Hinsdale Magazine July/August 2025

Skyvi Pergolas

Skyvi Pergolas: Elegant,

Functional, and Built to Last

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Versatile for Any Space

Perfect for patios, rooftops, or backyard escapes, Skyvi Pergolas also elevate commercial spaces, offering stylish outdoor comfort for patrons.

A Smart Investment

Skyvi Pergolas provide a high-end outdoor experience.

Charming downtown, convenient transportation, historic architecture, and beautiful green scenery all around—these were the most convincing aspects when choosing the next location for a multi-home MK project.

Breaking ground at The 8 brought the usual roller coaster of emotions that comes with any major development—excitement and anticipation mixed with stress and uncertainty. No two projects are the same. Some unfold smoothly and predictably, while others bring complexity and risk.

Each demands a unique approach. As we continue to make progress, the MK Construction & Builders team is more convinced than ever that we made the right call—this project is worth every bit of the effort.

Located just a few steps from shops, restaurants, Metra access, top schools, and beautiful parks, these meticulously designed single-family homes are crafted to combine functionality, style, and comfort in everyday life. With soaring ceilings, large windows, open layouts, custom millwork,

top-of-the-line appliances, high-quality stone, and high-end finishes, these homes offer a living experience that reflects attention to detail and thoughtful design.

In addition to five spacious bedrooms and six baths equipped with motion-sensor lights and heated flooring, each home includes an attached heated two-car garage and fully finished basement. Optional features such as elevator installation and golf simulators offer added convenience and entertainment.

The exterior of each home is simply pristine. Durable, weather-resistant stucco allows the architecture to stand out in a timeless way.

Our customers are, and always have been, our inspiration. We are proud to create spaces where people build a lifetime of memories.

From concept to completion, The 8 provides abundant space with unmatched quality features for family and friends.

AA Recipe for a Meaningful Summer

s we settle into the heart of summer, our July/August Food & Drink issue of Hinsdale Magazine has all the ingredients for a truly satisfying read.

On our cover, we feature the powerful work of Wellness House, which has been a beacon of healing for 35 years. Told through the voices of Elaine Adams, Angela Breton, and Kasia Byrne, this story reveals how community, courage, and connection help those impacted by cancer find strength in unexpected places. Whether volunteering, honoring a loved one, or walking through a personal diagnosis, each of these women illuminates how healing is as much emotional as it is physical.

Leadership also takes center stage in our profile of Greg Hart, Hinsdale’s youngest-ever Village President. With a Burr Ridge upbringing and a heart for public service, Hart brings energy and purpose to his role—focused on balancing tradition with progress. From public safety to family- friendly amenities, his vision reflects the next generation of civic leadership.

That legacy continues in our feature on Chicago’s oldest restaurants, where time-honored recipes and creaky floors tell stories as rich as the dishes themselves. These institutions have endured through changing tastes, preserving a flavor of history that’s hard to replicate.

In the neighboring town of Downers Grove, Flavorchem is shaping the tastes of the future while staying rooted in the past. For more than 50 years, this innovative company has created flavors and fragrances used in products worldwide—from morning coffee to nostalgic childhood treats.

In a special nod to this issue’s culinary focus, we check in with Phil Vettel, Chicago’s legendary restaurant critic. Now mostly retired, Phil shares reflections on his decades shaping the city’s palate. His perspective underscores how food can become memory, influence, and even art.

We dive deeper into the soul of Chicago’s dining culture with a look at iconic eats like deep-dish pizza, Italian beef, and the classic Chicago hot dog. More than meals, these foods evoke hometown pride and generational tradition.

Their story is a masterclass in quiet excellence, sustainability, and global impact from a local base.

We shine a spotlight on BAMtheatre, which began with a backyard production and now serves thousands of students each year. Founder Melanie Lamoureux’s commitment to nurturing young talent is paving the way for a permanent theater space in Westmont—a fitting next act for an organization that’s become a creative cornerstone in our community.

Finally, we recognize Bob Berlin, DuPage County’s long-serving State’s Attorney. Recently reappointed to a rare fourth term, Berlin’s steady leadership and unwavering commitment to justice continue to shape a safer, more equitable county. His story reminds us that quiet integrity and public trust still matter—and that true service often speaks softest but carries the farthest.

Scott Jonlich Publisher

TOUCHED BY HOPE:

Joe Rizza

On the Cover: Kasia Byrne, Angela Breton and Elaine Adams at the Wellness House in Hinsdale

Photo by Victor Hilitski

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A New Standard in Laser Hair Removal

now available at CSC Steil Dermatology

Laser hair removal has become an increasingly popular solution for those seeking smooth, hair-free skin without the constant need for shaving, waxing or plucking. The process works by using concentrated light beams to target pigment in hair follicles. The absorbed light damages the follicles, preventing future hair growth. Because hair grows in cycles, multiple sessions are required to achieve optimal results.

At CSC Steil Dermatology, boardcertified dermatologists Dr. Christina Steil and Dr. Rachel Bognet now offer advanced laser hair removal services using the cutting-edge

Clarity II™ laser system. This stateof-the-art device is designed to deliver fast, effective hair removal for all skin types while ensuring uniform treatment across large areas, reducing the risk of patchy results. One of the key advantages of the Clarity II™ system is its speed and efficiency. Traditional laser hair removal systems often require long treatment sessions, but Clarity II™ operates with high power and rapid repetition rates, allowing procedures to be completed in nearly half the time. This makes it an excellent option for treating larger areas such as the back, legs or chest while still providing precise results for smaller, more delicate areas like the face or bikini line. It is a very effective

treatment for razor bumps due to shaving.

Unlike older laser technologies that require numbing gels or cooling agents to ease discomfort, Clarity II™ incorporates advanced cooling technology with real-time Temperature Sensing to protect the skin throughout the procedure. This innovation significantly enhances patient comfort, minimizing the stinging sensation that some patients may experience during laser hair removal. This feature along with real time IntelliTrak technology ensures treatment efficacy and safety.

People are opting for laser hair removal to achieve longer-lasting

results compared to traditional methods. Shaving requires frequent upkeep, while waxing can be painful and lead to ingrown hairs. Laser treatments provide a more permanent reduction in hair growth, making them an attractive option for those who want to save time and effort in their grooming routines. Additionally, athletes such as swimmers and cyclists often remove body hair to enhance performance, while others seek hair removal for personal comfort or medical reasons, such as reducing irritation from shaving.

For those considering laser hair removal at CSC Steil Dermatology, the process begins with a consultation to assess skin type, hair color and treatment goals. While laser hair removal is safe for most individuals, results can vary depending on factors such as hair thickness, skin tone and hormonal influences.

Each session typically lasts between 5 and 30 minutes, depending on the size of the treatment area. Patients may experience mild redness or sensitivity immediately following the procedure, but these side effects generally subside within a few hours. Since hair grows in different phases, multiple treatments, usually spaced four to six weeks apart, are necessary to achieve longterm results.

The cost of laser hair removal varies based on the size of the area being treated and the number of sessions required. During a consultation, the team at CSC Steil Dermatology will provide a personalized quote and answer any questions about the procedure.

CSC Steil Dermatology, founded in 2002 by Dr. Steil, has always been committed to providing quality, patient-centered dermatological

care. The practice serves patients in Hinsdale and Downers Grove with a comprehensive range of minimally and noninvasive skin treatments. With a focus on state-of-the-art technology, the team offers solutions for a wide variety of skin conditions, from medical dermatology needs to aesthetic concerns.

“Patient comfort has always been our top priority.”

— Dr. Christina Steil

Dr. Steil is a skilled dermatology expert with years of experience in cosmetic and medical treatments, known for her caring approach to patient care. Dr. Bognet focuses on both medical and aesthetic dermatology, customizing treatments to fit each patient’s needs. Together, they provide personal attention and

top-quality care for every patient. With the latest technology, expert dermatologists and a patient-first approach, CSC Steil Dermatology offers a safe and effective solution for those looking to reduce unwanted hair. The practice’s use of the Clarity II™ laser ensures high-speed, comfortable and long-lasting results, making laser hair removal a convenient and worthwhile investment.

For individuals ready to experience the benefits of laser hair removal, scheduling a consultation with CSC Steil Dermatology is the first step toward achieving smooth, hair-free skin.

: cscdermatology.com

) 630-455-0045

* staff@steilderm.com

Dr. Rachel Bognet, MD and Dr.. Christina Steil, MD

The Hart of Hinsdale

Get to know the new Village President

BY ANNA HUGHES

For the first time in 16 years, there’s a new leader at the helm of Hinsdale.

At just 37 years old, Greg Hart is the youngest president in village history. His millennial mindset provides a fresh perspective to local government, and he’s honored to represent such a dynamic and historic community.

A management consultant with a deep-rooted passion for public service, Hart grew up in Burr Ridge and attended St. Isaac Jogues Catholic School. Much of his childhood was spent in downtown Hinsdale, and returning home to raise a family was always part of his plan.

“It was never a matter of ‘if,’ but ‘when’ I was coming back to Hinsdale,” Hart said. “I had known how

great of a community it was to grow up in—how it’s a community where neighbors actually care about each other.”

Hart and his wife, Alexandra, are part of the wave of young families relocating from the city, drawn to Hinsdale’s elite schools, beautiful homes, and vibrant downtown scene. This constant influx of new families means that Hinsdale is always changing: Hart

Greg Hart and family at the swearing-in ceremony in May

said nearly 50% of residents are millennial-aged or younger.

“The demographics of this community are different than what many people think they are,” Hart said. “While everyone’s opinion and perspective matters on what’s best for Hinsdale, I think it’s important to have representation from the young families that are increasingly calling this village home because their needs and uses for the town are different than maybe someone who has been here 50 years.”

Hart’s goal as village president is to build upon Hinsdale’s solid foundation, utilizing the mindset that “even the best can get better,” as he said at his swearing-in ceremony on May 7.

“I’m going to be looking top to bottom and how we can maintain and build upon the beautiful character and history of our town but make smart investments in the future in the right way that’s consistent with our character,” he said.

Having served on the DuPage County Board from 2017 to 2023, Hart brings hands-on experience when addressing local issues. He’s taking that knowledge and expertise into his term as president, honing in on four key priorities: public safety, infrastructure, economic development, and maintaining Hinsdale’s AAA bond rating.

Hart’s proposed policies are intended to improve the daily lives of Hinsdaleans. Some of his plans include recruiting new businesses to diversify the village tax base, forming a public safety and transportation commission with citizen involvement, and starting the process of burying above-ground power lines.

“For every new initiative that I’m rolling out, I will laser focus on its fiscal aspect,” Hart said. “I want to… do everything with the lens [of] guarding citizens’ tax dollars.”

In addition to his own initiatives, Hart is a firm believer that the best ideas come from the bottom up. Because of

“To me, the best public servants are those that are closest to the people, right? And so I’m in a unique position because of my age, to hear what’s on the minds of the majority of Hinsdaleans.”

- GREG HART, VILLAGE PRESIDENT

that, he promises to be accessible to the community, and he appreciates any suggestions, questions, or concerns.

