Between Earth Day (April 22) and Cinco de Mayo (May 5), the cocktail, “Mi Cielo (meaning ‘my heaven’ or ‘my sky’) Margarita”, will be served in an upcycled Clase Azul glass designed by B-Cycled founder Brandon Eckenrode. Mi Cielo is made with Clase Azul reposado tequila, fresh pressed cantaloupe juice, Mallorca melon tea syrup, cherry vanilla bitters, and watermelon powder rim for $50. The partnership offers guests a tasting experience while promoting sustainability through the reuse of one of the tequila bottles. Guests who purchase the cocktail take the upcycled glassware home with them.
Photo courtesy of LondonHouse Chicago and B-Cycled Bottles
Daisies
In tandem with Earth Day 2024, Daisies is pledging to go plastic wrap free in 2024.
“It’s a natural next step for us.” Says Frillman. “We’re always looking for ways — big or small — that we can continue to do what’s right by the environment, and cutting down on our single-use plastic consumption by going completely plastic wrap free was a no-brainer.
Finding alternatives has definitely been a bit of trial and error for Leigh [Omilinsky, Executive Pastry Chef and Partner of Daisies] and myself, but we’ve finally figured out what works for our team and I hope others in the industry can see that this is a do-able switch.”
As an alternative to plastic wrap, the Daisies team will be implementing the following —
Reusable lids for squeeze bottle storage
Reusable lids for containers that are on the line and/or that will be prepped to be used during service
Reusable lids for hotel pans
Pendry Chicago
Pendry Chicago’s new cocktail, Flowers For All, benefits Illinois’ open, natural spaces. Inspired by Openlands’ 2024 Natural For All campaign, the cocktail is crafted with citrus-forward Botanist Gin, which uses organically foraged botanicals, and is blended with Cocchi Rosa Aperitivo to impart herbal qualities and a blush hue. St. Germain Elderflower Liqueur and rose water add light floral aromatics, with the acidity of fresh lemon juice. The final cocktail is served in a Nick & Nora glass and garnished with dehydrated rose petals. The cocktail is available for $20 and can be purchased from April 12th through the 22nd.
Photo courtesy of Matt Haas for Pendry Chicago
Carnivale
Carnivale celebrates Mother Earth through their kitchen operations by sourcing fresh produce and goods from both the Green City Farmers Market as well as their rooftop garden. Chef Carlos Garza of Carnivale has a passion for seasonal and natural ingredients to not only help with food sustainability but to ensure quality food and experiences for guests. From tomatoes, peppers, herbs, and much more, the Latin centric dishes at Carnivale embrace the flavors of Latin America paired with the freshness and bite of sustainably grown ingredients.
Photo courtesy of Carnivale
Wild Thing Restaurant Group
As Earth Day approaches on Monday, April 22, Wild Thing Restaurant Group has announced a special promotion at both of its concepts, Spirit Elephant in Winnetka and elephant+vine in Lincoln Park and Evanston. The promotion will take place on Sunday, April 21 at Spirit Elephant and on Monday, April 22 (Earth Day) at elephant+vine in Lincoln Park and Evanston where 100% of the sales at all three establishments will be donated to the environmental nonprofit, One Tree Planted.
One Tree Planted is dedicated to environmental action by facilitating tree planting initiatives worldwide. Their mission aligns with Wild Thing Restaurant Group's commitment to sustainability and making a positive impact on the planet.
By dining at Spirit Elephant or elephant+vine during the promotional period, patrons will not only receive 100% plant-based dishes, but also contribute to a meaningful cause. The funds raised will support One Tree Planted's efforts to restore forests, create habitats for biodiversity and make a positive social impact worldwide.
Photo courtesy of Wild Thing Restaurant Group for elephant+vine
The Table at Crate
Sourcing ingredients from independent farms and small suppliers matters when it comes to sustainability. The Table at Crate in Oakbrook from Chef Bill Kim puts theory into action with how the restaurant sources their ingredients. The restaurant supports local farmers like Three Sisters Garden and Mick Klug Farm, and they only use ABF chicken from Indiana, sustainable salmon and Publican Quality Breads.
Hannah’s Bretzel
All Hannah’s locations operate 100% on wind and solar power, use 100% biodegradable or recyclable packaging, and deliver to the Chicago community solely with an electric Mini Cooper. In recent years, Hannah’s has also introduced in-store composting to each location's business model to completely close the waste cycle.
