Farm to Table: Chicago Restaurants That Source VERY Locally

via Smyth

Let’s be honest, food is great. But knowing where your food actually comes from makes it even better. It’s safe to assume that, given the option, most people would pick a fresh, locally sourced meal option over a frozen, processed meal any day (sorry drive thru). Not only is it better for your body, but it is also environmentally friendly and helps support local farmers or growers in the process. Here are some Chicago restaurants that go above and beyond to build menus based off fresh, local and seasonal ingredients either grown on-site or sourced locally.

Smyth {177 North Ada Street #101, Chicago; 773.913.3773}

Not many restaurants hold three Michelin stars, only 13 in the country to be exact, so a visit to Smyth makes for a truly special experience. Run by a husband and wife duo with decades of experience in the culinary world, Smyth offers two luxury tasting menu experiences that change continuously depending on what seasonal + fresh produce and ingredients the chefs source from their 20 acre farm on the south side of Chicago.

Publican Quality Meats & Publican Quality Bread {Multiple Locations}

Whether it’s meats or breads, Publican Quality is a much-loved Chicago brand that prides itself on sourcing locally grown ingredients to create their products. Publican Quality Bread, led by Chef Greg Wade, uses local, organic grains harvested and milled right here in the Midwest to bake his bread varieties and Publican Quality Meats has no shortage of fresh products thanks to its in-house charcuterie, dry aging program as well as having farm fresh produce delivered daily.

via Lula Cafe

Lula Cafe {2537 North Kedzie Boulevard, Chicago; 773.489.9554}

Celebrating 25 years in Chicago this year, Lula Cafe has been a Logan Square favorite and a celebrated advocate for the farm-to-table movement in the city. Led by three-time James Beard nominee Chef Jason Hammel, Lula’s menu focuses on simple yet sophisticated dishes, with an emphasis on locally & sustainably sourced ingredients. Each of their menus (brunch, lunch + dinner) have plenty of dishes that can be made gluten or dairy free, vegan or vegetarian upon request.

Atelier {4835 North Western Avenue, Chicago; 773.681.0651}

“Atelier”  is a workshop or studio where artists go to create and this Lincoln Square restaurant lives up to its name in every way. Voted “Best New Restaurants 2024” by Chicago Magazine, Chef Christian Hunter uses his restaurant space to create down-to-earth, New American food with unexpected global influences. Chef uses locally sourced products as the canvas for his 12 course tasting menu, adding his own pizzazz from past & present culinary adventures. 

Carnivale {702 West Fulton Market Street, Chicago; 312.850.5005}

More an experience than just a restaurant, a trip to Carnivale is sure to stimulate the senses with colorful decor, lively music and sizable portions. They have been serving up eclectic Latin fusion cuisine inspired by the culture of Mexico, South America & Central America for almost 20 years in Chicago’s West Loop. Along with their globe influence, Carnivale also supports local farmers & artisans and sources over 60 varieties of produce straight from their very own rooftop garden.

via Eden

Eden {2734 West Roscoe Street, Chicago; 312.366.2294}

With its own on-site greenhouse complete with 18 garden beds growing over 40 different types of herbs + produce, Avondale’s Eden is quite literally a “farm to table” restaurant. Eden skips the grandeur and focuses on simple ingredients, letting their fresh, seasonal products shine brightest. When they aren’t cooking what they grow themselves, Eden sources from local farms like Green City Market in Lincoln Park, Mick Klüg Farms and many more!

Blue Door Farm Stand {2010 North Halsted Street, Chicago; 773.935.2583} 

When the restaurant has “farm stand” in the name, you know nothing but the freshest of ingredients are waiting inside. Blue Door Farm Stand has been a Lincoln Park staple for years and operates on the philosophy that the seasons should dictate what is on the menu. Whether it’s brunch, lunch or dinner, Blue Door focuses on homey dishes done right, with local ingredients as the backbone of their menu. 

By Robyn Glaza | Market Manager