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    Nic’s Opening 3rd Location in Downtown Chicago

  • Industry News October 29, 2018

    Nic’s, the nation’s first organic fast-food drive-thru, will be opening its’ third location in downtown Chicago’s The Loop (180 North La Salle, Chicago 60601) on Monday, November 19.

    The opening marks a milestone for those wanting a quick bite during the workday, offering an all-organic menu including burgers, sandwiches, sides and desserts. The newest location is convenient to several landmark buildings, such as The Daley Building and The Atrium, and right under the Clark/Lake CTA stop. With two current locations at the Woodfield Mall in Schaumburg and in Rolling Meadows, Nic’s has become a go-to destination for those seeking a healthy alternative to traditional processed fast food.

    Every menu item is certified organic through Quality Assurance International (QAI), a stringent certification process ensuring foods are free of pesticides and other chemicals.

    “Nowhere else in downtown Chicago can one order fast food which is 100% certified organic,” says CEO Neal Zeavy, “Established chains offer one or two organic items, but none have been certified completely organic through the stringent QAI organic certification process like we have been.”

    As with the other two locations, Nic’s will continue to offer made-to-order organic beef burgers, veggie burgers, vegan burgers (featuring 15 grams of plant-based protein) breakfast sandwiches, salads and shakes, as well as organic gluten free chicken nuggets and tenders, organic grilled chicken sandwiches, organic NicFries and NicTots, served all day. Additionally, Nic’s features kids meals and drink options including Organic coffee, Honest brand organic iced teas and Tractor organic sodas.

    “Nic’s is the only fast food restaurant in the country where diners can enjoy a myriad of food options for nearly every dietary lifestyle, “said Zeavy. “We offer low-carb, vegan, vegetarian to gluten-free.”

    Everything is made without harmful pesticides, chemicals, preservatives, ionizing radiation, artificial dyes or colors, added hormones, or the use of Genetically Modified Organisms (GMO’s). To be a “certified organic restaurant” a certified organic inspector through QAI inspects every single aspect of the operation,” says Zeavy. “Every ingredient, certification of each product, food suppliers, sanitation – and more - must meet the requirements, rules and regulations of QAI standards for certified organic.”

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.