The family leadership behind un·cooked is opening their second location in Chicago’s Bucktown neighborhood. un·cooked will debut its plant-based, sustainably sourced menu on Monday, January the 4th at 1616 N Damen Street. The zero-waste concept will showcase and celebrate the power of plants.
For Carole Jones, un·cooked is an 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. All 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 smoothies, smoothie bowls, elixirs, juices, snacks, entrees and desserts. The menu is unprocessed.
un·cooked serves as a 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 business is a culmination of my family’s unique culinary journey from one generation to the next,” shares co-founder Jeremy Jones. “Our family’s appreciation for the beauty and variety that can be found in whole, plant-based foods and our genuine passion to restore our planet through health-conscious choices has been deeply engrained in our beliefs and actions. 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 consciously and/or healthy. Without any refined sugar, dairy or gluten on the entire menu, dishes include items such as cacio e pepe with kelp noodles and a sprouted wild rice hummus bowl.
“It’s hard to ignore the fact that we are moving forward with our plan to expand in the winter of 2020 – albeit in the middle of a pandemic and a time where many people are still dealing with serious fears and concerns. 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.”