Owner Dan Rosenthal was inspired by the plastic-bag-induced death of an endangered sea turtle to spearhead the Green Chicago Restaurant Co-op, which uses its buying power to bring environmentally friendly products and packaging to Chicago. But his restaurant Trattoria No. 10 has long been green, featuring organic and naturally raised products on the seasonal menu. It changes daily, but offerings might include a salad of organic beets with fennel, arugula, and goat cheese or an octopus carpaccio with watercress, blood oranges, and capers. Pastas include farfalle with duck confit and asparagus or fettuccine with wild-caught shrimp and grilled peppers. Service is seamless and unpretentious, and the seating's cozy and private—this is a rare decent dinner option in the Loop.
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