Dirty Root

"Unless you’re the type of person who spends their entire Sunday meal-prepping intricate salads and grain bowls, healthy work lunches can be forgettable. But Dirty Root, a fast-casual restaurant in the West Loop, is a great option for a lunch that you won’t forget about as soon as you’re finished eating. Dirty Root is mostly a takeout operation, with a menu focused on bowls using local, unprocessed ingredients like schmaltz-roasted brussels sprouts or mushrooms cooked in ghee. You can make your own, or pick from pre-made options like the classic, which has cauliflower, sweet potatoes, and chicken thighs. All your choices are lined up in cast iron pots, so it feels a little like being at a potluck, but one where somebody brought gremolata-covered beets instead of coleslaw from Jewel. Our main complaint is that while everything tastes good, it all tends to get mushy. But textural issues aside, if you work in the area it should definitely replace the canned tuna currently in your weekday rotation. Food Rundown photo credit: Kim Kovacik The Classic This has a cauliflower and mushroom base, kale caesar mix, honey-roasted sweet potatoes, and roasted chicken thighs, with kale and pumpkin seed pesto. We prefer making our own bowls, but if decision-making stresses you out, this is a good place to start. photo credit: Kim Kovacik Awfully Falafel We’re not crazy about Dirty Root’s bland and soft falafel. But we’re big fans of everything else going on in this bowl, especially the cabbage slaw and roasted garlic aioli. We usually swap out the falafel for another protein, but we understand that “Awfully Pork Shoulder” isn’t as catchy." - Josh Barnett

"Randolph Street’s new fast-casual health-conscious spot Dirty Root opened this morning, squeaking in just before the end-of-June estimate co-owners and industry newcomers Connor Lacy and Matt Dobleman announced last month. Located at 939 W. Randolph Street, the indie restaurant may face stiff competition from the gaggle of new food halls like Politan Row and Fulton Galley that continue to accumulate in one of the city’s most popular dining areas. “We see ourselves as offering a different alternative,” Dobleman said. “I love the food halls, they’ve got a lot of gourmet concepts, but if you’re looking for genuine healthy eating, we provide a great option for people.” He added that the Dirty Root team is excited to be part of the community and its ongoing development, evidenced by the area’s popularity. Politan Row does house “healthy, vegetable-foward” spot Smashed Radish. Culinary director Justin Milius (The Purple Pig, Balena) created the bowl-centric menu to be as transparent as possible about each dish’s ingredients. Diners can choose from three pre-designed bowls such as the “Somewhat Spicy” bowl (ancient grains, za’atar spice carrots, sauteed broccoli and mustard seed, harissa-spiced pork meatballs, piri piri sauce), or concoct their own custom bowl. The process begins with a base of ancient grains, seasonal greens, or cauliflower rice and mushroom pilaf, followed by a choice of protein (ghee-roasted chicken thighs, wild caught salmon, harissa-spiced pork meatballs, or sweet potato and chickpea falafel cakes). Customers can then select two sides, cold (including summer cabbage slaw and smashed beets with honey gremolata) and hot, such as roasted mushrooms and onions and honey and paprika roasted sweet potatoes. Diners complete each dish with one of Milius’s five sauces: kale and pumpkin seed pesto, ginger turmeric cilantro vinaigrette, piri piri sauce, avocado green goddess dressing, or lemon chickpea and roasted garlic aioli. Early risers can also try the limited breakfast options, all built on a gluten-free goat’s milk biscuit. These include the “JLT” with pork jowl, heirloom tomato, and seasonal greens, and the “Avocado Biscuit & Trio of Kale Caesar with Nut and Seed ‘Parmesan.’” Customers can also expect hot and cold coffee drinks from Wisconsin-based Kickapoo Coffee, as well as sigmatic mushroom coffees that offer immune-boosting benefits, according to some. The restaurant also offers matcha and golden lattes. The full food and beverage menu is available below. Dirty Root’s space, designed by Aria Group, is largely a grab-and-go space with exposed brick and decorative plants. At 1,200 square feet, seating is extremely limited at seven window spots and a few tables, with supplemental patio seating when the weather allows. Signage about ingredients and purveyors is courtesy of local business Right Way Signs, and placards display comprehensive lists of ingredients for each bowl component. Check out the full food and drink menu below. Dirty Root, 939 W. Randolph Street, open 7 a.m. until 8 p.m. Monday through Sunday." - Naomi Waxman

"Dirty Root is a gluten-free fast casual restaurant designed to offer healthy, customizable dishes made with seasonal ingredients from local farms. The 1,200 square-foot space is primarily designed for grab-and-go counter service with limited seating. The menu features a base of ancient grains, greens, or cauliflower rice and mushroom pilaf, with a choice of vegetable side dishes and protein options. The restaurant also offers coffee and a short breakfast menu, all free from gluten, refined sugar, and seed oils." - Naomi Waxman

"A new restaurant featuring dishes with salmon, biscuits, and plenty of vegetables, slated to open this summer." - Naomi Waxman