EATS
A GUIDE TO LOCAL DINING
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A Celebration of diversity, community and Brazilian flavors Chef Cristiane Pereira blends global cultures, love and a welcoming spirit at Mulata
By AGGIE CHRISTIE
“There is just something about food that touches the soul,” says Chef Cristiane Pereira who owns and runs Mulata Kitchen +Coffee in Oak Park. When you step into Pereira’s Brazilian restaurant, you feel the air rich with the aroma of freshly brewed espresso and the comfort of homemade food.
For Chef and owner Cristiane, the name “Mulata” is more than just branding, it’s a tribute to diversity. “Our name is a homage to the blending of people, cultures, and traditions,” Cristiane explains. “Like coffee and milk - wonderful on their own - but when you bring them together, magic happens. You get a cappuccino, a latte, a cortadito… add a little sweetness and you have a café miel.”
For more than six years, Mulata has been a place where neighbors gather for conversation over coffee, and where everything served is made from scratch, with fresh ingredients and a deep respect for the journey that brought it here. Cristiane’s own journey began far from Oak Park, in
Brazil, where she grew up surrounded by vibrant flavors and family recipes. She came to Chicago in 2004, starting as a hostess at a breakfast café downtown, she recalls, “I worked at Trio Atelier with Grant Achatz (before he became world-famous at Alinea,) Sal e Carvão in the Gold Coast, Gibson’s Steakhouse, and even at deep-dish legends like Gino’s East and Lou Malnati’s. Then, I studied at Triton College’s Culinary Program, just around the corner from here.”
Her entrepreneurial path began with Taste of Brasil 16 years ago, where she was already ahead of her time in hiring from the LGBTQ+ community, when many were not. That spirit of inclusion is alive and well at Mulata. “We’ve had two Ukrainians join us at the start of the war, immigrants from Venezuela, and local high school students in their first jobs,” she says. “It’s not just about making
Welcome to EATS and to Oak Park!
Oak Park is a vibrant city with an incredible and diverse food scene. We hope you’ll become a regular at Mulata Kitchen + Coffee while also exploring all the other amazing chefs and culinary friends who make our community so special.
From all of us at Mulata: Cris, Rosa, Hanna, Alex, Vero, Isa, Mimi, Olivia, Jayah, Oli, Ingrid, Gabe, Bianca, Lexi, Amy, Anaid, Grettel, Manny, Janet, Liz, Noemi, Malu, Yehor, and Andre.
Celebrating each other over a cup of coffee and our amazing tasting unforgettable empanadas.
Monday thru Saturday,7 am to 7 pm You can also Order Online for Take-Out & Delivery at MulataKitchen.com
MULATA
136 N. Oak Park Ave, Oak Park • @mulatakitchen
food, it’s about making connections and creating opportunity.”
“Oye Como Va by Carlos Santana, Mulata Feitiço by Rene Sobral…” Cristiane smiles as she lists music’s influences and role in Mulata’s identity, “and of course, the joy of Brazil’s samba and Carnaval.”
And then there’s the food itself, entirely made from scratch in-house with fresh ingredients and care: “We cook with love,” she says simply. “That’s what people taste.”
“Mulata today is more than a restaurant,” says Cristiane. “It’s a community gathering place where friends, families, and neighbors share a meal, have an amazing time over conversations or just linger over coffee and empanadas –– a place where the food nourishes the body and the connections nourish the soul.”
Mulata® Kitchen & Coffee
136 N. Oak Park Ave., Oak Park (708)383-3550
•MulataKitchen.com
with a menu
Some flavors transport you to new places, some excite, some disgust, some evoke nostalgia. me the smell of almond extract is inextricably linked to my mother cooking. (Thankfully she is still with us. I continue to enjoy the work of her kitchen, but I know the scent of almond will always evoke her love.)
Flavors are a portal. They have po Listening to the radio recently, I hear an interview with Michelle Obama. Sh was extolling the power ofsmall acts. Making and eating food is something that must be done every day. Most meals are not jawdropping affairs but are still necessary. They are building blocks In our community, many restaurants are struggling through our current political environment. Workers are living in fear of being targeted for what they look like, afraid to show up. Some diners are hesitant to leave home to frequent restaurants that give them the same burst ofhomey acceptance that almond gives me.
A Taste of Community: Introducing the Takeout 25 Community Cookbook
In every vibrant community, food does more than nourish— it connects, celebrates, and defines us. At Takeout 25, what started in 2020 as a grassroots response to a moment of crisis has blossomed into a thriving community effort to support our local food businesses. Takeout 25 turns 5 in 2025 and with over 17,000 members today it has demonstrated what can be accomplished when a community comes together. To commemorate five years of building community through food, we are proud to introduce the Takeout 25 Community Cookbook, launching on our anniversary November 17, 2025—just in time for the holiday season.
What can you do? Exercise your power of small! There are many effective acts, but for the purposes ofthis magazine from Growing Community Media, I hope these pages will inspire you to use your hunger to help restaurants that are bearing the brunt ofour times. By making a conscious choice, we can signal not only our support for those establishments and workers, but also our desire to live in a more empathetic and humane society.
RISÉ SANDERS-WEIR
Eats Reporter
The book includes 25 standout recipes from local restaurants— appetizers, entrees, desserts—paired with beer and wine recommendations from local purveyors. But this isn’t just a collection of recipes. It’s a celebration of the stories, cultures, and small business owners who bring flavor to our everyday lives. What truly sets this book apart is its celebration of local culinary diversity. From the delicate artistry of Japanese cuisine to the bold spices of Indian street food, from comforting Italian classics to vibrant Thai dishes, this cookbook takes readers on a global journey—all without leaving our community. Equally important are the stories behind the food. Throughout the book are reflections on the local food movement, quotes from local restaurant owners and chefs, the history of our farmers markets, the role of cookbooks in preserving cultural heritage, and ongoing efforts in sustainability as we build Illinois’ first green dining hub. These narratives give depth to the dishes and context to our community’s ever-evolving taste and diversity. Whether you’re a long-time supporter of Takeout 25 or discovering us for the first time, this book also offers a way to contribute to and be a part of our mission: strengthening the local economy, promoting sustainability and addressing food insecurity. You can join us as an individual donor, a business sponsor, or simply as a neighbor who believes in the power of food to bring people together. This holiday season, let’s give the gift of flavor, culture, and connection. Let’s gift the Takeout 25 Community Cookbook to our local family and friends.
We want to take the opportunity to thank all the restaurant owners and community members who have contributed to our efforts in bringing this cookbook to you. Contact us for details on how you can sponsor/support this effort and reserve your copy by visiting www.takeout25.org
Kinslahger is a community gathering place designed for conversation (no TV’s) with friends new and old. We offer not only the beer we make on site but also a selection of wine, cider, cocktails and non-alcoholic beverages. Feeling hungry? We have fresh pretzels from Daly Bagel, cheese & charcuterie plates and some curated snacks. Want something more substantial, you can order delivery from one of the many great local restaurants right to your seat at the bar.
