Lunchbreak: The Florentine chef Zachery Walrath makes a MLT

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Zachery Walrath

The Florentine
151 W. Adams Street
(312) 660-8866


Bottomless Brunch Meal Package: The Florentine offers a brunch meal package featuring the option to add a bottomless Mimosa or Bloody Mary to any brunch entrée for an additional $15 per person! During weekend brunch hours of 11 am to 2 pm, guests can enjoy unlimited house made Mimosas or Bloody Mary’s made with simple, high quality ingredients.

Easter Brunch at The Florentine on 3/27: The Florentine will feature an extensive, Italian-inspired brunch buffet presented by Executive Chef Zach Walrath. Conveniently located in The Loop, both local and visiting families can celebrate Easter in the elegant restaurant offering assorted pastries, hot breakfast items, various seafood, antipasti, salads and more. Guests can also enjoy a carving station offering ham and prime rib as well as a made-to-order omelet station. 



3 thin slices of Mortadella (or a well-made bologna)
2 slices sourdough bread
2 slices provolone
3 leaves butter lettuce or hydro bibb lettuce
4 tomato slices
3 thin slices red onion
2 Tbs mayo
2 Tbs olive oil
1 egg

Over medium heat, place sliced Mortadella in a nonstick sauté pan, with a little bit of the olive oil. Brown on both sides or until a bit crispy. Remove Mortadella from pan and drizzle the rest of the olive oil in to the pan. Add the sourdough bread and toast on one side, spread mayo on both pieces of the bread and top with cheese. Remove bread from pan, add more olive oil, crack your egg into the pan still over medium heat and cook the egg to your liking (I like my egg cooked over easy for this sandwich). Time to assemble the sandwich: place the two slices of bread on a plate, place the lettuce, then tomato, then onion, then Mortadella, then the egg and top with the second piece of bread.

*You can use regular mayo, but Chef made his own by mixing some eggs, vegetable oil, lemon zest and juice and some parsley.