“I think the best thing for a public servant to do is to put him or herself out there and be able to take feedback and hear people’s ideas,” Hart said. “The Village of Hinsdale has my commitment that I’m going to do that.”

Hart will often be found at Village Hall answering phone calls and emails, but residents can also expect to see him out and about. As a dad of three young kids, he will be running around town juggling camps, sports, and school.

“To me, the best public servants are those that are closest to the people, right? And so I’m in a unique position because of my age, to hear what’s on

the minds of the majority of Hinsdaleans,” he said.

Hart considers his role as village president to be “the honor of a lifetime.” He is proud to be a Hinsdalean, and he’s elated to serve the community that has given so much to him.

“I think that I am who I am today because of the lessons and the opportunity I had to be raised in this community,” Hart said. “I think it was an incredible place to grow up, and now I view it as my responsibility to ensure that my kids have the same opportunity.”

To learn more about Greg Hart and his platform, visit GregHart.com. Residents can keep up with Hart and his presidency by following him on social media. ■

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STAGING A DREAM

BAMtheatre grew from backyard players to the western suburbs’ premier youth theater

BY MAUREEN CALLAHAN

It’s not often a childhood dream becomes a reality, or a hobby becomes a career. But it is possible. Just ask Melanie Lamoureux, founder and Artistic Director of BAMtheatre, the western suburbs’ award winning and nationally recognized educational theater program.

It all started 25 years ago with a production of Annie in a backyard theatre. Hinsdale Middle School eighth grader, Melanie, along with friends, Becky and Allie, were three schoolmates who loved theatre. They gathered their friends and younger siblings and put on a play. They called themselves BAM, as it was an acronym of the first initial of each of their names. “My dad came up with the idea and suggested the name,” said Lamoureux. Becky and Allie eventually pursued other paths, but the moniker stuck.

The title is indicative of the wide range of exciting opportunities offered by the group, now celebrating its 25th anniversary. Regardless of a student’s age or grade level, BAMtheatre has something to suit their interest in the performing arts. Whether a child just wants to try theatre or is looking for more advanced, rigorous training, they’ll find the door wide open and a warm welcome before them. “Our community refers to ourselves as ‘The Bamily,’ Lamoureux said with a chuckle. “And it’s true. We’re a big BAM family because our students know they have a place to belong and can be themselves.”

“For the longest time, BAMtheatre was just a summer thing,” said Lamoureux. “We did one show in the summer, and then one show became two. Then we added a summer camp, which turned into three summer camps.” These days, young performers

can keep busy all summer with more than 20 different programs BAMtheatre has to offer. And that’s just summer. About 8 years ago, the theatre group began year-round programming.

The enterprise has grown leaps and bounds since then. “Currently we have about 3,000 students who participate in the program annually,” said Lamoureux.

Every year, BAMtheatre produces 10-12 musicals in-house. To be part of the show, you need only sign up. Auditions are then held within the pool of actors for role distribution. Full-scale productions are divided by grade level – kindergarten through second grade, third through sixth grade and seventh grade through high school, with the average show featuring around 40-50 student performers.

Colleen Laverty starred in the summer production of Newsies.

When choosing the next production, shows with opportunities for a large chorus to accommodate many actors tend to win. “We look to our student base and take their interests into consideration when deciding on the next production,” said Lamoureux. BAMtheatre offers students a wide range of opportunities that cover all spectrums of theatre, from private or small group – around 4-10 studentsdance, voice and acting classes to full-scale productions. According to Lamoureux, enrolling in a class can be a good introduction to the theatre company.

The Conservatory Ensemble is BAMtheatre’s three-level competitive training program that competes around the country. It’s geared toward more serious students, some of whom go on to pursue careers in musical theatre. The Preparatory Ensemble (grades 2-6), recently returned from the National Theater Experience in Louisville. The middle school group attended the Junior Theater Festival this past January in Sacramento. The high school cohort competed in a similar event for their level in Atlanta, as well.

These are the ones you might see on Broadway in years to come. For example, BAMtheatre graduate and Chicago resident, Ariana Burks, who who made her Great White Way debut this spring in Real Women Have Curves. But, as Lamoureux knows, “just as inspiring as those who make a career of the performing arts are the countless BAMtheatre alums who pursue diverse paths and thrive –whether in law, education, or another field. A strong creative education doesn’t just shape great performers, it cultivates confident, expressive individuals who are able to use their voices to achieve incredible things in their chosen industries.”

But not everyone wants to be in the spotlight. Those who prefer not to be onstage are welcome in the Crew Club, which focuses on the technical side of the theatre, and serves as the backstage hands during performances.

That’s the thing about BAMtheatre – any student can find a place to belong here. The benefits of teaching a child stage presence go far beyond elementary and high school level performances. Players learn responsibility and gain oratory experience that will serve them well throughout life.

BAMtheatre mom, Alice Locatelli, knows that “the skills kids gain at BAM are lifelong lessons in confidence, kindness and selfawareness. Not all students will go on to perform professionally, but almost everyone will, at some point in life, be asked to speak on a stage or present to a group. A program like this will give them that experience.”

Locatelli’s daughter, Dana, has appeared in more than 25 BAMtheatre shows. “One thing that impresses me about this organization is their constant desire to improve,” said Locatelli. “Every year, we see little improvements that make the program better. One year it’s new costumes,

lighting or set design, and the next it’s a new class offering or childcare option for between programs. They’re never satisfied to just sit back and do what they did the year before.”

The organization also supports the arts in education through partnerships with about 20-30 schools in the western suburbs – a newer arm of the association of which Lamoureux is particularly proud. “We’re happy to be able to bring the opportunity of musical theatre to these schools,” she said.

BAMtheatre is always looking to grow and build its programs – another reason for its level of success. The latest endeavor is the build-out of their own 200-seat theatre space! The group is thrilled to have moved to its own permanent brick and mortar location at 520 North Cass Avenue in Westmont.

As for the not-as-near future, Lamoureux said she would love to see the group start a professional theatre company – an area for which opportunities are few in the western suburbs. “It would also be something for our students to work toward,” she knows. At the rate this group accomplishes, it’s likely not too far down in the playbill.

For information on upcoming performances, camps and classes, visit BAMtheatre.com. ■

The chorus Let it Go in Frozen.

Seussical brought out performers’ whimsical side.

A Taste of Home

Hinsdale resident gives more than just the gift of good food

BY ANNA HUGHES

Fresh, natural food: That’s what Andy Koziarski noticed was missing from American grocery shelves.

When he first immigrated to the United States from Poland in 1994, the Hinsdale resident was surprised to see that the ingredient lists on packaged foods were extensive— often, when they didn’t need to be. This was not the same food he was accustomed to in his home country.

With a noticeable gap in the market and a newfound desire to fill it, Koziarski started his own line of natural products with simple ingredients and called it Old World Quality Foods.

“The idea was to bring some good products to the American market. And, you know, have people try it and see if they like it,” Koziarski said. “And it turned out that they did like it. I started the business in 2011 and, you know, it’s been working out good so far.”

The inspiration was food he grew up eating at his grandmother’s house: beets, pickles, fresh jams and mustards. These were the all natural and nostalgic ingredients that transformed every meal both during his childhood and during his visits back home. Now, they’re some of the many products that round out the products that Old World Quality Foods provides.

“Our product is very clear and natural,” he said. “For example, our marinated beets. There’s, like, [four] ingredients in there. One of them is beets, the other one is water, salt and sugar. It’s the natural, healthy product that’s the difference between us and a lot of other people.”

“The fact that I’m able to give something to people that they like and they enjoy, and they keep buying the product, that’s very rewarding.”

- ANDY KOZIARSKI, OLD WORLD QUALITY FOODS FOUNDER AND CEO

The company has grown from one person with an idea to 30 hard-working employees that distribute their products from their Elk Grove Village warehouse to multiple accounts across the country. Although starting a company and leading a team of

employees as the CEO comes with many challenges, Koziarski wouldn’t trade it for the world. It gives him a chance to build his own schedule and donate his extra time, energy, and money to causes about which he’s passionate.

Andy Koziarski launched Old World Quality Foods in 2011.

“Having your own business [means] being able to help others on our own time as well,” Koziarski said.

The primary beneficiary of his charity is Easterseals DuPage and Fox Valley, an organization that supports developmentally disabled and delayed children in the community. Since 2017, Koziarski and his company have contributed to their Giving Tuesday campaign.

“He provides a challenge grant from Old World Quality Foods to match donations made on Giving Tuesday, and incentivizes donors by providing Easterseals DuPage & Fox Valley with seasonal giveaways from his other company, Marketplace Brands,” Erin Skaggs with Easterseals said.

Using his resources to help benefit Easterseals was a no brainer; the organization has personally impacted his family in a positive and life changing way. His twin daughters, Ania and Amelia, started therapy with Easterseals when they were babies. Ania graduated from programming in elementary school; Amelia, who was diagnosed with cerebral palsy, still goes every week.

“She doesn’t really, you know, speak much…she’s very much dependent on somebody,” Koziarski explained.

“But she’s loved going to Easterseals ever since she was a little girl.”

Koziarski joined the Easterseals board in 2018; his wife, Dominique Stepinska, and oldest daughter, Tosia, volunteer as well. They’re all passionate about supporting the hardworking team that’s given so much to their family.

“Easterseals is a really great institution for people like us who… wouldn’t know how to help those kids, or how to maneuver through a lot of different things in life with special needs kids,”

Koziarski said. “Easterseals helped us tremendously to, you know, to maneuver through this and help Amelia get better.”

Although it’s fulfilling for Koziarski to give back, he feels like he’s donating his talents year-round by bringing quality products to shelves across the country.

“It’s nice to see that people are enjoying the product…The fact that I’m able to give something to people that they like and they enjoy, and they keep buying the product, that’s very rewarding,” Koziarski said. “The fact that it’s coming from my own country… It’s even better.”

For more information about Old World Quality Foods and the products they sell, visit OldWorldQualityFoods.com. ■

Koziarski, and his wife Dominique Stepinska, are longtime supporters of Easterseals DuPage and Fox Valley

Easterseals has helped Amelia and the Koziarski family through constant support and education.

The Koziarski sisters

Angela Breton, Kasia Byrne and Elaine Adams all share a common bond with Wellness House.

HINSDALE’S HEALING HOME

Wellness House has supported cancer wellness and holistic healing for 35 years

BY ANNA HUGHES | PHOTOS BY VICTOR HILITSKI

For the last 15 years, Elaine Adams has been volunteering at Wellness House in Hinsdale.

On Wednesdays, she works the front desk. On Mondays and Thursdays, she helps women experiencing hair loss from cancer treatment find the right wig.

Each fitting is unique: Through trial and error, they experiment with a variety of hair colors and styles to ensure each client feels physically and mentally comfortable with their selection.

Yet, each fitting is the same: These women are emotional, grappling with their new identity—both inside and out. Adams considers it a privilege to support them during their most vulnerable moments.

“There is a moment where the right wig goes on, and she lights up,” Adams said. “It’s either with happiness or relief or joy, and she says, ‘That’s me.’ And I get goosebumps.”

