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Doughnut Vault | New restaurant

Brendan Sodikoff turns to pastry.
 (Photograph: Martha Williams)
Photograph: Martha WilliamsInterior at Doughnut Valut
 (Photograph: Martha Williams)
Photograph: Martha WilliamsButtermilk old fashion doughnut at Doughnut Vault
 (Photograph: Martha Williams)
Photograph: Martha WilliamsChocolate doughnut at Doughnut Vault
 (Photograph: Martha Williams)
Photograph: Martha WilliamsChestnut doughnut at Doughnut Vault
 (Photograph: Martha Williams)
Photograph: Martha WilliamsVanilla doughnut at Doughnut Vault
 (Photograph: Martha Williams)
Photograph: Martha WilliamsGinger bread cake doughnut at Doughnut Vault
 (Photograph: Martha Williams)
Photograph: Martha WilliamsAssorted doughnut at Doughnut Vault
By David Tamarkin |

Having had success with Gilt Bar, only to follow up with smash hit Maude’s Liquor Bar, where could restaurateur Brendan Sodikoff turn to make a splash? This week, we get the answer: The man has turned to doughnuts. At Doughnut Vault, housed in an old stone vault in the same building as Gilt Bar, doughnut makers using the noms de plume François and Henri Gras will put out batches of vanilla glazed, chestnut, buttermilk old fashioned and other doughnuts of both the cake and yeast variety. But they will do so with irregularity, releasing batches at their whim and announcing their existence on Twitter and Facebook. History shows that furors tend to break out over single-subject pastry shops of this kind (see Sprinkles, More and every other cupcake shop), but this may elicit emotions even more intense—a furor not just over a baked good, but one in limited supply. 401 N Franklin St,

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