Endgrain - CLOSED
It's a family affair as brothers Enoch Simpson and Caleb Simpson collaborate on this ambitious restaurant project in Roscoe Village. Enoch may not be a familiar name to many, but he's worked in several of Chicago's most celebrated restaurants, including Stephanie Izard's first restaurant, Scylla, plus Girl and the Goat, Green Zebra and Nightwood.
Endgrain is Enoch's opportunity to shine and showcase some of his best creations, including the drool-worthy bacon butterscotch doughnuts he made famous at Nightwood. Savory bites will include homey items like a fried chicken biscuit sandwich and beef short rib pot pie. The chef plans to source local ingredients whenever possible from the likes of Slagel Family Farms, Seedlings, Nichols and Kilgus Farms.