By Fiona Good-Sirota By Fiona Good-Sirota | July 8, 2024 | Food & Drink, Guides,
Daisies’ seasonal dish, “The Overpriced Tomato,” crafted with bone marrow, Publican sourdough, balsamic and heirloom tomatoes
Support local businesses and enjoy fresh, seasonal fare with our top picks for the best farm-to-table eateries in Chicago.
120 E. Delaware Place / Website
Chef Richie Farina makes a point of stopping at local farmers markets weekly to source ingredients for Adorn’s menu. Restaurant-goers can sample dishes like the Miyazaki A5 wagyu with grilled local asparagus, the Panzanella salad made with locally sourced tomatoes from Mick Klurg, the carrot risotto with carrots from Nichols Farm Vegetables, the Green Market egg white frittata and the smoked housemade ricotta with Nichols Farm kale. Chef Farina recently introduced the “Fallen Log” course, an umami-laden dish with marinated, poached, roasted and fried Chicago-grown Four Star Mushrooms.
52 W. Elm St. / Website
Home to celebrated chef and co-owner Art Smith, this farm-to-table restaurant features a seasonal menu spotlighting sustainable, responsibly sourced ingredients from Midwest farms, including Blue Door Farm—its namesake and the former property of Oprah Winfrey. Visit the Gold Coast hot spot to indulge in cuisine like chef Smith’s signature chicken and waffles with rosemary maple syrup, Chicago filet mignon with garlic mashed potatoes, asparagus and maitre’d butter and the lamb chop lollipops with roasted heirloom carrots.
12 S. Michigan Ave. / Website
Nestled on the 13th floor of the Chicago Athletic Association Hotel, this rooftop dining destination features curated cuisine from Top Chef contestant and executive chef Kaleena Blissseasonal, crafted with local produce and fresh seafood. Dig into inspired eats like the shrimp and crab roll with farm greens, the sweet corn campanelle with foraged mushrooms, the kurobuta pork collar with braised cannellini and cranberry beans and the charcuterie board with a chef-selected assortment of local cured meats, cheese and accouterments.
2375 N. Milwaukee Ave. / Website
This chic, pasta-centric Local Square eatery makes many dishes from scratch, crafted with high-caliber ingredients from ethically responsible vendors. Diners can enjoy tasty offerings like pickled ramp ricotta raviolo with brown butter, mushroom ragu pappardelle with house cheese and basil and center-cut pork loin with spring root giardiniera and rhubarb. Pair your meal with locally sourced libations like the ISC Illinois Chambourcin Ombré Rosé and Marz Community Brewing Co.’s crisp Chicagoland lager.
2734 W. Roscoe St. / Website
Helmed by husband-and-wife-duo chef Devon Quinn and Jodi Fyfe, this contemporary New American Avondale eatery is one to visit for fresh farm-to-table fare, featuring ingredients sourced from farmers (Klug Farms, Nichols Farm & Orchard and more), purveyors and the restaurant’s on-site greenhouse. On Eden’s ever-evolving menu, visitors may find offerings like the roasted chicken pozole verde with hominy, cabbage, radishes, lime and cilantro, the wagyu beef carpaccio with tomatoes, Klug Farms pickled cherries, castelvetrano olives, capers and bush basil and the short rib ragu stracci pasta (made with local Janie’s Mill flour) with MightyVine cherry tomatoes, olive bread crumbs and parmesan.
4539 N. Lincoln Ave. / Website
With a curated beverage program and a lineup of housemade, locally sourced dishes, this Ravenswood joint is one to visit for shareable bites and New American-inspired entrees. To start, sample the hand-rolled pasta pork and beef bolognese pappardelle with Calabrian chili, brown butter, sage and mascarpone and the tempura oyster and maitake mushrooms with shrimp powder, whipped goat cheese and house giardiniera. Try staples like the crispy potato pavet-topped braised short rib and the striped bass with lemon and cilantro purée for your main course.
809 W. Randolph St. / Website
Award-winning chef Stephanie Izard helms this West Loop Restaurant Row eatery, best known for globally inspired fare with seasonal, local flavors and ingredients like crab butter-topped pork belly, goat empanadas, sticky glazed pork shank and sautéed green beans—a favorite among locals. Visitors can pair their meal with Chicago-sourced libations like the Hopewell Ride or Die pale ale, the Right Bee Blossom cider and the spirit-free Go Brewing Sunshine State pilsner from Naperville.
2537 N. Kedzie Blvd / Website
A forerunner in Chicago’s farm-to-table movement since 1999, this Logan Square James Beard Award-winning restaurant and cafe is home to sustainable, equitably sourced, market-driven menu offerings, helmed by owner and chef Jason Hammel. Dine on brunch and lunch fare like buttermilk pancakes topped with local maple syrup and caraway crepes with stracciatella, roasted beets, Klug Farm blackberries and sweet fennel soffrito. Visit for dinner to try artisan cheese plates, Werp Farms lettuce house salad, grilled Klug Farm asparagus and Three Sisters Farm navy beans with local mushrooms and sheep’s milk ricotta.
2728 W. Armitage Ave. / Website
This Michelin Bib Gourmand gem offers an array of locally sourced dishes, accompanied by a meticulous beverage program by owner and sommelier Matt Sussman. Drawing inspiration from French, Italian, Swiss, Austrian, German and Slovenian mountain fare, the Logan Square eatery features ingredients from local farmers whenever possible and crafts all of its bread and charcuterie offerings in-house. On the restaurant’s ever-changing menu, you might find offerings like Slagel Family Farm burgers with house pickles, pan-seared Fjord trout with white bean ribollita and spring pea risotto with maitake mushrooms, parmesan and melted leeks, subject to change with the season.
837 W. Fulton Market / Website
This Fulton Market spot features hand-selected, fresh, sustainable and locally sourced fish, seafood and pork from farmers and purveyors in its menu offerings from chef-partner Paul Kahan. Dig into signature dishes like Slagel Family Farm sirloin with strawberries, mint, feta and balsamico, Three Sisters Farm porchetta and corn grits with oyster mushrooms, fennel gratin and cherry mostarda and Blue Moon Farm barbequed carrots with creamy herb dressing, dill and pecans. Or opt for the chef’s menu, a multi-course, family-style dining experience.
123 N. Jefferson St. / Website
This Michelin-starred dining destination, led by acclaimed chef Andrew Zimmerman, features homemade pasta, chutneys and jams and seasonal, natural, organic and sustainable ingredients when available—many of which are sourced from local artisan farmers. The West Loop spot offers a four-course tasting menu with selections like golden Kaluga caviar, roasted foie gras, lightly smoked ocean trout, spinach and artichoke ravioli, sheep’s milk yogurt cloud cake and more.
177 N. Ada St., Ste. 101 / Website
This three Michelin-starred dining concept has garnered acclaim for its innovative, seasonal dishes, spotlighting ingredients from North American farmers, fishermen and other purveyors, including Smyth’s own garden. Helmed by husband-and-wife-duo chefs John Shields and Karen Urie-Shields, the restaurant offers an ever-evolving seasonal tasting menu and a guided chef’s table, available to only one party per night.
See also: The Hottest New Restaurants In Chicago
Photography by: Photography by Neil Burger, courtesy of Daisies