Uncommon Ground

What they say

“We are passionate about sourcing food locally, knowing our farmers, growing our own organic produce and brewing our own certified-organic beer.”

Signature Dishes

Seasonal greens and grains salad with asparagus, snap peas, roast spring onions, quinoa, arugula, pea shoots, and lemon-herb vinaigrette; seared sustainable Creole-spiced crusted salmon with root vegetable hash and rémoulade; grass-fed skirt steak frites with black garlic butter, Parmesan-herb frites, and lemon-pepper aïoli.

What we say

When you are eating at Uncommon Ground, the greens, vegetables, and herbs were likely sourced directly above your head, on the restaurant’s rooftop farm. Named the 2012 and 2013 Greenest Restaurant in the World by the Green Restaurant Association, Uncommon Ground established America’s first certified-organic rooftop farm, which provides ingredients for dishes like vegan chilaquiles and cauliflower risotto, perfect for a dinner washed down with a beer from Greenstar Brewing, the restaurant’s brewery (the first certified-organic brewery in the state). The farm is the heart of the restaurant’s mission to nurture nature and nourish the community.

In addition to growing their own organic produce on the rooftop farm, owner Helen Cameron also educates the community through the annual urban-agriculture program all summer long at the rooftop farm.

What others say

“The Wrigleyville eatery is a perfect spot for diners who appreciate organic and locally sourced food.” –Carly Boers, Chicago magazine


A local, organic, sustainable, farm-to-table restaurant with a certified-organic rooftop farm


Helen & Michael Cameron, owners


Brunch, lunch & dinner, daily


3800 North Clark Street, Chicago, IL 60613, plus other locations – see website


+1 773 929 3680




Price guide

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