Chef Shawn McClain took the vegetable side dish and ran it up the marquee, earning raves nationwide for giving vegetables the gourmet treatment. But don't call it vegetarian, McClain says—it's "flexitarian," mostly veggie but not strictly so. The result gives good-for-you vegetables the starring role in a sleek shop suave enough to seduce the most ardent meat lovers. Chef de cuisine Jon DuBois changes the menu seasonally with dishes such as roast beets with horseradish
foam, Burrata cheese with smoked radicchio, or sunchoke ravioli with melted goat cheese and hazelnuts. The occasional fish dish—like pan-seared trout—makes do for carnivores.
Oct 12, 2008
Gotta let you guys know: If you're a vegetarian or vegan, eating at the Green Zebra is not ethical. A funny thing happened to me the other day. I met the owner of the Green Zebra, Sue Kim-Drohomyrecky. She was over at one of her other restaurants. It's called Custom House and it's on Dearborn. I don't usually like to publicly whip people but I gotta say "How the hell do you own a Veg restauraunt and a place across town that serves veal and
foie gras? WTF?!?! Don't eat at the Green Zebra for ethical or compassionate reasons. Voting with your dollars has zero effect when it goes into the coffers of the Drohomyrecky clan. Who would cut up and serve a baby Koala Bear's spleen if it had a good profit margin. In the interest of full disclosure I'll let you know I've eaten here twice. Never again. Testify: www .businesspov.com/article/101