Wherewithall Restaurant in Avondale Exhilarates a Critic | Eater Chicago

"Visiting the suburban doughnut maker’s second location in Niles, I found a variety of morning delights: the eponymous doughnuts—from old-fashioneds to strawberry glazed—can stand up to any in the city’s doughnut establishments, but there’s showmanship baked into many other dishes, such as an omelet with a caramelized three-cheese blend. Breakfast potatoes are irregular deep-fried nuggets of shredded baked spud, crispy but soft inside, and the biggest hit is a sandwich described as a degenerate alliance of everything that screams for your attention—a French-toast–style yeast doughnut packed with ham, burnt cheese, and raspberry preserves." - Jeffy Mai