bella Winnetka and MK.
Nana at Baconfest Chicago 2012: