There is nothing but to praise the product at Glazed and Infused, and promise to visit again, and to regret not getting the chocolate doughnut the first time around. I can only imagine what it would have been like based on the evidence sampled: the old-fashioned, with its dense, creamy crumb and whisper of nutmeg; the lemon, filled with yuzu curd and perfectly light; the chunky, spicy apple fritter. The sugar in these has been handled with such judiciousness (the chefs are Christine McCabe and Tom Culeeney) that the flavors fairly shine through, as in a bismark pregnant with vanilla pastry cream and shellacked with crackly caramel, or the PB&J, whose raspberry jam filling is clean and bright. I could go on and on. There is the obligatory maple-bacon doughnut, a long john. It’s heavy on the maple and just a hair less good than the others—but that’s still praising it with the faintest damnation. The operation is overseen by restaurateur-about-town Scott Harris, who's carved from the side of the Wicker Park Francesa’s a little outpost that, brilliantly, offers bonus hours from 11 PM till 3 AM Thursday through Saturday nights. There are also Fulton Market and Gold Coast locations (see separate listings).
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