Recent social media posts
09/01/2022
NEWS | Mary Peltola, a Democrat, has won the House special election in Alaska to succeed the late Rep. Don Young beating Sarah Palin!!!!
She becomes the first Democrat to win a House race in Alaska in 50 years, and the first Native Alaskan to win a House seat in history.
02/21/2016
I keep forgetting to update this page because I truly FORGET that I have it! I've undated the photo taken by Kentaro Yamada who has a wonderful FB Page THE UPLIFTED which will show you his other levitating photos. I feel so lucky he took mine! And here's a pitch for my book which you see in the photo.... email me if you'd like a signed and personalized copy. How easy is that?
[email protected]
And come back to see what else I've posted. Thank you!
06/08/2014
I was at the Printers Row Lit Fest yesterday and made BLOBBS! While the recipe is in my cookbook TASTE MEMORIES, I want to share it with you all right now.
The world is upside down and this is surely a balm.
Enjoy! And remember to make them with love.
BLOBBS
NOTE: I’ve written this recipe differently because it requires more care to be sure they come out perfectly.
Preheat oven to 350.
4 oz. butter, unsalted
9 oz. dark chocolate (about 60%)
3 oz. unsweetened chocolate
Melt slowly in a microwave on or stove top and cool to room temp.
3 oz flour
1/2 tsp. baking powder
1/4 tsp. salt
Combine in a mixing bowl and stir vigorously. Set aside.
3 eggs, large
Put in a mixer and whip on med/hi speed until lighter and creamy.
1 1/4 c. sugar, superfine
Add slowly to eggs and continue whipping until very light and creamy.
2 tsp. vanilla
Add to egg mixture.
12 oz. chocolate chips
5 oz. pecan pieces
4 oz. walnut pieces
Combine and set aside.
When the egg mixture is ready, change the whip to a ‘paddle’ and gradually add the flour on low.
Add the cooled chocolate and stir to combine. Scrape the bowl to be sure all flour and chocolate are incorporated.
Add the nut mixture and mix well. I finish by hand to be sure it’s all combined at the bottom.
Use a 2 inch ice cream scoop, packing mixture in and scraping off excess.
Put on a cookie sheet, lined with parchment or a silicone liner about 2 inches apart.
Bake at 350 for 17-20 minutes.
Tops should look a little dry and lighter in color.
I also freeze the unbaked blobbs and bake them from frozen.
09/19/2013
Salt and Pepper shaker update...
Ina Pinkney will donate her massive collection of salt and pepper shakers to charity for auction.
09/03/2013
Everyone has an Ina's story.
The restaurant scene is losing its Jewish grandmother.
09/02/2013
Thank you all for the kind words and memories! If I've learned one thing in my life, it's not to grieve until the day you have to! So come in and enjoy us as we enjoy you.
Sign up for my newsletter at my web site
breakfastqueen.com so you will get the first word about my cookbook which will be released at the end of Children First bookstore.
Stay tuned....and thank you.
08/30/2013
Hello Facebook friends! I'm sure you've heard or read the news. Our last day of operation will be New Years Eve - plenty of time to come down for a plate of Heavenly Hots or whatever your favorite dish might be. Hours remain the same:
• Monday – Friday: 7:00 a.m. – 2:00 p.m.
• Saturday: 8:00 a.m. – 3:00 p.m.
• Sunday: 8:00 a.m. – 2:00 p.m.
Thank you all!
08/29/2013
Thank you, Phil, for this extraordinary 'exit interview'. I'm so proud of what I've done and thank you for this.
Corporations have exit interviews; chefs never have an exit interview," says Ina Pinkney. "So this is really something for me."
05/01/2013
Gapers Block - A site about Chicago, IL.
Address
Chicago, IL
To get to the breakfast & brunch restaurant, take the Green Line or Pink Line to Morgan station. From there, walk north on Morgan St and turn right at the first cross-street. The restaurant will be on your left.
If driving, take I-290 towards Chicago and exit at Ashland Ave. Turn left onto Ashland Ave and continue until you reach Lake St. Turn right onto Lake St and then make a left onto Ada St. Finally, turn right at the first cross-street and the restaurant will be on your left.
There is street parking available nearby; however, it can be limited during busy hours. A paid parking lot is also located just south of the restaurant.
Alerts
Be the first to know and let us send you an email when Ina's posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Contact The Business
Send a message to Ina's:
What people say
Ina's is a breakfast and brunch restaurant that truly stands out from the crowd. The Breakfast Queen herself, Ina Pinkney, has created a warm and welcoming atmosphere where customers feel like family. The food is absolutely delicious, with a wide variety of options to choose from. Whether you're in the mood for classic pancakes or something more unique like the "Lox Benedict," Ina's has got you covered. But what really sets this restaurant apart is the personal touch that Ina brings to everything she does. From her personalized cookbook to her heartfelt social media posts, it's clear that she truly cares about her customers and wants them to feel loved and appreciated. So if you're looking for a breakfast spot that feels like home, look no further than Ina's!
