From Our Editors
Grange Hall Burger Bar began as the brainchild of a group of restaurateurs who wanted to bring a great burger to the West Loop. While investigating America's meat industry, they realized that their idea of a great burger is made of entirely farm-to-table ingredients. They decided to use locally raised free-range beef and turkey, and in sculpting the perfect burger, the farm-to-table philosophy became a core tenet of the restaurant that extended to the rest of the menu. The staff members make veggie and legume burgers, fresh-churned artisanal ice creams, and seasonal housemade pies with ingredients that come from as close to Chicago as possible. Some of the produce they preserve, jarring it as jams and jellies. Others they add into farmer's dinners and breakfasts, which are hearty meals inspired by the hard-working folks who raised the ingredients. Every day, the eatery crafts a unique hot dog with market-fresh ingredients that are often acquired by the chef on drives through surrounding states. The recipe always starts with a grass-fed beef sausage, with every other step determined by the ingredients on hand.