Time Out says
Daven Wardynski is the chef at this seasonal sidewalk spot at the Omni Chicago Hotel. His mantra is “local whenever possible,” and he puts his money where his mouth is with ingredients from farms like Slagel and Mick Klug. These ingredients shine best in his “snacks”—a sweet-and-sour tomato confit; a silky white bean puree. Bigger plates—a very fine steak sandwich dubbed an “un-burger”; a crustless (and therefore inferior) slice of quiche—follow the rubric of simplicity, but cause less cravings. Desserts, on the other hand, exhibit some serious thought. The honey ice cream, made with honey from 676’s own hives, highlights the floral nuances of honey that another chef would take for granted.
676 N Michigan Ave
|Cross street:||at Huron St|
|Transport:||El stop: Red to Grand (Red), Red to Chicago (Red). Bus: 65, 145, 146, 147.|
|Price:||Average main course: $10|
|Opening hours:||Breakfast, lunch, dinner (open May-Nov)|
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