Browntrout

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This contemporary American spot in North Center takes its name from an unforgettable meal chef-owner Sean Sanders and his wife made while honeymooning in New Zealand: a single brown trout, prepared simply with hand-picked herbs and vegetables. The memory sets the tone for a polished but unpretentious neighborhood spot where the focus is on all things fresh, local and sustainable. Many ingredients are sourced from local farmer's markets and bakeries, and fish and seafood are caught within 300 miles of Chicago. Look for a mix of small plates and affordable sandwiches, as well as entrees such as pan-seared walleye pike with fingerling potatoes, morels, haricots verts, pea tendrils and salsa verde. Sanders says he aspires to have the greenest restaurant in Chicago, and he's on his way with an organic rooftop garden and environmentally sound fixtures and appliances.