Taste the difference of clean, fresh cooking.
We grow as much as we can in our onsite urban garden, and carefully select local, seasonal ingredients for the rest.
Lovage | Rhubarb | Alpine Strawberries | Olim Basil | Asparagus | Scarlet Turnips | Long Standing Spinach | Pusa Jamuni Radish | Cherry Bell Radish | Chinese Green Luobo Radish | Tuscan Kale | Nepitella | 3 Sage Varieties | Purple Basil | Thai Basil | Cinnamon Basil | Nasturtium | Clovers | Common, Sheep’s & Wood Sorrel | Several Types of Mustard Greens | Arugula | Chinese Long Beans | Pidgeon Peas | Borage | Pole Beans | Chives| Lemon Balm | Bees Balm | Anise Hyssop | and More
What’s it mean to have Eden in Chicago?
See for yourself.
Devon Quinn, Chef Partner
Stefano Tulipano, Pastry Chef
Kyle Gieseke, Sous Chef
Sean Foreman, Manager
Arif Rahman, General Manager & Sommelier