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Northfield native brings award-winning pastry techniques to Onward in Chicago

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.

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