KCC_Kane County Dining Guide_112819

2020

EDITION E AT LO CA L . D R I N K LO CA L . S H O P LO CA L . L I V E LO CA L .

KANE COUNTY DINING GUIDE

Indulge YO U R PA L AT E AT THESE LOCAL FAVORITES!

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Deane’s Market & Deli

AN EASY CHOICE FOR A DELICIOUS MEAL

F

rom what was a dream, to being on Chicago’s Best TV, all in just three years.

It has been quite a ride for Chris Deane and his staff. Their commitments to quality and homemade taste have paid off. Situated on the far south end of Geneva’s main shopping street – Third Street - they have been quietly building a base of regular loyal customers over the past years. It feels like a small town hangout with most of the original staff greeting regulars and newcomers alike. Deane can almost always be found behind the counter making the sandwiches and joking with the customers.

Staffed with two chefs, cooking up Deane’s own family recipes, and lots of input from the rest of the staff, Deane’s is always experimenting with new concepts to go along with the tried and true.

Although famous for the fresh made roast beef sandwich, many regulars swear by the house smoked chicken salad, his old school recipe for porchetta or one of the menu’s many grilled cheeses. And don’t forget the addictive brownies.

People have been known to make an hour-long trip just to stock up!

What originally was a request of his wife and family, Deane’s array of frozen meals to go has grown

exponentially. Crafted the same way – clean label, homemade – they offer regular and vegetarian options such as chicken pot pie with a homemade crust, macaroni and cheese and killer black bean enchiladas. Customers often are seen stacking up several on the counter to stock up their freezers for those busy nights.

Many people’s favorite part of visiting Deane’s Market & Deli is the eclectic collection of housewares, cheeses and other foods at the front of the restaurant. The stock always is changing and you never know what you will find. Deane’s stocks as much local product as possible, along with an assortment of high quality imports. Many of the food lines come from small batch suppliers from across the United States.

Catering has become a staple of the business over the last two years. From small businesses and private parties to corporate events and catering for local festivals. Every event is different and the chefs are up to the challenge!

IF YOU GO DEANE’S MARKET & DELI 500 S. 3rd St. Suite No. 141 Geneva 630-402-0139 deanesmarket.com

If you haven’t wandered in yet, make a point to visit. Five Best of Fox Awards and Best of Chicago can’t be wrong. Say “hi” to the guy in the black polo behind the counter and become one of the Deane’s Market & Deli regulars!

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Dining Guide 2019 •

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Rivers Edge Story here

Crabby Boil aims to catch seafood lovers

By Renee Tomell BATAVIA – Seafood gets Cajun-inspired treatment at Crabby Boil in Batavia, where bibs are provided to diners who are encouraged to get messy as they crack into such seafood favorites as crab, shrimp, lobster, mussels and crawfish.

The interior’s mix of seating includes picnic and conventional tables amid wharf-like timbers and a few nautical touches to pay homage to casual coastal eateries. It’s a family operation, owner Lyndon Ferrer said, noting the entire kitchen was redone during the remodeling of the space at 220 N. Randall Road. The eatery opened in late summer last year.

He said he and his wife, May, had been experimenting with the

recipes for years, with a dream to someday own their own business.

They brought her brother on board as operations manager in the kitchen and one of the cooks.

“It’s Cajun based, but we have our own twist on it,” Ferrer said of Crabby Boil’s dishes. “We like the feel of … Batavia. All the people that have come through … are awesome. The city is awesome to work with. We like the community [and] like what they are building and we want to be a part of it. … It made sense to open this type of business in this area where there really is nothing like it.”

Beer, wine and cocktails have been added to the offerings of the full-service restaurant, a concept where emphasis is on service, Ferrer said.

“We are a seafood boil where you pick your choice of shellfish, pick your sauce or any additional adds-ons,” he said, noting they are then mixed together, put in a bag and boiled. “We serve it to you in a bag or dump it out on your [butcher paper-covered] table to make a nice wonderful mess with.”

While the restaurant provides silverware, people are encouraged to just dig in. Other utensils include crackers for the shellfish, which includes three types of crab: snow, king and Dungeness.

“People like to build their own stuff,” he said of the ingredientselection process. “It’s part of the fun. Everyone has their own taste.”

He’s fond of all the sauce flavors – a mild, medium or hot Cajun along with garlic butter, lemon pepper or cilantro lime – and suggests mixing a few or combining them all together for signature flavor. He said they range in heat from mild to hot, but not crazy hot.

Lyndon Ferrer and his family have created Crabby Boil, launched a year ago in Batavia.

“You feel the spice and still taste the food,” he said, adding that all the dishes are cooked to order.

