Ted's keeps it green while serving good food

Burger and steak joints don't usually get the most eco-friendly rap, but Ted's Montana Grill is taking steps in the green direction.

The Bolingbrook restaurant, one of more than 50 across the U.S., doesn't just stick to serving up beer-can chicken and pot roast. Its founder, Ted Turner, insists on a commitment to the environment.

That means when sipping a fresh-squeeze cherry lemonade or root beer float, the straw is made of paper. When taking out wedge salad or bison meatloaf, the container is not only microwavable, but biodegradable. The restaurants strive to be 99 percent plastic free, with biodegradable to-go cups and menus printed on recycled paper.

But that doesn't mean the food is anything hoity-toity. Most dishes are hearty American-style classics, like bison pot roast, chicken fried chicken and prime rib.

Ted's offers three cuts each of bison and beef steaks. Add to that more than 15 varieties of chicken sandwiches and more than 20 variations on bison and beef burgers.

Each day brings a new variety of soup, from Monday's baked potato to Wednesday's chicken and sausage gumbo. Guests can dig into Karen's "Flying D" bison chili any day of the week.

Blue plate specials every day offer roast turkey and dressing on Sundays, crab cakes on Fridays and slow-roasted pork on Thursdays, among others.