How Chicago Restaurants are Celebrating Earth Day 2026

Swissôtel Chicago

Swissôtel Chicago is celebrating Earth Day with a toast to bees. The hotel is home to an on-site beekeeping program. Managed by a dedicated beekeeper, these hives provide fresh, raw honey that goes directly from the property into the glasses at Amuse, the hotel’s contemporary lobby lounge. For Earth Day, they are sharing some special, sustainable cocktails that feature honey from Swissôtel’s on-site hive:

• Beehive: Featuring SirDavis Whisky, balanced with fresh lemon and the floral depth of the Swissôtel honey.
• Scarlet Sunrise: A blend of blood orange gin and pomegranate liqueur, sweetened naturally with house honey and brightened with lemon.
• Golden Paloma: A twist on a classic, mixing tequila and triple sec with Swissôtel honey, lime and grapefruit soda.
• Elderflower Spritz (spirit free): A non-alcoholic option using Seedlip Garden 108, elderflower syrup and our signature honey syrup, topped with tonic and sparkling water.

Four Entertainment Group

This Earth Day, Wednesday, April 22, Four Entertainment Group (4EG) will partner with Plant With Purpose for a citywide “Raise a Glass, Plant a Tree” initiative. For every beverage purchased on Earth Day at participating 4EG locations, a tree will be planted through Plant With Purpose’s global reforestation efforts.

All eight of 4EG’s Chicago venues will take part in the one-day event, including aliveOne in Lincoln Park, Central Park Bar and the newly opened Tune-Up in Avondale, Easy Bar and Estelle’s in Wicker Park, Remedy in Bucktown, The Getaway in Lincoln Square, and The Owl in Logan Square. Last year, the bars raised over $2,000 for the initiative which equates to over 2,000 trees. 

Plant With Purpose, a Christian nonprofit organization, reverses deforestation and poverty around the world by transforming the lives of the rural poor. They do this through watershed restoration and regenerative agriculture, savings groups and economic resilience, tree planting, growing and agroforestry, climate mitigation and carbon sequestration, as well as education and advocacy.

The Grillroom Chophouse & Wine Bar

This Earth Day, The Grillroom Chophouse & Wine Bar will launch a fundraising initiative in partnership with One Tree Planted, pledging to plant one tree for every steak sold.

Beginning Wednesday, April 22 through Saturday, May 30, the campaign invites guests to dine with purpose and enjoy The Grillroom’s signature steaks while directly contributing to global reforestation efforts. Each steak ordered during the promotion will result in a tree planted in areas of critical need, helping to restore ecosystems, improve biodiversity, and combat climate change.

One Tree Planted is an environmental 501(c)3 nonprofit that plants trees around the world and is dedicated to making it simple for anyone to help the environment. Since 2014, they have planted over 135.5 million trees with 378 partners across 82 countries. Through this work, they have restored over 292,864 acres of forest around the world, made 106 cities greener by planting urban trees for environmental justice and tree equity, and more.

Casa Chi by Chef Richard Sandoval

This spring, Casa Chi by Chef Richard Sandoval invites guests to celebrate the full food ecosystem with Viva Abejas 2026, a 30-day culinary experience running March 24 – April 22 in honor of Earth Day. Centered on the theme “Bloom to Table,” Viva Abejas highlights how pollinators like bees transform blossoms into the food and flavors we love, turning every bite into a lesson in sustainability.

Guests can enjoy a carefully curated menu featuring:

• Cocktails: Viva Abeja Paloma, Margarita Melipona, Miel del Fuego
• Food: Blue Corn Masa Biscuit amuse bouche and Viva Tiradito appetizer

Every dish and drink incorporates honey or pollination-dependent ingredients, bringing the invisible work of bees to the forefront of taste. Proceeds from the program support The World Bee Project, helping to restore and sustain pollinator populations globally.

The Fish Guy

The Fish Guy in Chicago has a zero-waste philosophy that honors the entire life cycle of every seafood item they cut. With the help of their in-house butcher, they transform potential waste like carcasses into premium house-made stocks and retail goods. Nothing is discarded. This commitment to sustainability is mirrored in their sourcing, as they partner with niche farms that utilize age-class management to protect the natural ecosystem. Their approach offers chefs a true concierge service, bridging the gap between small-scale fishermen and high-end kitchens while prioritizing the long-term health of our waters.