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.
Winter Savory | Chicago Fig | Sunset Oxalis | Scarlet Turnip | Bok Choy | 4 Varieties Mustard Greens | Arugula | Nasturtium | Chicory | Endive | Common Sorrel | Red Veined Sorrel | Asparagus | Lemon Thyme | Tarragon | Lemon Balm | Chocolate Mint | Bronze Fennel | Fennel | Cilantro | Lovage | Lemon Verbena
What’s it mean to have Eden in Chicago?
See for yourself.
Jodi Fyfe Founder & CEO
Devon Quinn, Chef
Stefano Tulipano, Pastry Chef
Bryan Collante, Sous Chef
Alex Rydzewski, Mixologist
Robyn Weigand, Private Dining & Administrative Manager
Sean Foreman, Manager