Kinslahger Taproom
6806 Roosevelt Road Oak Park, IL 60304 (844) 552-4437 x0 www.kinslahger.com
Hours: Wednesday - Friday (4pm to 10pm) • Saturday (2pm to 10pm) • Sunday (2pm to 6pm)
Interim Executive Director Max Reinsdorf
Contributing reporters Risé Sanders-Weir, Leah Schroeder
Contributing Photographers
Todd Bannor, Risé Sanders-Weir
Senior Audience Manager Stacy Coleman
Design/Production Manager Andrew Mead
Editorial Design Manager Javier Govea
Designers
Susan McKelvey, Vanessa Garza
Senior Media Strategist Lourdes Nicholls
Marketing & Advertising Associate
Emma Cullnan
Sales Support
Annette Coffee, Kai Coffee
Development Manager
Mary Ellen Nelligan
Circulation and Reader
Engagement Manager Jill Wagner
Senior Advisor Dan Haley
Serving summer all year long
By RISÉ SANDERS-WEIR Eats Reporter
There is something about eating foods grown by your own hand that pleases more than just the flavors in your mouth – but those must be good too.
Two Oak Parkers share recipes that put a longer lease on the summer season. The extra – how is it best described – pride or pleasure in the fact that the produce was produced at home is a bonus that makes the work in the kitchen worthwhile.
“There is something to be said about just the whole process, when I’m just responding to the garden,” Lissa Dysart, the Tomato Lady ofOak Park, said.
Her love of tomatoes stretches back into childhood when she recalls eating tomatoes for breakfast, lunch and dinner. But at the height ofthe ripening, she always finds that there is more fruit than she and her
family can eat fresh.
One of her more unconventional options for keeping the red gold lasting longer is a Portuguese tomato jam that Dysart was first introduced to while working at Whole Foods. Later she found a recipe in a preserves cookbook by Christine Ferber.
She explained: “She is like the queen of preserving. The thing that I found really interesting from it is like her technique isn’t just like put everything in together and then like cook it down until it’s like thickened. You add the sugar and then heat it and then it will usually like exude some juices and then you let it sit overnight. The next day you’ll hold those solids out and then you cook all the juice down. And then you put the solids back in and cook it for a few more minutes. The difference with doing that technique is phenomenally different. You get a ton ofthe nice bright fruit flavor, and the texture is
Portuguese Tomato Jam by Lissa Dysart
As adapted from Food in Jars with some help from Christine Ferber.
Ingredients:
2 ½ pounds ripe tomatoes, finely chopped
1 3/4 cups sugar
4 tablespoons bottled lime juice
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon paprika
½ tablespoon salt
Instructions:
Portuguese tomato jam
like whole fruit pieces that are almost caramelized.”
John Slocum has carefully tended two cherry trees in his front yard for more than a decade
“There are less healthy obses-
1. Combine all ingredients in a large, nonreactive pot. Bring to a boil and cook a few minutes, then remove from heat, cover, and refrigerate overnight.
2. The next day, strain and reserve the solids Return the liquid to the pot and head over medium high flame until the temperature reaches 221 degrees on a thermometer.
3. Add the solids back into the syrup and cook over medium heat for 3-5 minutes. Remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist
sions,” he said. “Last year I harvested, let’s see, 23 quarts from two trees.”
For years Slocum made cherry jam and other delights.
Continued on page 6
on rings. If you wish to store at room temperature, process in a boiling water canner for 20 minutes
4. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year
5. If you don’t wish to can them using a water bath process, you can store in the refrigerator without the canning process. Should last 2-4 weeks minimum.
Yield – 4 cups, give or take
LISSA DYSART
Continued from page
“There’s a few basic techniques that you just need to learn from a book. I got a basic recipe book and followed the directions precisely. Beyond that what’s really fun is letting our imagination go with like avors. You can get flavor combinations that you might not be able to get in the store. Even nowadays with all the proliferation of options.”
“A favorite is cherry anise. That makes it a little bit extra something out of a cherry jam,” locum said.
Then he discovered a liquor alled cherry bounce.
“A friend of mine told me about it. Said to be George Washington’s favorite alcoholic beverage, so it is a Colonial or hundreds of years old type of thing. It’s cherries, sugar and alcohol. And I said I got to try that. It’s just like candy, but very high proof candy.”
Cherry Bounce by John Slocum
Adapted from George Washington’s Mount Ver non
Ingredients:
10 to 11 pounds fresh sour cherries, preferably Morello
4 cups brandy (bourbon or vodka will also work)
3 cups sugar, plus more as needed
2 cinnamon sticks, broken into pieces
2 to 3 whole cloves (1/4-inch) piece fresh whole nutme g
nstructions: it cherries, cut in half.
In a lidded 1-gallon glass jar, combine cherries, brandy, sugar. Stir. Cover and refrigerate for 24 hours.
Bring 2 cups of liquid from the refrigerated mixture to a simmer over medium heat, add spices. Simmer for 5 minutes. Strain out spices and return liquid to glass jar.
Cover loosely and leave at room temperature for at least 2 weeks, occasionally gently shaking the jar.
Serve at room temperature. Store remaining liquor in the refrigerator
ield – 3 quarts
Culture, taste blend at Anfora Wine Merchants
Anfora Wine Merchants, 128 S. Marion St., is a combination retail shop enoteca (wine library), named after a two-handled terracotta vessel used in Ancient Rome to store or transport wine.
Since opening three years ago, the Pleasant District storefront has become a regional wine destination and captured national attention because of press received from the James Beard award-winning drinks publication, Punch. In 2024, Anfora was nominated by USA Today 10 Best Reader’s Choice Awards in the Best Wine Shop Category and placed third in the national line-up. In 2025, Anfora placed fourth on that list. Anfora was also listed as a Red Star Recipient in the 2025 Star Wine Chicago List, a guide to great wine bars and wine restaurants around the world.
The Marion Street shop honors and celebrates, particularly, but not exclusively, Italian wines; a country with more indigenous grape varieties spanning well beyond the more well-known international varietals.
A welcoming retail space engages customers upon entry, floral murals cover walls and terracotta pendant fixtures hang from the ceiling.
Wooden shelves house bottles of wine and a set of double doors give way to a cozy room with a counter suitable for hosting small classes and enjoying a glass with friends.
Anfora’s knowledgeable staff strive to make the shop a festive gathering space where people come to select a bottle to open at home or enjoy a bottle of wine onsite with friends.
Anfora is building a deeper sense of community through its wine club, annual store membership, and Sunday tastings.
Between their monthly wine club, and the annual store membership, the shop welcomes hundreds of local wine-lovers each month to pick up their curated collections, or to an exclusive monthly wine tasting for annual store members.
Approximately twice a month Anfora hosts $5 Sunday afternoon casual tastings, which are open to the public to taste through five wines the proprietors love right now.
The best way to learn about Anfora’s events is to sign up for its email list (anforawinemerchants.com), or to stop into the shop and check out the monthly calendar.
“Our approach to wine at Anfora is not how a standard sommelier would approach it,” said Adrian Weisell, co-owner of Anfora Wine Merchants. “Wine is about more than taste to us. We look at wine drinking through a cultural and historical lens.”
Anfora has a dynamic wine by the glass list, but Weisell is quick to point out the entire shop is available to be enjoyed for a modest corkage.
The shelves are a retail wine list filled with unique offerings, where you’ll find bottles for the everyday, celebration, or collection.
Anfora Wine Merchants is a social destination where people embrace the thoughtful approach the entire staff takes to curate a wine tasting experience no matter if it is a private event or casual outing with friends.
