GREEN ZEBRA
www.greenzebrachicago.com
1460 West Chicago Ave.
312.243.7100
ITLC’s Overall Rating: A-
Cuisine: A- Ambiance: A- Service: A-

A restaurant named Green Zebra? The name references an heirloom tomato with the same moniker and alludes to the menu’s fare—vegetable-focused, with a few daily dishes of organic poultry and wild-caught fish. Husband and wife Peter Drohomyrecky and Sue Kim- Drohomyrecky have partnered once more with Chef Shawn McClain (Spring Restaurant) to offer Chicagoans a modern, upscale, New American setting that is light years beyond the tofu burger vegetarian spots of yore. The setting is sleek and convivial, sporting hues of gray and pale green, with added drama from eight-foot palms. Textured vinyl tabletops replace linen. The “smart set” pack this place, even on week nights, filling the room with the din of lively conversation as they sip the latest fashionable cocktails.

Chef Shawn McClain and Chef de Cuisine Michael Bulkowski are sensitive to the needs of a variety of diners—vegetarians, vegans, and even “flexitarians,” diners who occasionally add meat to a primarily vegetarian diet. The intent is to celebrate the freshness and flavor of seasonal products. Menu items ($8-15) are grouped by intensity of flavors, from lighter to bolder. Portions are larger than typical appetizers and smaller than typical entrées.

Two notable items from the lighter flavors section of the menu are the ethereal avocado panna cotta with tomato gelée and crème fraîche. The chilled Kinnikinnick Farms beets with mascarpone and port wine vinaigrette express quintessential sweet-beet flavor.

Middle-menu items of note are the cave-aged Gruyère soufflé with endive and heirloom apples and the Pospera Farms baby carrots with carrot cake, black truffles and balsamic vinegar. Fuller-flavored items not to be missed are the Oregon chanterelle mushroom galette and the Shoal Creek Farm chicken breast with roasted fingerling potatoes.

Flavors throughout the menu are so satisfying that all but the most recalcitrant carnivore will reach the meal’s end fully satisfied. And there will more likely be room for pastry chef Erin Mooney‘s delicious desserts ($6-8). The Valrhona chocolate cake with macadamia nut butter, mango salad and passion fruit caramel is a divine obligation for chocoholics. But then the spiced ginger baba cake with roasted banana ice cream is also irresistible. Sweet temptations, indeed.

The wine list primarily features artisanal, small producers and offers an admirably encompassing selection by the half or full glass. High-end teas and French-press coffees are offered. A private dining room can accommodate up to 40 guests. Definitely worth a trip to see how Green Zebra has earned its stripes!

Dinner Tu- Sa 5:30-10, Su 5:30-9