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A strategy for getting on your coworkers? good side: Make a pit stop at the just-opened Roscoe Village restaurant Endgrain on your way to the office. Pick up a box of Nutella milk-stout doughnuts. Place it in the conference room. Bask in praise. ??

Endgrain owner Enoch Simpson has worked in the kitchens of Girl & the Goat and Green Zebra, and rose to foodie fame when he began making brioche-like doughnuts with his own secret flour blend and putting them on the brunch menu at Nightwood.

Those doughnuts--along with La Colombe coffee--are now the only thing on the menu from 7 a.m. to 10 a.m. at Endgrain, where commuters drop in as they head toward the Brown Line stop on Addison.

We tried the bacon-butterscotch variety--crunchy, salty, gooey and cake-like all at once--and, of course, the Nutella milk stout, a chocolate revelation that surprised us by not being overly dense or sweet. (Doughnuts are $3 each.)

??Simpson?s brother, Caleb, a carpenter, has made Endgrain feel like a snug, handcrafted retreat from the city madness, and you could hang out there all day: Savory brunch biscuits are served from 10 a.m. to 2 p.m., and dinner starts at 5 p.m.
But first things first: Have a doughnut.

??Endgrain, 1851 W. Addison St.; 773-687-8191 or

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