West Town Bakery & Diner Debuts New Menus

By Sarah Freeman  |  November 15, 2013
Credit: Nick Murway

West Town Bakery & Diner has been serving a menu of pseudo diner standards for years. Think omelets and pancakes that all stood second to the glistening display case of pastries. Nothing to write home about. However, the recent acquisition of executive chef Chris Curren and executive pastry chef Chris Teixeira to Fifty/50 Restaurant Group means the menu could finally reflect the punk rock diner's vibrant decor.

“Having split my childhood between the East Coast and Cleveland, we really wanted to capture the spirit of those kinds of dishes from classic diners while injecting Chicago style and substance into everything,” Curren said. “So we’ve completely overhauled the entire menu with that vision to make it a real diner while still being true to West Town’s core tenants of being as local, sustainable, green and organic as possible.”

Curren’s new menu devotes one page to breakfast and one page to lunch. In the morning, feast on corned beef hash made with house-cured corned beef, red potatoes, caramelized onions and chipotle hollandaise or a Chicago Stockyards omelet filled with country ham, Duroc pork belly, mushrooms and Wisconsin cheddar cheese. On the lunch side, find comforting bowls of matzo ball soup, overstuffed sandwiches and hearty entrees such as country-fried steak.

Also new to the menu is a beverage program featuring Dark Matter Coffee. The coffee can be enjoyed black or in one of the new coffee beverages such as a horchata latte and dirty chai latte. The dessert menu also expanded, featuring a boozy chocolate bourbon shake made with chocolate ice cream, devil’s food cake, bourbon, whipped cream and a candied cherry, as well as new cakes and pies in that same old display case.

The menu’s content not only got a makeover, but from a design standpoint, the physical menu got a new look too. Printed on cream paper, the retro red and black lettering has a nostalgic feel. Don’t just let us tell you about it; behold some of the dishes below and go try the new menu, available now for lunch and dinner in West Town.

1916 W. Chicago Ave.; 773-904-1414

  • Credit: Nick Murway

    Chocolate Peanut Butter Banana Pancakes

    This is the most decadent option in the new pancakes section, which also includes plain, blueberry and one seasonal stack. All pancakes are served with honey butter, whipped cream and seasonal fruit, and can be made as waffles.

  • Credit: Nick Murway

    Baked Eggs and "Soldiers"

    Baked eggs with herbs and Gruyère cheese are served with toasted brioche strips (aka "soldiers") for dipping.

  • Credit: Nick Murway

    House-Brined and Roasted Turkey Breast Overstuffed Sandwich

    All four "Overstuffed Sandwich" options come with your choice of meat, coleslaw, hand-cut fries and provolone cheese between two slices of un-toasted white bread. Pictured is a side of crispy parmesan potatoes.

  • Credit: Nick Murway

    East Coast Burger

    A burger with the works: bacon, Swiss cheese, creamy parmesan sauce, mushrooms, red onion, lettuce and tomato on a potato bun, served with hand-cut fries on the side. All three burger patties use a specialty beef burger blend that is made from house-ground sirloin, short rib and chuck.

  • Credit: Nick Murway


    The housemade meatloaf with a secret blend of herbs and spices is one of the standout dishes on the new menu. It is served with bacon ketchup, onion straws and mashed potatoes.

  • Credit: Nick Murway

    Black Forest Waffle Cake

    Four fluffy waffles are layered with chocolate frosting, vanilla buttercream and brandied cherries. This crazy cake is served by the massive slice.