"Chef Dan Snowden runs the show at this West Loop restaurant, where a vegetable-forward approach has been drawing crowds since its October 2016 opening. Plates like the tempura-fried lemons and broccoli, and chilled carrot noodles appeal to vegetarians, but let us (and them) make one thing clear: Meat is still on the table, as showcased in options like the striped-bass ceviche, chicken-thigh kebab, and sirloin skewer. Pick your protein, then pick your poison—a medley of ingredient-driven cocktails are on offer, too, from the Low & Sloe Cosmo (with Sipsmith sloe gin, strawberry, Campari, and lime, among other flavors) to the Mermaid Water (which includes Plymouth gin, Dolin Blanc vermouth, rhubarb, and Jack Rudy tonic syrup)."
The Best Restaurants in Chicago
Photo by Kristen Mendiola
