Endgrain Opening in June, Donuts Available for Early Risers

The wait will soon be over for Roscoe Village residents peering into the windows of Endgrain, the neighborhood’s newest eatery.

Chef Enoch Simpson said he’s ready to open June 3, almost three months later than originally planned. But starting this week, fans can get a sneak peek of the chef’s famous donuts starting at 7 a.m.

Endgrain, at 1851 W. Addison St., is rustic, with wooden interior and a new American-style menu.

And while Enoch is bringing cooking chops learned at restaurants such as Girl and the Goat, Nightwood and Scylla, his brother Caleb’s carpentry skills helped craft the entire restaurant, making the endeavor a family affair.

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The almost 1,200-square-foot space features unique pieces including a 25-seat bar top, hand built with more than 3,000 pieces of reclaimed and old growth lumber. The pairing is how the restaurant got its name. 

But what some are most excited for are “Enoch’s Doughnuts,” the chef’s claim-to-fame after they were named a “Critic’s Pick” in 2010s Time Out Eat Out awards. 

And while Endgrain is replacing Terragusto—the pricier Italian restaurant that closed in Aug. 2011—Enoch says most menu items are priced between $8 and $20.

See the menu in our photo gallery.