Sustainable Dining at Brown Trout

This weekend my mother came to visit me on one of the coldest weekends in Chicago this winter. As the temperature dropped to a biting zero degrees, the thought of outdoor sightseeing chilled us to our bones. We instead chose to focus her trip on a culinary tour of Chicago. We began our gustatory weekend with Thursday night dinner at Brown Trout. The restaurant is the brainchild of Chef Sean Sanders who decided to create this restaurant while honeymooning with his wife in New Zealand. Hoping to emulate the sustainable lifestyle of New Zealanders in the U.S., Chef Sanders uses sustainable foods with seafood from natural waters, meat from sustainable farms and vegetables and herbs from their own garden. 

Located in the North Center area of Chicago, the restaurant has a natural décor of chestnut colors with a long communal table in the center, creating a warm ambiance. Wanting a filling meal to warm us from the cold, we chose to get two main courses. My mother ordered the seared tuna which was accompanied by grilled lettuce and cauliflower. As my mom loved the dish so much, I only snagged a small bit. From the small bite simplicty I did get of the dish, the fresh flavor of the tuna was apparent.  My trout was equally delicious in its fresh. The trout itself was glazed in a carrot ginger sauce that only served to enhance the flavor. The plate was decorated with grilled brussel sprouts and an assortment of chestnuts and mushrooms, which unexpectedly served as the perfect compliment. We were so satisfied by the meal, we made a decision we rarely make. We decided to forego the dessert, wanting to preserve the clean taste left by the meal. The moderately priced Brown Trout impresses with its simplicity and freshness.

Brown Trout: 4111 N. Lincoln Ave., Chicago, IL
(773) 472-4111
http://www.browntroutchicago.com/Default.html
Sunday: 11 a.m.-3 p.m., 5 p.m.-10 p.m., Wed.-Thurs. 5 p.m. - 10 p.m., Fri.-Sat. 5 p.m.-11 p.m.