As they entered their professional careers, Dobleman and Lacy, long-time friends since high school, often found it difficult to get quick dining options that wouldn’t result in an afternoon brain fog. The duo began a journey to better understand the connection between what they ate and how they felt and after months of research on all thing’s nutrition, they came to understand the importance of eating a diet consisting of real, nutrient-dense foods. No longer satisfied with the options available, they took matters into their own hands to create Dirty Root. With this new concept, they introduce Chicago to their take on a fast-casual restaurant whose mission is to cultivate a healthy lifestyle through real food and honest ingredients.
LUNCH/ DINNER MENU + THE CHEF: Drawing from his background in fine-dining at several restaurants around the country, Chef Milius focuses on a menu that highlights local, seasonal produce and proteins mindfully sourced from reliable partners including Genesis Growers and Nichols Farms depending on availability throughout the seasons. The dishes at Dirty Root are gluten-free and avoid the use of refined sugar, GMOs, canola oil and other industrial vegetable and seed oils.
For lunch and dinner, guests are welcome to create their own hearty bowl, beginning with a choice of three bases: ancient grains made from buckwheat, wild rice and roasted shallot vinaigrette, farmer’s greens tossed in lemon and extra virgin olive oil or a cauliflower rice and mushroom pilaf. They will then choose two sides from a variety of vegetable-based, hot and cold options including: summer cabbage with savoy cabbage, roasted red onion, organic poppy and sunflower seed and dried oregano, smashed beets & honey gremolata with salt-roasted baby chioggia beets tossed in honey and orange gremolata, za’atar spice carrots with tri-colored carrots and za’atar spice, sautéed zucchini, yellow squash and heirloom tomatoes and many more. Choose from proteins including Chicken Thighs roasted in grass-fed ghee, Wild Salmon basted in coconut bay laurel, Harissa-Spiced Pork Meatballs or Sweet Potato & Chickpea Falafel Cakes. Finally, tie the whole bowl together with one of five house-made sauces including Kale & Pumpkin Seed Pesto, Ginger Tumeric Cilantro Vinaigrette, Piri Piri Sauce, Avocado Green Goddess Dressing and Lemon, Chickpea & Roasted Garlic Aioli.
BREAKFAST MENU + RETAIL: Dirty Root will offer a limited breakfast menu of customizable bowls, as well as a selection of gluten-free Goat’s Milk Biscuits made with grass-fed butter. Breakfast bowls will include a choice of bases including the same ancient grains and farmer’s greens offered on the lunch and dinner menu, as well as a sweet potato hash made with green kale, pork lard, onion, house cured lardons and organic apple cider vinegar. Protein options include sunny-side free-range egg, house cured pork jowl and avocado.
The Goat’s Milk Biscuits are made in house by Milius. Choose from breakfast biscuits including the JLT with house cured pork jowl, heirloom tomato, seasonal greens and lemon herb aioli or the Avocado & Trio of Kale Caesar Biscuit with nut seed parmesan. You can also customize your own biscuit using the ingredients above from the Breakfast Menu. Dirty Root also serves organic drip coffee from Kickapoo Coffee Roasters and select retail items from companies such as Vital Proteins, Waterloo Sparkling Water, The New Primal (grass-fed beef jerky), Alter Eco and Hu Kitchen (dark chocolate).
The restaurant will be open seven days a week from 7am-8pm.