Break us off a piece of chef Martial Noguier’s twist on a Kit Kat bar: a crunchy, flaky chocolate bar classed up with bittersweet chocolate and a light drizzle of an orange sauce made with Grand Marnier. Then break us off another piece. And another. Give us a break — this one is too good to share.
Bistronomic, 840 North Wabash Avenue (at Pearson Street); 312-944-8400.
Bull & Bear
As a kid, we wouldn’t have touched a Pop Tart filled with smoked turkey. Actually, we still wouldn’t. But Bull & Bear chef David Blonsky is a far cry from Kellogg’s, and we will gobble his smoked turkey “Pop Tart” — featuring some of the best house-smoked bird we’ve ever had, plus gooey cheese — any day of the week. Or at least every Saturday and Sunday during brunch, the only time Blonsky’s pastries are available. If you’re craving a sweet filling, go for the strawberry-cheesecake version.
Bull & Bear, 431 North Wells Street (at Hubbard Street); 312-527-5973.
Picture a Twinkie, but giant, and made by a chef, and not labeled with an extended 45-day shelf life, and stuffed with seasonal fruit, or caramel and banana, or — drumroll — Nutella and peanut butter. That’s what you’ll get at brunch at this River North restaurant/bar. Fillings change weekly.
Public House, 400 North State Street (at Kinzie Street); 312-265-1240.
Foie gras has made the dessert rounds nationwide in everything from cheesecake to profiteroles, but we think one of the best sweet-savory combos is found right on Diversey, with the cherry-foie gras riff on a Pop Tart. Liver lovers only: The thick, creamy filling is foie-forward, with a tart aftertaste of black-cherry preserves. Vegetarians will be just as happy with the baked-golden-brown strawberry-balsamic option.
2 Sparrows, 553 West Diversey Parkway (at Lehmann Court); 773-234-2320.
Photo: Courtesy of Bull & Bear