Flooded with natural light and goodwill, this donation-based lunch spot commands steady crowds on the Near Southside. Guests pay what they can (or a little extra, if possible) to enjoy chef Jeff Williams’s seasonal menu of small and large dishes. Favorites on a recent visit included the Thai-influenced chicken soup, filled with tender poached chicken breast, green onion, red bell pepper, mushrooms, and garlic, the broth deeply flavored with fresh ginger, coconut, and lime. Ground turkey blended with mushroom forms a burger patty that takes on melted Gruyère cheese for richness, along with baby spinach and kale for brightness and pomegranate aioli for contrast. The winning dessert, a play on s’mores, features local dark chocolate in a cake topped with toasty marshmallow pierced by a graham cracker.
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Taste Community Restaurant
Volunteer-staffed, donation-based restaurant with a chef-driven menu.