For diners looking for a suggested dish, he recommends crab legs.

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“We have a combo that features a pound of snow crab legs and king crab legs [with] corn, potato and andouille sausage – mingled with the seafood,” he said.

The menu also offers such items as crab cakes, calamari, fried shrimp and fish and chips and rice.

Children don’t just gravitate to the chicken tenders and fries on the menu, Ferrer said.

“We’ve had plenty of kids come in and dig in with their parents,” he said.

The youngsters’ artwork on coloring pages along with their drawings dot some of the walls.

Crabby Boil has added seafood bisque to the menu, featuring a lobster bisque base and shrimp.

Two other combos each offer two pounds of seafood plus the accompaniment of sausage, corn and potato. One combo features snow crab and headless shrimp. The other offers half pounds each of snow crab, mussels, whole shrimp and crawfish.

The seafood restaurant Crabby Boil is harbored at 220 N. Randall Road in Batavia.

The relaxed vibe is part of the draw.

The past year has meant a lot of hard work, but has been “kind of cool” as a family-driven business, he said of the tight-knit team.

“How do you eat crab legs without getting messy?” he asked.

“Come in, have your fun and eat great food and spend time with the people you want to. Leave the mess here.”

“We love our regulars and appreciate who’s gotten us to this point,” Ferrer said.

He said the seafood boil concept is catching on around the country, and thanked God, his family and the staff without whom the enterprise wouldn’t have been possible.

Crabby Boil’s hours are 4 to 9 p.m. Tuesday through Friday, 11 a.m. to 9 p.m. Saturday and 11 a.m. to 8 p.m. Sunday. The restaurant offers carry-out service. For more information, go to crabbyboil.com or call 630-454-4392.

220 N. Randall Rd. || Batavia, IL || (630) 454-4392 www.crabbyboil.com Find us on Facebook and Instagram @Crabby_Boil

Closed Monday | Tuesday - Friday 4-9 Saturday 11-9 | Sunday 11-8 Dining Guide 2019 •

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Dining Directory Voted Best of the Fox - Dining in Kane County BUSINESS LUNCH The Best

