Editorial Review

Legend has it that Browntrout got its name from the memorable first dish chef-owner Sean Sanders and his wife made while honeymooning in New Zealand. Years later, Sanders aspires to have the greenest restaurant in Chicago, gathering most ingredients from local bakeries and farm markets and by using seafood and fish only caught within a 300-mile radius. Plus, there's his organic rooftop garden, the fact he recycles cooking oil for fuel and all the energy-efficient appliances and fixture throughout the place. Shake it up by sitting outside or at the 14-person communal table, and feast on the delicious trout, mussels, burgers that rival the best in Chicago, Amish chicken and tallgrass sirloin. BYOB for now with full bar in the works.