Publisher – Al Stasch
THoliday Joy In Villa Park
hanksgiving is one of the most important family holidays for many and Villa Park merchants offer some of the best choices for food, entertainment and value. This issue begins to share the options we have to celebrate and give thanks for many gifts we received big and small throughout the year.
Traditionally Thanksgiving's main event is the family meal. If a turkey, ham, seafood or pasta is on your menu you don't need to go out of the Village to find the best for each plate on the dinner table.
Our cover story about Mike's Market with David Casey is a prime example. For many a one stop butcher for large or small gatherings.
David Casey and the crew at Mike's Market have been providing the highest quality meats, poultry, seafood, deli and groceries for decades in Villa Park. Starting on Park Boulevard and now on Villa Avenue and St. Charles Road. Still expanding in size and selections, Mike's Market is a great choice for any meal during the holidays.
Dominick's Pizza & Pasta is a very popular option that many Villa Park residents choose for their holiday gatherings with a great meal menu from pizza & pasta to Italian dishes and American selections. Owners Maria, Frank & Enzo are second generation operators of a quality and consistent selection of meal options of all types.
We cannot forget that Villa Park has the best restaurants we crave year round at Simon's, Hi-View, Crazy Pour, Michael Anthonys, Gyros Express, Los Burritos, El Barrio III, Portillos, Supreme Lobster and more for holiday meals.
An exciting brand new holiday option in Villa Park is Poppies Pasta on St. Charles Road. The new owner Oliver is a self taught master of hand made pasta and house made sauces in small batches suitable for a lunchtime meal or a take home dinner.
If you prefer a sit down meal for a holiday feast one of the most impressive buffets for Thanksgiving is at Allegra Banquets on St. Charles Road. With an extensive menu that will satisfy everyone Allegra Banquets Thanksgiving Buffet is a perfect choice.
But one holiday event you don't want to miss is Joyful Traditions by the Villa Park Chamber of Commerce. From lighting of the Christmas Tree, pony rides, petting zoo, photos with Santa, character photos and much more this event is a must for everyone
I hope you find the perfect choice for your holiday gatherings in Villa Park this season. We cannot name every food available but we are featuring great options. Enjoy!
Villa Park Magazine
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HOLIDAY EDITION - 2025
POPPIES PASTA - BRAND NEW MEAL OPTION
A self taught master of hand made pasta and sauceOliver Melgar has opened a new food service in Villa Park with amazing ready to eat and take home meals.
DOMINICKS PIZZA - 62 YEARS OF QUALITY
Villa Park knows Dominick's Pizza well having been customers for 62 years. The family owned business still provides great food and service with a variety of meals to enjoy.
MIKE'S MARKET - DAVID CASEY
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David Casey started working at Mike's Butcher shop on Park Boulevard in his teens and with a great staff has continued to serve customers the finest meats, poultry, deli sandwiches and seafood anywhere in the Chicago suburban area.
LIMITING STRESS DURING THE HOLIDAYS
Stress and parenting go hand in hand, but during the holiday season, many parents find their stress levels rising to new heights.
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JOYFUL TRADITIONS - FAMILY HOLIDAY EVENT
Come see Santa Claus, pony rides, enjoy the petting zoo, take photos with Santa & characters, trolley rides to the library and museum.
Great pricing for advertisements place in our magazine plus the option to purchase single issues or subscribe to receive a minimum of 6 issues/year.
24 WHAT IS COMING IN OUR NEXT ISSUES
A list of our schedule of cover story subject plus the inside story names we are currently hoping to include in future Villa Park Magazine.
An exciting new eatery in Villa Park just opened in time for holiday gatherings - Poppie's Pasta. A great new place to find a hearty selection of hand made fresh pastas with a selection of sauces to match your best instincts for a special Italian dish.
The owner - Oliver Melgar is a resident of Villa Park who is offering truly unique pasta available for lunch or dinner and on the go. In minutes your choices are heated and packaged for a great hot meal. Poppies also has fresh made pasta for take home to add to your family and holiday dinner tables.
Oliver is a skilled Pasta Chef who is self taught in making his pasta creations. "I've learned through my time in Italy. I've learned through chefs on YouTube. There's two chefs I look up to. One of them is Evan Funke. He's an American chef that studied in Italy. He has three restaurants in Los Angeles, one in New York, and one in Chicago. I've been to the one in Chicago. It is delicious. There's another chef on TikTok. His name is Mateo."
"He travels. He's been to Chicago a few times, but he makes gorgeous pasta."