Balmoral Restaurant One of the Best

Stockholm’s

One of the Best

FoxFire Restaurant

SALAD The Best

The Little Traveler One of the Best

Stockholm’s

One of the Best

Portillo’s Hot Dogs

BANQUET FACILITY The Best

BEER GARDEN The Best

BRUNCH The Best

Abbey Farms

Maple Park Pub & Grill

One of the Best

One of the Best

Stockholm’s

Apple Villa Famous Pancakes

One of the Best

One of the Best

One of the Best

Riverview Banquets Riverside Receptions and Conference Center

The Little Traveler One of the Best

Pub 222

Stockholm’s

BARBEQUE

BREAKFAST

CATERER

The Best

The Best

Noonan’s

Apple Villa Famous Pancakes

One of the Best

One of the Best

Firewater BBQ & Brew-Geneva

Balmoral Restaurant

One of the Best

One of the Best

Stockholm’s

Buttermilk

The Best

Enticing Cuisine, Ltd One of the Best

Apple Villa Famous Pancakes One of the Best

Josef’s Elegante Meat & Deli

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CHICKEN WING

DINER

The Best

The Best

Noonan’s

State Street Diner

One of the Best

One of the Best

Ambrogi’s Pizza One of the Best

Stockholm’s

Geneva Diner

One of the Best

Apple Villa Famous Pancakes Catering

CHINESE FOOD The Best

Gen-Hoe Restaurant One of the Best

East China Inn One of the Best

Wang’s Garden

COCKTAIL The Best

Balmoral Restaurant One of the Best

The Walrus Room One of the Best

Barrel + Rye

Graham’s 318 Coffeehouse One of the Best

Arcedium Coffeehouse One of the Best

Limestone Coffee & Tea

DONUT The Best

Abbey Farms

The Best

Josef’s Elegante Meat & Deli One of the Best

Deane’s Market & Deli One of the Best

DRM European Cafe & Delicatessen

One of the Best

Ambrogi’s Pizza One of the Best

A&W Restaurant

One of the Best

The Best

Graham’s Fine Chocolates & Ice Cream One of the Best

Dimples Donuts

Kimmer’s Ice Cream

One of the Best

One of the Best

Harner’s Bakery Restaurant

Culver’s

FISH FRY

INDIAN FOOD

The Best

The Walrus Room One of the Best

The Best

Taste of Himalayas

Noonan’s

ITALIAN BEEF

One of the Best

Portillo’s Hot Dogs

The Evergreen Pub & Grill

The Best

One of the Best

GYRO The Best

Just Kabobs One of the Best

Beef Shack

One of the Best

Buona

Skippy’s Gyros

KID-FRIENDLY RESTAURANT

One of the Best

Colonial Cafe St Charles Rt. 64

Munchie P’s Eatery

DELI

The Best

Portillo’s Hot Dogs

ICE CREAM/CUSTARD SHOP

COFFEE SHOP The Best

HOT DOG

HAMBURGER The Best

Gillerson’s Grubbery One of the Best

The Best

One of the Best

Apple Villa Famous Pancakes One of the Best

Ambrogi’s Pizza

The Burger Local One of the Best

Stockholm’s

Dining Guide 2019 •

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Dining Directory Voted Best of the Fox - Dining in Kane County

ITALIAN FOOD The Best

Osteria Bigolaro One of the Best

Villa Verone Ristorante Italiano One of the Best

Tribella Grill

PIZZA-DEEP DISH The Best

Lou Malnati’s One of the Best

Charlie Fox’s Pizzeria One of the Best

Ambrogi’s Pizza

PIZZA-THIN CRUST The Best

Charlie Fox’s Pizzeria One of the Best

Riverside Pizza & Pub One of the Best

Ambrogi’s Pizza

LUNCH VALUE The Best

The Little Traveler One of the Best

MARTINI The Best

The Best

Balmoral Restaurant

Jose Maria’s

One of the Best

One of the Best

Stockholm’s

FoxFire Restaurant

One of the Best

One of the Best

Apple Villa Famous Pancakes

MEXICAN FOOD

Stockholm’s

Bien Trucha

One of the Best

Sergio’s Cantina

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MICROBREWERY The Best

Penrose Brewing Company One of the Best

Stockholm’s

One of the Best

Two Brothers Roundhouse

TAVERN/PUB The Best

Stockholm’s One of the Best

Maple Park Pub &Grill One of the Best

McNally’s Pub

NEW RESTAURANT

SEAFOOD

The Best

The Best

Balmoral Restaurant

The Walrus Room

One of the Best

One of the Best

STEAK The Best

FoxFire Restaurant One of the Best

The Walrus Room

FoxFire Restaurant

The Walrus Room

One of the Best

One of the Best

One of the Best

1910 Bar

RESTAURANT The Best

Balmoral Restaurant One of the Best

The Little Traveler

Stockholm’s

SUB/SANDWICH SHOP SPORTS BAR

The Best

The Best

Deane’s Market & Deli

One of the Best

Josef’s Elegante Meat & Deli

Noonan’s

One of the Best

Pub 56 Food And Craft Brews

RIBS

Rookies Sports Bar & Grill (St. Charles)

Stockholm’s

Stockholm’s

One of the Best One of the Best

Jersey Mike’s Subs

One of the Best

The Best

Noonan’s One of the Best

FoxFire Restaurant One of the Best

Stockholm’s

One of the Best

Maple Park Pub &Grill

SUSHI The Best

Shakou St. Charles One of the Best

Swordfish

One of the Best

Wang’s Garden Dining Guide 2019 •

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Dining Directory Voted Best of the Fox - Dining in Kane County

THAI FOOD The Best

Tusk Thai Cuisine One of the Best

Vino THAI

One of the Best

Bangkok Restaurant

VEGETARIAN CUISINE The Best

The Little Traveler One of the Best

The Walrus Room One of the Best

Stockholm’s

Lunch • Dinner Cocktails • Catering Dine-In • Carry-Out • Delivery

Thanks to our patrons

for Voting us One of the Best for Chinese Food in the area.

BATAVIA 9 S. Randall Road

(630) 879-5668 SM-CL1724119

AURORA 3450 Montgomery Rd.

(630) 898-8889

NORTH AURORA 915 Oak Street

(630) 896-8876

www.eastchinainn.com

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Hand-crafted sandwiches, soups, salads & daily specials.

MAKE LIFE EASIER WITH OUR DELICIOUS TAKE HOME MEALS!

3 Time Best of the Fox Award Winners

GENEVA

500 S. Third St., Geneva 630-402-0139 | deanesmarket.com Dining Guide 2019 •

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Rivers Edge Story here River’s Edge Bar & Grill in Batavia sets gastropub to music

By Renee Tomell

BATAVIA – Stepping inside River’s Edge Bar & Grill feels like time traveling to the early 1900s, the era when the 1880s stone building first became home to a succession of drinking establishments just east of the Fox River on North River Street in downtown Batavia.

The carved, wooden Brunswick back bar was used at the World’s Fair in Chicago in 1933, a vintage match for the rich wood in the venue’s two rooms, set off by a patterned tin ceiling.

