 | | If 10,000 Chicago Biters eat one organic meal every day for a year, we'll avert 40 OJ glasses' worth of pesticides from pouring into the earth. |
|  |  | | The Arts and Crafts-style building that houses North Pond was built in 1912 as a warming shelter for ice skaters. Chef/owner Bruce Sherman converted the space into a restaurant about 10 years ago. | | |
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|  The Bite
About to set sail for brunch this Easter Sunday? Let North Pond guide your way. We’ve always had a place on our palate for the brunch here (poached farm egg with Merguez sausage and artisanal faro…sigh), so we’ll be making a rez for the three-course Easter feast, including the likes of gingerbread French toast with milk jam and smoked salmon mousse with salted almond macaroon. Chef/owner Bruce Sherman sources NP’s seasonal, sustainable, and organic produce and meats from Midwest farms, such as Shooting Star and Prairie Fruits, and Lincoln Park neighbor Green City Market. NP also recycles or regenerates 85% of its waste, and uses eco-friendly bulbs to light the kitchen…and our way to the table. |
| | Wanna Try? | | North Pond, 2610 N. Cannon Drive b/t Diversey and Fullerton Pkwys. (773-477-5845). Three-course Easter Sunday brunch, $65/adults and $35/kids. |
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