ML - Michigan Avenue

Michigan Avenue - 2017 - Issue 1 - Spring - Giuliana Rancic

Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!

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Page 114 of 139

Eden's wood-grilled onglet with maitake mushrooms, mustard greens, crispy new potato, and nasturtium chimichurri. PHOTOGRAPHY BY HALLIE DUESENBERG PHOTOGRAPHY PARADISE FOUND CHEF DEVON QUINN TAKES GREEN CUISINE TO THE NEXT LEVEL WITH EDEN. BY J.P. ANDERSON These days, it's not just commonplace for a chef to work closely with the farmers supplying their restaurant's produce—it's expected. Not so typical? For a chef to actually grow it himself. That's the story behind new West Lake District restaurant Eden and chef Devon Quinn, a trained biologist who built an 1,800-square-foot greenhouse with his father and now grows more than 30 vegetables and herbs there, from purple basil and mustard greens to scarlet turnips. Little surprise, then, that the mantra of this contemporary American restaurant—whose ambitious menu features dishes like braised duck lasagna and lamb loin with pistachio- yogurt panna cotta—is, simply put, "clean, fresh cooking." 1748 W. Lake St., 312-366- 2294; MICHIGANAVEMAG.COM 113 WHERE TO EAT, DRINK, AND PL A Y IN CHIC AGO... SCENE SOURCE: The

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