Chicago’s Best Rosca de Reyes For Three Kings Day | Eater Chicago
"Part bakery and part restaurant, this North Center spot opened just after Thanksgiving and is already making waves. Chef Angel Chavez — whose journey began in his grandfather’s bakery in Mexico City — puts a refined spin on tradition this season. With a consistency similar to panettone, his Rosca de Reyes is made with sweet orange blossom bread and topped with strips of sugar cookie crumble, quince paste, and poached figs. Each rosca serves six to eight people. Place your online order by Friday, January 3." - Brenda Storch