Anfora Wine Merchants Anforawinemerchants.com 128 S. Marion St., Oak Park 708-613-5388
ANFORA WINE MERCHANTS
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Getting to know Jinny and New Star
New Star Restaurant started over 60 year ago by the well-known Moy family. The Zhao family has been carrying the torch since 2014 with the same honest and delicious Chinese food every day. They added Thai, sushi and gluten free options always using the freshest ingredients!
What is your specialty?
We cover so many Asian dishes but our hibachi and sushi dishes are excellent! Our Thai noodles, Orange Chicken, Fried Rice and Eggrolls are dishes that our customers come back for.
What inspired you to be an owner?
I was a waitress on a student visa and after years of working the owner offered me the opportunity to buy the business. In 2011 I sold Chitung in Evergreen Park. I stayed home but was bored. When I heard about the Moy family selling New Star I was intrigued. New Star turned out to be a great opportunity for me and now my son Frank and daughter Jane help me with the business so it’s been an incredible journey for all of us. I look forward to the future!
What is your most popular dish?
Our Maki Sushi! We always use fresh salmon in our dishes.
What is the best thing about New Star?
- 9:30pm
There are several things! We always keep our place very clean. Our employees have worked here forever so they know our customers very well. We always get compliments on our take out packaging as well as the toys we give out to children who visit and the umbrellas we pass out when people are waiting outside. These gestures go a long way. Hospitality is everything. We aim to please our customers!
Your Favorite Flavors to Savor –
By RISÉ SANDERS-WEIR Eats Reporter
D
ry, baptized, sweet or spicy peppers? Adoration ran high as people told us where they get the beef on Takeout 25’s Facebook page. No matter where you get your favorite, this is Chicago’s sandwich of the moment thanks to the TV show The Bear spreading the love nationwide and worldwide.
Honestly, most ofthe comments were for Pete’s and Johnnie’s. The gap between the two was as thin as a slice of roast beef destined to sit between a Turano French loaf. That being said, there was still enthusiasm aplenty for other local purveyors ofour city’s giardinieracrowned hero. These are listed in order of enthusiasm.
1
Pete’s Red Hots
6346 Roosevelt Road,Oak Park
Jeff Niebres: The juice is simply amazing.I love how it’s spiced.
Doug McGoldrick: I love the combo Renee Geweniger Zoltowski: Perfect balance ofspice and delicious juice.It’s good whether “dry” or “baptized.”
2
Johnnie’s Beef
7500 W. North Ave., Elmwood Park
Cindy Fellencer: Wet/juicy beefwith sweet peppers! Great seasoning – sweet and hot peppers – perfect drenching sauce – tasty fries and the lemon ice!
Italian BEEF
3
Michael’s BeefHouse
6747 W. North Ave., Oak Park
4
Freddy’s on 31st 701 W. 31st St.,Chicago
5 Buona Beef
Multiple locations
Lauren Robinson: (specifically the one at Roosevelt and OP Ave) I like the beef spicy but the bun dry (can’t do a soggy bun!) Add mozzarella and marinara and it’s perfect! They make it the way I like it best every time.
6
Old World Pizza
7230 W. North Ave., Elmwood Park
7 Brooklyn’s Subs 7001 Roosevelt Road,Berywn
8
Mr. D’s Shisk-Kabobs 6656 W. Diversey Ave., Chicago
9 Chickie’s 4152 Roosevelt Road,Hillside
10 Al’s 1079 W. Tayor St.,Chicago
11 Scatchell’s 4700 W. Cermak Road,Cicero
12 Novi’s Beef 6746 Ogden Ave., Berwyn
A Delightful
By RISÉ SANDERS-WEIR Eats Reporter
Winter, spring, summer and fall – this year has been a delicious all over the calendar as I RSVP’d to restaurants all around our area. I can’t pretend that I only ate ingredients when they were in season, but for many of the dishes there is a connection to the time of year that just made the bites better. Here is a dozen that have stayed on my mind long after I crumpled up my napkin.
WINTER
1
Waffle flight at Chicago Waffles, Oak Park: Four quarters of flavor: red velvet, chocolate,green tea and Liege (a style of waffle that is different than your run-of-the-mill Belgian). There are also glutenfree and savory waffles on the menu, as well as a full-service bar
Dim Sum at The Sweet Dim Sum,Oak Park: With both sweet and savory items on the menu,there are many options here. Korean-style corn dogs covered in potato cubes was a favorite. Mochi donuts, steamed or fried dumplings, chicken feet! When days are grey the menu here is cheerful and exciting.
2
Dozen Dozen
SPRING
4
5
3
Oysters at Hemmingway’s
Bistro, Oak Park: Conventional wisdom used to say not to eat oysters in summer months (due to lack of refrigeration and the ensuing spoilage). Today you can safely enjoy them anytime. Still oysters have a holiday-time presence in my imagination. This dozen didn’t disappoint!
Apple fritter from Turano’s Mamma Suzi Bakeshop: Easter always inspires me to search for my platonic ideal of an apple fritter. A childhood memory – crisp edges, pillowy insides,ample apples – sits on the edge of my consciousness, begging me to look for ones that measure up. This pastry from Mamma Suzi’s satisfied my craving.
Feteer meshaltet at North Avenue Falafel, Chicago: If you haven’t tried the Egyptian street food at this restaurant yet,don’t waste another minute. Mashalet is a traditional,super-flakey phyllo pastry served with a dish ofyogurt and honey. Savory and sweet options deserve attention too.
6
Meyer lemon olive oil from Olive & Well, Oak Park: When I can barely manage to stay sane through the dreary days of March, I open my bottle ofthis fragrant olive oil and smell the promise ofsummer to come. Then I use it in salads, with chicken, fish – anything to get me through the gloom.
on page 12
PHOTO BY LYNETTE HOAG
Veggie quiche at Spilt Milk, Oak Park: I’m sitting in dappled sunlight at a sidewalk table outside this esteemed baker, my fork poised to slice into their veggie quiche. The crust gives way to a balance ofrichness and lightness, like a perfect Chicago summer day with a high of78 degrees.
Linguine Alla Di’Vino at Di’Vino, Forest Park: I’ve read many glowing reviews of this new restaurant. Wow, do they deserve that praise and more! This shrimp linguine with caramelized garlic cream sauce, studded with serrano ham and prosciutto blew me away The cocktails here don’t disappoint either. Let’s just say … Smoked Old Fashioned!
Homegrown tomatoes & mayo from my yard: OK, I’m bending the concept,but my garden’s plants did come from the Tomato Lady of Oak Park. How had I never tried the transcendent combo ofa homegrown tomato paired with good mayo on a slice ofbread before? Watch out BLT, bacon and lettuce might be out of work.
Pineapple water at Taco Town, Elmwood Park: Pour it on as summer fades away This freshmade beverage isn’t too sweet. The drink is sunlight personified; pineapple juice layered with cucumber water and the slightest hint of jalapeno. Sip as you choose your own adventure through the many menu options.
Gnocchi di ricotta al tartufo at Piacere Mio, Forest Park: When thoughts turn to heartier meal, order these ricotta dumplings, snuggled up with chicken, asparagus, sundried tomatoes, then blanketed with truffle cream. My mouth is watering,just with the memory as I write about this dish.
