The gist: Fun French-American pastries and contemporary Filipino fare from Genie Kwon and Tim Flores—two Chicago chefs with an impressive culinary CV and exciting accolades as of late (including a James Beard Award nomination for “Best New Restaurant”). The space—formerly occupied by the late-great Winchester—is both sleek and inviting with an open kitchen, custom tilework, and spacious twin patios for socially distanced snacking (when weather permits).
The food: Expect big flavors in every direction, from a house-made Filipino sausage with garlic rice, fried egg, and pickled papaya to off-the-cob corn with asparagus, charred scallion mayo, and wasabi tobiko. Top it off with one of Kwon’s game-changing sweets—namely the ube and huckleberry Basque cake or the apple butter and raclette fondue croissant.
How to book: Stop by for counter service, order take-out via Toast, and get delivery via Tock.
Chefs Genie Kwon and Timothy Flores recently debuted dinner service at their bustling bakery-meets-modern Filipino restaurant, which quickly rose to fame for its daytime fare of irresistible breakfast sandwiches and adobo. All the while, their pastries alone are reason enough to rush here. Kick things off with any of Kwon’s croissant renditions (namely the Apple-Cheese), along with the show-stopping Ham and Cheese Danish, a salty-sweet symphony that continues long after the first bite. Pies are part of the holiday plans, too, with four kinds on offer: Lemon Pecan, Chocolate Cremeux, Chocolate Pecan, and Pumpkin.
How to order: Stop by for counter service or pre-order holiday pick-up and delivery via Tock.