Adams considers these moments to be the most rewarding part of her life. She’s met thousands of patients and their support systems, and she’s witnessed countless moments of strength and resilience.

“They do more for me than I could ever do for them,” Adams said.

Volunteers like Adams have been vital to Wellness House’s mission for

the past 35 years. The organization offers free programs to support anyone affected by cancer—helping participants improve their emotional and physical well-being as a complement to medical treatment.

“[Wellness House] is a place that offers a very safe place for people from all walks of life, all experiences, all different socioeconomic backgrounds.”

- ANGELA BRETON, FORMER WELLNESS HOUSE BOARD MEMBER

“[Wellness House] is a place that offers a very safe place for people from all walks of life, all experiences, all different socioeconomic backgrounds,” Angela Breton, former board member and current Ball Chair, said. “Cancer is kind of a level playing field here. It doesn’t discriminate.”

At just 8 years old, Breton lost her mom to cancer. That early loss inspired a lifelong commitment to supporting patients and families like hers. When she moved to Hinsdale

nine years ago, Wellness House was the perfect opportunity to give back.

“What really struck me was the Turtles program, which…has meetings and play groups, and then it has summer camp options for either children going through cancer, or children of parents or loved ones that are experiencing a cancer diagnosis and trying to learn how to deal with that,” Breton said. “Wellness House [is] able to offer [these programs] to children going through the same thing I went through back in the day. So, I thought that was pretty cool.”

As a board member, Breton helped expand the Wellness House’s reach, recruiting community members with skills and experiences that could make a difference.

“There are so many ways that you can contribute that actually make a difference to the House,” Breton said.

“It doesn’t just have to be money, it doesn’t just have to be time, it doesn’t just have to be resources. It can be one or all, or some combination of all of the above.”

Wellness House offers an assortment of services—educational, fitness, nutrition, support groups, counseling, stress management, and more—for cancer patients and family members. Every person who walks through their doors can pick and choose which tools best support their healing journeys, all completely free of charge.

Their mission was appealing to Kasia Byrne, who turned to Wellness House after being diagnosed with breast cancer in 2023. Hesitant about traditional treatment, she focused on holistic approaches like yoga, strength training, and Qigong, a Chinese form of medicine focused on energy cultivation and meditation.

“It’s just such a wonderful resource,” Byrne said.

Although Byrne ultimately followed her doctors’ recommendations for surgery and radiation, she credits Wellness House for aiding in her physical and emotional healing.

“[My doctors told me to] ‘just have a surgery. When you have surgery, then you go to radiation. When you’re done with radiation, you’re going to start taking this drug.’ But that was it,” Byrne said. “In those support groups and talking to other patients [at Wellness House], you kind of find out about [other ways to heal].”

Now cancer-free, Byrne continues to utilize Wellness House resources to help restore her mind and body. She

still attends weekly classes, leaning on her support team of others who understand her experience.

“When I was diagnosed, I felt super lonely,” Byrne said. “[At Wellness House] you feel like part of the family… It’s very comforting.”

Byrne now shares what she’s learned with newcomers, offering the same wisdom that was passed down to her. That camaraderie and connection is at the core of what fuels Wellness House. From former participants to passionate volunteers and hardworking staff, each person contributes to the shared goal of helping others.

“It makes you human…when you can do something for somebody else,” Adams said.

All three women commend the team for creating a compassionate and empowering environment. Whether it’s through a new program or a simple hug on a hard day, they feel confident that each person who walks through the House doors will leave feeling a little lighter—and a little less alone.

“I think it’s a calling,” Adams said. “A vocation.”

For more information on Wellness House programs or how you can get involved, visit WellnessHouse.org. Doors are always open for local residents to explore the house and all it has to offer. ■

Elaine Adams

Angela Breton Kasia Byrne

Save the Date for the Wellness House Ball this fall

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JUSTICE in FOCUS

Q&A with State's Attorney Bob Berlin

Hinsdale Magazine Group last caught up with DuPage County State’s Attorney Bob Berlin in January 2022. In this issue, we revisit Berlin in a wide-ranging discussion on how his office works daily to protect local residents.

Hinsdale Magazine Group (HMG): What are the most pressing school safety concerns facing DuPage County today, and how does your office collaborate with schools and law enforcement?

Bob Berlin (Berlin): My office spearheaded efforts to create a

resource-sharing agreement among our school districts. In May 2023, we announced DuSmart, a mutual aid agreement between DuPage School Districts and Special Education Cooperatives to assist each other during catastrophic events exceeding the capacity of an individual school district. To my knowledge, this is the first agreement of its kind in Illinois.

The DuPage County School Safety Task Force, of which I’m a member, has met regularly since the Sandy Hook Elementary School shooting in 2012. The Task Force includes superintendents, principals, school resource officers, social workers, law enforcement, fire personnel, and the

Regional Office of Education. One major focus is identifying students in crisis—those experiencing stress, bullying, or mental health issues— and getting them help before violence occurs. In many school shootings, warning signs like “leakage” occur—statements or behaviors that indicate intent to commit violence. Our Task Force has helped schools develop threat assessment teams to address these signs. We know we can’t afford even one mistake.

We prosecute all school threat cases, most often in Juvenile Court where the minor and the minor’s parents receive services to address the root

causes of the behavior. The goal is prevention.

HMG: Regarding violent crimes, what prevention strategies are working locally?

Berlin: DuPage County is tough on violent crime, but we’re also smart on crime. We support proven programs that reduce crime, but we also prosecute violent offenders and hold them accountable. I serve on the Executive Board of Fight Crime: Invest in Kids, which supports programs like early childhood education and home visiting. These initiatives improve academic and behavioral outcomes and reduce future criminal activity.

Last year, our advocacy led to the Illinois General Assembly approving a $75 million increase to preschool birth-to-3 programs and Child Care Assistance Programs.

Our approach of prosecuting violent offenders and seeking appropriate sentences has helped reduce violent crime. In 2024, Unlawful Use of a Weapon by Felon cases were down 19%, Fleeing/Eluding down 7%, Aggravated Battery down 19.5%, and Domestic Violence down 5.7%.

Holding violent criminals accountable deters others and keeps our streets safer. Our law enforcement agencies are exceptional, and offenders know that in DuPage County we’ll hold them accountable.

HMG: What efforts are underway to reduce repeat offenses, especially among non-violent offenders?

Berlin: Research shows problem-solving courts are effective for offenders whose crimes stem from addiction or mental illness. These courts rely on collaboration between the judicial and treatment communities to ensure both accountability and services to reduce substance abuse and recidivism.

DuPage County’s Drug Court, active since 2002, focuses on breaking addiction cycles. So far, 497 defen-

dants have graduated. The Mental Illness Court Alternative Program (MICAP) redirects offenders whose crimes were influenced by a mental health diagnosis, providing an alternative to traditional prosecution through integrated treatment.

Our FOCUS Courtroom handles first-time drug possession cases. A specialized probation unit conducts assessments, coordinates treatment, performs visits, and files regular reports. There are over 800 cases in this courtroom.

“DuPage County is tough on violent crime, but we’re also smart on crime.”

- DUPAGE COUNTY STATE'S ATTORNEY BOB BERLIN

The Veterans Court offers a second chance for veterans suffering from PTSD, brain injuries, and substance abuse. Our Diversion Program allows first-time, non-violent offenders to avoid a conviction if they accept responsibility and successfully complete the program.

All these programs have strong track records. Diversion programs are especially effective at preventing recidivism, positively impacting public safety.

HMG: Has the nature of financial crimes evolved with technology, and how is your office responding?

Berlin: Financial crimes have increased and become more complex. To meet these challenges, I added a Supervisor and First Chair to the Public Integrity/Financial Crimes Unit, now totaling four attorneys. Our team works directly with local law enforcement to secure Grand Jury subpoenas for financial records and IP information.

We’ve also invested in Cellebrite software, which helps collect and

analyze digital data from phones under court authorization. Additionally, we utilize Sheriff Mendrick’s Digital Forensic Investigations Unit, which conducts digital evidence extractions for DuPage and surrounding areas. These cases are labor intensive, but we’re committed to prosecuting financial crimes, which often result in prison sentences.

HMG: What are the challenges in enforcing child support orders, and what resources are available?

Berlin: One major challenge is collecting support from the self-employed or gig economy workers. The easiest method is income withholding, where employers deduct support from paychecks and send it to the State Disbursement Unit. This works well for W-2 employees but is harder to enforce for 1099 earners or business owners who manage their own payroll. In these cases, compliance relies heavily on the individual’s willingness to follow the court order.

A valuable resource for parents seeking to collect child support is the Title IV-D child support program, administered by the Illinois Department of Healthcare and Family Services. It uses administrative tools like driver’s license suspensions, tax intercepts, and bank liens when income withholding fails. A recent amendment to the Income Withholding Act now requires employers to report newly hired 1099 employees to the department—a step forward in enforcement.

The IV-D program also partners with the Illinois Attorney General and some State’s Attorneys, including DuPage County, to pursue judicial enforcement via contempt proceedings. These are reserved for extreme cases where individuals have the means but refuse to pay.

Despite the difficulties, our Child Support Division collects over $35 million annually in unpaid support. This not only helps struggling parents but also strengthens our community. ■

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NOTEWORTHY

In this special feature, Noteworthy highlights outstanding lawyers making a difference across Chicago’s western suburbs. From courtroom advocacy to community leadership, these legal professionals stand out not only for their expertise but also for their commitment to integrity and service. Whether they’re shaping local policy, protecting the vulnerable, or guiding clients through life’s most complex challenges, these attorneys exemplify what it means to be truly exceptional in the legal field. Join us as we recognize the individuals who are leaving a lasting mark on both the legal community and the neighborhoods they serve.

Ankin Law

Hinsdale Magazine Group (HMG): You’ve been practicing personal injury law in Illinois for more than 30 years. What led you to this field?

Howard Ankin: I come from a family of lawyers. I grew up watching my father and grandfather help people during some of the most difficult moments in their lives, and that had a big impact on me. I knew I wanted to follow in their footsteps. Personal injury gives me a way to speak up for people who’ve been hurt or ignored by the system.

HMG: Howard, what makes Ankin Law different from other injury firms?

Mr. Ankin: We’re one of the largest filers of personal injury and workers’ compensation cases in the state, but we’re also deeply focused on the individual client experience. Our team of more than 90 attorneys and staff brings an incredible depth of knowledge, and we handle a wide range of cases—from auto accidents and workplace injuries to wrongful death, medical malpractice, and Social Security Disability. “Injury law made personal” is our tagline and north star. We get to know our clients and what’s going on in their lives. Injuries are personal and affect not only the client, but everyone around them.

HMG: Why is your involvement in organizations like the Illinois Trial Lawyers Association (ITLA) and the American Association for Justice (AAJ) important to you?

