Spirit Elephant
Vegan restaurant · Winnetka ·
Seasonal plant-based fare with global influences & cocktails
Seasonal plant-based fare with global influences & cocktails
"One of the vegetarian stalwarts among the more than 25 Chicago-area restaurants offering Swap Food as part of the company’s U.S. debut. Swap’s plant-based filets are made via a proprietary Unisation process from non-GMO soy and peas, composed of eight ingredients, designed to imitate meat’s structured texture and to cook like chicken; currently sold to food-service operators only, with plans for wider retail distribution. Chefs say the product’s versatility fits a range of menus and that diners have been receptive to meat-free protein mimics." - Marla Rose
"I watched Spirit Elephant, an upscale spot that opened in 2020, navigate pandemic‑induced indoor dining shutdowns and use lessons from to‑go operations to reach a broader swath of diners; it served as the inspiration and origin for the counter‑service Elephant + Vine and, according to owner CD Young, remains less accessible to many in the northern suburbs—part of the reason they’re launching smaller, nimbler outposts as they pursue national and eventual international growth." - Naomi Waxman
"Opened in early 2020 as a stylish, entirely vegan dining option on the North Shore, Spirit Elephant was a pioneer for the area and served as a valuable test kitchen for owner CD Young. Within months of opening the COVID-19 pandemic forced a pivot to takeout and delivery, and the restaurant expanded into selling produce boxes and offering virtual cooking classes. Unlike the new Elephant & Vine concept, Spirit Elephant features a bar, and Young says the experience there gave her strong insights into what diners really love as she plans to grow smaller, more nimble formats in the city." - Naomi Waxman
"Chicago Diner also has a liquor license in Northalsted, as does Spirit Elephant in the suburbs." - Ashok Selvam
"A vegan restaurant in Winnetka that opened in early 2020 and received a PPP loan, enabling it to stay afloat while experimenting with new revenue streams. The owner, CD Young, has revamped the animal-free menu for pickup and delivery and added offerings such as produce boxes and interactive “cook with the chef” sessions streamed on Facebook Live. The operator describes strong camaraderie across the industry, a creative adaptability in packaging and programming, and cautious optimism that this period will spur improvements despite uncertain long-term survival for many restaurants." - Naomi Waxman
