“prasino is the Greek word for green,” our cheerful server says when we confess that this is our first visit to the 3-month-old St. Charles restaurant. Before I can politely interject that I have already read about the upscale Chicago-based chain (three locations) and its eco-friendly practices, she launches into her spiel about the locally sourced food, the reclaimed-wood tables, the light fixtures built out of recycled cardboard boxes. Light fixtures built out of recycled cardboard boxes? OK, yeah, that is cool. But chances are your first impressions of prasino will have nothing to do with its commitment, as admirable as it is, to sustainable dining, and everything to do with its size.
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