A new issue of Michigan Avenue Magazine is on stands today and we’re thrilled to see Eden’s on-site greenhouse featured on page 56. To see more dishes utilizing ingredients from the greenhouse check out our current menus, and make a reservation today.
“Chef Devon Quinn grows more than 30 varieties of vegetables and herbs at this restaurant’s on-site greenhouse, a 1,800-square-foot space that he built himself. Find them throughout the menu on dishes like recent offerings of suzuki crudo with sorrel granita and Little Gem Caesar salad with cured egg yolk and smoked tomato. 1748 W. Lake St., 312.366.2294, edeninchicago.com”