Galit
Chef Zach pays homage to the Middle East with a farm-driven, Midwestern twist. Weekly, Chef Zach receives his meat, produce, and fruits from a selection of local farmers. He also takes various products that farmers' can’t sell and finds a way to utilize them at Galit. It also allows him to work on various ways to prolong the Midwest seasons for as long as he can by preserving ingredients, pickling, fermenting, or drying them out. He not only practices sustainability by utilizing the entire part of an animal, but also prides himself on having a sustainable community by taking care of those within his network of community at all times.
Farm Bar
Farm Bar, a local tavern in Chicago’s Lakeview and Ravenswood neighborhood under the Farmheads Hospitality brand, has centered their menu around seasonal ingredients with a Midwestern fare, with a large majority of products coming from Farmheads Hospitality family’s farm, Brown Dog Farm. Since owners, TJ Callahan and Molly Callahan bought Brown Dog Farm in 2012, a 140-acres of rolling woods and prairie in the hills of Wisconsin’s Driftless Region they have expanded the farm’s planting every year. An additional 190 apple, cider apple, pear, peach, plum, apricot, and cherry trees, as well as black and red raspberries, serviceberry, elderberry, seaberry, and hazelnuts, have all been planted as well as 32 beehives in operation and overseen by local beekeepers, providing honey to both restaurants.The team at Farm Bar routinely updates both the food and cocktail menus at both locations, utilizing fresh and seasonal ingredients from the farm in a majority of the restaurant’s offerings such as Honey Roasted Carrots, Seasonal Apple Desserts, Brown Dog Farm honey in cocktails like the Bee's Knees and Old Fashioned and more.
Bloom Plant Based Kitchen
Bloom Plant Based Kitchen, a restaurant located in Chicago’s Wicker Park neighborhood, features a plant-based menu that is 100% vegan and gluten free, but with a catch — it is designed for omnivores as much as it is for vegans. The restaurant is in the process of installing an ORCA Biodigester. The biodigester will allow the restaurant to turn any food waste into an environmentally safe liquid that goes down the drain and is disposed of using the existing sanitary sewer infrastructures of Chicago. After installation, Bloom will be one of the only independent restaurants in Chicago to have such a system on site, adding to the restaurant’s already sustainable operations.
LondonHouse Chicago
Between Earth Day (April 22) and Cinco de Mayo (May 5), the cocktail, “Mi Cielo (meaning ‘my heaven’ or ‘my sky’) Margarita”, will be served in an upcycled Clase Azul glass designed by B-Cycled founder Brandon Eckenrode. Mi Cielo is made with Clase Azul reposado tequila, fresh pressed cantaloupe juice, Mallorca melon tea syrup, cherry vanilla bitters, and watermelon powder rim for $50. The partnership offers guests a tasting experience while promoting sustainability through the reuse of one of the tequila bottles. Guests who purchase the cocktail take the upcycled glassware home with them.
Daisies
In tandem with Earth Day 2024, Daisies is pledging to go plastic wrap free in 2024.
“It’s a natural next step for us.” Says Frillman. “We’re always looking for ways — big or small — that we can continue to do what’s right by the environment, and cutting down on our single-use plastic consumption by going completely plastic wrap free was a no-brainer.
Finding alternatives has definitely been a bit of trial and error for Leigh [Omilinsky, Executive Pastry Chef and Partner of Daisies] and myself, but we’ve finally figured out what works for our team and I hope others in the industry can see that this is a do-able switch.”
As an alternative to plastic wrap, the Daisies team will be implementing the following —
Pendry Chicago
Pendry Chicago’s new cocktail, Flowers For All, benefits Illinois’ open, natural spaces. Inspired by Openlands’ 2024 Natural For All campaign, the cocktail is crafted with citrus-forward Botanist Gin, which uses organically foraged botanicals, and is blended with Cocchi Rosa Aperitivo to impart herbal qualities and a blush hue. St. Germain Elderflower Liqueur and rose water add light floral aromatics, with the acidity of fresh lemon juice. The final cocktail is served in a Nick & Nora glass and garnished with dehydrated rose petals. The cocktail is available for $20 and can be purchased from April 12th through the 22nd.
