A report on Soprafinna's and Cicchetti, restaurants in Chicago.
Isn't it so cool and hip and botique-y when restaurants promote local and natural food production? and use recyclable and biodegradable products? and produce tapas with a 'Venetian twist'? and use eco-friendly design?
And then there is, as Doug Henwood has quipped, kale from jail: 'Both new eateries will tap local sources for produce, including a new partnership with the Cook County Department of Corrections that's already underway with Mr. Rosenthal's other restaurants for naturally grown tomatoes, kale, squash, beets and more.'
(Thanks to Adolph for this one.)