Using a special pasta extruder machine Oliver creates a potentially endless variety of pasta that is designed to enhance the flavor. Ridges and crevices capture the sauces and toppings allowing the flavors to stay with each pasta bite.
I've experienced exactly what Oliver deigned into the pasta and the shapes do keep sauces in every bite without swirly your fork around the plate. It all starts with the ingredients used to make each pasta selection.
Oliver listed what choices are available. "We have an egg dough pasta, which is great for, like, long noodle shapes, pappardelle, tagliatelle, spaghetti alla cittara. And they're perfect for filled pastas like the caramelle, aglianotte, and raviolis.
And we also offer a semolina pasta. Semolina and water, which will make it vegan for the people that can't take eggs.
"I also offer one type of gluten-free pasta, which only uses two ingredients, chickpea flour and egg. So it's very different compared to the gluten-free pasta that you see at the stores, which have a bunch of ingredients. Mine is just two ingredients."
Oliver explained, "The mafaldin is a great example. The way that extruder pushes the semolina dough out, it makes these beautiful ridges, these ruffles on the long ribbon pasta, and it just holds the sauce really well."
The menu offers a great selection for just one person and also for two or more to enjoy pre cooked or to take and cook at home.
"For individuals, you could choose your type of pasta to go with your sauce. We also offer a protein, chicken, and I also have a few specialties that are meant for two people, like our gnocchi trio. It's a pound and a half of gnocchi with three sauces to make it look like the Italian flag. Red, white, and green.", Oliver explained.
We tried the lasagna from Poppies on my first visit. It was very tasty and my wife and I shared the portion that was perfect for two, although I wouldn't have complained if I kept the entire entree for myself.
Watching Oliver prepare his pasta dishes was telling in how much care and attention he uses to make the perfect foods he serves. In fact one of the pasta I ordered came out of the pasta extruder machine only seconds before it was cooked and minutes later in the item I ordered.
The lasagna is made in batches daily and ready for take home already cooked and ready to heat. If you are on the run - Oliver will heat the lasagna and you can take it back to the office lunch room and enjoy.
Oliver agreed, "Everyone is a little different. Everyone eats more than what I think. Our lasagna is prepackaged, and it's meant for one serving. But like you said, maybe one person can't finish it, so it's perfect for two."
"If you want to take it home, just throw it in your oven, bake it for about 12 to 15 minutes at 450 degrees. And I always tell the guests, if they want an extra, if they like the crispiness, just take off the foil and bake for five minutes."
Poppies Pasta lasagna being made from scratch
Let's not forget about the sauce that you can get from Poppies. There are several varieties that Oliver described.
"I started off with six types of sauces, but I slowly added more. I think I have eight. The most popular is the pork braised lamb ragout, which is a huge seller. The caramelized braised onion ragout for people that are vegetarian or vegan."
"A vodka sauce, which is the second popular. The caramelized garlic and miso sauce, which people are surprised. They didn't really think that sauce. They didn't know what to expect, but people love it. You get a mix of sweet and saltiness, but it's creamy. It's soft."
"And a Pomodoro sauce, a basic pomodoro. I only use Italian tomatoes, basil, and extra virgin olive oil."
" I made a diavola sauce, which is basically a spicy pomodoro. I use Calabrian chili peppers in there, so it adds a good spice. Not too spicy, but if someone likes it a bit more spicy, I add red chili flakes. And I also made a creamy basil pesto sauce, which those two were new."
I tried the Pomodoro sauce and it was very good. And I experienced what Oliver described about the miso sauce. It is an unexpected delightful mix that matches very well with the pastas.
If you love pasta like I do, you need to try the dishes Oliver is offering at Poppies Pasta. Help support a new eatery in Villa Park. Located just west of Villa Avenue offering delivery with Doordash or UberEats.
Poppies Pasta
332 East St. Charles Rd, Villa Park, IL instagram.com/poppies.pasta
DOMINICK'S PIZZA
Carmelo Lazzara - Maria Lazzara Pickerill - Frank Lazzara
DOMINICK'S PIZZA
"It's Addictive"
Dominick's Pizza is one of the top pizza restaurants in Villa Park going back 62 years to 1963 when it was first opened on St. Charles Road. Parents of the current owners, Rosa & Carmelo Lazzara, emigrated from Sicily and worked hard for 25 years to create a home and family life while saving for a future for their children. Rosa and Carmelo purchased Dominick's Pizza in 1993 when the business was located on Addison Road. They passed the business to their children Frank, Maria and Enzo 10 years after Dominick's moved back to St. Charles Road. And now with over 30 employees, including their delivery drivers and their own children, the business has grown quite a bit. The siblings have 32 years experience and not even close to stopping soon.