Chimichurri sauce at EmpanadUS, Riverside/La Grange/Homewood: To be certain,the 19 or more flavors of empanadas are excellent here as well. There are even sweet and vegan options. But the house-made chimichurri sauce is something to write home about. You can buy it by the jarful to take home too. A new take on spicy fall flavors!
"The Best French Food Outside of France" "First-rate dining destination"
"The Best French Food Outside of France" "First-rate dining destination" Pat Bruno, Chicago Sun-Times Serving Lunch and Dinner daily, 11am - 9pm • Champagne Sunday Brunch with Live Jazz, 11am - 3pm
Serving Lunch and Dinner daily, 11am - 9pm Champagne Sunday Brunch with Live Jazz, 11am - 3pm
• Live jazz and discounted martinis every Wednesday
• $2 Oyster Happy Hour, daily 2:30 - 5:30pm • Full service bar and wine list
• Live jazz and discounted martinis every Wednesday • $2 Oyster
• Reservations recommended • 1.5lb Maine Lobster every Monday & Tuesday - $39.95 211 N. OAK PARK AVE., OAK PARK, IL
(Steps away from Hemingway’s Birthplace and Frank Lloyd Wright’s Home & Studio) 708.524.0806 • WWW.HEMMINGWAYSBISTRO.COM
Birthplace and Frank Lloyd Wright’s Home & Studio) 708.524.0806 • WWW.HEMMINGWAYSBISTRO.COM
Let New Rose cook for you, with free delivery!
Let New Rose cook for you, with free delivery!
Every week, we make two soups (serves 2) and two entrees (serves 2, 4, or 6). Free delivery to Oak Park, River Forest, and Forest Park. Dietary restrictions welcome.
Let New Rose cook for you, with free delivery! Every week, we make two soups (serves 2) and two entrees (serves 2, 4, or 6). Free delivery to Oak Park, River Forest, and Forest Park. Dietary restrictions welcome.
See our weekly menus, order, or cater your event at newrosecatering.com We
Every week, we make two soups (serves 2) and two entrees (serves 2, 4, or 6). Free delivery to Oak Park, River Forest, and Forest Park. Dietary restrictions welcome.
Chef/Owner Su Jang newrosecatering@gmail.com
Chef/Owner Su Jang newrosecatering@gmail.com
Chef/Owner Su Jang newrosecatering@gmail.com
708.261.6908
See our weekly menus, order, or cater your event at newrosecatering.com We solve the dreaded
708.261.6908
708.261.6908
See our weekly menus, order, or cater your event at newrosecatering.com
Your Favorite Flavors to Savor –
By RISÉ SANDERS-WEIR Eats Reporter
Drip, flat white, espresso, two pumps of sugar-free vanilla?
One of the most famous coffee orders is from Charles Maurice de Talleyrand, a French diplomat who settled on his go-to in the early days of coffee’s arrival in Europe. He wanted it “Black as the devil, hot as hell, pure as an angel, sweet as love.” Takeout 25 and Eats collaborated to collect enthusiasm for 10 favorite cups of joe in the area. “Best” is highly debatable, so these are listed in order ofenthusiasm.
1
Whirlwind Coffee Co
513 Madison St.,Oak Park
Madeline Khan-Roberts: They serve a decadent cup ofcortado The espresso comes through right at the front and lingers at the end of each sip. I usually get it with oat milk,so the nuttiness really comes through along with the smooth creaminess – makes it feel almost indulgent.
Krysten Fane: frozen cold brew is absolute perfection on a hot summer morning.
2
Addis Cafe
818 S.Oak Park Ave., Oak Park
Kate McFerrin: They have the best Mexican spiced hot chocolate in town!
Ayesha Akhtar: Ayesha latte, aka “rose cardamon lavender.” Kalki and I made that up during the pandemic!
Coffee
3 Blackout Baking Co
210 S.Marion St.,Oak Park
Joan Slanina: They make the best decaffeinated mocha, just the right blend ofcoffee and chocolate and they offer skim milk.
4
Zemi Coffee Cart
Varies around Oak Park
Raul Soto: Their cafe con leche with oat milk because it honors my Cuban roots and abides by my lactose intolerance.
5
Black Fodder Coffee
349 Ashland Ave., River Forest
Kylee Bray: wet cappuccino!
6
Kribi Coffee
Multiple locations in Oak Park and Forest Park
Cindy Fellencer: Their brand-new cold brew is amazing! Refreshing and smooth. Summer perfection! My other summertime fav is iced latte with oat milk and cinnamon powder on top Coffee beans freshly roasted on site and not bitter!
7 Broken Tart
1108 Chicago Ave., Oak Park
Ayesha Akhtar: Oat flat white!
8 Vigo Coffee
1100 Lake St.,Oak Park
Lynette Simmons Hoag: Lavender Matcha Latte, when they have it. Their regular matcha latte is pretty delish too
9
U3 Coffee Roasters
7430 Madison St., Forest Park
Kylee Bray: Brown sugar latte!
10
The Daly Bagel
130 Chicago Ave., Oak Park
Eileen Hopkins D’Ambrogio: Dark Matter Coffee is my absolute favorite! You can grab a cup at Daly Bagel AND buy a bag to bring home! Specifically, their Chocolate City Cold brew will make your whole day better! I also get bags ofDark Matter from YEMBA (a local non-profit that benefits local middle and high school students).
• USDA Prime Beef: Ribeye, NY, Hanger
• Dry Aged Steaks
• Fresh Pork Sausages Made In-House
• Artisanal Cheeses + Charcuterie
• Expert Service from Real Butchers
• Special Dinner Events
We work with local farms, bringing in whole pork and beef weekly. Currently, we are taking orders in-person and Instagram.
Local chef reflects on $9,000
BY LEAH SCHROEDER Contributing Reporter
Lclat Baxter said he had never won anything in his life. That was before he was awarded a $9,000 Austin Eats grant for culinary entrepreneurship.
The owner of Jamaican restaurant Jam Grill said he was “flabbergasted” when he found out.
“It was great,” Baxter said. “I appreciate being a part of the community and doing things with them now. I’m trying to give back because I received it. It was a great experience and it also helped, because a restaurant is a very high-risk thing and you don’t really get a lot of investment.”
Baxter isn’t new to the restaurant business. He immigrated from Jamaica in 1994 and owned another restaurant in Oak Park from 2008 to 2017, but his motivation has changed throughout the years.
Baxter says he cooks not to make money, but because he loves it and wants to give back to his community
“It’s just being in an area where I can give back,” Baxter said. “I think that’s the most important thing for me. It’s not about making money, more about having a stable community.”
Jam Grill serves mostly Jamaican food, along with some fusion dishes Baxter designed to appeal to “meet the needs of other people.”
Baxter hopes that his affordable prices provide an alternative to fast food options that he says aren’t healthy. Aside from the food though, he says his restaurant is “mainly about the vibes.”
“I’m bringing the Jamaican vibes,” Baxter said. “The atmosphere when you come in here, you feel like you’re in Jamaica.”
With his restaurant, Baxter says he wants to “bring every different ethnic group together.” He appreciates the diversity of the Austin community and believes the community is more than a stereotype
“I think with my community, I think
The atmosphere when you come in here, you feel like you’re in Jamaica.”
–Lclat Baxter
things that you hear on TV and so on does happen everywhere,” Baxter said. “But I think media does push it to some bad, negative vibes… but people are very friendly People are very loving. People are very communal.”
