Corporate Chef Todd Stein and Executive Chef Russell Kook ("Hell's Kitchen" runner up) of Remington's, 20 N. Michigan, after a soft launch last month, has officially instituted its full weekend brunch, 10 a.m. to 3 p.m. Saturday and Sunday.Menu items include: lobster deviled eggs; rotisserie pork hash; crab Benedict; steak and eggs; East/West coast oyster (raw bar); eggs Florentine; veggie burger and French dip.
Specialty cocktails, mimosas, bloody Marys and an extensive beer and wine selection also await.
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