The United States Bureau of Labor Statistics show as many as 1 in 5 food businesses close within one year. But for pizza restaurants the majority last over 6 years. Dominick's Pizza has served great pizza for 62 years. So why have they done so well? Frank and Maria give the credit to their parents.
"It's because we listen to our parents. Our Dad, up until his passing, was always telling us what we should be doing. He was always the one to make sure he let us know what didn't look right.", Frank said.
Still Frank, Maria and Enzo run the business and they make sure that everyone on the staff is consistent and doesn't take any shortcuts. Frank has created systems that make it easier to follow the right steps so that what is ready to go to a customer is consistently done right.
Dominick's Pizza is able to serve customers and deliver their foods beyond Villa Park's boundaries. Territory in Addison, Lombard Elmhurst Oakbrook Terrace and some unincorporated area are within their range.
Dominick's uses their own delivery drivers to maintain the customer service excellence they are known for. But they have been flexible in
Sausage and pepperoni are still the most popular toppings sold on their pizza, however uncommon toppings are becoming a trend including pineapple and pickle slices.
The pizza options don't stop with thin crust or thick but also extend to baked panzerotti, stuffed, Detroit Style and Sicilian pizzas. For those with a gluten intolerance they have a gluten free crust and a cauliflower crust. And if anyone is counting their carbs and pizza bowls are all the rage.
Dominick's Pizza Holidays
Along with the traditional toppings they also offer specialty pizzas. With names like The Whole Pig, Vegetarian Pizza, The Hangover pizza, Loaded Potato Pizza and the Pickle Pizza.
Thanksgiving is the holiday to give thanks. Dominick's makes it a habit giving thanks to their customers year round. The day before Thanksgiving is very busy with people focused on their meal preparation and entertaining their out of town guests. Many order from Dominick's because they don't feel like thinking about what's for dinner. Thanksgiving Eve Dominick's will be open until 9 PM for pick-up and delivery of all their crowd favorites
During Black Friday Weekend however, a sealed red envelope generates plenty of excitement with their Loyalty Club customers. Maria explained. "We do something for our loyalty customers. We do a door buster where if you're a loyalty customer and you come in that Friday, Saturday or Sunday, we give you a red envelope."
The customers leave the enveloped sealed until its time to bring it back to Dominick's in January.
"You hold on to that red envelope and you bring it in on some dates that we have picked out in January. And it could be anything from like $5 off your order to pizza for a year."
To become a loyalty customer you don't need to do any more than ask to join the next time you call in an order. Dominick's will track your orders automatically and you are awarded 1 point for every dollar you spend. Every Tuesday are double
points day. Points are redeemable for money off or free menu items and can be used in conjunction with daily specials and coupons.
For December Dominick's will once again offer delivery by none other than The Grinch. There are limited deliveries available by the Grinch but it has become very popular.
During the Christmas season there is a special party Holiday Package offer that you will find on the next three pages of this issue. The Holiday Packages serve from 12-25 people with beef, chicken, mostaccioli and more options. The Holiday Packages can be ordered through the middle of January - 2026.
There is much more to learn from the team at Dominick's and we will include a more in depth cover story for them in 2026. They are a treasure to have in the Village of Villa Park.
MIKE'S MARKET BETTER THAN EVER
by Al Stasch
In 1969 the Apollo 11 mission put astronauts on the moon for the first time. Richard Nixon was sworn in as President of the United States. The Beatles released their albums Yellow Submarine and Abbey Road. The Woodstock music festival lasted three days in New York State. Construction of Walt Disneyland was started in Orlando, Florida. And the first steps to create the internet began with a connection between four universities.
That same year the Casey family established a new butcher shop, Mike's Meat Market, in the heart of Villa Park's Ardmore subdivision on Park Boulevard. Now approaching 60 years later, David Casey still runs one of the finest butchers and markets you'll find in the western suburbs of Chicago. After new locations, changes in managers to David and his brother and a move to their current location Mike's Market has never stopped providing the best quality and service to their customers.
For nearly a century a butcher shop was the best place to find fresh meat, poultry and sausages. Mike's Market that has always been the case. When large grocery stores included a meat department they transitioned away from a traditional butcher service to a select your own display case.
What is available in the display case is what you can buy. But at Mike's Market the meats, poultry, fish and delicatessen are all offered with personalized service from an experienced butcher and delicatessen employee. Meat cuts and customizing products is always an option. Plus the crew at Mike's behind each counter can give expert advice on how to prepare each item they sell.
