“We are passionate about sourcing food locally, knowing our farmers, growing our own organic produce and brewing our own certified-organic beer.”
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.
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.
“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
One Off Hospitality’s critically acclaimed flagship concept & home base for Paul Kahan