The Kitchen Chicago has been serving locally sourced food and cocktails for just over a year, with a focus on sustainability and a commitment to environmentally friendly practices, but even before the restaurant opened, its nonprofit arm had opened dozens of Learning Gardens in Chicago Public Schools, getting kids outside and growing real food. The restaurant donates a portion of its sales to opening more gardens, so supporting the cause is as easy as ordering up some of Chef Johnny Anderes’ heavenly Goat Gouda Gougère and a Ginger Sazerac, and patting yourself on the back for a job well done.
