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Chicago Home > Food > With the Grain

Published May 31, 2013

With the Grain
Donuts and Pickled Eggs in Roscoe Village

Donuts, donuts, donuts.

That’s all anyone ever wants to talk about these days.

It’s like pickled eggs don’t even exist.

Well, they do exist. Just like donuts do. And now they’re living together. Peacefully.

Right here: Endgrain, an all-day restaurant run by a former Nightwood/Girl & the Goat guy, opening Tuesday in Roscoe Village.

In terms of decor, they’re working the rustic Midwestern vibe hard here, clocking in somewhere between a wood shop class and a Wisconsin supper club. There’s that bar top made of the cut ends of lumber, those mounted animal heads on the wall. And those pickled eggs on the menu—and possibly in a jar on the bar (though they’re still working on a liquor license).

If you need a butterscotch-bacon donut or a Nutella-milk-stout donut for the morning commute, stop in. There will also be fried-chicken biscuit sandwiches available starting at 10am (you can never go fried-chicken biscuit sandwich too early).

But don’t fill up. They’ll have nightly specials with local ingredients. Maybe some Lake Huron trout, a hanger steak with shaved brussels sprouts or some fried chicken with braised greens.

Yep, it’s fried-chicken season.
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Photo: Barry Brecheisen

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