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Who invented pizza? Who cares? The question at Bar Toma (110 E Pearson St, 312-266-3110) is who masterminded its new brunch menu? The cocktails, which get as much menu space as the food, are light, Italian-leaning drinks like the Cacciavite, a simple, effervescent way to get a dose of Amaro Montenegro before noon. The food is, uh, not as light�a lot of it is an attempt to combine eggs and pizza (e.g., the Italian Diner, which pops farm eggs inside a puffy, calzone-ish �bomba�). Perhaps this is why we were so intrigued by the Pressed Yogurt ($8), a surprisingly savory creation we didn�t think fermented milk was capable of. Chef de cuisine Erik Freeberg walks us through it:
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