Green River

Restaurant magnate Danny Meyer opened his first Chicago establishment on the 18th floor with stunning views in the lofty Northwestern Memorial Tower, entrusting the creative and managerial skills of Executive Chef Aaron Lirette. In 2016, Green River earned its first Michelin star, barely arrived by months to Chicago. One of Green River’s signature dishes is its Uni Saffron Pasta, infused with Rumi Spice Saffron. We at Rumi had a chance to sneak a peek back in the kitchen while Chef Aaron made saffron pasta from scratch and showed us what it’s like to carefully craft ingredients to form a perfect entrée worthy of a Michelin star.

green river saffron uni pasta dish


“When a cocktail carte is arranged by grains (corn, rye, agave) rather than the spirits made from them, a serious focus on drinking is immediately clear-and we should expect no less from the mixology gurus behind New York City's The Dead Rabbit. Your cocktails, wines, and green cardamom sodas are going to be masterpieces, yet the cuisine is anything but an afterthought. Whether you make it to a table or just end up staying at the bar, be sure to order some of the city's most luscious beef tartare, topped with shaved horseradish, quail egg yolk, and judiciously dressed with capers, anchovies, and onion. If you prefer your meat perfectly cooked, try the Slagel Farm ribeye, carved tableside and set in a pool of rich bone marrow jus and draped atop cippollini, mushrooms, and a potato purée. Desserts are refreshing and none-too-sweet, like the wintery citrus chiboust garnished with sugared cranberries, fennel fronds, and red-veined sorrel leaves-surrounded by a nest of crisp-baked pastry threads. And even though lunch may seem corporate, the 18th-floor location commands panoramic views of the city and is ideal at all times of day. In fine weather, the wrap-around terrace is unbeatable."

Picture of Rumi Team