Carnivale
Carnivale celebrates Mother Earth through their kitchen operations by sourcing fresh produce and goods from both the Green City Farmers Market as well as their rooftop garden. Chef Carlos Garza of Carnivale has a passion for seasonal and natural ingredients to not only help with food sustainability but to ensure quality food and experiences for guests. From tomatoes, peppers, herbs, and much more, the Latin centric dishes at Carnivale embrace the flavors of Latin America paired with the freshness and bite of sustainably grown ingredients.
Wild Thing Restaurant Group
As Earth Day approaches on Monday, April 22, Wild Thing Restaurant Group has announced a special promotion at both of its concepts, Spirit Elephant in Winnetka and elephant+vine in Lincoln Park and Evanston. The promotion will take place on Sunday, April 21 at Spirit Elephant and on Monday, April 22 (Earth Day) at elephant+vine in Lincoln Park and Evanston where 100% of the sales at all three establishments will be donated to the environmental nonprofit, One Tree Planted.
One Tree Planted is dedicated to environmental action by facilitating tree planting initiatives worldwide. Their mission aligns with Wild Thing Restaurant Group's commitment to sustainability and making a positive impact on the planet.
By dining at Spirit Elephant or elephant+vine during the promotional period, patrons will not only receive 100% plant-based dishes, but also contribute to a meaningful cause. The funds raised will support One Tree Planted's efforts to restore forests, create habitats for biodiversity and make a positive social impact worldwide.
The Table at Crate
Sourcing ingredients from independent farms and small suppliers matters when it comes to sustainability. The Table at Crate in Oakbrook from Chef Bill Kim puts theory into action with how the restaurant sources their ingredients. The restaurant supports local farmers like Three Sisters Garden and Mick Klug Farm, and they only use ABF chicken from Indiana, sustainable salmon and Publican Quality Breads.
Hannah’s Bretzel
All Hannah’s locations operate 100% on wind and solar power, use 100% biodegradable or recyclable packaging, and deliver to the Chicago community solely with an electric Mini Cooper. In recent years, Hannah’s has also introduced in-store composting to each location's business model to completely close the waste cycle.
Galit
Chef Zach pays homage to the Middle East with a farm-driven, Midwestern twist. Weekly, Chef Zach receives his meat, produce, and fruits from a selection of local farmers. He also takes various products that farmers' can’t sell and finds a way to utilize them at Galit. It also allows him to work on various ways to prolong the Midwest seasons for as long as he can by preserving ingredients, pickling, fermenting, or drying them out. He not only practices sustainability by utilizing the entire part of an animal, but also prides himself on having a sustainable community by taking care of those within his network of community at all times.
Farm Bar
Farm Bar, a local tavern in Chicago’s Lakeview and Ravenswood neighborhood under the Farmheads Hospitality brand, has centered their menu around seasonal ingredients with a Midwestern fare, with a large majority of products coming from Farmheads Hospitality family’s farm, Brown Dog Farm. Since owners, TJ Callahan and Molly Callahan bought Brown Dog Farm in 2012, a 140-acres of rolling woods and prairie in the hills of Wisconsin’s Driftless Region they have expanded the farm’s planting every year. An additional 190 apple, cider apple, pear, peach, plum, apricot, and cherry trees, as well as black and red raspberries, serviceberry, elderberry, seaberry, and hazelnuts, have all been planted as well as 32 beehives in operation and overseen by local beekeepers, providing honey to both restaurants.The team at Farm Bar routinely updates both the food and cocktail menus at both locations, utilizing fresh and seasonal ingredients from the farm in a majority of the restaurant’s offerings such as Honey Roasted Carrots, Seasonal Apple Desserts, Brown Dog Farm honey in cocktails like the Bee's Knees and Old Fashioned and more.
Bloom Plant Based Kitchen
Bloom Plant Based Kitchen, a restaurant located in Chicago’s Wicker Park neighborhood, features a plant-based menu that is 100% vegan and gluten free, but with a catch — it is designed for omnivores as much as it is for vegans. The restaurant is in the process of installing an ORCA Biodigester. The biodigester will allow the restaurant to turn any food waste into an environmentally safe liquid that goes down the drain and is disposed of using the existing sanitary sewer infrastructures of Chicago. After installation, Bloom will be one of the only independent restaurants in Chicago to have such a system on site, adding to the restaurant’s already sustainable operations.
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