Melissa Monno acquired the business almost four years ago, and has nurtured its reputation for live music and good food. She has fine-tuned it as a gastropub, collaborating with executive chef Rick Kaniuga. A graduate of the Le Cordon Bleu culinary program at the Cooking and Hospitality Institute of Chicago, he has been chef at River’s Edge since its start in 2014.

“Every meat [and] cheese are locally sourced, everything’s from a

farm within a 300-mile radius,” Monno said. “We’re family-run, and we can support local family farms. Everything is slow-cooked and made from scratch [like] the hand-pressed burgers. You can tell the difference. Virtually nothing is frozen in the house. Everything is fresh.”

That includes the hickory-smoked back bacon made in-house. She said menu favorites include the River Street burger with a coffee barbecue sauce, still sourced from Burgin Farms in Maple Park.

“We’ve just updated our menu for the winter and included some heartier entrees as well as some steaks, a filet and a rib eye,” Monno said.

The chicken fingers appetizer is breaded with Cap’n Crunch and Corn Flakes for a sweet-savory combination.

“I worked with the chef to bring that one into the world,” Monno said.

She notes the bar offers a rotating array of 13 beers on tap, complemented by 100 brews in bottles or cans.

She said she keeps track of other bars’ offerings, and is happy when she discovers River’s Edge is the only one within a 40- to 50-mile radius to carry a particular find on tap. Trained as a journalist, she creates the written descriptions for them all.

The cocktail list now features more local spirits from such distillers as Whiskey Acres, recently showcased with a pairing dinner.

Monno just visited 3 Floyds Brewing in Indiana to plan the Dec. 11 beer dinner.

“We visited both the brewery and the distillery,” she said, noting it has a rare square stone fermenter and is likely to share something pretty exclusive at the five-course dinner.

A brewery speaker will be on hand, and guests will go home with glassware and swag, she said.

A thoughtfully curated array of beer is on tap.

Another local treat is the nonalcoholic Windmill Ginger Brew made in Geneva. For December, the bar will prepare Swedish glogg,

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accompanied by homemade pepparkakor, Swedish ginger cookies.

The menu encompasses seafood, vegetarian and meat dishes, accommodating gluten-free requests.

Musicians and music lovers appreciate the multiple nights of entertainment. River’s Edge hosts trivia at 7:30 p.m. Thursdays and Bluegrass Sunday from 5 to 8 p.m. In colder weather, the venue also offers two or three other live acts on the weekends during the indoor months.

“There’s a wealth of talent around here,” Monno said.

River’s Edge most recently earned Best of the Fox honors as a destination for live music.

She said patrons range from 20-somethings to folks in their 60s and 70s, many with a story about the venerable pub.

“It’s a beautiful thing to be part of – I love Batavia,” she said, noting she’s happy to team up with other businesses as special events in town take shape.

Owner Melissa Monno pours a beer at River’s Edge Bar & Grill at 12 N. River St. in Batavia. She’s about to mark her fourth year as proprietor.

“Hospitality is in my blood,” she said. “My first job was in the industry.”

She said she garnered experience working at family-run places to corporately structured venues, tackling everything from bartending to managing. She even used to grab a ketchup bottle as ersatz microphone, and belt out a ‘50s song as a choreographed singing diner waitress at a burger chain.

With help from the historical society, she has delved into the past of her location, and looks forward to spring, when patrons can flock back to the five-tiered, dog-friendly beer garden with outdoor bar and stage.

Winter hours at River’s Edge Bar & Grill, 12 N. River St., set opening at 4 p.m. Tuesday and Wednesday and at 11 a.m. Thursday through Sunday. It’s closed Mondays. For information, contact 630-4069200 or theriversedgebatavia.com.

FRESHLY PREPARED, LOCALLYSOURCED MENU!

INDULGE! IMBIBE!

BEER S R E N N I D December 11

February 5

January 15

March 11

April 15

Join us on select Wednesday evenings for Five Courses prepared by Chef Rick Kaniuga. $70* includes tax, gratuity and brewery swag.

Craft Beer • Whiskey Team Trivia • Bacon Flights Board Games • Family Friendly Steaks & Burgers Bluegrass Sundays

10 OFF

$

with minimum $25 purchase Expires: 4/1/2020. Not Valid on Beer Dinner Events.

Reservations required! RSVP Today!

630-406-9200 • 12 N. River St. www.theriversedgebatavia.com Dining Guide 2019 •

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FoxFire

Come for the steak, return for the ‘family’ feel

By Diane Krieger Spivak

F

ine dining may be FoxFire’s passion,

made clear by the restaurant’s numerous culinary awards, including “Best of the Fox.” But father-and-son team Curt and K.C. Gulbro want you to feel at home while you taste their top-rated steaks, chops and fresh seafood.