Mr. Ankin: These organizations are essential because they’re on the front lines of defending the rights of injured people. ITLA and AAJ, a national organization, not only keep us informed on changes in the law and legal strategies, but they also advocate for policies that protect consumers and preserve access to justice nationally. I

also stay involved locally—serving on boards like Chicago Volunteer Legal Services and mentoring law students—because I believe in strengthening the profession from within and giving back to the community that supports us.

HMG: What do you wish more people knew before contacting a personal injury attorney?

Mr. Ankin: That there’s no risk in reaching out. Consultations are free, and we work on a contingency fee basis—so clients pay nothing unless we win. Also, timing is critical. The sooner we can get involved, the better we can preserve evidence and position the case for success. Waiting too long can limit options, even in cases with strong merit.

HMG: Why is it important for people to be familiar with your firm before they need legal help?

Mr. Ankin: When something goes wrong—whether it’s an accident, injury, or sudden loss—people don’t want to scramble to find legal help. They want to call someone they already trust. That’s why it’s important for us to stay visible in the community. We want people to feel confident turning to us when they’re facing the unexpected, knowing that we’ll be ready to step in and fight for them.

10 N Dearborn St #500 Chicago, Illinois 312-600-0000 ankinlaw.com

Howard Ankin

Hinsdale Magazine (HM): Tell us about your background and brought you to the Chicago area?

Thomas Chute (TC): I grew up in Greenwich, Connecticut and attended St. Lawrence University in upstate New York. After graduating in 1990, I moved to Chicago to attend DePaul University College of Law. I’ve now lived in the Western Suburbs of Chicago for 34 years and built both my career and my family life here.

HM: What inspired you to become a trial lawyer?

TC: I’ve always believed in fairness and fighting for those who don’t have a voice. I started out at a large defense firm, but didn’t find it personally fulfilling. Once I began representing individuals—people going through really difficult times—I realized that’s where I could make a difference. Helping someone recover from an injury, financially and emotionally, gives me a real sense of purpose.

HM: You’ve built a reputation as one of the top trial lawyers in the Chicago area. What do you think sets you apart?

TC: I take a common-sense, no-nonsense approach to every case. Juries respond well to honesty and clarity, and I try to keep things grounded and relatable. That style has helped me win cases and earn the trust of my

Thomas Chute

Chute, O’Malley, Knobloch & Turcy

clients and peers. I’ve also been honored to serve as an arbitrator on numerous cases, which is a role I take very seriously.

HM: Seven years ago, you helped start a new firm. What was the goal behind that?

TC: My partners and I wanted to create a practice that was more personal. Big firms can be intimidating and impersonal, especially for someone going through a traumatic event. We wanted to provide personal attention and really be there for our clients—from auto accidents to work related injuries and medical malpractice. It’s about more than just legal strategy; it’s about support.

HM: Outside of the courtroom, how do you spend your time?

TC: I live in Hinsdale with my wife where we raised our three children. I’m a big sports fan and an avid golfer. I serve on the Board of Directors for the Chicago District Golf Association. I coached youth football and served on the Board for the Hinsdale Falcons football program. I started the Clarendon Hills travel basketball team for 7th and 8th grade boys. My wife and I started also Chutehigher.org in honor of our son, Christopher Chute, who died in August 2021. Chutehigher.org is a charitable organization which provides scholarships to Hinsdale Central High School and Depauw University students.

HM: What advice would you give young lawyers just starting out?

TC: Stay grounded, stay prepared, and remember who you’re fighting for. The law isn’t just about arguments—it’s about people. Represent them well, and everything else will follow.

Chute, O’Malley, Knobloch & Turcy

300 E 5th Ave, Suite 230, Naperville, Illinois (312) 775-0042 thenapervillelawyer.com

Hinsdale Magazine Group (HMG): What inspired you to pursue a career in law, and what led you to focus on your current areas of legal practice?

J. Scott Marsik: Early in my career, I realized I wanted to be an advocate – helping clients resolve issues with confidence and clarity. I have built a practice that centers on civil litigation, residential and commercial real estate, personal injury, and estate planning. These areas require both technical knowledge and a personal approach, which suits my style well. My goal is to be a steady, informed presence, guiding my clients in achieving their desired results.

HMG: Can you share some general comments and advice on a particular area of law that you believe can enlighten and benefit our readers?

Mr. Marsik: I cannot stress enough to individuals and families the importance and benefits of having a basic estate plan in place. My plan consists of Powers of Attorney for Health Care and Financial decisions, a Revocable Living Trust, and a Pour-Over Will. These documents provide many benefits, but most importantly, they are designed to avoid the Probate Court process and to carry out your intentions regarding the management and distribution of your hard-earned assets.

Individuals, including widows and widowers who are sole owners of real estate, should absolutely consider having a Living Trust to hold ownership of their property to avoid ending up in Probate Court. Without appropriate estate planning, your assets may be distributed according to State Law and subject to claims of creditors, including potential caregiver claims from persons who never really provided the services for

J. Scott Marsik

The Law Offices of J. Scott Marsik

which they seek substantial compensation. Avoiding Probate will prevent there being any period for the filing of claims by creditors.

Common objections I hear include, “I don’t want to think about dying.” My response that 3 of 4 of these documents are effective and useful while you are living, but incapacitated and unable to manage your personal affairs. These documents can then be used by your appointed trusted agent/representative to make important and necessary decisions to protect your assets. Another objection is the cost factor, and “why can I just download these documents from the Internet and create them myself?” First of all, you will be surprised at the affordability and the benefits this basic plan will provide, and having your documents drafted by an experienced local attorney substantially reduces the risk of your self-created documents from not meeting the specific requirements imposed by state statutes, resulting in rendering your documents useless. Keep in mind, and especially if your estate involves real estate, your documents will be closely scrutinized and examined by title officers, bankers, and lawyers, and it is just not worth the risk of having your documents rejected.

HMG: What do you find most rewarding about practicing law?

Mr. Marsik: Helping clients solve problems and achieve their desired results is a very satisfying experience. Each client brings a unique set of challenges and priorities, and that diversity keeps me sharp. Whether it’s a personal injury case or a multi-million-dollar commercial dispute, I adapt my strategy to fit the client’s needs. I think that flexibility, combined with consistent communications, is key to delivering strong results.

The Law Offices of J. Scott Marsik 900 Oakmont Lane, Suite 112, Westmont, Illinois 60559 630-971-3600 (o) 708-204-3178 (d) jscottmarsiklaw.com

Hinsdale Magazine Group (HMG): What sets MKFM Law apart when it comes to handling family law cases?

MKFM Law: Our firm brings together decades of collective experience in all aspects of family law. What truly sets us apart is our ability to combine compassionate representation with strategic advocacy. Every family situation is unique, and we take the time to understand our clients’ priorities—whether it’s protecting their children, their financial future, or their peace of mind.

clients feel heard, supported, and informed. Our attorneys offer not only legal guidance but emotional reassurance and a steady hand throughout the process.

HMG: Has the firm adopted any tools or practices to improve the family law experience for clients?

HMG: What types of family law cases does your firm handle most often?

MKFM Law: We handle a full spectrum of family law matters, including divorce, collaborative divorce, legal separation, child custody and parenting time, child and spousal support, property division, post-decree enforcement, prenuptial agreements, guardianship, and adoption. Our attorneys are also skilled in complex matters involving high-net-worth individuals, business ownership, and contested custody.

HMG: How do you support clients through such emotionally charged situations?

MKFM Law: We emphasize empathy, clarity, and communication. Family law issues are often deeply personal, so we strive to create an environment where

MKFM Law: We embrace alternative dispute resolutions, including collaborative divorce and mediation. These methods can significantly reduce conflict and preserve family relationships. We also make it a priority to keep our clients informed and prepared at every step.

HMG: What advice would you offer to someone considering divorce or facing a family law issue?

MKFM Law: Don’t wait to speak with an experienced attorney. Early legal guidance can prevent costly mistakes and help you better understand your rights and options. A well-planned approach is always better than a reactive one—especially when children or longterm finances are involved.

Mirabella, Kincaid, Frederick & Mirabella, LLC

1737 South Naperville Road, Suite 100 Wheaton, Illinois

630-665-7300

mkfmlaw.com

The influence of this nation has reached every corner of the earth. Greece is one of humankind’s oldest and most powerful ancient empires. Its mark on the world is indelible. This is the birthplace of some of the world’s greatest philosophers who shaped the republic. Few other places can claim the contributions made to science and mathematics, not to mention athletics and the arts.

Explore three and a half millennia of ancient ruins (and almost as many ornate churches). Sample some of Europe’s freshest seafood and olives from trees that date back to biblical eras. Whatever you do, leave plenty of time to lie on sun-soaked beaches and swim in the tepid Mediterranean waters. Breathtaking scenery and friendly people will make it the trip of a lifetime.

The Greeks have a good thing going, and they want to share it with you. Let them. Ópa!

ATHENS & THE MAINLAND Athens has an old-world vibe with modern conveniences. The Acropolis, perched above the city, is the ultimate reminder of a powerful ancient civilization. It holds the Parthenon, Greece’s most recognized icon. Explore the ruins of temples and markets of the Agora, the social and political center of ancient Athens. Take a break to cool off in the National Gardens. As night falls, pull up a chair at any of the tavernas in Plaka, a friendly neighborhood in the shadow of the Acropolis with a village-like feel.

CRETE The island was a former part of the Venetian Republic. Fulfill your daily requirement of ancient ruins at Knossos, an archeological site from the Bronze Age thought by many to be the oldest city in Europe. It was a major center of the Minoan civilization. Explore what is left of the Palace of Minos, circa 1900 BC. Tour the Sacred Monastery of Arcadi, a center of resistance against Ottoman forces.

MYKONOS

Sixteenth-century windmills and rows of candy-colored houses make this island appear to be the picture of relaxation. Narrow, cobblestone streets lead to upscale beach clubs on white sand. But after sunset, Mykonos has some of the best nightlife in Greece, with clubs known to host international DJs until the wee hours. Be sure to meet Petros, the resident local pelican and island mascot.

SANTORINI Whatever else you might miss, don’t let it be this island. When you picture Greece, this is what comes to mind. Whitewashed, cubiform houses under cobalt blue roofs make up cliffside villages above the Aegean Sea. Hike rugged trails formed by millennia-old volcanic eruptions. Stroll the windswept black sand beaches. Tour a vineyard and make a memory as you raise a glass of Assyrtiko against the sunset of a perfect day.

RHODES History buffs will love the ancient ruins and remnants found on this island. The Castle of the Grand Masters, occupied by the Knights of St. John during the Crusades, later captured by the Ottomans, is now a UNESCO heritage site and one of the Seven Wonders of the Ancient World.

Phil Vettel at The Foxtail in Downers Grove, which was the first restaurant he reviewed as “Curbside Critic” – what he called himself during COVID, as he pivoted to critiquing restaurants’ carryout offerings. “The Foxtail was smart,” Vettel said. “With every order, they sent a roll of toilet paper.”

