McDonald’s Golden Arches are tarnished these days. To restore the shine, it’s time for the fast-food behemoth to chart a new course: one that acknowledges the growing consumer demand for Good Food, grown as close to home as possible, by sustainable, humane, and fair producers.
Justin Vrany’s Sandwich Me In — which serves local and sustainably produced food and has a zero-waste principle — is so busy that he is in the process of hiring a sous chef to help him with the load.
Fried chicken has been described as comfort food, indulgence food, and fast food, but for the most part, any resemblance between fried chicken and sustainable food has been purely coincidental. That is hardly the case, though, for Honey Butter Fried Chicken, a new restaurant created by two of Chicago’s most talented young chefs, whose much-anticipated grand opening arrives Saturday (Sept. 14).