A few posts back I asked which East Village coffee shop has a large mural of a cosmonaut on the wall, and the answer is Atomix at 1957 W. Chicago Ave., 312.666.2649. They specialize in high-octane joe, vegan bakery, great bagel sandwiches and are conveniently located right next to another one of my favorite East Village spots, Rotofugi.
Gimme More
OK, unoriginal title, but I mean it. I got to check out More cupcakes and was drooling over the bacon, maple and brown sugar and the pink grapefruit. Yes, those are flavors, along with an array of 50 rotating sweet and savory varieties, including salted caramel, madras curry, and of course red velvet. I got to try a mini version of the gem and was in love, mostly with the light, almost whipped cream cheese frosting. I’ll be back to try the full-size version soon. But a new favorite cupcake may be The MORE; chocolate with marshmallow filling à la classic Hostess. Get More when they open September 12. 1 E. Delaware, 312.951.0001.
More cupcakes
...and more
Eh..one more..heh.
Filed under I like to eats, new restaurants, red velvet cupcake report
Guest blogger: Toki Collection
As winner of the “Who can spot Burt Reynolds/Tom Selleck” question from the New York City Bagel deli post, Chicago-based jewelry designer Tonia Kim of Toki Collection will be stepping in to write about a sweet treat we discovered on a trip to Prague last spring, the Kinder Hippo. Her post will be up sometime next week, but in the meantime, check out a rather entertaining preview video on her blog, www.tokicollection.blogspot.com.
Filed under guest blogger, Uncategorized
Chatting with mixologist John Kinder
Vosges' Jazz Truffle was paired with Kinder's Coffee Cocktail
Truly, does it get any better than Vosges Haut-Chocolat’s Mo’s Bacon Bar (applewood-smoked bacon, alderwood-smoked salt and deep milk chocolate)? Actually, it does when mixologist John Kinder pairs the world’s perfect candy bar with an earthy, yet sweet and sour Bourbon and Sugar Snap Sour (bourbon, sugar snap pea syrup and lemon juice). Kinder (formerly of mk, Moxie and The Pump Room) created an array of culinary concoctions for Vosges’ cocktail and chocolate soirée last night at the Armitage Ave. location (look for a sake-chocolate soirée in Sept.), including a Coffee Cocktail (Hennessy, port, sugar and egg) that paired perfectly with Vosges’ Jazz Truffle (Café du Monde chicory coffee and dark chocolate). When Kinder isn’t whipping up inspired cocktails for his spirited dinners around town, he’s studying classic libations, like the Culross, explained in the clip below.
Filed under boozeworthy, video Q & A
On the table: The Breakfast Club
Single white rose (real) in vase, salt and pepper shaker, sugar and sugar-substitute packets in white ceramic holder, framed menu, white coffee mug, white placemat. 1381 W. Hubbard Street, 312.666.2372
Filed under on the table
Brew City blogging
This holiday weekend will take me to my native of Milwaukee, WI (also known as The Brew), where a bevy of blogging awaits. If you’ve been to MKE before, images of Kopp’s Frozen Custard, George Webb’s burgers and of course, Miller beer may come to mind, and while those things are in a class of their own, there is so much more to nosh on in the “the good land.” Look for a red velvet cupcake report from the Milwaukee Public Market, ice cream cocktails At Random (one of my top five favorite Midwest bars next to Paul’s Club in Madison and Danny’s in Chicago) and a homemade pickle recipe with step-by-step instruction complements of my ‘rents. Brewtown natives have any other suggestions?
Filed under ..and more
Starbucks fix
I’m not proud to admit it, but I hit up Starbucks for breakfast way too often. The regular coffee is a no-brainer, but I am usually plagued with a bakery case conflict that causes me to crave a calorie-laden croissant (*unheated), when I know I should reach for a flax braid instead (also *unheated). I usually pass up both for the yogurt parfait. Anyway, I read today on The Stew that the ‘bucks is about to increase their breakfast items to include oatmeal with dried fruit, energy bars and whole-grain muffins. Is anyone else excited about this? Let’s just hope they’re not as dry as the egg sandwiches.
*One thing that drives me nuts about certain bread items at Starbucks is the staff’s incessant offering to heat up your bakery. Trust me, never accept this offer. You will burn your hands and the “heating proces” (I’m not sure if they’re nuking that crap or what) makes everything taste like a Hot Pocket. Without cheese. Keep it cold, yo.
Filed under I like to eats
Nicole’s Fine Breads and Other Goodies: Not new, but new to me
Speaking of my daytime office neighborhood, I can only explain it as Lincoln Park traffic meets Weed Street club monstrosities (in the daytime, eek!) meets British School-moms-in-SUVs. In other words, I am within walking distance of VIPs, Pump it Up (the inflatable toy haven for kids), Hecky’s and Crobar nightclub. Tucked amid all of the randomness is Nicole’s Fine Breads and Other Goodies, a 25-year-old Chicago institution (I recently discovered) when I finally walked into the tiny, tucked-away storefront at 1505 N. Kingsbury today. I think I may have met the owner Nicole Bergère because a large photo of her was one of the only things on the wall. “Is this a bakery?” I asked in a duh-moment. “Isn’t that what they sign says?” she asked. Little did I know, Bergère’s been featured on the Food Network and Chicago magazine among other publications over the years, so her sarcasm was warranted! I turned the corner to see a massive bakery hidden off to the side, where flavored crackers (with names like Heaven is Lavender and Chili Chocolate Day), wafers and cookies are turned out and sold to hotels and Whole Foods. Bergère explained that they once had a cafe, but are now mostly a bakery with a small retail selection (including individual cookies I plan to make my next PM sugar fix!). To think this place has been hiding out in the hood this whole time. Like I said, duh-moment.
Filed under random spottings
ELIZABITES 