“We have been family-owned for 16 years in the same location,” says K.C. “We love the people who come here. We don’t just want you as customers – we want you as a part of our extended family.”

Located just a half-block west of the Fox River in Geneva, FoxFire originally was opened by Curt and a few partners, but slowly became a father-and-son establishment in 2008, and more than just a steakhouse.

The duo believes FoxFire’s secret to success is to, “Love what you do – and always be on top of things,” says K.C. The father and son “keep on top” by excelling in customer service, making sure their guests receive the best dining experience they can

provide – including both service and quality.

It’s intimate, yet elegant setting offers original brick and wooden trellises dating from the early 1900s. Live entertainment greets guests both inside and as they dine on the outdoor patio. FoxFire is also favorite for private parties.

FoxFire is best known for its food, serving up such traditional steak house favorites like filet Diane, filet of Oscar, porterhouse, and shrimp scampi. Great cuts of certified angus beef include: filet ribeye, strip, porterhouse and more –all aged, prime beef, are prepared to perfection. Foxfire also accommodates vegetarians with a nice selection of appetizers, salads, and entrees. The bar features an extensive wine & whiskey list.

Local beer and craft cocktails are available to satisfy almost every palate.

“We are a family, from the hostess to the owner, and we are all happy to have you dine with us,” says K.C. Curt and K.C. hope to grow FoxFire within the

community, with the possibility of expanding, while “staying true to our customers and our values,” says K.C. Community is important.

“The people of the Fox River Valley are genuine, friendly and kind — Midwest Values,” says K.C. “It’s an honor to be voted Best of the Fox. It is one of our top goals every year! We are so happy to win this award back to back. Thank you Kane County!”

 FOXFIRE 17 W. State St., Geneva, IL 630-232-1369 | www.foxfiregeneva.com Mon. - Thurs. 11 a.m.-3pm. 4p.m.-9 p.m.

Fri. and Sat. 11 a.m-3 p.m. 5 a.m-10 p.m.

Closed on Sunday - Bar closes 1 hour after kitchen during week.

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FOXFIREGENEVA . COM

630-232-1369 17 W STATE ST. GENEVA, IL MONDAY - THURSDAY: 11AM - 9PM FRIDAY - SATURDAY: 11AM - 10PM SUNDAY: CLOSED

Book Your Holiday Party at Kane County’s #1 Place for Steak!

Celebrating 15 Years of Excellence In order to be the Best you have to serve the Best!

Dining Guide 2019 •

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Ream’s Ream’s Meat Meat Market Market F F A AM MI LI Y L Y O OWWN NE ED D F FO OR R 6 65 5 Y YE EA AR RS S F A M I LY O W N E D F O R 6 5 Y E A R S

By By Diane Diane Krieger Krieger Spivak Spivak

By Diane Krieger Spivak

FF

taketake carecare of employees of employees andand customers customers thethe “I enjoy being being a part a part of something of something where where or three or three generations, generations, thethe Ream Ream family family “I enjoy care of can.” employees and customers the enjoy being a partare of are something where or generations, the Ream family bestbest we we can.” you seesee customers customers genuinely genuinely satisfied satisfied take hasthree has been been turning turning outout thethe freshest freshest cutscuts “Iyou see customers genuinely satisfied has turning out thesausages freshest cuts you withwith something something thatare that you you worked worked hardhard on,”on,” best we can.” of meat ofbeen meat and and homemade homemade sausages As the As the Ream Ream family family looks looks to the to the future future of its of its something that worked on,” of andInhomemade sausages JoelJoel says.“We says.“We like like to you cover to cover a lota lot ofhard different of different in the in the Foxmeat Fox Valley.

Valley. fact, In fact, those those same same three three with As the Ream looks togoal the of its business, business, Joelfamily Joel sayssays the the goal is toisfuture continue to continue Joel says.“We like to cover a lot of different in the Fox Valley.

In fact, those same three regional regional andand ethnic ethnic foodfood groups. groups.

OurOur main main business, Joel says the goal is to continue generations generations stillstill areare active active in the in the family family to grow to grow andand streamline streamline operations operations andand keep keep regional andare ethnic food groups.

Our main generations categories categories are fresh, fresh, smoked, smoked, cured cured and and aged agedto grow and streamline operations and keep business. business.still are active in the family making making customers customers happy. happy. categories are fresh, smoked, cured and aged business. meats. meats.

WeWe make make a lota lot of different of different sausages sausages making customers happy.

