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.
Arugula | Sunset Oxalis | Bronze Fennel | Chicago Fig | Mustard | Shamrock | Cilantro | Lemon Verbena | Lovage | Oregano | Marjoram | Nasturtium | African Purple Basil | Borage | Chicory | Genovese Basil | Sun Flowers | Siam Queen Basil | Dill | Tomatoes | Lemon Thyme | Red Ribbon Sorrel | Rosemary | Purple Ruffles Basil | Lavender | Sage | Common Sorrel | Butterfly Peas | Asparagus | Violas | Chamomile | Savory | Thai Basil | Lemon Basil | Anise Hyssop | Chives | Garlic Chives | Geranium | Eggplant | Bees Balm | Thai Chili | Tarragon | Chocolate Mint | Molito Mint | Nepitella | Cornflower | Golden Oregano | Black Berries | Black Lace Elder | Sumac | Dwarf Pine | Snap Dragon | Hibiscus | Bleeding Heart
What’s it mean to have Eden in Chicago?
See for yourself.
Jodi Fyfe Founder & CEO
Devon Quinn, Chef
Emidio Oceguera, General Manager
Bryan Collante, Sous Chef
Dane Harris, Sous Chef
Alex Rydzewski, Mixologist
Sean Foreman, Manager
Anna Dawson, Private Dining