That excellent service goes hand in hand with the freshness and quality of the products at Mike's Market. “Customer service is where it's at. You screw that up, your business goes down.”, David Casey said the owner of Mike's Market. On the quality issue – they receive beef in prime cuts. All Midwestern choice grade. The pork products come from Iowa. Pork and chicken arrive at Mike's daily. All USDA inspected from reputable providers. Their fish products come off planes at O'Hare and are immediately taken to a supplier in Bensenville – just west of the airport. Then sent by truck to Mike's daily. But even more impressive is a story David told.
“My nephew Joe was able to take a trip on a fishing boat opening day of halibut season. The halibut that he caught was in our store within 24 hours.” David explained. That was through the normal delivery system.
At the front of the store is a long freezer case of pre-made meals. “One of our most popular ones is the pot roast with a brown gravy, mashed potatoes and corn.”, David said. Then he listed the many other pre-made meals they offer.
“We also do a Salisbury steak. We do glazed ham with carrots and mac and cheese. We do about four or five different chicken meals, like our stuffed chicken breast. So it's sliced up with stuffing and broccoli. We also do a linguine. So all told, I think we've got about 20 to 25 different ones that we make.” That's everything made on site with fresh, quality ingredients ready for the oven or microwave.
Then when the holidays roll around thing get busier at Mike's Market. Their first big holiday each year is St. Patrick's Day. David's Father who started the business came from Ireland. He had a recipe for corned beef he used to sell to customers on St. Patrick's Day. David cleared up a rumor that many customers knew about the Irish ancestry and believed that the recipe for corned beef came from Ireland. In fact, it did not. David explained. “One of the places he worked for was Arlington Packing. They had a seasoning company that had a recipe for making corned beef. So that's what the old man was using years ago. So it wasn't some proprietary thing or anything else. Truth be told, my Father never ate corned beef until he came to this country.”
Then on Thanksgiving things really get busy. In August the crew at Mike's Market forecasts what they think they are going to sell of fresh turkeys the customers will order for Thanksgiving. They have to predict the sizes of the turkey they will need. To make the process even more intensive –customers will order parts of a turkey – like breasts, drumsticks, thighs etc. Some customers also want the whole turkey broken down using a process called spatchcocking. That means you take the backbone out of the whole turkey and cut the bird in half. Then you cook the turkey like a whole turkey only it takes half the time. It's a process that will cost a little more but makes the Thanksgiving meal preparation much faster.
Moving to Villa Avenue
“You know what, I'll tell you this. I mean, we were kind of spinning our wheels when we were over on Park Boulevard, and it was a blessing and a curse for me when we split the business, my Brother and I, because that gave me the opportunity to get out of the old place and move.” David explained. The building on Park Boulevard had a number of issues including utilities, age and also important lack of floor space. The move was not just a matter of loading up trucks and setting up display cases at the new shop. It took a lot more stress and planning.
David agonized over where to move. He considered a couple locations in Elmhurst but then started looking at the spot they are in now. First David looked at the corner of the shopping center. It turned out it was too small. Then the property owner suggested the space next to the corner spot. David considered it and had floor plans made up with equipment suppliers. It all looked possible. But still not convincing enough to make the move since the time and cost was a challenge. David sat in his car in the parking lot and counted cars on the roads around the shopping center. Still not convinced to move.
wife Gail's 20th wedding anniversary.
Operating a business so successful as Mike's Market also is not at all easy. It took plenty of experience, soul searching and hard work. Even the job of being a butcher gave David some pause originally. The first butcher shop had hanging beef in the back with wooden coolers. David 's first job was to keep those spaces clean while he was still a teenager. There was sawdust and blood on the floor that David took care of. David tried to shift to a different career path. Being good with numbers he thought accounting would be better. So he enrolled in college taking accounting classes. David thought about a different career path, accounting. Finally, he agreed to take the opportunity and get into the butcher shop business. Now he is running a great business in Villa Park today.
As with all of the people we have featured in the Villa Park Magazine, David is community oriented as well. David has been a member of the Villa Park Chamber of Commerce and worked with other local businesses on Villa Avenue to improve the district through special events and coordination. He also was a member of the Economic Development Commission in Villa Park. Helping bring new business to Villa Park and retain those already established.
When will David have enough of the work he has to put in to succeed? David is not ready to retire. Five years from now he plans to be doing the same things. When he does retire he will make sure the business is in good hands.
