Summer Has Arrived at Eden: Patio Happy Hour, New Menus & More

As Chicago settles into summer, Eden is leaning into everything the season does best: abundant harvests, patio dining and gathering around food and drink. Led by Chef-Partner Devon Quinn, the greenhouse-powered Avondale restaurant is welcoming the season with new wood-fired dishes, the return of happy hour, a fresh slate of Sandwich Series collaborations and Father's Day brunch specials worth waking up for.

Happy Hour is Back — Wednesday Through Friday, 5–6 p.m.

Eden is bringing back happy hour for summer, with cocktails, wine, beer and rotating drink specials available Wednesday through Friday from 5 to 6 p.m. on the patio or at the bar. 

The happy hour lineup:

• Summer Frotation  |  $8   A rotating frozen cocktail 
• Frozen Hugo  |  $8   Sparkling Rosé, Elderflower, Mint
• Eden Old Fashioned  |  $10   Bourbon, Demerara, Cherry Bark Vanilla Bitters
• Lavender Interlude  |  $8   Lavender Agave, Cranberry, N/A Plum Bitters, Lemon, Soda
• Featured Glass of Red, White or Rosé  |  $10
• Rotating Beer  |  $5

New to the Menu: Wood-Fired Summer Dishes

Drawing from the restaurant's on-site greenhouse, preservation program and network of local farm partners, Quinn and his team are introducing a new collection of seasonal offerings and wood-fired dishes that celebrate summer’s peak flavors. New additions include:

• Wood Grilled Asparagus — asparagus and maitake salsa, ramp green goddess, apple saba
• Wood Grilled Carrots — lager yogurt, fermented burdock, green chickpeas, sorghum, mint
• Wood Roasted Market Vegetables and Lentils — fermented asparagus, coconut raita, pistachio dukkha, buckwheat honey
• Red Crab Pierogies — bartlett pear agrodolce, sour cream, chives
• Truffled Cashew-io e Pepe Bucatini — “cashew parmesan,” black pepper, white truffle oil
• Prime Flat Iron — spring pea coconut curry, fish sauce caramel, aromatic herbs

Eden’s Sandwich Series: Summer Lineup Continues

Eden’s chef collaboration Sandwich Series continues this summer, bringing together some of the region’s culinary voices for a rotating lineup of handheld creations, available during weekday lunch and weekend brunch.

June features Chef Rishi Kumar of Mirra and Mariela with the Soft Shell Crab “65” — crispy soft-shell crab, spring market slaw, crispy curry leaves and anchar aioli on house-made focaccia. A portion of proceeds from every sandwich sold benefits No Kid Hungry Chicago.

Upcoming collaborators:

• JULY — Steve Freeman, Nichols Farm
• AUGUST — Chef Tony Mantuano, The Purple Pig
• SEPTEMBER — Paul Virant, Gaijin/Vistro Prime/Petite Vie Brasserie

Father’s Day Brunch: Sunday, June 21

From classic breakfast staples to Eden's Market Burger, the restaurant's brunch menu offers plenty of reasons to celebrate Father's Day around the table. For the occasion, two special savory features will join the lineup on Sunday, June 21:

• Duck Pastrami Hash — sunny side egg, sweet and new potatoes, turnips, radishes, asparagus, spring onion, werp greens, wholegrain mustard vinaigrette
• BLT Egg White Frittata — bacon, oven-dried cherry tomatoes, arugula, sourdough croutons, avocado vinaigrette

Reservations available via OpenTable.