Any local cuisine?
Mado on Milwaukee Ave not only lists their daily menu on boards, but also the local purveyors that provide their meat and produce. Their food is excellent; the ambiance casual and they are not high-end priced like Alinia or Everest. Small and large dishes: entrees generally in the teens. BYO
MIchael Altenberg's two restaurants are also focused on organic ingredients from local sustainable farms. Those are Bisto Campagne in Lincoln Square and Crust on Division. BC, as a French bistro, is a little higher end; Crust serves flatbread pizzas and salads.
Lula in Logan Square also features farm-tp-table ingredients. Casual and good.
4518 N Lincoln Ave, Chicago, IL 60625
2537 N Kedzie Blvd, Chicago, IL 60647
1647 N Milwaukee Ave, Chicago, IL 60647
Crust - Eat real
2056 W Division St, Chicago, IL
Chef Bruce Sherman at the exquisite North Pond also tries to focus on seasonal ingredients from local suppliers. www.northpondrestaurant.com So does Shawn McClain at his three restaurants (Custom House - www.customhouse.cc ; Spring - www.springrestaurant.net ; Green Zebra - www.greenzebrachicago.com ), and Paul Virant at Vie in Western Springs ( www.vierestaurant.com ).
There are several dozen restaurant chefs who support Chicago's local Green City Market and its local farmers and producers; you can see a complete list at www.chicagogreencitymarket.org/chefs_...