That decision is more than five years out. Right now Mike's Market is trying to streamline ordering online and order taking in the shop. Online orders will includes sandwich delicatessen orders. Customers could order as many as 1 to 5, 10 or 20 sandwiches.. Then have the order ready for
pickup or delivered without having to wait in line at Mike's. That system could be running soon after Thanksgiving.
The fact that an almost 60 year old butcher shop is thriving in Villa Park says a lot for the business savvy and hard work put into Mike's Market. It also says a lot about loyal customers from Villa Park and the surrounding communities. Without those customers Mike's Market could not continue and prosper. So if you want your town to retain great businesses, shop at those businesses often.
If you are a customer, continue to shop Mike's Market year round. If you have never shopped there give it a try. Having a business like Mike's Market and people like David Casey in the Village of Villa Park makes the Village a special place to live.
Tips for Parents to Minimize Stress and Maximize Joy During the Holidays
Family Features
Stress and parenting go hand in hand, but during the holiday season, many parents find their stress levels rising to new heights. Between coordinating schedules, shopping, traveling and managing children’s expectations – plus the disruption to the school routine that everyone had finally settled into – the season can feel more like mayhem than merry.
However, by thoughtfully planning and implementing a few practical strategies, parents can protect their well-being and support their families. Early childhood experts from The Goddard School share guidance to help parents stay grounded and make the most of their meaningful family moments this holiday season.
Clarify Priorities
One of the most empowering steps is to decide in advance what truly matters to your family. Consider:
• Which traditions or gatherings you've planned are nonnegotiable?
• Are there holiday events you can skip this year without regret?
• What obligations are you taking on out of habit rather than genuine desire?
By reducing the number of “must-do” activities, you can avoid overextending your family.
Establish a Budget
Holiday spending can weigh heavily on your mind. Create a family holiday budget that includes gifts and activities, then stick to it. Use the opportunity to teach your children about responsible spending and gratitude. Remember, the most meaningful gifts are often those made with time, attention or creativity, not the highest price tag.
Set Boundaries
Stress often arises when family dynamics, expectations or traditions clash. You can reduce this by setting boundaries and communicating them early. Speak openly with the relatives and friends you’ll see about what’s comfortable for your family and what isn’t (e.g., physical space, travel, topics to avoid). Let your children know what to expect, as the lack of routine during this time can be particularly challenging. Modeling clear boundaries helps your children learn to express their own needs, too.
Prioritize Your Physical and Emotional Health
Amid the hustle, your own basic care often slips, but your well-being is key to being present for others. Consider establishing routines, such as:
• Sleep: Aim for 7-8 hours per night whenever possible. Nutrition: Keep healthy staples in the mix, even if treats abound.
• Movement: A short walk, stretch breaks or gentle exercise may help reset your nervous system. Stepping outside can be especially helpful
Design a Stress Rescue Plan
For example, plan to use a playlist, a quick breathing exercise or a sensory object to help you regroup when your stress escalates. These strategies work for children as well.
If you’re worried about unwanted questions – such as a family member asking about politics or your plans to have another child – rehearse your response in advance with a friend. When these stressful moments arise, having a toolkit gives you a sense of control
Unplug and Be Present
Screens are omnipresent. While they serve a purpose, they can be an unwelcome distraction, especially when you’re spending time with loved ones you don’t get to see often. Try to designate screen-free times, such as during meals, after dinner or when gifts are being exchanged. Use screens intentionally, such as video calling out-of-town family members, rather than passively scrolling. Focus on in-person connection by playing games, telling stories, making crafts or taking walks. Remember to lead by example, as your children are watching. Being fully present at key moments is the one gift your family will remember above all else.
As the holidays approach, the pressure to do it all can loom large. By clarifying priorities, setting boundaries and safeguarding your health, you can minimize stress and maximize joy. That said, even with careful planning, things can go off course, and that’s OK. Practice self-compassion and allow for imperfections. Enjoy every laugh, surprise and even the occasional moment of calm.
Photos courtesy of Shutterstock
SNEAK PEAK
Here is what is planned in
Cover Stories
Dr. Dan Krause - Willowbrook Principal
Mike Hirsch - Edward Jones
Deb Demito - Demito's Saloon & Devine
Sandra Hill - Villa Park Library
Guests We Hope To Schedule
Dick Portillo
The Union
Brown's Chicken
Trek Bike Center
More Brewery
The Lighthouse Convenience Center
Khalid Sabri
Simon's Restaurant
Supreme Lobster
Rose Paving
Veterans Towing & Recovery