A MAN WITH GREAT TASTE

Going back to the table with former Chicago Tribune restaurant critic Phil Vettel

BY VALERIE HARDY | PHOTOS BY VICTOR HILITSKI

For over three decades, Phil Vettel shaped Chicagoland’s dining scene. An acclaimed restaurant critic for the Chicago Tribune, Vettel – also a longtime Downers Grove resident – is now “mostly retired,” but he still enjoys food and fun, just with a bit more time now for family. Over a glass of wine and appetizers, Hinsdale Magazine Group’s Valerie Hardy caught up with this consummate foodie about his life, storied career, and time after retiring from the Tribune.

Hinsdale Magazine Group (HMG): What is your connection to the western suburbs?

Phil Vettel (PV): My wife, Paula, and I bought a house in Downers Grove back in March of 1981, and I have lived in the same house this whole time. We really liked the house and the property, but when our second

child was on the way, the house started to feel small. Nothing makes a house feel smaller than babies with all their apparatuses. So, we decided to build on, expanding our home.

HMG: Do you still have family in the area?

PV: My wife passed away four years ago. Both of my sons attended Downers Grove North High School, but now one of my sons lives in Houston and the other is in the

Nashville area. It’s nice because I can always jump on a plane and get away from here if there is a horrible snowstorm coming. I have two grandsons and a granddaughter due in August. My grandsons call me Pupah (G is a tough consonant for little kids).

HMG: Where are you originally from, and how did you end up in Illinois?

PV: I’m originally from New York City, but around my 15th birthday, my parents were divorcing, and we moved to Florida. I came up here for college. I started at Northwestern University and then got my journalism training at Eastern Illinois University in Charleston. They had just hired three new faculty members – former newspaper men in their first year teaching – and I stayed with them and soaked up everything they had to say.

HMG: What was your pathway out of college into a career in journalism?

PV: I was in a hurry to graduate from college at a point. I had taken my sweet time until then. Part of the reason I had been in this six-year BA program is because I had a chance to join a bar band…so I quit school to be in a rock and roll band, playing in Chicago for about a year. It was time to get back to school, so I did that for another year, then ran out of money, so I took another year off and worked as a bus boy, bartender, and waiter. Finally, back in school and ready to graduate, I applied for a job at what was then the Suburban Tribune… They asked me to send in a resume, and I couldn’t send it in right away –because I didn’t have a resume. Fortunately, Eastern had computers with floppy disks – not many places were that advanced at the time – so I printed off 100 resumes and stuck one in an envelope. They hired me – my one and only job interview.  Looking at the hysterical resume I put together (I had a year here, a year there in

school), I’m not sure how I got the job. I must have done ok on the interview.

HMG: What was your first role at the newspaper?

PV: I was hired to be, essentially, the real estate editor. We’re talking 1979, and back then, mortgages had super-high interest rates, but it was also when the industry first came up with the adjustable rate mortgage. It was actually a really interesting job!

HMG: How did you go from writing about real estate to writing about restaurants?

PV: They remembered that I had been in a band, and one day they said, “There’s a nightclub – we review their acts – maybe you’d be interested in that.”  The answer is always yes at your first job! So, I began reviewing acts at the Blue Max, a nightclub at the Hyatt Regency O’Hare. There were some big acts. I saw Frank Sinatra Jr., B.B. King, The Pointer Sisters. A comic would open up the shows – and the comic they picked was this skinny, Black kid from Cleveland – Arsenio Hall – and once upon a time I was sitting with my pencil and paper writing about how he did.

The other thing they said is, “We review restaurants, and maybe you could do that,” so I did that too.  I moved down to the big paper [The Chicago Tribune], and I wound up in the features section.

HMG: How did you balance work as a restaurant critic and time with family?

PV: It was a great gig! I got to write, try all different things, do some traveling. It wasn’t that much of a family strain… Plus, my wife and I always had two [paid] date nights per week – Friday and Saturday. My kids grew up saying, “Who’s the babysitter tonight?”

The kids didn’t come around to [joining in on the dining perks] until high school. Then they heard from their friends, “Wow! Your dad does that?” and they wanted to go to not tell their friends they never went. Even so, they didn’t want to do the whole big thing – until my one son’s 25th birthday, when he said he had always wanted to go to Alinea. I asked if he was sure he didn’t want a used car instead, since it would cost about the same! We did go to Alinea.

HMG: How have things changed in the restaurant industry since you started as a food critic?

PV: It was a different time. The role didn’t have quite the prestige it does now. Food was just becoming a really big part of our culture. Then, I could probably name three celebrity chefs total; now, I can probably name five or six in DuPage County.

One of the biggest, most significant, changes is how smart the consumers, the diners, have gotten.  I used to write reviews and explain what cilantro was. Back then, the high point of dining used to be steak Diane and cherries jubilee – flamed tableside, a big honking deal… Today, people are much more sophisticated and harder to impress.

On the chef side, the level of training has really gone up, and the business savvy. Chefs got more creative, took higher risks in putting out food people might not understand, but it got embraced, and they made money off of it.  One thing chefs always say about the Chicago market is how open diners are to it. They’ll try it –they’re not afraid.

HMG: Has the increase in cooking competition and other culinary shows had an impact on diners or the restaurant industry?

PV: You could make a strong case that TV shows and competitions of that

I used to write reviews and explain what cilantro was. Back then, the high point of dining used to be steak Diane and cherries jubilee – flamed tableside, a big honking deal… Today, people are much more sophisticated and harder to impress.

- PHIL VETTEL ON HOW THE RESTAURANT INDUSTRY HAS CHANGED

kind drive more butts into seats than the Michelin Guide, and I’m not exaggerating. Television, in general, is the great corrupter, though. Not only do they put out inaccurate images, but there’s also a certain seductiveness that can get people into buying and doing stuff that they ordinarily wouldn’t… I had dinner with Bobby Flay once, and he was nowhere near as outsized at a sit-down dinner as he is on TV. Television is not inherently dishonest; it’s just amplified.

HMG: What was most rewarding about your career as a restaurant critic?

PV: I was very happy to chronicle Charlie Trotter’s career.  I started right around when he stared.  He’d call me up from time to time –always making a joke. That was really rewarding.  Also watching Grant Achatz. I first got to taste his food in Evanston and be there for the first iteration of Alinea.  I was very happy to be around for that.

I was also on the James Beard committee for 11 years, which gave me a unique seat, from which I could advocate for Chicago and other Midwest restaurants… I was still only one vote, but I was on the committee and could persuade other committee voters to go to those places.

HMG: Were there any downsides to your job as a restaurant critic?

PV: I decided early on that I had to review restaurants at least once on a Friday or Saturday night to experience

the absolute chaos of a weekend night at these restaurants. That dictated our social life. We couldn’t make plans, unless friends wanted to come with. Then, not only did I pick the restaurant, but we’d look at the menu, and I’d tell them what they could eat.

HMG: What was your approach to reviewing restaurants?

PV: I would usually wait six weeks after a restaurant opened until I went in to let them get their footing. I’d wait four weeks between the first and second visit. Then I’d try to go one more time… Until 2018, when I took off the so-called mask and put my name and face in the paper, I would make the reservations under fake last names. I had credit cards in different last names.

Even with good resources, we still had limited resources. We only published one review a week. If I used that one review to slam a place, I’d feel like I let the readers down…so even if it wasn’t the best, I would share what to order if you are going to go there… Every restaurant has two dishes that they do extremely well. The best restaurants have all the dishes they do really great.

In the good old days, people would show up to restaurants with my column torn out to [guide their ordering]. I would always talk to the chef before publication, and one thing I’d ask them is if they are still doing [a certain] dish, just so they knew and could prepare and not run out of dishes I recommended.

HMG: You’re retired now? How are you spending your time?

PV: I’m semi-retired. I took a buyout in 2021. It was time. My wife was very sick at the time and passed away four years ago.

I got a consulting gig for a restaurant group – working on tastings, menus, launching new restaurants. I learned a lot about the business… Also, for the last couple years, I’ve been writing a monthly column (restaurant features) for Naperville Magazine.

Otherwise, I putter around the house, making sure the garden looks nice. That was what Paula did. I need to keep that up.

I’m not bored at all. I make my own fun, and I still get into the city –especially during the summer.

HMG: What are some of your favorite restaurants close to home?

PV: I like Pierce Tavern and have had good luck at Gia Mia in Downers Grove. I’m very fond of Petite Vie in Western Springs. Thassos and Il Mio in Clarendon Hills too, and further out west, Craft Urban in Geneva and Aurora.

HMG: What is a restaurant that closed but you wish was still around?

PV: Carlucci up on Butterfield. Now it’s Cooper’s Hawk, which has a good thing going – insanely reasonably priced wine. ■

Welcome to The Dish — your go-to guide for the most buzzworthy bites in town. In this special section, Hinsdale Magazine Group spotlights standout local restaurants that bring flavor, creativity, and community to the table. Each feature dives into what makes these places truly special — the food, the people behind it, and the stories that make them unique. Whether you’re craving comfort food or culinary adventure, The Dish serves up something for every palate. Get ready to explore, taste, and support the vibrant local dining scene, one delicious dish at a time.

The Foxtail

For Todd Davies and Tim Canning, owners of The Foxtail in Downers Grove, opening a restaurant was never just about food — it was about creating joy. “For us, it’s always been the passion for making people happy,” Davies says. “We love the immediate feedback we get when we put a meal in front of them or when they walk in and see something they love or have a cocktail they really enjoy. It’s about evoking emotion.”

Their journey to restaurant ownership was built on a foundation of hands-on experience and culinary exploration. As a young cook and chef, Davies traveled and worked in restaurants across the country, learning from top chefs whose influence helped shape his approach to food. But starting The Foxtail wasn’t without challenges — the biggest coming just days after opening. “We opened 16 days before the Covid shut down,” Canning says. “Instead of folding under pressure, we leaned into community, partnering with local restaurants, shops, and friends to craft something special during uncertain times.”

The Foxtail’s culinary heartbeat is now led by Chef & Partner, Maya Nahouli, whose global experience and Mediterranean roots shine through in every dish. Born and raised in Lebanon on the Mediterranean coast, Maya grew up eating fresh seafood daily—an influence that continues to shape her cuisine. She has cooked in kitchens across Italy, Turkey, Lebanon, Romania, and Bulgaria, bringing a rich, international perspective to her food. At The Foxtail, she combines her love of bold

flavors and fresh ingredients to help guests experience food the way she did growing up—vibrant and soulful.

When it comes to their favorite dish of Maya’s, Canning and Davies don’t hesitate. “The Brick Chicken,” they say. “It’s a semi-boneless, organic chicken, brined and roasted, then served with a lemon garlic sauce, and roasted potatoes with arugula and parmesan. It’s just great flavor with high-quality ingredients.”

Staying relevant in a competitive industry requires more than just a good idea — it demands curiosity and adaptability. “We love to say we’re always learning,” Canning explains. “We are constantly exploring our craft. We love to go out to eat and put our spin on great experiences.”

Seasonal ingredients also play a vital role in menu development. “We love exploring flavor and creating depth to celebrate fresh ingredients.”

While accolades and success are fulfilling, their proudest moments come from watching growth happen within the team. “I love seeing the dishwasher become a cook, the server become a General Manager, the Chef become an owner,” Davies says.