Baxter said he is using the funds from the Austin Eats grant to hire locally, because he wasn’t in a position to do so before, but thinks it’svery important.
young people that move it around and say, ‘if he does it, and he’s my skin color, I can do it too,’” Baxter said.
Baxter said he is proud ofthe progress he has seen in Austin since moving to the community but still feels there should be more investments and more support from local gover nments.
Regardless, he says he always tries to take the “positive things out of everything.”
“I think that’s the only way you can progress and move on. If you speak positivity, you breathe positivity, just look at things on a positive side, even though there’s always the other side there, we don’t focus on that,” Baxter said.
PROVIDED
Lclat Baxter, owner of Jam Grill receiving the $9,000 Austin Eats grant check from Grace Cooper
Cocktail Tuesday
50% off on Cocktails!
Join us at Piacere Mio for our very own Cocktail Tuesday & enjoy a 50% discount in any cocktail from our menu. Tuesdays - 4:00 - 9:15 pm
Piacere Mio 7636 Madison Street Forest Park, IL 60130 (708) 366 4010 piaceremiorestaurant.com
Wine Monday
50% off on any bottle of Wine!
Join us at Piacere Mio for our very own Wine Monday & enjoy a 50% off on any bottle of Wine! Mondays - 4:00 - 9:15 pm
Dessert Wednesday
Free Dessert on us per Table!
Join us at Piacere Mio for Dessert Wednesday & enjoy 1 dessert per table on us! Wednesdays - 4:00 - 9:15 pm
Hours of Operation:
Your Favorite Flavors to Savor
Cookies
By RISÉ SANDERS-WEIR Eats Reporter
Chocolate chip, nuts, M&Ms, lemon, ginger? The list could go on and on. The cookie batter is an open palette for your palate Whether you enjoy them best fresh from the oven or stacked high, most of us can’t resist these homey, yet sophisticated circular delights Is it nostalgia for the warmth of home? Perhaps that’s why real estate agents have been known to bake cookies during an open house. And why Marcel Proust connects the taste ofa madeleine (that counts as a cookie, right?) and a cup oftea to an involuntary memory of childhood in his book Remembrance of Things Past:
No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses ... And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had on me the effect which love has offilling me with a precious essence…
Takeout 25 and Eats collaborated to find out which cookies make you feel –well maybe not always an instant transportation back to a simpler time in life – but a desire for another helping. These are listed by order the recommendations came to us.
1 Broken Tart 1108 Chicago Ave.,Oak Park
• Ginger crème sandwiched cookies
• Birthday cake cookie
• Chocolate chip
• GF chocolate chip
2 Mama Kat’s Sweets mamakatsweets.com
• Chocolate cookie
• Sugar cookie
3 Blackout Baking Co 210 S.Marion St.,Oak Park
• Blackout cookie
4 Twisted Cookie 7401 Madison Ave., Forest Park
• Carrot cake filled cookie
5 Oak Park Bakery 904 S.Oak Park Ave.,Oak Park
• Butter cookies – many varieties
6
Daisy’s Treats & Bakery 3748 Grand Blvd.,Brookfield
• Taffy grapes (not really a cookie, but we’re gonna let it slide in.)
7
Crumb Crusher 805 South Blvd.,Oak Park
• GF snickerdoodles
8 Spilt Milk 811South Blvd.,Oak Park
• Brown butter
9 The Brown Cow 7347 Madison St., Forest Park
• Cookie Monster Ice cream with homemade cookies
• Homemade chocolate chip cookies,oatmeal,cookies,and frosted sugar cookies.
10
Cookie Dad, Russell Jaffe – via socials
• Hot Chocolate cookies
• Eggnog cookies
THE BOARD OF FARE IN ELMWOOD PARK
By Risé Sanders-Weir
worldwide destinations in less time than it takes to get to the airport.
What are you hungry for? Elmwood Park has a wide range of restaurants that can meet just about any craving. From Italian, to Mexican, pan-Asian, and all-American favorites – this town has got them covered. It feels like you can drive to Italy or other
The hardest thing will be making the decision on what to order.
New Star, 7444 W. North Ave.
Can’t decide whether to eat Thai, Chinese, sushi, hibachi grill or just drink tiki cocktails? You don’t have to choose, because all are on the menu at New Star. In the hibachi room, it’s “in sight, must be right,” as meats sizzling, noodles steam, rice crisps and veggies are sautéed right in front of delighted diners.
Johnnie’s Beef, 7500 W. North Ave.
Every list of best Italian beef has this joint at or near the top. The line out the door is a food review in physical form. People are voting with their feet. But don’t be discouraged, they know how to keep the orders flowing – Italian beef wet or dry, peppers sweet or spicy, crisp fries, hot dog or a polish sausage. Don’t forget the unforgettable Italian ice!
Jim & Pete’s, 7806 W. North Ave.
Fine dining with a heart of pure homemade flavors greets you at this modern Italian steakhouse focused on fresh local ingredients, delivered daily. The expansive menu features all the favorites, plus items not seen on more limited menus. Neck bones over pasta, anyone? Veal four ways, fish five ways, and too many seafood, fish, chicken, pasta, and salads to count.
Burger MOOvment, 7512 W. North Ave.
This beloved local slice of Americana is dedicated to a high quality and flavorpacked menu. Signature burgers keep company with the ever popular 8 a.m. Burger, which pairs a double meat patty with a fried egg. And don’t forget their signature Moove sauce – secret recipe, but familiar to all burger lovers.
Massa Café Italiano, 7434 W. North Ave.
Italy on North Avenue since 1968, Massa Cafe Italiano never stops evolving. Close your eyes as you bite into their paninis, panzerottis, pastas, pizzas and salads, sip a house-roasted coffee or delight in one of their more than 20 flavors of gelato and you will swear you’ve been transported abroad. Eat in, grab and go or enjoy on the patio.
Blue Fire Restaurant, 7438 W. North Ave.
Located on Restaurant Row, this elegant spot specializes in authentic European cuisine. Perfect for families, business meeting and gatherings of friends, the restaurant invites you to savor the art of fine dining. Each dish is crafted to elevate the culinary experience and delight your senses. A special dessert is medovik, layers of soft, fine, honey sponge cake and cream.
Inari Sushi, 7428 W. North Ave.
Traditional dishes, surprising delights, cocktails, ramen and poke bowls remix expectations at this welcoming spot. The full sushi menu stands by as well, making this the perfect place for a quick lunch (weekly specials make lunch an even better deal) or a sophisticated night out intended to prove you know how to turn on the romance.
Gringo and Blondie, 7514 W North Ave
An American Mexican cross-border fiesta awaits your eyes and tastebuds in the brightly colored dining room that closely matches the food’s playful spice and rich flavors. New owners have taken up the banner and have expanded offerings, while keeping quality at the core. Everyone gets an ‘hola’ as their enter.
Cilantro, 7446 W. North Ave. (enter on 75th Ave.)
house-made fresh salsas, mouthwatering tacos, burritos, and tortas, it’s expanded
Chicago’s own booming fast-casual family-operated chain was founded in 2013 to bring authentic Mexican food to discerning eaters. Known for slow cooked meats, house-made fresh salsas, mouthwatering tacos, burritos, and tortas, it’s expanded to more than 20 locations to meet the demand.
