Laura Kastner Photography
Chef’s amuse bouche
Smoked Chickpea Crostini
Spicy feta, tzatziki sauce
Welcome cocktail “Twenty-Twelve” Arch
Ixa Organic Tequile, Royal Combier, Citrus Gastrique, Soda
Spring Corn Bisque
Mesquite smoked scallops, chives, truffle, matchstick potatoes
Paired with gruet-rose, New Mexico, US (organic)
Mesquite Grilled Sturgeon
Picked ramps, tomato confit, sunchoke puree
Paired with 10 azienda agricoloa cirelli, trebbiano d’abruzzo, Italy (organic)
Mesquite Grilled Quail
Jalapeno jam, bacon powder
Paired with 09 salvaje de mancayo, ribera de queiles, Spain (organic)
Apple Smoke Broken Arroe Ranch Venison Loin
Celery root, spoon spinach, medjoul dates, coriander jus
Paired with 07 le courolu, vaqueryas, “classique,” Rhone, France (organic)
Elderflower Panna Cotta
Citrus salad, candied ginger tuile
Paired with gruet, demi sec, New Mexico, US (organic)
Monday, June 25, 6:00 p.m.
prasino is the Greek word meaning "green” and serves clean food in a modern, environmentally conscious setting. prasino debuted its first Chicago location in the Wicker Park neighborhood in August 2011 after its success in the Western Suburb of La Grange. The prasino concept was founded in 2009. Serving breakfast, lunch and dinner, prasino’s menu celebrates artisanal flavors with a nod to local growers. Specialties include grilled and braised meats, ocean-friendly fare, organic produce, in addition to global-influenced beer, wine and spirits. prasino also features organic espresso, juices and smoothies for healthy "on-the-go" tastes.
prasino's commitment to sustainability is incorporated the restaurant’s eco-chic design. Located in a modern storefront space on Division Street in Wicker Park, the interior was designed by Caren Crangle of Simeone Deary Design Group. With a name that means “green” in Greek and a seasonal menu, Crangle naturally pulled inspiration from urban green markets. “The idea and direction was to take this, the literal existence of the market, and deconstruct it in a way that could be reintroduced to create a modern restaurant,” Crangle explained.
Tabletops and floors incorporate sustainable wood and light fixtures are crafted from corrugated cardboard boxes (no wine bottles in Wicker Park). Food is prepared in kitchens designed to reduce energy and water use, to incorporate recycling, and eco-friendly cleaning products. prasino is a reflection of its founders, the Maglaris family. The third-generation restaurateurs are committed to supporting local growers, artisanal food producers and organic agriculture. Eat green, live well.