This Giving Tuesday, November 28, honeygrow will be raising awareness and funds for Back on My Feet, a national organization that combats homelessness through the power of running. Guests who mention “Back on My Feet” will have 20% of their purchase donated to the organization. This continues honeygrow's commitment to supporting its communities and promoting an active lifestyle.
In Chicago, the Fulton Market (179 N Morgan St) and Lake Street (70 E Lake St ) locations will participate on Tuesday between 10:30am– 9pm.
Since June 2012, honeygrow has aimed to bring people together to enjoy quality, wholesome and simple foods. They focus on eating honestly and spending time doing what matters: from visiting the farms where their ingredients are grown to whipping up sauces and dressings in-house (no freezers in here!). honeygrow features premium made-to-order stir-fry, salads, a honeybar and cold pressed juices, all made from scratch and fully customizable thanks to its proprietary touchscreen kiosk ordering system. Culinary director, Chef David Katz, previously of Philadelphia’s award-winning Mémé and Creekstone Farms, carefully considers each ingredient offered, from sustainably raised meats to sauces and dressings prepared from scratch daily. Produce is always fresh (honeygrow restaurants do not own freezers) and sourced locally and seasonably as often as possible.
This Giving Tuesday, November 28, honeygrow will be raising awareness and funds for Back on My Feet, a national organization that combats homelessness through the power of running. Guests who mention “Back on My Feet” will have 20% of their purchase donated to the organization. This continues honeygrow's commitment to supporting its communities and promoting an active lifestyle.
In Chicago, the Fulton Market (179 N Morgan St) and Lake Street (70 E Lake St ) locations will participate on Tuesday between 10:30am– 9pm.
Since June 2012, honeygrow has aimed to bring people together to enjoy quality, wholesome and simple foods. They focus on eating honestly and spending time doing what matters: from visiting the farms where their ingredients are grown to whipping up sauces and dressings in-house (no freezers in here!). honeygrow features premium made-to-order stir-fry, salads, a honeybar and cold pressed juices, all made from scratch and fully customizable thanks to its proprietary touchscreen kiosk ordering system. Culinary director, Chef David Katz, previously of Philadelphia’s award-winning Mémé and Creekstone Farms, carefully considers each ingredient offered, from sustainably raised meats to sauces and dressings prepared from scratch daily. Produce is always fresh (honeygrow restaurants do not own freezers) and sourced locally and seasonably as often as possible.
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