photograph: courtesy of endgrain

Enoch Simpson's mouth-watering doughnuts.


Enoch Simpson made a name for himself as the creative doughnut maker at Nightwood and the butcher at Girl & the Goat. Now, the guy raises chickens and plans to tend bees in his Humboldt Park backyard. Next up: Endgrain Restaurant in Roscoe Village.

The idea of an urban jack-of-all-trades opening a simple restaurant sounds almost disappointing. But Endgrain, his 50-seat casual American concept in the old Terragusto space, will bring it all together, three meals a day. Think naturally raised eggs and poultry in his egg dishes and fried chicken, and look for “fun” cuts of meat in such creations as beef neck ravioli.

And Simpson, who seems to know a thing or two about everything, knows enough to put doughnuts on the menu.

1851 W. Addison St., 773-687-8191. Opening planned in April. Check Twitter for updates..