Locavore: The Haute 5 Restaurants for Chicagoans

For a city known for hot dogs, pizzas, and fatty processed foods galore, Chicago is actually on the cutting-edge of locally sourced eats, as well. The city established a city-wide initiative entitled, “Eat Local Live Healthy” a few years ago to increase local and fresh food consumption, as it would be more beneficial to our health, environment and economy. The trend is definitely bettering our quality of food and ingredients and here are five spots that support the movement.

Green Zebra

The acclaimed pet project of “Hot 40 under 40” Shawn McClain, executive chef and partner of Spring, Green Zebra and Custom House, Green Zebra is a mostly vegetarian and all organic spot that will make even the strictest carnivore rethink their stance on veggies and green foods.

Green Zebra, 1460 W. Chicago Ave., Chicago


Crust was the first certified all-organic restaurant in Chicago. With the slogan, “Eat Real” they make every effort to serve locally sourced foods and the freshest season ingredients on their flavorful (non-Chicago style, but still amazing) pizzas.

Crust, 2056 W Division St., Chicago.


Carrie Nahabedian and cousin Michael Nahabedian opened NAHA a few years back in the space that formerly housed Chicago’s distinguished Gordon restaurant. Naha offers a seasonal American menu with influences of the Mediterranean, made of local produce.

Naha, 500 N. Clark St., Chicago

North Pond

Chef/Partner Bruce Sherman draws inspiration from the local market for this little Lincoln Park Gem, utilizing exceptional ingredients at the height of their season. They also regularly donate to help preserve diverse food choices, contribute to the local community, and support local farmers to commit to a more sustainable future.

North Pond, 2610 N. Cannon Drive, Chicago


Celebrity Chef Rick Bayless’s Gourmet Mexican cooking uses all local ingredients. Frontera Kitchens established the Frontera Farmer Foundation, whose mission is to promote small, sustainable farms serving the Chicago area, by providing them with capital development grants. Bayless donated his winnings from Top Chef Masters to the build upon the Foundation.

Topolobampo, 445 N. Clark St., Chicago