Eden

While the location is new, Eden is still focused on the same approach of using garden-fresh, seasonal ingredients from our upgraded on-site greenhouse and local farms. We have also expanded our menu to include breakfast and lunch options to provide convenient and delicious options throughout the day. Eden is ever-evolving, with a menu that embraces seasonal flavors that cultivate inside our on-site greenhouse or sourced locally from farmers and purveyors. With Partner & Chief Culinary Officer Devon Quinn at the helm, private dining available, market items & home goods, and a bar with specialty crafted cocktails, eden is unlike any other restaurant in Chicago. Eden focuses on a minimal use of ingredients, with an approach based on restraint and subtraction. These ingredients are curated by the chefs on a daily and weekly basis through our own farming or local markets and farms. Utilizing our greenhouse, we grow plants and flowers that add beauty and robust, clean flavors. Being active in farmers’ markets and going to farms, the chefs are able to see, touch, and smell ingredients to select items of the highest quality. With few ingredients, what’s on the plate has to be great – there’s nothing to hide behind.