MENU: October 14, 2018 / PopUp for Good #5


  • Fall Salad Romaine, radicchio, beets, Honeycrisp apples, walnuts with our red wine vinegrette (on the side)


  • Quarttro Formaggio Tomato sauce, fresh mozzarella, asiago, parmesan, provolone, fresh basil (vegetarian)

  • Puttanesca Tomato sauce, olives, caper, garlic, anchovies, parmesan

  • Hot Potato Caramelized onions, yukon golds, chili flakes, garlic, parmesan (vegetarian)

  • Fall Harvest Olive oil, feta, zucchini, corn, pumpkin seeds, CPP Green Zinger Sauce (vegetarian)

  • The Professor Goes to Berkeley (Maryanne Goes to Napa) Walnuts, caramelized onion, blue cheese, arugula (vegetarian)


  • Mr. Lincoln Shortbread Extra buttery shortbread cut in an exact silhouette of our Labrador Retriever, Lincoln. THANK YOU LINCOLN!

  • Barbara’s Best Brownies A square of true chocolate perfection made by our neighbor Barbara. THANK YOU BARBARA!

  • Cookies by Sheri A special cookie treat made by our neighbor Sheri. THANK YOU SHERI!

  • Gelato The amazing Argentine gelato made by our friends at FRIO GELATO — in assorted flavors


  • Red Dog Soda Our popular cherry-ginger refresher, made from all natural ingredients, very low on sugar and good as it is delish

  • Wildkit Phosphate Our own orange-vanilla infusion with seltzer and acid phosphate is a tribute to the Wildkits. GO KITS!

  • Evanston Egg Cream The 120-year Brooklyn tradition of Fox’s U-Bet Syrup, a dash of milk, and seltzer has arrived in Evanston