Top nosh

Feelin’ blue Blue cheese is already an Ozzy Osbourne level of rich, but if you add a dose of heavy cream and make a cheesecake out of it, you’re getting into Paul McCartney territory. And that’s exactly what Scott Donaldson, a cook at May Street Market, did to make his Maytag blue cheesecake. He heats up the cream, seasons it with ground tellicherry peppers and sea salt, and then blends in the blue cheese. The creamy mix is poured onto a crust of cayenne-spiked panko bread crumbs and roasted pecans, and once it sets, it’s topped with miner’s lettuce (like wild watercress) and served with rhubarb chutney and rhubarb sorbet. It’s not only rich, but also soon-to-be famous. 1132 W Grand Ave at May St (312-421-5547).—Heather Shouse