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
Stephen Huang, Pastry Chef
Dane Harris, Sous Chef
Alex Rydzewski, Mixologist
Sean Foreman, Manager
Kara McShane, Private Dining
Charlie Foreman, Floor Manager