City Club's New Food Program

Hippocrates said, “We are what we eat.” The French warn, “We dig our graves with our knives and forks.” Food is medicine. As the work revolution starts to settle, the food revolution is beginning.

We may be living longer, but we are increasingly unhealthy. Obesity, chronic fatigue, cancer, heart attacks, and low testosterone among men are widespread. Small farmers continue to struggle, corporate agriculture floods the market with unhealthy processed foods, and restaurants continue to charge more while barely surviving. Meanwhile, grocery prices leave consumers in shock.

At City Club, we offer shelter from the storm—delicious, healthy meals at great value. We source fresh, local, organic ingredients, avoid seed oils, and provide excellent service without tipping.

Last year, we completed an ambitious kitchen expansion and welcomed Chef Tim Cook, who has worked at two Michelin 3-star restaurants. Tim strives to elevate City Club’s food program to a national level. In honor of our 20th anniversary, next week, we will introduce extended lunch hours and a new all-day menu. 

Perhaps you might pair Boxcar coffee with fresh-baked goods from Dry Storage for a delectable breakfast. Or, starting April 1, enjoy an evening meal courtesy of Connor Shaw, our new sous chef from a Michelin-starred Chicago restaurant.

I rarely eat dinner out, but when I do, I often feel like I am overpaying for mediocre food and disappointing service. For example, my recent request for an extra olive for my drink resulted in an extra $1.50 charge! That’s not how we roll at City Club, where we strive for nothing less than a redefinition of dining excellence itself: exceptional meals, great ingredients, and fair prices in an atmosphere that feels like home.

Spring is around the corner, and Highland Gardens will be the perfect place to participate in our food revolution. Plan to stop by after work for a drink and a bite to eat with friends.

— Sina.