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Onward’s olive oil cake, which will soon debut on the restaurant’s fall dessert menu, features lemon, sourdough, Thai basil, honey and pears. Photos by Martin Carlino/22nd Century Media
The restaurant’s saffron farfalle ($23) is among its most popular entree choices since its opening in 2018. The dish includes duck sausage ragu, San Marzano tomatoes, sofrito and baby spinach over handmade pasta.
The mocha cake ($10) features espresso cream, caramel whipped cream and devil’s food cake.
The P.E.I. mussels ($14 for small plate) are served in a broth made with piri piri and chunks of bacon, with a housemade bread on top.
Jason Addy, Contributing Editor
4:20 am CDT October 4, 2019
After working in fine-dining restaurants throughout the United States, Northfield native Kevin McCormick is dishing out “upscale but approachable” creations just a few minutes from home as the executive pastry chef at Onward in Chicago.