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."
