Owner and chef Randy Zweiban’s commitment to sustainable practices is apparent from every angle at Province Restaurant, his second award-winning establishment in the Windy City. The names of farms and fishing regions speckle his menu, revealing where each dish’s ingredients came from, and recycled, energy-conserving materials make up most of the décor, earning the restaurant Gold Level LEED certification. Today's Reserve selection spotlights Province Restaurant’s responsible style with a special three-course dinner for two:
- Choice of two small plates
- Choice of two entrees
- Choice of two desserts
- Choice of two glasses of red or white wine
View the special chef's menu to read descriptions of each course’s offerings.
A 16-foot-high sculpture of a petrified tree occupies the center of Province's dining room, dividing the modern, farmhouse-style structure into two intimate seating areas. As guests settle in, small plates attune their palates to intricate flavors—the sea scallop ceviche comes garnished with mint and mixed with coconut milk, ginger, serrano, and citrus. A trio of seafood dishes anchors the entree list, including line-caught, Californian hamachi kissed with a chili-miso glaze and plated with bok choy and jicama. Guests with a taste for meatier fare can opt for the skirt steak—a naturally raised cut that Zweiban plates with caramelized onions and a house steak sauce. Chocolate Five Ways is perhaps the most decadent dessert on the menu, combining chocolate brownie, ganache, flan, crema, and sorbet into a single dish.
To better understand Province Restaurant’s Gold Level LEED Certification, look to its floor-to-ceiling windows, which stream sunlight through regenerated cotton sheers that naturally regulate the dining room's temperature. The dark-stained floor is made of sustainably harvested cork, and even the chocolate-brown leather chairs are forged from recycled materials. Balancing out the room's earthy tones, a hot pink accent wall mirrors the menu's affinity for colorful flavors.