"Floriole functioned as a stand at Chicago's beloved Green City Market for nearly five years before it became a brick-and-mortar restaurant. As such, expect market-driven fare that prizes freshness and seasonality above all else. Those priorities manifest in menu items like late-season roasted tomato and swiss chard quiche, an open-face “croque” with roasted tomatoes and crispy kale alongside herby béchamel and tangy gruyere, and pea salad with radishes, turnips, and spring onions. And then, of course, there is the collection of queue-worthy croissants, from ham and cheese to chocolate and almond." - Nicole Schnitzler
Rachel Brown
