“At North Pond, we strive to successfully express the seasons through our delicious and modern interpretations of the produce, proteins, and products appropriate to their time of year.”

Soft-boiled hen’s egg with green and purple asparagus, Grayson cheese, jam-filled waffle, red and green strawberries; roasted and candied Chioggia gold and red beets with cured sardines, smoked caviar, watercress, crème fraîche, and pretzel; prosciutto-wrapped rabbit saddle with nasturtium-apricot chorizo verde, sweet peas, Hakurei turnips, flax cracker, and blossoms.

Tucked in Chicago’s Lincoln Park, North Pond is an oasis where you can enjoy some of the best food in the city in a beautiful arts and crafts style school dining room overlooking a pond surrounded by wildflowers. Chef Bruce Sherman makes sure the food is as spectacular as the setting, having worked with local farmers and purveyors to create dishes that reflect the season.

Sherman is a leader in the Midwest’s sustainable food movement, and works to compost and otherwise reduce and eliminate waste. He also founded Solidarity Soup, a chef-based initiative designed to show solidarity with the immigrants who form the backbone of the restaurant industry and the fabric of the community.

“Chef Bruce Sherman isn’t shy about his principles, and it’s hard to eat here and conclude that he’s wrong: the quality of his ingredients is evident, and the cooking is enjoyably adventurous.”

–Nicholas Day, Chicago Reader