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
Bryan Collante, Sous Chef
Sean Foreman, Manager