Cinna-Choco Cakeughnut

The Cinna-Choco Cakeughnut is made out of cinnamon doughnuts! Topped with a delicious chocolate glaze! This recipe is easy; it’s hardly more difficult than following box-cake directions . It relies on day-old, old-fashioned, cake-style doughnuts. You can make it with fresh doughnuts, however, if you follow the directions precicely.

Cantina 1910

Cantina 1910: flavorful Mexican fusion in a colorful Chicago neighborhood. We’re talking small plates, ceviche, tacos, dinner plates, and we’re describing it all after two glasses of bourbon and mescal, with the lasso of truth compelling us to tell it like it is.

Summer Kamayan

We recently went to a kamayan pop-up dinner, hosted by chef Joelen Kenny of “What’s Cookin’ Chicago. We ate a delicious Filipino feast with our fingers and me the staff of Filipino Kitchen. If you missed this pop-up, you get a second chance: there’s a Filipino cultural festival coming up.

Everybody’s Coffee

Do you ever wonder what happened to The Jesus People? They’re alive and well, and among other things, they run Everybody’s Coffee on Wilson Ave in Uptown Chicago. “Everybody’s” is an oasis of interesting espresso drinks and excellent WIFI in an ever-shrinking “JJ Peppers” kind of hood. It’s quickly become one of my favorite coffeehouses. It a good example of the change taking place in this neighborhood.

Beurrage

Beurrage’s vanilla glazed doughnut is unparalleled. You can get them in the South Loop at La Haven, or at the source in Pilsen. If you’re not in a doughnut mood – if that’s possible – Beurrage makes fantastic pastries of all sorts.