Description
Okay, so technically you're not eating outside, but when you're only a few feet from a pond in the middle of Lincoln Park, you are as close to nature as it gets in the city. Even more so when you sample chef Bruce Sherman's menu that's concocted with as much locally grown organic food as he can get his hands on. Long summer days mean the start of seasonal lunch service with dishes like squid fettuccine tossed with snap peas, pickled greens and garlic chips and an open-faced grilled asparagus sandwich, served on toasted ciabatta with watercress, caramelized onions and a poached egg.
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