HAVE YOUR CAKE AND DRINK IT, TOO The first cupcakes we saw in 2009 were made of ground meats (looking at you, Meatloaf Bakery), so it came as some form of relief when Teresa Ging assured us there was no veal in sight at her Sugar Bliss Cake Boutique. Ging, who came to Chicago from Texas by way of Wall Street, quit her job as a stock analyst to join the cupcake craze. But just because this cake shop specializes in fresh fruit–packed breakfast cupcakes and classics like Texas Red Velvet doesn’t mean Ging’s a stiff suit: She’s got dollar frosting shots (pictured above)—in flavors like milk-chocolate buttercream, strawberry cream-cheese and chocolate toffee—to prove it. 115 N Wabash Ave (312-845-9669).
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