Directory

According to Anna Alberici - The subterranean Greenbush Bar is the last Italian restaurant in an area that was once the hub of the city's Italian and Sicilian communities. Four years ago, owner Anna Alberici began searching out local farm products that would work well in Greenbush's casual Italian fare. As you step through the front door of the Italian Workingmen's Club (whose basement houses the restaurant), you're immediately greeted by a colorful "Buy Fresh Buy Local" sign. The Greenbush's menu proudly announces that the pork, beef, chicken and eggs used in the restaurant's dishes are all locally sourced. Fresh and shredded mozzarella are also from the area, and Alberici transitions to local greens, eggplant and other vegetables when they're in season. All-natural, free-range, hormone and antibiotic-free meats from nearby Pecatonica Valley Farm are a mainstay every month of the year, and Pecatonica's John Carr makes some mighty flavorful sausage links from Alberici's special recipe. They're used in both the Greenbush's ample sandwiches and pasta dishes. For more information contact Greenbush Bar and Restaurant at: anna.alberici@sbcglobal.net