“My“My grandparents, grandparents, BobBob andand Phyllis, Phyllis, bought bought meats. We make a lot of different sausages “We’ve “We’ve gotgot everything everything you’d you’d want want from from a a from from around around thethe world world thatthat maybe maybe people people “We’ve “My grandparents, Bob and Phyllis, bought got everything you’d want from a thethe old old Elburn Elburn HallHall downtown downtown in 1954. in 1954.

They They from around the world that maybe people meat meat market, market, andand more.” more.” whowho grew grew up in upKane in Kane county county were were never never the old Elburn Hall downtown in 1954.

They meat market, and more.” lived lived upstairs upstairs andand ranran a little a little butcher butcher shop shop who grew up in Kane county were never exposed exposed to. We to. We useuse German, German, Italian Italian andand lived upstairs Joel andJoel ranReam a little butcher shop TheThe family family recently recently made made a delightful a delightful useuse downstairs,” downstairs,” Ream says. says.

HisHis dad,dad, Randy, Randy, exposed to. We use German, Italian and The recently a delightful use Spanish Spanish sausage sausage making making techniques.” techniques.” downstairs,” Joel His Randy, of its offamily old its old location location inmade the in the historic historic Elburn Elburn Hall.Hall. worked worked there, there, andReam and in the insays. the ’80s’80s anddad, and ’90s’90s Spanish sausage making techniques.” of itsbuilding, oldbuilding, location in the Elburn Hall. worked there, and in ’80ssausage andsausage ’90sandand Ream’s which which is over ishistoric over 100100 years years old, old, is is Ream’s doesn’t doesn’t useuse artificial artificial preservatives preservatives or or TheThe gotgot more more involved involved in the making in making building, which iswith over years old, isfood Ream’s doesn’t artificial preservatives or The got more meats. involved inThe making sausage and nownow an event an event venue venue with a100 full a full bar, bar, hot hot food flavors, flavors, “and “and weuse we don’t don’t follow follow thethe marketing marketing smoking smoking meats.

The Reams Reams had had a restaurant a restaurant now live an live event venue with broad a full bar, hot of food flavors, “andJoel weJoel don’t follow theour smoking meats.

The Reams had a restaurant music, music, featuring featuring broad flavors flavors of gimmicks,” says. says.

“Most “Most of ofmarketing our products products andand nextnext doordoor for for awhile, awhile, which which eventually eventually closed closed gimmicks,” and live music, featuring broad flavors of gimmicks,” Joel says.

“Most of our products next door for awhile, which eventually closed “We’re “We’re open open on Wednesday on Wednesday nights,” nights,” JoelJoel gluten-free, gluten-free, butbut we we don’t don’t putput a big, a big, shiny shiny jazz.jazz. andand became became partpart of the of the meat meat market. market.

Then Then areare jazz.

“We’re open on Wednesday nights,” Joel are sticker gluten-free, but we don’t put a big, shiny and meat market.

Then says. says.

“Lots “Lots of people of people areare coming coming out.out.

TheThe on the on the label.” label.” in 2016, inbecame 2016, as part aspart part ofofaofthe major a major expansion expansion Ream’s Ream’s sticker says.

“Lots of people are coming out.

The sticker on the label.” in 2016, as part of a major expansion Ream’s music music hashas been been really really good.” good.” moved moved down down thethe street, street, where where it operates it operates Loyal Loyal customers customers travel travel from from far far andand wide wide music has been really good.” moved down the street, where it brother operates Loyal customers travel from far and wide today. today.

Randy, Randy, mom mom Janelle, Janelle, Joel,Joel, brother to Ream’s. to Ream’s.

Favorites Favorites include include bier bier stix, stix, jerky jerky today.

Randy, mom Janelle, Joel, brother Favorites include bier stix, jerky Stewart Stewart andand grandma grandma Phyllis Phyllis all remain all remain partpart to dip,Ream’s. dip, bratwurst bratwurst andand hot hot dogs. dogs.

“We“We sellsell a lota lot of of Stewart and grandma Phyllis all remain part dip, bratwurst and hot dogs. “We sell a lot of of the of the business. business. those,” those,” Joel Joel says. says. of the business. those,” Joel says.

Most Most of the of the products products Ream’s Ream’s sellssells areare made made JoelJoel Ream Ream attributes attributes his his family’s family’s Most of the products Ream’s sells are made Joel Ream attributes histofamily’s onsite. onsite. longstanding longstanding success success three to three factors: factors: onsite. longstanding success tocompetitive three factors: variety, variety, quality quality andand competitive pricing pricing all all “Now “Now we we do what do what daddad did,did, butbut withwith more more variety, quality and competitive pricing all “Now weand doand what dad did, but with more under under one one roof.roof.

