The volunteer-run Raw Vegan Cafe serves up uncooked gluten-free vegan fare, donating all its profits to Project Hopeful in Joliet. Appetizers on the trim menu include zucchini wraps and mushrooms that, like a black bear’s armchair, come stuffed with pine nuts and fine spices. Served sans nuts, the café's spaghetti comes smothered in a sun-dried-tomato marinara and can be paired with a custom, fresh-squeezed juice of your own creation.
To spread the good word of raw food, the nonprofit teaches foodies and newbies the vegan basics during cooking classes. Instructors arm students with the ingredients, equipment, and recipes necessary to swiftly craft nutritious raw dinners and desserts, saving the cost of ordering takeout from a neighbor’s greenhouse. Main courses such as pizza or bagels shirk flames in favor of a dehydrator, the use of which teachers thoroughly detail. Sweeteners reaped from Mother Nature's garden tinge dessert recipes for delicacies such as chocolate macaroons or lemon squares. Patrons fend off food comas and advancing herds of hungry rabbits to query experts about raw vegan diets during Q&A sessions that conclude classes.
Everyday, the aroma of steaming lobster and grilled carne asada escapes into the dining room from the kitchen of Playa Del Sol, where chefs prepare each dish to order. Within the dining room, marked by blue and red walls, guests dig into any number of traditional Mexican dishes, ranging from deep-fried whole red snapper with veracruzana sauce to housemade tamales. Further emphasizing their focus on seafood, paintings of beachgoers in vintage swimsuits adorn the walls and servers gently speak in breathy, oceanic whispers. Behind the full bar, staff members fill up margarita glasses with original, mango, and raspberry flavors and muddle mint leaves for refreshing mojitos.
We are an environmentally and socially conscious kind of place. Don't worry - we are not overbearing - we do it behind the scenes.
Our food is comfort food with a twist. Organic and locally grown whenever possible.
Our business started with 3 people and a dream. To have a comfy place that offers excellent food!
Every month, Sweet Tomatoes rolls out a new roster of fresh-made eats—including many vegetarian and gluten-free selections—in its wholesome buffet. Simmering soups bubble with vegetables and savory chicken, alongside tossed salads tumbling with crisp produce, much like an Ent in a washing machine. On Sunday mornings, plates fill with comforting breakfast classics such as belgian waffles and scrambled eggs.
It’s a wonder the staffers at Protein Bar have time to do anything but smile for the camera amid the maelstrom of media attention the eatery has received in recent years. The man at the center of the storm is founder Matt Matros, dubbed one of Crain’s Chicago Business’s most successful 40 Under 40 in 2012. Matros spend his youth struggling with his weight, and lost his father to a heart attack before his 22nd birthday. The shock sparked a renewed hunger for life in the young executive, who went on to shed 50 pounds through exercise and healthy eating. Along the way, Matt noticed a gaping hole in the world of fast food—where were the healthy options? He decided to throw his corporate career to the wind and pour his entire life savings into opening the first Protein Bar, a welcoming haven for the health-conscious eater. Matros’ business soon flourished into eight Chicago locations, with three more in D.C. His aim was to cut out the junk that pervades fast-food chains—refined sugars, hydrogenated oils, empty calories, and unsettling cartoon characters—and replace it with lean protein, heart-healthy fiber, and satisfying flavor. The menu accomplishes just that. At breakfast, bowls are filled with oatmeal deemed some of the finest in the city by CBS Chicago. As the hours wear on, a special mix of six types of veggies builds each salad into a powerhouse of vitamins, minerals, and antioxidants. Bar-ritos swap out calorie-heavy rice for quinoa and flour tortillas for hearty whole-wheat wraps. Signature blended drinks omit sugary additives for protein mixes and fruit, each named for a Chicago neighborhood, and bowls of warm, organic quinoa come topped with protein and fresh produce.
Published author and raw-food advocate Karyn Calabrese has spent decades educating people on the benefits of an uncooked but flavorful diet free of meat, fish, chicken, or dairy products. In a recent interview for the Chicago Tribune, Calabrese traced her culinary interests back to Sundays in the kitchen with her grandmother. After watching family members succumb to degenerative diseases, she was inspired to tread a different nutritional path. Calabrese has shared her vegan and vegetarian cooking techniques in numerous media, including CBS and ABC news. Four restaurants currently bear her name, vegan philosophy, and commitment to organic foods: Fresh Corner and Garden Cafe, Fresh Corner and Raw Bistro, Cooked, and On Green. The café and market offer eco-conscious shoppers a range of products, and Karyn's Inner Beauty Center provides holistic therapies such as acupuncture and individualized wellness coaching programs. The center's spa services employ natural products, some of which arrive directly from the kitchen or straight from the fields via teleportation chamber. Convenient take-home meals and a variety of events such as yoga classes and lessons in "uncooking" help patrons maintain a healthy lifestyle.