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"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
"Young has come a long way since opening Spirit Elephant in 2020. She’s had to navigate the trials of pandemic-induced indoor dining shutdowns and leverage what she learned from to-go operations to reach a broader swath of diners." - Naomi Waxman
"Spirit Elephant was a pioneer when it opened in early 2020, bringing a stylish and entirely vegan dining option to the North Shore for the first time. Just months after opening, the COVID-19 pandemic prompted Young to switch over to takeout and delivery, along with selling produce boxes and virtual cooking classes." - Naomi Waxman
"Chicago Diner also has a liquor license in Northalsted, as does Spirit Elephant in the suburbs." - Ashok Selvam
"Spirit Elephant, the first entirely vegan restaurant on the North Shore, opens tomorrow. Patrons can expect a menu that draws on global flavors, such as animal-free versions of French favorites like vegan bourguignon and “cheese” fondue, along with a robust cocktail and drink selection." - Naomi Waxman