THE BOARD OF FARE IN ELMWOOD PARK
Russell’s Barbecue, 1621 N. Thatcher Ave.
At Russell’s Barbecue, it’s always picnic season, so grab a stack of napkins and dig in! You remember going there with your grandparents, parents, heck you probably had your first date there. Since 1930 their BBQ has stood out, making it likely the oldest continually operating BBQ joint in the Chicago area.
THE BOARD OF FARE IN ELMWOOD PARK
Armand’s, 7650 W. North Ave.
Alpine Food Shop, 7538 W. North Ave.
They say, “It’s not just a sub. It’s an Alpine.” Made to order, when you order – deli meats, cheeses and veggies rest in cracklingly fresh Italian filone (of course you could decide to go with rye or multigrain bread). Load up on Italian grocery staples while to you are in too: pastas, sauces, spreads, and cookies. From the cold case, get heat and eat specialties.
Since 1956, this is the place for a taste of the past! Since that opening millions of pizzas served _ according to their count – but don’t ignore their stuffed artichokes, baked clams and antipasto salad. Need to feed a troop, order a yard long pizza. Need to feed yourself? Stop in for a lunch deal and stretch your dough further!
Spizzico, 7446 W. North Ave.
Known for their traditional thin crust cheese pizza, this local legend has been meeting your imagination’s toppings, piping hot, round dough, cooked to a perfect crisp cravings for decades. The ‘Spizzico Special’ pizza has been called a love triangle, topped with sausage, mushroom, onion, and green pepper. A full board of Italian and American favorite tempt as well.
Amazing Mexican at NRebozo
Get ready for a highly anticipated dish returning this September through January! The Chile Nogada it’s a poblano pepper stuffed with savory beef, dried nuts, and dried fruits, all dressed in a rich walnut sauce and topped with fresh pomegranate seeds.
And you can’t have a great dinner without great drinks, right? We’ve got you covered, with options ranging from traditional Margaritas to a Prickly Pear Margarita topped with Burt Rose. For those who prefer mocktails, we also offer a delightful Hibiscus Guava Margarita made with Ritual Zero-Proof Tequila.
If you’re thinking of hosting a special event, we’ve got you covered! You can work with Chef Paco to design a menu that suits your needs and dietary restrictions. We also offer the option to rent out the entire restaurant for you and your closest family and friends. With our affordable private event packages, Chef Paco will help create a menu that perfectly fits your celebration, whether it’s a family gathering, holiday, work party, or any other occasion.
Additionally, be sure to ask Chef Paco about his Saturday cooking class!
NRebozo 7403 Madison St, Forest Park, IL 60130 (708) 445-0370 • newrebozos.com
Picnic Pictorial
By RISÉ SANDERS-WEIR Eats Reporter
Warm weather beckons us to eat outside. Locally, my favorite picnic opportunity is in Austin Gardens while watching a performance of the Oak Park Festival Theater – this year it was Shakespeare’s Twelfth Night
The sun is dipping on summer, still there is time to sip, nibble and savor the out-of-doors.
In my household, we call how much better food tastes al fresco “the Dinty Moore effect.” You needn’t subject yourself to that kind of learning curve. You can skip immediately to suppling yourself with mouthwatering options available in our area.
1. Smoked Salmon
Carnivore
1042 Pleasant St.,Oak Park
House smoked salmon is the number one item flying out of the cases – which also include meat, seafood and select produce.
2. Neal’s World HefeWeizen Kinslahger Brewing Company, 6806 Roosevelt Road,Oak Park
This local brew is a pale straw color with distinct flavors, including a hint ofbanana. Also in the bucket is Nelson’s Light, a pale summer lager with passion fruit overtones.
Feast your eyes, clockwise from the top: 11 10 12 13 8 9 7
3. Focaccia
Ciro, 1048 Pleasant St., Oak Park
ChefCiro bakes bread daily with high-quality ingredients from Italy. This pocket-sized restaurant practically radiates an authentic Italian regional cuisine experience.
4. Quiche
Carnival Grocery, 824 S.Oak Park Ave., Oak Park
Grab your own quiche in a variety offlavors from the freezer case. These pies are made in-store and are almost fully cooked. They await the final warming touch at home.
5. Apple pie
Happy Apple Pie Shop, 226 Harrison St.,Oak Park
Tastes good while doing good. This shop is a blended work environment with employment opportunities for people with and without intellectual and developmental disabilities.
6. Duck Prosciutto
The Meat Counter, 7406 Madison St., Forest Park
This new, whole-animal butcher shop also sells its own dry aged beefand pork sausage. This delectably cured duck breast comes from Smoking Goose ofIndiana.
7. Pasta Medley Salad
Starship Restaurant, 7618 Madison St., Forest Park
10. The Alpine sub
8. Cookies
9. Luigi Giordano Vino Rosso
Alpine Food Shop, 7538 W. North,Elmwood Park
When they name it after the shop, you know it’s a classic.Ham,salami,capicollo befriended by provolone cheese,lettuce,tomatoes, oil & vinegar and hot or mild giardiniera.
11. Wine glasses, serving pieces, napkins
Careful Peach, 1034 North Blvd.,Oak Park
Acrylic wine glasses look the part but reduce picnic stress. Go wild with style mixing a William Morris napkin against a traditional gingham tablecloth, paired with chic serving pieces.
12. Malted Rye
Publican Quality Bread, 211 Harrison St.,Oak Park
Malting the rye renders a sweeter taste to this traditionally hearty bread, making it a surprisingly friendly foundation for a wide variety of charcuterie,cheeses and other satisfying noshes.
13. Delaforce Rosé Port
Famous Liquors, 7714 Madison St., Forest Park
Start or end your picnic with this fortified wine from Portugal. Savor the floral notes and raspberry aroma, then taste sweet and fruity tones of cherry, honey and grapefruit. 1 2 3 4 5 6
Pair this side with one ofthe shop’s more than two dozen options ofhot and cold sandwiches.But wait,there’s more – a rotation of more than 150 varieties ofsoups.
Twisted Cookie, 7401 Madison St., Forest Park
All the cookies the monster in you craves: cookies,cookie cake,cookie pie,cheesecake cookies,cookie bark,and cookie’s cousin,brownies. Need we say more?
Anfora Wine Merchants, 128 S.Marion St.,Oak Park
From the rolling hills ofthe Italian Piedmont,this wine is 20% white and 80% red grapes making it darker than a rosé,but still appropriately fresh,juicy and easy drinking.
PHOTO BY RISÉ SANDERS-WEIR STYLIST – JULES WEIR
La Lupita; Flavor, drinks, and now a roo op experience
There’s a lot to love on the menu at La Lupita. One standout is the quesabirria — a true flavor sensation. Made with marinated goat meat slow cooked in a rich broth, the tender meat is tucked into a tortilla with melted cheese, then served with the savory broth on the side for dipping.
Owner Sal Figueroa recalls, “When we added the quesabirrias, a video went viral on TikTok and Instagram. We’ve been bombarded with people who want to try it.”
During the pandemic, when indoor dining shut down, Figueroa introduced an al fresco patio and used the downtime to renovate the interior. The upgrades included a new kitchen and an expanded dining room — making room for a full bar.
