WEST TOWN — TWO, a West Town restaurant specializing in seasonal ingredients, has brought on a second chef dedicated to pastries who has "completely revamped" the dessert menu, the eatery announced this week.
Located at 1132 W. Grand Ave., TWO opened in April 2012 in the former Black Sheep and May Street Market spot.
This month, Pastry Chef George Kovach joined Executive Chef Kevin Cuddihee in the kitchen of the Bib Gourmand restaurant, one of 59 in the city recognized by the Michelin guide for offering high-quality food at affordable prices.
"TWO had a great dessert menu before, however, everything was being created by [Cuddihee]. Now that they have hired a dedicated pastry chef, Kovach will be able to take their dessert menu to the next level," a spokeswoman said.
Some of Kovach's creations include pumpkin cheesecake with pumpkin sorbet, candied pepitas, caramelized white chocolate and cocoa nibs — bits of bean that have been broken into small pieces — as well as a chocolate pot de crème with hazelnut ice cream and chocolate crunch.
Kovach had also added a peach cheesecake with peach sorbet and and a PB & J: a peanut butter and jelly dessert made with jelly-rolled Concord grapes from Michigan, concord grape espuma, which is comparable to an aerated puree jelly, frozen peanut butter mousse with honey roasted peanuts and peanut butter powder.
Chef Kovach says his inspiration for the dessert, which costs $7 and "literally tastes like biting into a peanut butter and jelly sandwich" was the sandwich by the same name from his childhood.
TWO, 1132 W. Grand Ave. Hours are 5 to 10 p.m. Tuesday through Thursday; 5 to 11 p.m Friday - Saturday; and 5 to 10 p.m. Ph: 312-624-8363. For updates, follow TWO on Twitter or on Facebook.
(l.) Peanut butter and jelly dessert and peach cheesecake at TWO [Provided]
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