Green Zebra

The wood-burning flatbread oven is not the only fire burning at this Wicker Park restaurant. Owner Michael Altenberg is creating a benchmark for sustainable businesses by going for a ICO-certified 95% organic restaurant. Even the Italian sausage flatbread and the B. in the B.L.T. flatbread are pesticide- and hormone-free. The T-shirts the servers sport are made of either organic cotton or recycled from thrift stores and brought to Humboldt Park’s Co-op Image for vegetable-dye silk screening. Check out the wine list for more eco-friendly options.