This Logan Square temple of slow food is simple inside—a big communal table, a menu handwritten in pencil and tacked to a wall. Its culinary mission is similarly direct: Take ingredients as they are and make something great. Owners Tony Bezsylko and Ethan Pikas, along with Alex Truong and Justin Behlke, met through the Dill … Read more
Give a warm welcome to these new neighbors.
The Cronut—a croissant-doughnut hybrid—blazed into town with a trademark attached, forcing bakers to crossbreed new pastries instead of copying. Amid the doughssant, the crognet, and the wonut, the doughscuit tops them all. Endgrain’s doughnut wizard, Enoch Simpson, bakes a slightly sour, light biscuit, then deep-fries, glazes, and slices it, filling it with crème fraîche mixed … Read more
The crowds have eased up a bit since this Ohio import opened in Lake View last September to a line that went out the door and down two blocks. But the buzz has yet to die down for Jeni Britton Bauer’s inventive flavors. The best reward for waiting? The puck-size ice-cream sandwiches made in delicious … Read more
Recently entering the field of restaurant accessories to high-end clothing stores near Michigan Avenue—the Zodiac at Neiman Marcus, Fred’s at Barneys New York, and RL, around the corner from the Ralph Lauren boutique—Sophie’s surges ahead. Quibbles over its odd location next to the men’s department vanish as you enter the civilized but unstuffy dining room … Read more
In March, Christine LaSorda combined her two loves—baking and reading—to create this Wicker Park bakery homage to Lewis Carroll’s Alice’s Adventures in Wonderland. Kids will get a kick out of something at every turn here: an indoor tree with leaves made of book pages, teacup light fixtures, jewel-toned chairs that push up to tables with … Read more
Consider the new Lagunitas bar a beer geek challenge. If you can find the secluded spot in Douglas Park (hint: enter through the parking lot at 16th and Rockwell), you’ll be rewarded with a 16-tap bar overlooking the massive facility and a chipper staff eager to recommend a brew. Soak up the suds with standard … Read more
You bet you’re going to look dumb using both hands to lift this 34-ounce chalice. But once the smooth mix of rye, Scotch, bourbon, vermouth, moonshine, and bitters hits your lips, the part of your brain that cares about such things will pipe down. Named for the much-revered, never-seen drunken legend of a few Saturday … Read more
When this newcomer announced itself as an artisanal market and a farm-to-table fast-casual restaurant with communal tables made of reclaimed wood, yawns were stifled from one end of Lincoln Park to the other. And then it opened, and darned if the soups (poblano and corn), sandwiches (turkey and aged cheddar), grilled cheeses (fig and arugula), … Read more
Expectations soared when the Dawson opened in October, thanks to hotshot Alinea alum Rene De Leon running the kitchen, Annemarie Sagoi (Charleston, Big Star) behind the bar, and a beautifully designed space with a massive patio. Ten months later, the space is one of the few things left intact. Thank goodness, because the patio is … Read more