We’re We’re notnot tootoo expensive expensive variety variety volume, volume, and and a lot a lot more more dry dry under roof.

We’re not at tooaatexpensive variety and volume, anolotwonder more dry REAM’S REAM’S MEAT MEAT MARKET MARKET weone we have have high high quality quality decent a decent price. price. aging,” aging,” JoelJoel says. says.

It’sand It’s no wonder they they stick stick to to butbut REAM’S MEAT MARKET but we have high quality at ameat decent price. aging,” Joel says.

It’s no wonder they stick to There’s notnot a lota lot of other of other meat markets markets thatthat 250250 S. Main S. Main St. St. Elburn, Elburn, IL IL thethe carefully carefully crafted crafted planplan Randy Randy refined. refined.

He He There’s There’s a lot of other meat 250 S. Main St. Elburn, IL the carefully crafted plan Randy refined.

He hit not hit all those all those things things like like we markets we do.”do.” that hashas wonwon more more thanthan 200 200 awards awards in state in state andand cancan 630-365-6461 630-365-6461 can hit all those things like we do.” has won more than 200 awards in state and 630-365-6461 national national competitions competitions andand waswas named named to the to the Ream’s reamsmeatmarket.com reamsmeatmarket.com Ream’s business business philosophy? philosophy?

“Show “Show up, up, work work reamsmeatmarket.com national competitions was named to the Ream’s business philosophy?

“Show up, work Cured Cured Meat Meat HallHall of Fame. of and Fame.

Hours: Hours: M-F:M-F: 9-69-6 , S: ,9-4, S: 9-4, SUN: SUN: 10-410-4 hard, hard, do a do good a good job, job, make make good good products, products, Cured Meat Hall of Fame.

Hours: M-F: 9-6 , S: 9-4, SUN: 10-4 hard, do a good job, make good products,

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New brews

Whatever you’re craving, there’s a local craft beer to satisfy Here in the Best of the Fox Dining Guide, we’re showcasing a few of the newest craft breweries, established in 2018 or 2019, where you can kick back and enjoy a cold one right here in the Fox Valley area:

D&G Brewing Former criminal justice professors Alex Drayer and Brittany Groot made their way back to Groots’ roots in the Fox Valley from their teaching gigs in Colorado when one of their contracts expired. Drayer told his wife he wanted to start a brewery, so last year they opened D&G Brewing in St. Charles.

“We just hired our first employee,” says Groot. The couple started home brewing 8 years ago. “We had just bought our house in Colorado and hit up a local brewery where a table of homebrewers behind us told us about each of the five or so different beers we were trying.” The couple joined their home brew club and the rest is history.

D&G Brewing has 12 beers on tap, including 11 unique varieties. “Most who walk into our brewery aren’t craft brew nerds, geeks or snobs.

We’re traditionalists and big fans of making the cleanest, best version of style you’re having,” says Groot. “We don’t add a lot of strange things.

We like to offer a wide variety of beers and always trying to perfect a recipe. We’re just trying to be your friendly neighborhood brewery.

As with most of the breweries listed here, D&G offers its customers the options of bringing in or ordering in their own food, or buying from food trucks.

D&G Brewing, 303 N 4th St Suite A, St. Charles (773) 203-2325 http://dandgbrewing.com

Riverlands Brewing Company St. Charles-based Riverlands Brewing opened St. Patrick’s Day weekend 2019, after four college buddies caught the craft brewery bug several years ago at a barbecue.

“We’re getting beer out in stores, restaurants, bars and in kegs,” says co-owner and head brewer Eric Bramwell. “The community has been extremely receptive and supportive, and the Chicagoland area seems to be taking notice, which is pretty neat.”

Riverlands’ 2,500-square-foot tap room holds more than 100 people.

“We have a gorgeous bar and barnwood walls, thanks to a woodworker friend,” says Bramwell. Besides making beer, Bramwel, a home brewer for 10 years, writes all the original recipes. “We do seasonal beers and rotate about 50 different recipes. We cycle through what people like.”

Sew Hop’d Brewery & Tap Room Opened in Huntley at the end of April, it got its name from three of its owners who also own an industrial sewing machine manufacturing company. While on business in Germany, they learned about the beer industry, and utilized the home brewing skills of one of their colleagues.

Located in a former Borden Milk plant, Sew Hop’d “brings a nice, laidback vibe to the city,” says co-owner, brewer and lifelong resident Lance Lamb, who’s enjoying seeing his hometown revitalized. “We saved an old building and it looks pretty cool. We’re very family- and dog-friendly; there’s kids and dogs in the beer garden.”

