Randy Zweiban, the former executive chef at River North's Nacional 27, goes solo with this West Loop restaurant. The contemporary American menu, which features farm-to-table cuisine, takes inspiration from Spain and South America. It's divided into sections ("raw," "small," "big" and "bigger"), with the largest plates priced between $12 and $29. The menu changes often; representative dishes include rabbit confit with marcona almond emulsion; slow-cooked veal cheeks with market carrots and tropea onions; and chimichurri-rubbed bone-in rib-eye with sweet potatoes and house steak sauce. Province is located on the ground level of the environmentally friendly building that houses the CTA's headquarters (the building is Gold LEED-EB certified by the U.S. Green Building Council) and includes green design elements such as reclaimed wood shutters, sustainably harvested cork floors and recycled leather chairs.