Strawberry-Vanilla Donut at Endgrain
As shameful as it is to admit, we had never tried chef Enoch Simpson’s famous donuts until a trip to Endgrain. Four types of sifted flour and lots of butter make every hand-fired and hand-glazed yeast donut unique, like snowflakes. The strawberry-vanilla donut was an excellent place to start. The vanilla cake was impossibly light and filled with the tiniest air pockets, and the work of art was covered in a pink strawberry glaze made with Seedling Fruit strawberries, which Simpson picks up from Green City Market. It was dusted with coarse sugar for a bit of a crunch in each bite. That first bite, however, was the one that proved to us that the hype was well deserved. The subsequent bites happened so quickly that before we knew it, we were eyeing the case for a second.
1851 W. Addison St.; 773-687-8191