New Uncommon Ground Devon chef Matthew Holmes
Photo: courtesy L’Auberge de Sedona
As the greenest restaurant in America, Uncommon Ground on Devon probably has a higher profile nationwide as a pioneer in sustainability than it does as a culinary destination for Chicagoan. But the former has attracted a new chef who may help the well-liked neighborhood spot achieve the latter. Matthew Holmes joins Uncommon Ground as executive chef from a number of contemporary spots including L’Auberge de Sedona in Arizona and Restaurant Max in Minneapolis. He sums up the attraction of joining this restaurant in Chicago: “It’s pretty sweet that I can just walk upstairs to get food.”