Favorites include a series called Acid Rainbow — a sour beer with a lot of fruit. Another fan favorite is Murky Waters IPA. “Every couple months we do an imperial stout release,” said Bramwell. “They’re amazing; like candy,” says co-owner Steve Marck. The tap room has 16 taps.

“We’ve got a nice summer German-style lemon Hefeweizen, 4 IPAs, and a lot of flavored stouts like blueberry, s’mores, and vanilla, plus a guest tap, and gluten-free cider. We store all our finished beer in half barrels, which we serve out of,” says Lamb. “We feel we’re a local hometown option for people.”

Riverlands Brewing Company : 1860 Dean St Unit A, St. Charles (630) 549-6293 https://www.riverlandsbrewing.com/

Sew Hop’d Brewery and Taproom One Union Special Plaza Suite 113, Huntley (815) 701-8819 https://www.sewhopd.com Dining Guide 2019 •

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Photos provided

Stockholm’s Brew Pub E V E R Y T H I N G ’ S F R O M S C R AT C H . . . I N C L U D I N G T H E B E E R !

B Y D I A N E K R I E G E R S P I VA K

Michael Olesen remembers sitting on top of the bar as a little kid tagging along with his grandfather at the tavern at 306 West State St., in Geneva. Today, Olesen owns that tavern.

Stockholm’s opened in May 2002, and on July 5 of that year, Olesen poured his very first handcrafted beer, State Street Pilsner, still Stockholm’s most popular brew. The pub offers a diverse menu ranging from homemade soups and fresh salads, to burgers, pasta, seafood and more.

“Everything is made to order fresh in our from-scratch kitchen,” Olesen says. “We brew our own beer in an Old World Tradition – unfiltered and cask-conditioned for full, complex flavor.” For those not drinking craft beer, Stockholm’s also brews its own root beer.

Olesen fell in love with the restaurant industry in college when he worked as a bartender. He wrote what was, essentially, a dissertation on how to run a successful restaurant as part of an independent study program. This allowed him to graduate a semester early from University of Illinois Urbana -Champaign.

Stockholm’s employees are like family – most have been with the brew pub for many years, not so common in the restaurant industry.

“Our employees have become very close with each other as well as having the opportunity to get to know our large group of regular customers,” he says. “We have a long-tenured professional staff in both the kitchen and the front of the house. It is their dedication to quality that makes Stockholm’s the best

overall restaurant in the area.”

Stockholm’s staff works hard to create an atmosphere and experience that guests will want to come back for, time and again.

“We have something for everybody – a wide variety on our menu and a kid- (and parent-) approved kid’s menu,” Olesen says.

“Stockholm’s is great for a quick lunchbreak, a date night, a family dinner, some craft beers and delicious appetizers while watching a game. The list goes on and on. Give us a try.

You will not be disappointed.”

Stockholm’s is proud to be a member of the Fox Valley community. “We enjoy the opportunity to collaborate with some of the other small businesses in our area that are just as passionate about what they do as we are!” he says.

On being named a Best of the Fox, Olesen says he was honored and pleased to see the community valued what they do at Stockholm’s.

“After over 17 years of putting our hearts and souls into this restaurant, it’s truly an honor to know that our efforts are appreciated by those we serve,” he says. “It is confirmation that we’re still on the right track. Not only is our food and beer exceptional, but you will feel welcomed and well taken care of, because what’s great food without great service?”

STOCKHOLM’S BREW PUB 306 West State Street, Geneva 630-208-7070 www.stockholmsbrewpub.com Open M-Thurs 11a-11p, Fri & Sat 11a-Midnight, Sun 10a-11p (Sunday Brunch 10a-1p)

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DINNER MADE EASY Enticing Cuisine is known for such catered dishes as roast pork accompanied by potatoes and Brussels sprouts with bacon.

Wednesdays feature to-go dinner entrees that feed four and can be reserved in advance for pickup between 4 and 6 p.m. at 12 S. Water St. in downtown Batavia. To check out the weekly menu, visit enticingcuisine.com or call 630-761-0399.

We are here for all your catering needs!

SM-CL1724121

12 S. Water St. • Batavia, IL 60510

630-761-0399

enticingcuisineinc@sbcglobal.net • www.enticingcuisine.com Dining Guide 2019 •

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Daily Handcrafted Beer Specials Monthly Food Specials Monthly Beer Dinners Seasonal Brews Barrel Aged Brews

306 W State Street Downtown Geneva 630-208-7070 www.stockholmsbrewpub.com

Raider’s Root Beer (ABV 7.5%) Stockholm’s Small Batch Root Beer (Available in Growlers to go!)

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