Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!
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PHOTOGRAPHY BY THINKSTOCK (SOUP) GUIDE devour how sweet it is DESSERTS TAKE CENTER STAGE AT THESE 10 RESTAURANTS. BY ARI BENDERSKY Blackbird B lackbird upped the stakes by importing Seattle native Dana Cree—a veteran of Alinea, Noma, and the Fat Duck—to head its pastry program. Cree will also create desserts for sister spot Avec and isn't afraid to incorporate disparate ingredients, like hay, burnt honey, and blueberry, into her pastries. 619 W. Randolph St., 312-715- 0708; blackbirdrestaurant.com Floriole F loriole is one of the city's best-kept secrets for quality pastries. Chef/ owner Sandra Holl crafts flaky homemade breads that make the trip worthwhile, but the buttery croissants, fruit galettes, airy macarons, and fresh cookies entice you to stay awhile. 1220 W. Webster Ave., 773-883-1313; floriole.com GT Fish & Oyster S arah Jordan, who won the 2011 Jean Banchet Award for best pastry chef, grew up in Ireland. Fortunately for us, she's now in Chicago at GT (after stints at Blackbird and the short-lived Black Sheep), creating delectable desserts like her sticky toffee café, raspberry lemon tart, and a deliciously tart Key lime pie. 531 N. Wells St., 312-929-3501; gtoyster.com Hot Chocolate F resh off her win at the James Beard Awards, chef Mindy Segal overhauled her beloved Bucktown 144 MICHIGANAVEMAG.COM restaurant and refocused her attention on the craft of food. In addition to freshly baked cookies, house-made ice cream sandwiches, pies, and cakes, try her "study," a seasonal look at one ingredient prepared in a number of ways. 1747 N. Damen Ave., 773-489-1747; hotchocolatechicago.com Lula Café W hen Lula was renovated in 2011, owner Jason Hammel built Kate Neumann her own "pastry gallery" to create her magical desserts. Pop in for smoked-pecan sticky buns, buttermilk pie with malted sour cream, or a Mast Brothers choco- late marshmallow brownie with honey-graham ice cream. 2537 N. Kedzie Ave., 773-489-9554; lulacafe.com Kingsbury Street Café T ucked across the street from one of the largest Whole Foods sits this lively, modern restaurant where, upon entering, you are greeted by a gorgeous, colorful pastry case filled with incredible surprises: large chocolate chip cookies, lemon meringue tarts, chocolate blackout cake, apple turnovers, and red velvet cupcakes. 1523 N. Kingsbury St., 312-280- 1718; kingsburystreetcafe.com NoMI O ne of the best things about having dinner at NoMI is anticipa- tion of the mind-blowing desserts from Meg Galus. Whether it's a seasonal fruit tart, a bold cocoa nib éclair, or one of her house-made Key lime pie at GT Fish & Oyster ice creams or sorbets, Galus does everything with style and panache. 800 N. Michigan Ave., 312-239- 4030; hyatt.com/gallery/nomi Pelago T he refined Italian restaurant at the Raffaello Hotel produces desserts filled with modern riffs on Italian classics. Chef Mauro Mafrici crafts beautiful platings of desserts like frozen lemon meringue cake with fresh strawberry salad or, if you prefer, spumone meringato al limone e insalata di fragole. 201 E. Delaware Pl., 312-280- 0700; pelagorestaurant.com Pump Room A fter leading the pastry program for the Boka Restaurant Group, Kady Yon brought her talents to this heralded new spot, where she delights with dishes like warm rhubarb cobbler, Key lime tart, and her signature assortment of house-made doughnuts served with a chipotle-chocolate dipping sauce. 1301 N. State Pkwy., 312-787- 3700; pumproom.com Graham Elliot B lackbird alum and Food & Wine Best New Pastry Chef this year, Bryce Caron's approach to desserts is market-driven but not confined to just local ingredients. He combines sweet and savory flavors into dishes like a rasp- berry terrine with a mushroom cake, which is a transitional course in the tasting menu. 217 W. Huron St., 312-624-9975; grahamelliot.com MA CHILL OUT Hang on to summer with this chilled soup, courtesy of NoMI pastry chef Meg Galus. Chilled Strawberry Soup 9 cups berries 1 cup sugar 1 cup water 1 vanilla bean 1 stalk lemongrass Zest of 1 orange Spread berries on a baking sheet. Freeze for 24 hours. Transfer to a zipper-top bag and refrigerate for another 24 hours (or until thawed). Smash berries into pulp. Strain liquid through cheesecloth. Bring sugar, water, and flavorings to a boil. Cool completely. Whisk berry consommé and syrup together. Serve with fresh fruit or sorbet or as a cocktail base. Chilled strawberry soup