Farm-to-table restaurant Eden can now access fresh produce from its own an onsite greenhouse, in addition to working with local farmers and purveyors. Known for simple, clean cuisine, the restaurant recently relocated from the West Loop to a 25,000-square-foot spot in Avondale. Part California coastal vibe and part Mediterranean-inspired, Eden seats 140 guests, with 30 more on the lush patio.
The restaurant is now serving baked goods, breakfast bowls, sandwiches and parfaits for breakfast, sandwiches, salads and bowls at lunch and bar bites including a charcuterie board and red bell pepper hummus for happy hour along with an expansive beverage list.
The restaurant started dinner service on Sept. 7
Sushi chef Mitch Kim opened his own casual Sushi Hall this summer after developing a loyal following at other Lincoln Park restaurants over the past two decades. Inside a 150-year-old building, the restaurant offers traditional sushi and Kim’s own rolls, plus appetizers including togarashi fries and tuna stuffed fried jalapeño peppers.
In addition, the restaurant’s “I Don’t Eat Sushi” menu features chicken katsu, tempura, vegetarian rolls and cooked fish.
Natural wood and brick, plus blue and orange tones, decorate the dining room, which includes a 10-seat sushi bar.
Pretty Cool Ice Cream Lincoln Park
Dana Salls Cree opened the latest location of her ice cream shop, where the ice cream, pops and bars, including vegan options are made onsite. In addition to operating multiple shops, the company also supplies frozen treats to other restaurateurs and retailers. Local artists also create the packaging for various flavors, such as the Rainbow Chip and Blue Moon bars. This new location currently has the same menu as the original Logan Square shop, plus a wall-spanning mural.
Courtesy of the Emily Hotel
Selva cocktail bar recently opened in a 4,000-square foot indoor/outdoor space atop the new Emily Hotel. Director of food & beverage Billy Caruso and the staff work to evoke the energy of Mexico while offering a cosmopolitan cocktail list (but with plenty of agave spirits) and mostly Mexican food such as such as shrimp ceviche and lamb barbacoa tacos on earthenware dishes.
Canal Street Eatery & Market and Afterbar
Sleek, modern Canal Street Eatery and Market has opened in phases. Market operations began August 8, with classic sandwiches and salads that sometimes incorporate locally sourced ingredients. There’s a head baker for breads and pastries, plus espresso and other coffee drinks. Retail items include charcuterie packages with cans of wine, as well as more conventional soft drinks and snacks. The Eatery opened on August 25 with an all-day menu of handmade pasta and pizza. The companion property, Afterbar, should launch across the park by mid-September with 16 outdoor tables and a moveable wall during pleasant weather.