Tim's Chrome Bar now serving brunch

One of the most fun, unusual brunches in town debuted last week at Tim’s Chrome Bar (4736 Gravois) in the Bevo Mill neighborhood. Owner Pat Schuchard wanted to create a brunch menu that parallels the bar’s colorful art and design, and offers it Wednesday through Sunday from 8:30 a.m. to 1:30 p.m.

“Tim’s was built as a curated space,” explains Schuchard. “Our food—all homemade from scratch—brings an elevated level to our menu.”

Chef de cuisine Scott Carruthers, who also serves as nearby Das Bevo’s general manager, developed a menu full of playful puns alongside Schuchard Projects managing director Anne Schuchard.

For instance, Shell Y Benny is a spin on eggs Benedict with English muffin, eggs, and fresh crab topped with micro greens, Hollandaise sauce, green onions, and chili threads.

A Cluckin’ Waffle is composed of sriracha maple-glazed chicken breast and sweet or plain waffles.

The La Vida Loca begins with a layer of house potatoes, made with tricolored potatoes that are boiled, smashed, fried, layered with house sour cream, diced green onion, spicy mayo, and chili threads that add a spicy, sweet, smoky taste. It’s amped up with spicy Polish sausage bits, spicy sour cream, thinly sliced fresh jalapeño, mixed greens, and Uncle Jay’s salsa, topped with microgreens and a frill of chili threads topped with eggs cooked your

Breakfast sandwiches start with Union Loafers bagels. There are also classic bacon and egg plates, French toasts, quesadillas, and a breakfast smashburger with an Impossible patty.

Meat Me on the Dancefloor Bagel: everything bagel with egg, bacon, sausage, American, garlic aioli, mixed greens

Good Morning Starshine, The Earth Says Hello, the combination breakfast

Funkadelic French Toast, coated in Fruity Pebbles

Managing Director of Schuchard Projects Anne Schuchard works with managers and chefs to develop menus, bring in new ideas, and along with Brenden Kleiboeker, program all the public events company wide. Calista Hyde, formerly a longtime employee at Kaldi’s, heads up the brunch coffee program, which includes Goshen coffee and teas from Big Heart Tea Co., as well as juice and soda.

The brunch cocktail menu includes classic mimosas, bloody Marys and bloody Marias, and such specials as A Lovely Day (an espresso martini made with Rumhaven coconut rum, St. George Nola coffee liqueur, and Mata cream sherry). Andria Jablonsky-Kersey, Austin Kienbusch, and Tim’s general manager Jay Thompson curate the cocktail menu seasonally.