The Foxtail 5237 Main St. Downers Grove, Illinois (630) 541-9240 thefoxtaildg.com

Photo by Regan Baroni

Café La Fortuna

At Café La Fortuna, every cup of coffee tells a story— one rooted in family, tradition, and a deep love for the craft. Owner Angela Lavelli has built more than a coffee shop in downtown Hinsdale; she’s created a space where generations of heritage and community come together over a shared love of exceptional coffee.

Café La Fortuna proudly serves 100% organic, singleorigin coffee made from beans grown on single-familyowned farms in the southern highlands of Chiapas, Mexico. These beans are hand-picked and roasted in small batches, ensuring the rich, nuanced flavors of their origin come through in every sip. “We want each cup to reflect the authentic flavors of our heritage,” says Lavelli.

That heritage—and the journey that brought it to the U.S.—is the subject of Lavelli’s book, Fortune in Coffee: A Family Journey. The memoir tells the story of her family’s coffee-roasting legacy in Mexico, and how hard work, perseverance, and a belief in the power of connection carried that legacy across borders. “It’s about more than coffee,” Lavelli explains. “It’s about how it brings people together across cultures and generations.”

Lavelli’s favorite drink on the menu is the Mayan, a customer favorite that combines rich espresso, velvety

milk, and Mexican hot chocolate. “It’s the perfect showcase of our beans’ true character,” she says.

When it came time to open Café La Fortuna, Hinsdale felt like the right fit. “We fell in love with the town’s charm and sense of community,” Lavelli recalls. “It felt like the perfect place to share our story.”

While coffee is the star, the café also offers a menu of fresh pastries, breakfast sandwiches, and handmade paninis—all crafted with quality ingredients to complement the coffee experience.

Above all, Lavelli wants first-time visitors to feel at home. “We hope every guest feels like they stepped into our family’s kitchen—warm, welcoming, and filled with the rich aroma of freshly brewed coffee. Whether it’s your morning pick-me-up or a quiet moment to yourself, we want every visit to feel personal and memorable.”

Café La Fortuna

46 Village Place Hinsdale, Illinois 630-537-1586 lafortunahinsdale.com

COA

At COA, the food speaks first—bold, vibrant, and steeped in the flavors of Spain and Latin America. With every dish, Executive Chef Ezequiel Dominguez invites guests to explore rich culinary traditions reimagined through contemporary techniques. Dayto-day operations are expertly led by Chef de Cuisine Felipe De Santiago, ensuring a consistently elevated dining experience.

While tapas remain at the heart of COA’s approach— encouraging connection, curiosity, and shared experiences—the menu has expanded far beyond small plates. Guests now come not only for datiles rellenos and gambas al ajillo, but also for hand-cut prime steaks, fresh seafood, and thoughtfully crafted entrées. From the Australian bone-in lamb chops to the signature paella mixta, COA offers bold, satisfying options for every appetite.

Patio season is in full swing, inviting guests to dine alfresco at COA—soak up the sun during the day or unwind beneath the stars at night. From a perfect midday escape to a leisurely evening meal, the inviting patio is open all summer long. Lunch is fast, fresh, and flavorful—featuring a tapas menu, salads, entrées, and a ‘choose your own’ combination with a variety of sides.

Planning a private event? COA offers the perfect setting with exceptional service, elevated cuisine, and a refined ambiance to impress every guest. Whether you’re hosting an intimate wedding rehearsal dinner

or infusing business meetings with a tapas twist, COA provides an expansive canvas for private events. Come together with friends, family, or colleagues in the exclusive enclave of our Spanish tapas haven, elevating any occasion into an unforgettable celebration.

The bar program is equally expressive, with over 40 premium tequilas and mezcals, plus signature cocktails like the sage pineapple smash and Valencia old fashioned. Spanish and Latin American wines round out a beverage list designed to complement the kitchen’s bold flavors.

Though COA is located within the historic Drake Oak Brook, its ambiance feels worlds away. Rich with handpainted tiles, carved wood, and warm, earthy tones, the space invites guests to slow down and savor every moment. Step into the soul of Spain—right here in Oak Brook, Illinois. COA brings an authentic Spanish influence to every bite and sip. Experience the culture.

More than just a restaurant, COA is a celebration of heritage, community, and flavor. Whether you’re stopping in for lunch on the patio, cocktails and tapas at the bar, or a full-course dinner, every visit offers something new—and something worth sharing.

COA

2301 York Road

Oak Brook, Illinois 630-264-1550 coaoakbrook.com

Davanti Enoteca

Scott Harris is a celebrated figure in the culinary world, known for his instinct-driven approach and deep passion for food and hospitality. His journey began in 1992 with the opening of Mia Francesca, a modest Italian trattoria in Chicago’s Lake View neighborhood. Built on a foundation of authentic cuisine, a welcoming atmosphere, and accessible pricing, the restaurant quickly became a beloved local staple. This success launched Scott’s expansive career, eventually leading to the creation of Scott Harris Hospitality, a thriving collection of trattorias, taquerias, and wine bars spanning  across Chicagoland.

Over the years, Harris has earned accolades, including Chicago Restaurateur of the Year, a James Beard nomination, and recognition among Chicago’s top restaurants. Despite the diversity of his culinary ventures, each of his establishments shares a consistent commitment to simplicity, warmth, and quality. Whether Italian or  contemporary Mediterranean, every restaurant under his brand aims to make guests feel like family, a testament to Scott’s personal values and approachable leadership style.

Though he now splits time between Chicago and San Diego with his wife and children, Scott’s heart remains rooted in the Chicago food scene. His relentless drive and love for hospitality continue to shape one of the most respected culinary brands in the country. His empire includes over  twelve  Francesca’s restaurants, Vasili’s (Naperville), Mio Modo (St.

Charles), Disotto (Highwood), Fiore Pizzeria & Bakery (Forest Park), Vinny’s Clam Bar (Tinley Park),  and the more modern Davanti Enoteca, all designed to blend classic appeal with a fresh, modern twist.

Davanti Enoteca is a rustic Italian wine bar inspired by the communal spirit of Mediterranean dining. The concept centers on sharing—big flavors, hearty laughs, and meaningful moments around the table. Signature dishes like the honeycomb focaccia,  Orecchiette Con Salsiccia,  and award-winning Davanti Burger are crafted to be enjoyed together, along with rotating regional Italian offerings and an extensive wine list.

Davanti’s menu draws from Italy’s small farm and fishing towns, offering unique preparations such as creamy mascarpone polenta with ragu and  Truffle Egg Toast  some presented table side. With a wide variety of antipasti, salads, vegetables, and pastas, every dish is meant to spark conversation and connection.

More than just a meal, dining at Davanti is about the experience—the clinking of glasses, shared stories, and the joy of gathering. Guests may not pick their family, but at Davanti, they’re always invited to be part of one.

Davanti Enoteca

800 Hillgrove Ave, Western Springs 708-783-1060

47 E Chicago Ave, Naperville 630-328-0280

DavantiEnoteca.com

Photo by Eric Kleinberg

Lucca Osteria & Bar

Lucca Osteria & Bar, in the heart of Oak Brook, offers more than just a meal—it delivers a heartfelt Italian experience shaped by tradition, flavor, and genuine hospitality. With a spacious dining room, vibrant bar, and welcoming lounge, Lucca Osteria has quickly become a neighborhood favorite for rustic Northern Italian cuisine and elevated, yet approachable, service.

At the helm are Managing Partner Steven Hartenstein and Chef & Partner Claudio Ulivieri, a duo whose shared vision is rooted in community and culinary authenticity. Their goal for Lucca Osteria is simple but ambitious: to make it a gathering place where guests feel right at home, whether they’re sipping an aperitif after work, celebrating a special occasion, or enjoying dinner with family.

“Our goal for Lucca Osteria is to be sociable and welcoming,” says Hartenstein. “We want guests to feel comfortable coming in for drinks with friends, gathering with family for meals, and hosting milestone moments like baby showers, rehearsal dinners, and graduation parties. Oak Brook is like Claudio’s backyard. The people in the community are longtime friends who feel like family.”

The menu at Lucca Osteria is a reflection of Chef Claudio’s roots, growing up in the Tuscan region of

Italy. His dishes draw from a lifetime of memories and meals in his hometown, delivering bold, rustic flavors prepared with fresh, high-quality ingredients. The menu features a diverse selection of antipasti, handcrafted pastas, fresh seafood, wood-fired pizzas, and traditional Italian entrées.

For those looking to celebrate life’s special moments, Lucca Osteria offers flexible spaces ideal for private events of all sizes. Via Fillungo and Torre Guinigi—two private dining rooms adjacent to the main space—can each accommodate 40 guests or 80 when combined. The charming café-style Mercatino di Lucca seats up to 35, while the main dining room can be reserved for up to 100 guests. The outdoor patio provides an idyllic setting for summer gatherings, with seating for 80 surrounded by florals, fresh herbs, and bright umbrellas—making it a perfect destination for al fresco dining and festive celebrations.

With its warm ambiance and heartfelt approach to hospitality, Lucca Osteria is a true culinary gem in the western suburbs.

Page’s Restaurant

Page’s Restaurant in Hinsdale has long been a neighborhood favorite, but it entered a new era in 2014 when Cissy Rallo stepped in as owner. Originally purchased with her mother, the restaurant gradually became Cissy’s solo venture. Over the years, she’s brought her own warmth, style, and vision to the business—transforming it into something both nostalgic and newly relevant.

Her first step was giving the space a fresh feel. Out went the dated decor, and in came family photos, vintage touches, and subtle humor that reflected the restaurant’s personality. The goal was to make it feel like home—casual, comfortable, and welcoming. And while it’s still the go-to breakfast and lunch spot for many locals, Page’s has evolved into something more: a community hub with character.

That same philosophy guides the menu. Rooted in comfort and simplicity, it features made-to-order breakfast and lunch staples done right—fluffy pancakes, crispy hash browns, hearty omelets, and stacked sandwiches that keep regulars coming back.

“We’re not trying to reinvent the wheel,” Cissy says.

“We just do what we do well—and we make sure it’s done right.”

The latest evolution? Dinner. Responding to the needs of her busy customer base, Cissy recently introduced Dine and Dash—a Thursday evening takeout dinner designed to bring homemade comfort food to families on the go. Available for pickup from 4 to 7 p.m. in the alley behind the restaurant off Garfield, the meals are hot, hearty, and ready to eat. While walk-ups are welcome, pre-ordering is strongly encouraged to guarantee availability.

As summer approaches, the dinner offerings are expanding. Backyard-inspired barbecue meals featuring fresh, seasonal produce are on the horizon—think casual outdoor dining without the prep or cleanup. “Just open it, and it feels like somebody made it for you,” says Cissy.

The story of Page’s isn’t just about good food—it’s about staying rooted in tradition while continuing to adapt. With a loyal following and a forward-thinking approach, Cissy Rallo is leading Page’s into its next chapter—one meal, and one warm welcome, at a time.