Two customer favorites have since emerged from the bar menu. The first: margarita flights, where guests can mix and match flavors like guava, mango, lime, tamarind, cucumber, and strawberry. The second: mezcal-based cocktails, whose smoky depth elevates classics while inspiring unique creations such as Hijas Por Dios — a berry-forward blend
of house-made organic just added mojitos
But new! The first of is now floor. appetizers signature
News you can DRINK!
of house-made mezcal and organic agave syrup. And just recently, La Lupita added a refreshing lineup of mojitos to the mix.
But that’s not all that’s new!
The Rooftop Lounge — the first of its kind in Berwyn— is now open on the second floor. It features gourmet appetizers and handcrafted signature cocktails,
La Lupita
lalupitaberwyn.com
6539 Cermak Rd., Berwyn
Hours:
Sunday – Thursday: 9 am – 10pm
Friday and Saturday: 9 am – Midnight Rooftop hours
Thursday: 5 pm – Midnight
Friday and Saturday: 5pm – 2am
including the timeless Old Fashioned.
Every Sunday from 11 a.m. to 4 p.m., The Rooftop hosts a Mexican-style allyou-can-eat buffet with French toast, chilaquiles, pozole, huevos a la Mexicana, fun cocktails, and of course, bottomless mimosas.
— Araceli Pedroza Lupita. One sensacooked in tortisavory added the Instagram. it.” down, used the included a room the bar mix and cucumber, whose unique blend
Sunday: 11am – Midnight Don’t miss Happy Hour daily from 5–8pm
One guest review says it best:
“La Lupita is the ultimate spot for a fun night out with great music, delicious drinks, and an unbeatable vibe. The cocktails are expertly crafted — especially the margaritas —and the service was amazing. If you’re looking to unwind and enjoy a lively atmosphere, La Lupita is the place to be!”
sponsored content
Limited time offer. Entries open to Cucina dine in guests 18 & over. One entry per visit, unlimited visits. One grand prize $5,000 travel voucher, & one Vespa scooter winner each will be drawn at random November 17, 2025. One weekly $100 gift card winner will be drawn at random each
Monday until November 17. ALL WINNERS WILL BE DRAWN LIVE & ANNOUNCED VIA @CUCINAPARADISO FACEBOOK & INSTAGRAM. Prizes must be claimed within 48 hours of announcement, or another winner will be drawn. Cucina Paradiso employees not eligible.
Your stop to: Feed your inner foodie
Whether it’s mouthwatering authentic Mexican food, a slice of Venice, a juicy steak or yummy all-American food, Forest Park’s 40+ indie restaurants make it the perfect place to feed your inner foodie. From fine dining to coffee cafes and everything in between, Forest Park serves up something to satisfy every taste bud…including delicious ‘calorie-worthy’ desserts!
• Bizzy Bees Catering
• Charlie's Restaurant
• Chubby's Hot Chicken
• Elba's Golden Steer Steakhouse
• FatDuck Tavern & Grill
• Goldyburgers
• Harvest 365 Fresh Grill
• Junction Diner
• Louie's Grill
• Madison Park Kitchen
• Old School Tavern & Grill
• O'Sullivan's Public House
• Parky's Hot Dogs
• Rhythm & Blues Cafe
• Scratch Public House
• Shanahan's
• Starship Restaurant & Catering
• Sub Tender
• The Meat Counter
• Caffe Deluca
• Di’Vino Restaurant and Bar
• Fiore Pizzeria & Bakery
• Jimmy’s Place
• Piacere Mio
• China Dragon 2
• Habrae Thai Cafe
• Petra Falafel
• Yum Thai
• White Crane Creative
Thai & Sushi
• Casa Humilde Cerveceria
• Cactus Grill
• Chirrion Mexican Grill
• Macho’s Mexican Grill
• Mexican Republic
• NRebozo
• Tacabron
• Espresso Cafe
• Forest Park Bakery
• Kribi Coffee
• La Maison de Bonbon
• Silverland Bakery
• The Brown Cow Ice
Cream Parlor
• Twisted Cookie
100 Years in, Pompei expands to Elmwood Park
The full menu Italian spot opens in September
FBy RISÉ SANDERS-WEIR Eats Reporter
or more than 110 years Pompei has been a family-run, Taylor Street icon in Chicago. Now, a new generation is stepping up to help open a location in Elmwood Park at 22 W. Conti Pkwy. in the Conti Circle. They expect to open the dining room doors in early September.
Owner Ralph Davino grew up above the original Taylor Street location with his parents and grandparents.
“Our building was a six flat. They had a bakery on one side and a tavern on the other. I used to come down at midnight with my uncles and make the dough. I remember when the machine broke and me and another guy had to kneed 100 pounds of dough, so we could open,” Davino said.
Until that point Pompei bakery only sold bread and cheese pizza. Pastries were eventually added. Then in 1984 when his uncle became ill, Davino took over operations.
“When I got it, we started sausage, pepperoni pizza. And I started making sandwiches,” Davino said. Soon he created what he called strudels, based off the sweet version, but filled with savory flavor and with more filling to dough ratio than a calzone. Today there are 12 varieties on the menu including eggplant parmesan, poor boy with ham, others with meatballs or Italian beef.
Fast forward two generations to Davino’s grandchildren lending a hand too:
“When we were younger, we would always work the festivals. We would come downtown and work the Taylor Street fest,” grandson Lucian DiPofi said. “That was some of the best times I can remember, just running around, probably eating him out of all the inventory.”
Over the years Pompei expanded to six locations, but through changes
and then Covid, the number was back down to one – on Taylor Street. Then an opportunity arose in Elmwood Park. It was a great fit, according to Davino, because of the deep connection between the two areas. When the University of Illinois’s Chicago campus expanded in the 1960s, it forced many Italians to leave Taylor Street’s Little Italy neighborhood. Many settled in the Elmwood Park area.
“Elmwood Park has been great. They’re very oriented to business. They want us here,” Davino said.
The new location was formerly a Jewel grocery store, then a convenience store. It has been gut-rehabbed. Though it’s new inside, the menu and the heart of Pompei restaurant will remain the same, according to DiPofi, who is the next generation to manage a Pompei location.
“We are consistent. Over time people come back for the same product that we’ve had. Our pizzas – it’s on the same dough that we’ve been making forever,” DiPofi said.
“All our stuff is homemade. I can stand behind anything I make,” Davino said. “The only thing I don’t make is the gelato.”
“But even that is made locally,” said DiPofi.
Gnocchi with vodka sauce is one of those house-made highlights. And so is the item that started it all – cheese
pizza.
“Still my best!” said Davino. “What I tell people, if they’re coming in for the first time, I say you can’t go wrong with those two,” DiPofi said. “They are classics that you just can’t get rid of or else it wouldn’t be a Pompei.”
That being said, there is an expansive menu of southern Italian favorites and weekly specials. But there are surprises.
“Wednesday is our American Day. We have a Sloppy Joe special. We have a meatloaf, a special beef stew, cream soup,” DiPofi said. “It showcases that we are American too. We love our Italian heritage and our American culture.”
When they open, Pompei will serve beer, wine and a few pre-mixed cocktails. A party room will be available, starting a few weeks later. And true to the family-centric vibe, Davino is going to help a convenience store open next door, so that the community doesn’t lose that resource.
Opening: September 2025
Pompei
22 Conti Pkwy., Elmwood Park • pompeiusa.com
PROVIDED POMPEI, OPENING IN SEPTEMBER..
