Sweet Stand’s apple doughnut
Celeste “CeCe” Campise, the pastry chef at Table Fifty-Two, came up with the idea of opening the Sweet Stand inside the restaurant on Saturday mornings—from 8 to 11 a.m.—for the sole purpose of making doughnuts and cupcakes for those passing by. “The Division Street Farmers Market was going on behind us,” Campise recalls thinking. “Why don’t we invite people in for a doughnut and a cup of coffee?” The hummingbird cupcakes ($4) are fine, but it’s really about the doughnuts ($3), fresh from the fryer and made to order. Though the farmers’ market is gone till spring, the stand will be open at least through the end of the year. Flavors change weekly—and next summer Campise had better bring back the peach purée—but for now we are totally smitten with the seasonal apple and pumpkin-cream-filled sugar-coated goodies. 52 W. Elm St.; 312-573-4000.
Photograph: Anna KnottEdit Module