“There is no doubt that Chicago has been the single biggest influence of my career and I will surely miss it,” he writes. It was a great run.”Īs he prepares to close his last remaining Windy City restaurant, McClain expressed his gratitude to Chicago’s restaurant community and diners. But the sheer number of restaurants in Chicago has an impact on all of (Chicago restaurant owners), and thus makes it unsustainable for some of us. “I think Green Zebra’s concept and ideas are even more relevant today than they were in 2004. “I’d be lying if I said (the reason for closing) was anything other than economics,” he writes. Although he has gone on to open multiple restaurants in Las Vegas, Green Zebra’s execution didn’t skip a beat - the Michelin inspectors continually placed it on its Bib Gourmand list, including for 2018.īut McClain also said that despite the increasing popularity of vegetable-focused cuisine in Chicago - Bad Hunter and Clever Rabbit are two noteworthy recent openings - that Green Zebra’s fiscal sustainability became difficult. He’s won a host of accolades, most notably a James Beard Foundation Award for Best Chef: Midwest in 2006 - largely because of his work at Green Zebra. McClain made his name at Trio in Evanston before opening his first restaurant Spring in Wicker Park (in the space which became Trenchermen). The restaurant has given Chicagoans award-winning, vegetable-focused food since long before the term “vegetable-focused” became en vogue in the restaurant world. Special thanks to Holly, Elizabeth, Dean, Richard, Guicho, Elvis, Bull, Josh, John, Lis, Howard, Christine, Molly, Mary, Andrea, Grande, Sarah, Dan, Greg, Kristin, Bill A., Sam, Cynthia, Loden, Jeremy, Jose, Noah, John G, Laura & Christy. I am so proud of what we have done over the those years and it’s success can be directly attributed to the wonderful staffs that have put their heart and soul into making Green Zebra such a unique and wonderful place. It has been an incredible ride and I want to personally thank all of those who have supported us for the past 13 1/2 years. It is with a heavy heart that we are announcing that Green Zebra will be closing its doors on December 31st and the restaurant will be put up for sale. Chicago Avenue in West Town, will shutter after service on New Year’s Eve, chef-owner Shawn McClain writes in an email. Green Zebra, which has served acclaimed, seasonal vegetarian, and vegan small plates for more than 13 years since it opened in 2004 at 1460 W. The uniqueness of the Tomcar will be evident and its impeccable record of safety and ease of use cannot be duplicated by any other off-road vehicle on the market.Chicago’s restaurant scene will lose a vegetarian pioneer in less than two weeks.
Controls like a traditional automobile, unlike an ATV/UTV, enabling a rapid learning curve for the operator.Roll cage, the only completely welded unit in the off-road industry, utilizing a thickness of steel normally used in bigger, heavier vehicles.Four-wheel, fully independent suspension.Long suspension travel and low center of gravity.Armor-reinforced front end drive system.Bucket seats with racing style 4-point harness.GREEN ZEBRA TOMCAR FEATURES AND ATTRIBUTES With advanced safety features and high ground clearance, the vehicles feature a forgiving design and low center of gravity, making each Green Zebra Tomcar built with direct goals of safety and reliability.
The engineers revolutionized this vehicle, incorporating all conventional technologies of the physics of driving and off-road adventures into an easy to operate, lightweight automotive framework.
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