Page’s Restaurant 26 1/2 E Hinsdale Ave

Hinsdale, Illinois (630) 323-9058

pagesrestaurant-hinsdale.com

Cissy Rallo and Head Kitchen Boss Asunción Ruiz proudly showing o Dine and Dash pork carnitas tacos with homemade refried beans and rice.

Vistro Prime & Petite Vie

Hinsdale Magazine (HM): What inspired you to expand into catering, and how does it reflect your culinary philosophy?

Paul Virant (Virant): I’ve always believed in celebrating the seasons, supporting local purveyors, and letting ingredients shine. Catering gives us the opportunity to bring that philosophy—developed through years at Vistro Prime and Vie—directly to guests in their homes, backyards, or chosen venues. It’s about creating a restaurant-quality experience that’s deeply personal and memorable.

HM: You offer a range of experiences, from backyard barbecues to elegant multi-course meals. What sets your catering approach apart from others?

Virant: It’s the attention to detail and the level of customization we offer. Whether it’s a casual gathering or a black-tie dinner party, our menus are driven by the season and rooted in Midwestern ingredients. We work closely with each client to design a thoughtful, tailored experience—from the food to the presentation.

HM: Can you share a few standout offerings or styles that have been most popular so far?

Virant: Our hors d’oeuvres like Truffle Gouda Gougères, Tomato Jam & Smoked Cheddar Crostini, and Tuna Tartare have been crowd favorites. For appetizers, the Scallop Grenobloise, Parisienne Gnocchi, and Crab Cakes are often requested. In addition, customers love

Vistro Prime 112 S Washington St Hinsdale, Illinois 630-537-1459 vistroprime.com

to have a classic salad from either Vistro Prime or Petite Vie to enhance their experience, such as the Wedge or the Lyonnaise. Entrees such as the Sea Bass with artichoke barigoule, Portuguese Marinated Chicken Breast with arugula salad and the 6oz Filet Mignon with asparagus and bordelaise sauce, showcase our commitment to seasonal and high-quality ingredients. Desserts like the Molten Lava Cake, the legendary Gooey Butter Cake and Key Lime Tart provide a sweet finish to the meal.

HM: How do your catering offerings connect to what you’ve created at Vistro Prime and Petite Vie?

Virant: There’s a clear thread. Vistro Prime focuses on steakhouse fare and something for everyone, while Petite Vie leans into refined French cooking. Catering allows us to bring both perspectives to the table, adapting the experience to the occasion while staying true to the quality and hospitality we’re known for.

HM: What types of events are best suited for your catering services—and how can people get started?

Virant: We’re equipped to handle everything from intimate dinner parties and birthdays to weddings and corporate events. It starts with a conversation - clients can reach out through our website or email us directly, and from there we guide them through the process, helping to craft a menu and experience that’s uniquely theirs.

Petite Vie 909 Burlington Ave Western Springs, Illinois 708-260-7017

petite-vie.com

Where nature and community come together

With its picturesque setting and expansive layout, K-B House feels like a welcoming neighborhood. Winding paths, lush greenery, and thoughtfully designed spaces create a true sense of home—where comfort, community, and connection come naturally. Here, every moment fosters a deep sense of belonging. Let it begin today. Find Home with Us.

6101 S County Line Rd. Burr Ridge, IL 60527 630-230-9543

A GLOBAL COMPANY

with a Local Flavor

The Western Suburbs' FlavorChem is a family business in a worldwide market

BY MAUREEN CALLAHAN

“We make flavors from A-Z,” said Eric Larson, Production Manager at FlavorChem. “We don’t actively sell a zucchini flavor yet, but we do sell a Greek Yogurt flavor, so technically, I guess we’re A-Y,” he jokes.

FlavorChem is an international enterprise that manufactures over 5,000 flavors, fragrances, and ingredient solutions annually for private-label food products on four global campuses. The company’s headquarters and largest operation is located on the northern border of Downers Grove.

To understand just how broad FlavorChem’s reach is, President Ken Malanowski says to “picture any aisle in a grocery store, except the produce department, and you’ll understand the size of the scent and flavor market.”

Just about anything in the food or beverage world has a flavor and a

scent. Personal care items like lip balm, lotion, toothpaste, and perfume, as well as art supplies, stationery, and even toys, fall under this umbrella as well. When you consider the spectrum of consumer products that require scent and taste, it is truly mindboggling.

When a customer requires a flavor - for example, a candy company - a chemist, who is also a flavorist, works with them to fulfill their request. The flavorist uses analytical equipment to get the formula about 90% finished based on data from the company’s 6,000-plus sample library. The final 10% is

what makes the flavor unique. The formula is tweaked in one of FlavorChem’s onsite labs until the customer is satisfied.

The flavorist’s expertise is crucial, as Customer A might need a blueberry flavor for baked goods versus Customer B, who needs a blueberry flavor for ice cream, which would be quite different. It’s truly a niche field. There are only 800 flavorists worldwide, and FlavorChem employs ten of them.

While FlavorChem’s campus consists of nine buildings, its most significant manufacturing space is dedicated to liquid production. A cast of 70 employees covers three shift operations, five days and nights a week. About 300,000 lbs. of flavor are made annually in this 20,000-square-foot area. A little goes a long way. Most flavors are used at about .1 - .5%. One pound of flavor makes about 1,000 lbs. of candy.

The average customer orders about 150 gallons of flavor concentrate at a time. Orders are hand-filled and

A FlavorChem beverage applications scientist creating a plant based beverage. Applications scientists evaluate a finished project.

packaged to ensure careful quality control. Every product passes rigorous quality tests. “The idea is that the order passes several sets of eyes to be sure all is correct before it leaves us,” said Larson. Every item is FDA, Kosher, Hallal, Organic, and SQF (Safe Quality Foods – a globally recognized food safety and quality management and certification) certified.

FlavorChem, once a small operation, is now a mid-sized player in the industry. Their book of business is extensive. “Our clients are the Fortune 500 of the food, candy, and beverage market,” said Ross Sprovieri, Owner and CEO. “They’re all household names.”

The company was started by Ross’s father, Salvatore Sprovieri. The chemist began his career at Chicago candy giant Brach’s Corporation in the early fifties. At the time, there were only a handful of flavor companies that served the entire food industry. Salvatore spent the next ten years learning how to make flavors.

At the time, Brach’s was the world’s largest candy maker - a one-stop shop for chocolates, gummies, and other types of confections, all under one roof. There were hundreds of flavors to study. Eventually, Salvatore reverse-engineered all the flavors the candy magnate bought to make their product. By the end of his decade run, he had shown the corporation how to extract their own vanilla, peppermint, and citrus oils.

Salvatore’s next move was to Liquid Carbonic, a compressed gas company

that sold carbon dioxide to bottling plants. A visionary, he realized the possible market for soft drink flavors. Over the course of his employment, he created flavors like orange, grape, and cherry that were sold to the bottling plants to make flavored soda.

After being laughed out of a presentation at which he suggested Liquid Carbonic create their own soda flavors, Salvatore packed his desk and left. “He called my mother right after the meeting and told her they were going into business for themselves,” said Ross. “Things happen for a reason, though. Had it not been for the condescension of his boss that day, FlavorChem might never have happened.”

General Sugar Products –FlavorChem’s first business name – began in Salvatore’s basement. His brother, Phillip, became his partner. Their first products were 5-gallon syrup tanks of flavoring that created soda pop when mixed with carbonated water. The sale of the flavor concentrates generated enough cash to build a 1,000-square-foot building in Bellwood. One thing led to another, and an acquisition got the Sprovieri brothers into bakery flavors, followed by vanilla extract.

“Every weekend and sometimes at night, we worked as a family,” Ross remembered. “It was a grind. The wives and kids helped in the beginning. Our label printer wasn’t perforated, so we folded and tore the labels as we watched TV at night.”

Fast forward to FlavorChem today, with a workforce 300 strong on the

Downers Grove campus (400 globally). The company is now acquiring buildings and businesses worldwide, the most recent being Huber the Nose, a Zurich-based company with 50 years of flavor and fragrance research.

The business the Sprovieri family built has grown exponentially but is still family owned. And it feels like it. “We try hard to take care of our employees,” said Ross. “Our goal is for our workforce to enjoy being here and feel appreciated.” With several crew members celebrating 30 years or more, it’s working.

Community outreach enhances the familial feel of this workplace. Employee engagement teams work with charitable causes, from humane societies to food banks to adopt-afamily programs near the holidays.

The company periodically hosts students from the College of DuPage’s Culinariology School to discuss career opportunities. Hinsdale Central’s Women in Engineering Club visited the campus for a broader view of job possibilities in flavor and fragrance. Second graders from The Avery Coonley School signed on as “flavorists for a day” as they learned about supply chains and community economics for a social studies lesson.

FlavorChem is happy to help. “The village has been good to us over the years,” Ross knows. “We’re glad to give back to education and also be a part of the economic engine of Downers Grove.” ■

FlavorChem started from humble beginnings with syrup delivery to soda companies.

R&D scientists develop flavors.

FlavorChem's early years: Salvatore Sprovieri and his brother Phillip Sprovieri in 1975

DWELL AT HOME with Iconic City Foods

DwellSocial makes all your favorite city cuisine possible again, without the hassle

BY MAUREEN CALLAHAN

Our favorite foods can transform any day into a celebration. Or just make dinner easier. If you have ever lived in the city, you know how easy it is to order from your favorite places. Many restaurants deliver, but if not, DoorDash or Grubhub do the heavy lifting.

Many of us, now living in the suburbs, miss the ease of that process. Sure, you can still order, but you’re now limited to the variety and proximity of your neighborhood restaurants unless you want to pay high third-party delivery service fees. Even then,

Photo

you might be out of their zone of delivery.

Enter DwellSocial, a unique platform that offers the opportunity to order your city favorites, delivered to your door, almost completely ready to eat. While many items require a small finishing touch at home, it’s usually not beyond oven warming or nuking something. Simple instructions make it very easy to have your favorite meal hot, finished, and on your plate in no time.

For example, a Pequod’s pizza. The pie starts in Pequods’ custom oven, where they form their signature blow-torched crust. As the pizza

courtesy of Pequod’s Pizza

leaves the restaurant- three-quarters baked- the driver calls to announce the estimated time of arrival, along with instructions on how to heat your oven to finish baking it as soon as it’s delivered.

DwellSocial makes city favorites like Joe’s Seafood, Honey Butter Fried Chicken, Café Ba-Ba-Reeba! - and so many more - a reality again, without the hassle of fighting traffic and finding parking if you were to pick it up yourself.

For some, birthday celebrations have never been the same without Sweet Mandy B’s cupcakes. And Do-Rite Donuts used to define our weekend mornings. Welcome them to your new place in the suburbs. (Both of these come completely ready to eat, by the way).

No offense to our local dining scene, of course. We love you, too! But it’s like making new friends while keeping the old. You always want to check in with old friends, right?

So how is DwellSocial different than Uber Eats and Instacart? The company follows a business model different from that of any other food delivery service platform. It’s all arranged in advance. Deliveries are made from specific restaurants on certain days, depending on where you live. You log on to the DwellSocial app and put in your home zip code to see a list of restaurants and the days on which deliveries from each will be made in your area.

