Beyond Farm-to-Table: Q&A with Eden’s Devon Quinn
Chef Devon Quinn gives us the inside scoop about Eden.
We are fortunate to have a plethora of excellent farm-to-table dining options in Chicagoland, but one in particular stands out: Eden. Beyond just sourcing local ingredients, the folks at this Avondale establishment grow many of the herbs used in the seasonal menu in their own greenhouse, using organic practices.
This mindful restaurant was chosen as the venue for our Crunchy Culture Friendsgiving brunch, where we got a private tour of the impressive on-site greenhouse. Read about our experience here.
Following the event, I wanted to dig deeper into the story behind the ‘greenhouse-to-table’ concept and the folks who created it. I am always inspired by the “why” behind the mission, so I asked our tour guide, Eden’s Chief Culinary Officer and co-founder, Devon Quinn.
With Eden’s 10th anniversary approaching next year, Chef Quinn kindly shared the restaurant's history, mission, organic practices, and community-centric initiatives. Most importantly, he answered the burning question: What are his favorite menu items?
I hope Eden’s story inspires you too!
History and Mission
Eden will celebrate its 10th Anniversary in 2026.
Jane: What drove you to open Eden? What's your motivation for the sustainable practices and mindful ingredients?
Chef Devon Quinn: Our business started as a catering operation in 2011. I decided to open Eden in 2016 to showcase what we can do with the Midwest’s bounty. It is a very seasonal restaurant, where I hand curate produce from local markets and farmers. It is a way for me and our other culinary members to truly have a connection to our food. We have had a greenhouse for 12 years which allows us to grow unique herbs, blossoms, and other highlights to inspire and accent our food.
I still remember the 1st grade and spending a good chunk of time on the concept of reduce, reuse, and recycle. It has been something that I have followed my entire life. We have made the choice to implement it within our organization, as well as a train of thought. Everything that walks in our doors has value. The greens of a carrot have the same value as the skin and flesh, so we make it a point to find an avenue to use it all.
From Greenhouse to Table
You mentioned you use organic practices. What are some examples?
We use soil composed of organic leaf litter and mushroom compost. We fertilize using liquid fish and seaweed. We use biologicals for pest control.
How do you incorporate all the plant varieties you grow in the greenhouse into your menu?
We plant and grow things with intention. We have limited space, so we are always planning to use all parts of a plant at all stages of life. Having a tropical environment allows us to grow tropical things to highlight curries as an example.
Community
Chef Quinn led our group’s greenhouse tour.
Tell us about the local farms you source from; how do you choose who to work with?
I have made a point to befriend nearly all farms at Green City Market. I have formed relationships over 10 years or so that allows me insight into the coming seasons, and first pick at the best of the seasons produce. We communicate throughout the week as I plan my menus. I have found that there are certain farmers that are very engaged with what they are growing. That excitement is attractive, and makes me more likely to purchase from certain farmers.
Greens are bought from Werp farms near Traverse City Michigan. I grew up with the family, and the relationship is at the heart of those transactions.
What are some of Eden's community-based initiatives?
We support Global Farms, Hephzibah Children’s Organization, The Evolved Network, and Fuel Movement as our main philanthropic endeavors. We try to limit to 4 so that we can have a greater impact.
Menu Recommendations
What item(s) on the the menu would you recommend right now*?
Tater Tots, beets, and brussels sprouts. They each use local produce and are highlighted with elements of our lacto-fermentation program. *Answered in late November.
Eden is located at 2734 W Roscoe St, Chicago, IL 60618. It is open for brunch/lunch Wednesday-Sunday, and for dinner Wednesday-Saturday.
