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Coming soon: Enoch Simpson's Endgrain

The chef behind Nightwood's gourmet doughnuts prepares to open his own restaurant

  • Brunch at Nightwood
Brunch at Nightwood (Jason Little/For RedEye )
October 25, 2012|By Lisa Arnett, @redeyeeats

A local chef with a memorable name and a talent for making equally memorable doughnuts is opening his own restaurant.

Enoch Simpson, most known for creating those addictive butterscotch-bacon doughnuts served during brunch at Nightwood, will soon open Endgrain in the space formerly housing Terragusto (1851 W. Addison St.).

"We’re featuring the doughnuts here every morning and as part of the daily brunch," said Simpson, who is running the business with the help of his brother Caleb. "It'll act more as a coffee shop in the morning and just kind of transition throughout the day ... to dinner specials at night." 

Simpson said he expects Endgrain to be open from 7 a.m. until 10:30 p.m., with closing hours extending later once a liquor license is secured. 

Details about Endgrain's cuisine are expected to be released soon, so stay tuned for details.

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