Breakfast is the first meal of the day and we should all give it the respect it deserves, says Frank Georgacopoulos, executive chef and partner in the Southern Belles Pancake House chain.
“You go out to a lavish dinner, why not go out for breakfast?” he asks.
Georgacopoulos developed a menu filled with his favorites, fan favorites and his own ideas based on trends and playing around with vegan and other popular dishes.
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“When we first began we were like every other Greek-inspired restaurant with eggs and traditional dishes,” he said. He wanted a featured item to stand out, and that became the BoNuts.
“I saw them once in Tennessee, but it was more like a ball, the size of an egg. We wanted to make something similar, but we can’t call it a doughnut. The East Coast has cro-nuts (a croissant-doughnut hybrid) so we went with biscuit meets doughnut,” he said. “It has a hole but it’s not doughy. We covered it in cinnamon sugar. We’re getting ready to launch it into our menu, and add glazed and stuffed and a build-your-own.”
On the menu: Dishes like eggs cochon, churro pancakes, Cubano panini and Creole burger are served along with items with a twist. Other specials include the Breakfast in Bread, a toasted bread bowl filled with chili con carne, onion, tomato, jalapeno, cilantro, eggs and cheddar, served with hash browns.
About the owners: Georgacopoulos holds a graduate degree in biochemistry but said he lost his taste for research and medicine. “I was eating dinner at home and thought, hmmm, I could do this,” said Georgacopoulos, who then attended culinary school and joined his cousin’s chain of pancake houses, which includes Southern Belles and Juicy-O’s. Georgacopoulos opened the Carpentersville location in 2017 with a new menu. His biochemistry degree helps him with recipe development: “It’s second nature to me.”
Philosophy: According to the website: “Here at Southern Belles Pancake House, breakfast is our passion. We use only the finest and freshest ingredients to create a meal that will fill your belly and warm your heart. Come and visit — your tastebuds will thank you!”
We’re different because: “We want to give the customer that meal that makes them take out their phones and take pictures of their dishes,” Georgacopoulos said. “It makes me happy, seeing them taking their phones out. We like to make you feel like you’re at home.”
Price range: Breakfast: Breakfast basics from $2.95 to $9.75. Omelets from $7.95 to $9.95. Steak and eggs from $10.95 to $11.95. SB house specialties from $8.95 to $9.45. Pancakes from $6.45 to $9.95. French toast from $8.45 to $9.55. Waffles from $8.45 to $9.95. Crepes from $7.45 to $9.45. Skillets from $9.95 to $13.95. Benedicts are $9.95. Healthy dishes, vegan, gluten free from $7.95 to $8.45. Specials from $8.95 to $11.95. Sides from $3.50 to $4.25. Kids’ meals from $5.45 to $5.99. Coffee and espresso from $2.45 to $3.95. Juices are $2.95. Crafted juice blends are $4.95. Smoothies are $4.95 and $5.45. Lunch: Sandwich specials are $9.95 and $10.95. Wraps are $10.45. Burgers from $8.75 to $9.95. Salads from $9.25 to $10.95. Kids’ meals from $4.45 to $5.95.
Logistics: Southern Belles is at 152 S. Western Ave., Carpentersville. Hours are 6 a.m.-3 p.m. daily Call 224-699-9959 or go to www.southernbellespancakes.com. There are also locations in Barrington, Bedford Park, Minooka, Plainfield and Yorkville.