The fee structure is also different from other delivery apps. A $5 reservation fee reserves space for your order in the delivery vehicle (square footage is

limited). In addition to the cost of the food and sales tax, a driver support fee of 20% of that total covers delivery.

“We figured out that if we could collect two or three orders from the same place, we would break even on the deliveries and be able to pay our drivers a reasonable amount,” said Allen Shulman, DwellSocial co-founder and CEO. “And that matters to us. We have a pool of about ten safe, reliable drivers whom we count on to keep our business running.”

Customers are given a window of time to expect their order and can also track the driver’s whereabouts on the app. Not home that afternoon? No problem. Your order can be left in a cooler on your front porch.

DwellSocial’s fees are considerably less when compared side-by-side with on-demand delivery services. All in all, service costs end up being comparable to dining in at your favorite iconic urban haunt, but

minus the hassle of getting there. Think of the 20% as what you would tip a server, who is, instead, the driver. Consider the hassle it saves to have your favorite food delivered to your door. It’s a no-brainer!

It’s also a different, more efficient business model. Advanced order placement gives partnering restaurants ample time to prepare the food during their downtime. Nothing is done in a rush, and you’ll taste it.

DwellSocial partners with restaurant chefs to choose foods they know will travel well when they leave the restaurant almost finished. “At this point, we know what will work for home delivery from a distance,” said Shulman. “You won’t find a burger and fries or a steak on our menus, because our chefs know those things don’t travel well. We want customers to be able to take the last step at home and have it taste like it would at the restaurant.

Shulman’s idea for DwellSocial was a pivot of a previous idea that involved hiring contractors for home services. An entire neighborhood booked a contractor to perform repairs and improvements on the same day, therefore saving the contractor’s time and money by working in the same general area.

When COVID hit, Chicago restaurants were suffering. Shulman realized the possibility of helping them while simultaneously offering suburbanites a chance at their favorite city foods. It was, and still is, a win-win idea!

Photo courtesy of Do-Rite DonutsPhoto courtesy of Café Ba-Ba-Reeba

Photo courtesy of Joe’s Seafood, Prime Steak & Stone Crab

Decades of Dining

Historical restaurants and eateries in Chicago

BY ANNA HUGHES

With dozens of new restaurants popping up across the city and beyond, consider returning to the basics and visiting some of Chicago’s oldest restaurants, eateries, and bakeries. These Windy City staples have been serving generations of Chicagoans, providing top-notch food, quality service, and a classic Chi-town experience for guests. Learn more about the history of these special places that have all thrived for over a century.

DALEY’S RESTAURANT, EST. 1892 DaleysRestaurant.com

Daley’s Restaurant is considered to be the oldest restaurant currently operational in the city of Chicago. John Daley, a young Irish ironworker (unrelated to Mayor Daley), founded Daley’s Restaurant in 1892 to serve local construction workers. He opened a “temporary” diner at 809 East 63rd Street— which soon became the enduring Daley’s Restaurant. In 1918, he sold the restaurant to two young Greek immigrants, Tom Kyros and Paul Emmanuel, who came to America in search of the American Dream. Since then, Daley’s Restaurant has been a family-owned restaurant serving fresh, homestyle meals. In 2018, the

iconic restaurant moved across the street from its original location, allowing for continued success during its next century of service.

THE BERGHOFF, EST. 1898 TheBerghoff.com

In 1870, Herman Berghoff emigrated from Germany to America, eventually opening his own brewery in Indiana. When the World’s Fair came to Chicago in 1893, Berghoff set up a stand, selling his beers for only a nickel to people entering and exiting the fair. His success at the fair inspired him to open a more permanent shop, and The Berghoff was born. When Prohibition hit, Berghoff used this setback as an opportunity to expand his offerings into classic German fare and sodas. Thirteen

years later, Herman obtained Chicago’s first post-Prohibition liquor license, reopening the bar and the restaurant. This momentous occasion became a yearly tradition, and The Berghoff now always receives the city’s first liquor license. The restaurant has been 100% family-owned and operated for over a century, and many staff members have worked at the restaurant for generations.

THE WALNUT ROOM, EST. 1907 MacysRestaurants.com/ Walnut-Room

The world-famous Walnut Room was the first ever restaurant inside a department store, also making it the longest running restaurant inside a department store. It opened in 1907 as the South Tea Room inside Marshall Field’s (now Macy’s), but it became known among the ladies of Chicago as the Walnut Room due to its Circassian walnut paneling imported from Russia and Austrian crystal chandeliers. By 1937, it was officially named The Walnut Room. The 17,000-square-foot dining room was one of the first places deemed socially acceptable for women to socialize in the early 20th century, leading to the popularization of department store restaurants. Since then, the restaurant’s elegance and historical significance have cemented it as a Chicago staple, especially during Christmastime. Genera-

Photo courtesy of The Berghoff Restaurant

tions have traveled to see the marvelous 45-foot tree that hangs from the ceiling and experience popular menu items like Mrs. Hering’s 1890 Original Chicken Pot Pie.

FERRARA BAKERY, EST. 1908

FerraraBakery.com

Salvatore Ferrara was just 16 years old when he emigrated to the United States from Nola, Italy, in 1900. Armed with the skills of Italian pastry making, he was inspired to open the first Italian pastry and candy shop on Taylor Street in Chicago’s Little Italy. He soon became known across the city for his pastries and wedding cakes. He later met and married Serafina Pagano, known as a dynamic business personality and philanthropist, and the two worked together to grow Ferrara Bakery. While Pagano worked at the bakery, Ferrara pursued an additional venture focused on candy. Ferrara Pan Candy Company would become one of the most prominent candy manufacturers in the world thanks to their iconic creations like Lemonheads and Red Hots. Today, it’s one of the world’s leading

confectionery companies. Back on Taylor Street, the third generation of Ferraras continues Salvatore’s legacy, creating delicious desserts with fresh ingredients.

LOU MITCHELL’S, EST. 1923 LouMitchells.com

Breakfast is the most important meal of the day, and William Mitchell took that message to heart. In 1923, he opened a restaurant named after his son, Lou, that was the first diner in Chicago to serve breakfast food all day. Lou Mitchell’s specialized in classic breakfast, brunch, and lunch menu items, many of which have become trademarks of the American breakfast. In 1949, the restaurant moved across the street, where it remains today. Guests in 2025 can experience a wonderfully similar experience to diners in the mid-20th century; much of the restaurant is unchanged. Outside, Lou’s famous neon sign from 1949 advertises “the world’s finest coffee.” Inside, original wood booths, seats, and stools enhance the classic Lou’s experience. The restaurant was passed down to Lou himself, who ran the restaurant into his 70s and later sold

it to his niece, Katherine Thanas, in 1992. The restaurant remains in the Thanas family today. ■

Photo courtesy of Lou Mitchell’s

Photo courtesy of Ferrara Bakery

Wrap Up Summer

with a Back-to-School Stay in Oak Brook

Summer is slipping away but there’s still time to soak up sunshine and enjoy quality family time. Oak Brook offers the perfect destination to blend a little more summer fun with back-toschool shopping. Make lasting memories while you finish up your family’s back-to-school prep.

STAY

Check in to an Oak Brook hotel that perfectly fits your needs, whether that means extra space and a kitchen, newly renovated guest rooms, a swimming pool, or one where your dog can join in the family fun!

DINE

With dozens of restaurants and every kind of cuisine you can think of, you can explore new flavors along the way whether it is for a quick bite or a memorable family dinner.

SHOP

Oakbrook Center is Chicagoland’s premier open air luxury shopping center, home to more than 160 upscale retailers—perfect for checking off everything on your back-to-school list, from the latest styles to classroom essentials. Once your shopping bags are full, enjoy live music or a movie on the lawn.

FAMILY FUN

Oak Brook is packed with fun for all ages! Here you’ll find everything from mini-golf to golf, bowling and bocce, virtual reality adventures, thrilling escape rooms and movies on the big screen.

To plan your back-to-school getaway, visit www.onlyinoakbrook.com

From Oak Brook TO AFRICA

The Drake Luxury Brands bold global leap

BY HINSDALE MAGAZINE GROUP STAFF

The Drake Oak Brook has been a symbol of elegance in the western suburbs, known for its rich history, classic architecture, and timeless charm. Under the ownership of Jim Nagle, a former Chicago attorney, and third-generation lawyer, the iconic hotel has undergone a dramatic revival, positioning itself as a local landmark and a growing luxury brand with global ambitions.

Nagle, who pivoted from law to real estate preservation and civic leadership, has made it his mission to restore and elevate The Drake. His work has helped transform the property, and now his vision is expanding beyond Illinois.

Through The Drake Luxury Brands, Nagle leads a $250 million international expansion into

Ethiopia, one of Africa’s fastestgrowing and culturally rich nations. The project—located in Mekele, the capital of the Tigray region—marks the brand’s official entry into the global luxury market.

“This is an incredibly exciting time for the Drake Luxury Brands,” said Nagle. “Ethiopia represents a gateway to Africa and a hub of heritage, innovation, and growth. We are thrilled to bring our unique style and character to this remarkable country.”

The sprawling 100-acre complex includes a 250-room luxury hotel, outdoor music amphitheater, theme park, and an impressive 120,000 -square-foot natatorium and sports center. Scheduled to open in late 2026, the development is a bold expression of Drake’s evolution—

from a suburban boutique hotel to an international lifestyle brand.

But the roots of this story run even deeper. At the center are Nagle and Tekste Gebreselasse, a Wheaton North High school graduate, who have forged a powerful mentor-mentee bond that has endured for over a decade. Gebreselasse, who once worked alongside Nagle at The Drake Oak Brook, has long envisioned bringing this partnership to his home continent. Now serving as Managing Director of African Markets for Drake Luxury Brands, he’s more than a business leader— he’s the cultural bridge.

Hinsdale Magazine Group explores the full story of their enduring friendship, shared vision, and this long-awaited collaboration in our next issue. ■

Jim Nagle and Tekste Gebreselasse

Oak Elementary School Spring Fling

The Oak Elementary School PTO held their Spring Fling Fundraiser on May 16. Led by Kacy Baker and Heather Beck, the successful event drew 160 attendees to the Chicago Highlands Club, including Oak parents, staff, and several D181 Board of Education members. The event raised approximately $70,000, which will be used for the construction of a new playground fence at Oak Elementary School. The evening was a great demonstration of community support and collaboration, contributing significantly to a meaningful improvement for the students.

Memorial Day in Hinsdale

PHOTOS BY ATTICUS FAIR

Hinsdale commemorated Memorial Day on Monday, May 26, beginning with a 7 a.m. service at Bronswood Cemetery. A 10 a.m. procession stepped off at Third and Garfield, ending at the Memorial Building, where a ceremony followed. Highlights included a reading of “Flanders Fields,” performances by the Hinsdale Chorale and marching band, and the dedication of a new plaque. A noon flag-changing ceremony and tour at Fullersburg Cemetery concluded the day’s events.