It's getting to the point where it's hard to keep track of all the projects by the Land and Sea Dept. The development firm is best known for the perpetually packed Longman & Eagle, but they also have a fried chicken and fish stand, along with planned projects in Pilsen, Hyde Park, and Logan Square. And that doesn't even include OSB at L&E, a cozy bar behind Longman. But even this tiny hangout is branching out, succumbing to one of Chicago's biggest breakfast trends: doughnuts.
Each Sunday, OSB will serve six different kinds of doughnuts. While the specific flavors will change weekly, there will always be three yeast-style and three cake-style doughnuts. Of course, Chicago already has its fair share of doughnuts, but I couldn't resist the idea of seeing what the chefs at Longman & Eagle would do with the breakfast staple. I stopped by last week to take a look at the options.
By the time I dropped by at 10:30 a.m., the regular glazed yeast doughnut was already sold out. I was told that more would be coming out in 30 minutes or so, but that was longer than I wanted to wait. Good thing, too; according to its Facebook page all of the doughnuts were sold out by 12:38 p.m. Fortunately, that still left five doughnuts to check out.
To take a look at OSB's new doughnuts, click on the slideshow.
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