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New bleuroot restaurant boasts river views and local, farm-fresh fare By KELSEY O’CONNOR
Bleuroot is all about community.
The new restaurant, which opened its doors in June, is a vibrant addition to downtown West Dundee. Many restaurants have come and gone in the same spot, but it seems like the farm-to-table eatery is already putting down roots. The restaurant is the brainchild of motherdaughter duo Tammy Coakley and Kathy Dwyer, along with COO of the bleu brand Heather Hazlett. The team already owns Spa Bleu, which they opened in downtown West Dundee more than a decade ago. “We already have a relationship with the community, so, as soon as the word got
out about the restaurant, people showed so much excitement,” says Hazlett.
tagline is local and fresh and, with that in mind, we developed the menu from there.”
Housed in a historic building, the newly renovated space includes a large bar, main seating area and riverfront patio. The second floor has additional seating, and the third floor is available for private events.
The menu offerings include soups, salads, sandwiches, and seafood and meat entrees, all of which are entirely made from scratch.
“It’s just a comfortable, family-oriented dining experience,” says Hazlett. The bleuroot menu features an abundance of farm-fresh ingredients from a handful of local suppliers. “We use as many locally sourced food and beverages as we can,” says Hazlett. “Our
“Everything on the menu is homemade, fresh every day,” says Hazlett. “You wont see any bottled sauces or canned soup.” Guests can expect some classic, go-to dishes – think wings, grilled cheese and avocado toast – alongside a few more inventive options, such as the barbecueinspired bao buns. The fluffy buns, stuffed with Sriracha bourbon pulled pork, are the
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8 | SEPTEMBER 2017 | MCHENRY COUNTY MAGAZINE
FOOD & WINE