Veteran restauranteur Carole Jones, former Chef and co-founder of Chicago Raw, revealed her newest venture: un•cooked. un•cooked will debut its plant-based, sustainably sourced menu on Monday, July 6 in Chicago’s Fulton Market District at 210 N Carpenter, a Sterling Bay development. The zero-waste concept will showcase and celebrate the power of plants.
For Carole, un•cooked is the next creative outlet for her to dream up dishes using raw, whole ingredients. It is the evolution of her plant-based passion. She is joined by her son and daughter-in-law, Jeremy and Kaitlyn Jones, to bring un•cooked to life. The founding family has combined their journeys, skillsets, passion for the planet and sense of adventure to create un•cooked, where they live their mission to transform the world through plants.
un•cooked is a grab-and-go restaurant offering raw foods made from real ingredients. Patrons of un•cooked can be rest assured that all chef-crafted items are 100% plant-based, gluten-free and sustainably sourced using only whole food ingredients and zero refined sugars or agave. Open for breakfast, lunch and dinner, un•cooked will serve coffee, smoothies, elixirs, juices, snacks, entrees and desserts. The menu is unprocessed.
To further demonstrate its commitment to the health of the planet and local community, un•cooked will serve as Chicago’s first zero-waste dining experience, using only plant-based, compostable packaging. It aims to be the greenest destination in the city, both through its menu and its sustainability practices.
“This storefront is a culmination of my family’s unique culinary journey from one generation to the next,” shares co-founder Jeremy Jones. “My mother’s appreciation for the beauty and variety that can be found in whole, plant-based foods and her genuine passion to restore our planet through health-conscious choices has been deeply engrained in my beliefs. Together we can’t wait to provide our patrons and our planet with naturally delicious and waste-free meals.”
un•cooked is not only catering to the vegan community and those exploring a plant-based lifestyle but also to people who want to live more sustainably. Without any refined sugar, dairy or gluten on the entire menu, guests will be amazed when they taste the restaurant’s star dishes, such as cacio e pepe with kelp noodles. un•cooked will serve delicious, raw food items without sacrificing flavor through a celebration of vegetables, fruits, herbs and spices.
With plans to move into the 210 N Carpenter development, the Jones family will serve the surrounding community as well as the building’s tenants, which includes Google, Leopardo Companies, rEvolution Marketing, S2G Ventures and CVS.
“It’s hard to ignore the fact that we are moving forward with our plan to open in Summer 2020 – albeit in the middle of a pandemic and time of civil unrest. We not only recognize the need to nourish our bodies but also the demand for conscious businesses to create a vehicle for meaningful and lasting change. un•cooked plans to serve as a force for good.”
In addition to its grab-and-go storefront, un•cooked will offer catering and delivery. un•cooked will launch its own app for contactless pickup. The app allows guests to order meals and earn loyalty rewards seamlessly.
un•cooked will be open for breakfast lunch and dinner Monday through Friday from 7am to 8pm and Saturday 9am to 8pm. T
Veteran restauranteur Carole Jones, former Chef and co-founder of Chicago Raw, revealed her newest venture: un•cooked. un•cooked will debut its plant-based, sustainably sourced menu on Monday, July 6 in Chicago’s Fulton Market District at 210 N Carpenter, a Sterling Bay development. The zero-waste concept will showcase and celebrate the power of plants.
For Carole, un•cooked is the next creative outlet for her to dream up dishes using raw, whole ingredients. It is the evolution of her plant-based passion. She is joined by her son and daughter-in-law, Jeremy and Kaitlyn Jones, to bring un•cooked to life. The founding family has combined their journeys, skillsets, passion for the planet and sense of adventure to create un•cooked, where they live their mission to transform the world through plants.
un•cooked is a grab-and-go restaurant offering raw foods made from real ingredients. Patrons of un•cooked can be rest assured that all chef-crafted items are 100% plant-based, gluten-free and sustainably sourced using only whole food ingredients and zero refined sugars or agave. Open for breakfast, lunch and dinner, un•cooked will serve coffee, smoothies, elixirs, juices, snacks, entrees and desserts. The menu is unprocessed.
To further demonstrate its commitment to the health of the planet and local community, un•cooked will serve as Chicago’s first zero-waste dining experience, using only plant-based, compostable packaging. It aims to be the greenest destination in the city, both through its menu and its sustainability practices.
“This storefront is a culmination of my family’s unique culinary journey from one generation to the next,” shares co-founder Jeremy Jones. “My mother’s appreciation for the beauty and variety that can be found in whole, plant-based foods and her genuine passion to restore our planet through health-conscious choices has been deeply engrained in my beliefs. Together we can’t wait to provide our patrons and our planet with naturally delicious and waste-free meals.”
un•cooked is not only catering to the vegan community and those exploring a plant-based lifestyle but also to people who want to live more sustainably. Without any refined sugar, dairy or gluten on the entire menu, guests will be amazed when they taste the restaurant’s star dishes, such as cacio e pepe with kelp noodles. un•cooked will serve delicious, raw food items without sacrificing flavor through a celebration of vegetables, fruits, herbs and spices.
With plans to move into the 210 N Carpenter development, the Jones family will serve the surrounding community as well as the building’s tenants, which includes Google, Leopardo Companies, rEvolution Marketing, S2G Ventures and CVS.
“It’s hard to ignore the fact that we are moving forward with our plan to open in Summer 2020 – albeit in the middle of a pandemic and time of civil unrest. We not only recognize the need to nourish our bodies but also the demand for conscious businesses to create a vehicle for meaningful and lasting change. un•cooked plans to serve as a force for good.”
In addition to its grab-and-go storefront, un•cooked will offer catering and delivery. un•cooked will launch its own app for contactless pickup. The app allows guests to order meals and earn loyalty rewards seamlessly.
un•cooked will be open for breakfast lunch and dinner Monday through Friday from 7am to 8pm and Saturday 9am to 8pm. T
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