RISÉ SANDERS-WEIR JUMBO CHEESE PIZZA AT POMPEI.
Your Favorite Flavors to Savor –French Fries
By RISÉ SANDERS-WEIR Eats Reporter
Crisp, salty, skin-on, light yellow or golden brown, with Par mesan, garlic or mayo?
Takeout 25 members and Eats collaborated to collect enthusiasm for 10 favorite french fries in the area. “Best” is highly debatable, so these nominees are listed in order ofenthusiasm, but the comments say it all. Our passions for the potato finds many expressions
1
Submarine Tender
200 Des Plaines Ave., Forest Park
Both Christine Westphal Bernard and Danielle Watson say to get their garlic butter fries.
2 Parky’s Hot Dogs
329 S. Harlem Ave., Forest Park
Joan Goodrich: Been hooked on Parky’s for about 50 years.
3
Pete’s Red Hots
6346 Roosevelt Road,Oak Park
Renee Geweniger Zoltowski: The fries are always cooked to perfection.Just the right size and crispness.My daughters who live in Colorado always make a stop there when they’re in town. We’ve been going there for over 35 years.
4
Michael’s BeefHouse 6747 W. North Ave., Oak Park
Alli Galecki: The fries are incredible, even after they are cold.I could eat lbs.of them!
5 Starship Restaurant 7618 Madison St., Forest Park
Yvonne O’Connor: I was so shocked when we ordered lunch boxes for a school event and the fries were outstanding!
8 Jerusalem Café 1030 Lake St.,Oak Park
Melinda Ek: They have the best crinkle cut. They even get delivered crispy!
9
Mickey’s Gyros & Ribs
525 N. Harlem Ave., Oak Park
John Harris: Get the Greek fries!
10
Stick It Corn Dogs and Boba Tea
6625 W. Roosevelt Road,Berwyn
6 Carnivor 1042 Pleasant
vore easant St.,Oak Park
Rena C Noble orders them: on the side instead of die for!
e with mayo ead ketchup! They are to
7 Scratch
7505 Madison
h Public House dison St., Forest Park
Maggie Grady-Hooper: be hand cut. They have skins on some of them in the serving.I love the plain or the Parmesan garlic.
Claire Battle: R sweet potato fries.
Our sleeper hit is Stick It on Roosevelt, both the Parmesan and
dy-Hooper: They must ey ving.I love the or the c. ,y
Sullivan contends on Top Chef
Top Chef nalist Bailey Sullivan tells it like it is
By RISÉ SANDERS-WEIR Eats Reporter
Local chef extraordinaire Bailey Sullivan grew up in and around Forest Park’s Goldyburgers, 7316 Circle Ave. It was owned by her dad and now run by her brother. Earlier this year she made it to the final round of season 22 of Bravo’s hit series Top Chef. We asked her to give us a behind-the-scenes look at what it was like when the cameras tur ned on.
The following interview was lightly edited for clarity.
“The biggest, the hardest part is just saying, yeah, I’m going to do it,” Sullivan said. “I’m going to put myself out there.
“The overall experience definitely was a roller coaster ride When I got there, I was semi-terrified. I asked myself, ‘Why did you do this? Why are you here?’ And by the end of it I absolutely didn’t want to stop
“The secrecy was the worst part. I told everyone at the restaurant [Chicago’s Monteverde] that I was going to Italy to train for two months
“To be a chef, the majority of the time you’re really focused on the growth ofthe team around you – your prep cooks, your line cooks, your dishwashers, your sous chef team – how do you bring everyone up so that we’re always continuously learning growing? By doing Top Chef, it was really an opportunity for me to press pause on what everyone else is doing.”
Once the filming got underway, the pressure of being on camera brought new challenges.
“I realized very quickly. I have no control over my facial expressions whatsoever,” Sullivan said.
“I’m really ready to cook behind closed doors any day, but now I’m realizing that every time I say a curse word under my breath, somehow three men with cameras just end up all around me.
Bailey Sullivan, Top Chef contender
PHOTOS
PROVIDED, NBCUNIVERSAL
One ofmy favorite parts was coming back [to Monteverde] and realizing, oh my gosh, I have grown so much since I was here last.” –Bailey Sullivan
“Being on Top Chefoften puts you in crazy situations where you find yourself collaborating on, like, a five-course pickle menu, which would never happen in real life. It allows you to create independently of really any framework.”
At the end ofthe second episode, Bailey was eliminated. But on Top Chef there are second chances.
“When I went to last chance kitchen my first thought was what are my line cooks at home going to think? Something that we preach all the time is always having that thought process of never giving up and continuing to push and embracing a sense of true grit.
“I thought I had really embraced and understood all of those things, but Top Chef puts you under a different type of stress and
Continued on page 41
Continued from page 39
pressure. Cooking is never going to be an easy path, and I think that’s why so many people embrace it, because if you wanted an easy answer to anything in life, you probably wouldn’t be cooking. Embracing a sense of grit, of positivity and kindness to yourself will always serve you well.
“I think one of the biggest takeaways is
that [the competitors] all kind of go out and cook our own food and our own style. When you do that for years and years, sometimes that doesn’t feel so special to you anymore.
“One of my favorite parts was coming back [to Monteverde] and realizing, oh my gosh, I have grown so much since I was here last. There’s so many things I can’t wait to share with the team. And then finding that they felt the same way about me
coming back. The first week I got back to Montverde, it’s bringing me so much joy just to see [the staff] finding their voice a little bit more. So, it ended up kind of being this amazing growing experience for myself, but also the team back at home too.”
Dine like you can taste through the TV at Chicago’s Monteverde restaurant, 1020 W. Madison St., where Sullivan is executive chef.
Sullivan cooking in the Top Chef finals
NBCUNIVERSAL
Sullivan with fellow finalist Shuai Wang and winner Tristen Epps
Mira Social
A new kind of gathering place is arriving in Oak Park this September—crafted for those who savor flavor, connection, and a touch of wanderlust.
We begin our journey with chilled small and shareable plates, evolving into warm, crave-worthy dishes as the seasons turn. Think oysters from Maine and California, bright ceviche from Acapulco, and velvety Italian gazpacho—each plate a coastal story from somewhere in the world. For lingering afternoons or late-night conversations, our artisanal charcuterie board—layered with fine cheeses, cured meats, and seasonal accompaniments—will be the perfect centerpiece to share.
Our bar is equally adventurous: curated cocktails, timeless classics with a twist, and hand-selected wines and beers chosen to complement every bite.
Mira Social is where conversation flows as easily as the pour, and every visit feels like a little escape.
Coming September 2025.
Catering
Good Food and Good Work at Inspiration Kitchens
DBy RISÉ SANDERS-WEIR Eats Reporter
ine well. Do good. It’s a simple motto that permeates the thinking, cooking and hospitality of Inspiration Kitchens, an East Garfield Park social enterprise that provides job training for individuals who have experienced poverty, homelessness or both.
Your appetite is a key factor in their ability to do all ofthat. As the name suggests, the kitchen is cooking. On Fridays and Saturdays, the dining room at 3504 W. Lake St. in Chicago is open for all to come enjoy the creations of their emerging chefs.
“It’s not just a learn how to cook program. Our ultimate goal is employment,” workforce development manager Eric Courts said. “The program is 12 weeks The really basic stuff is the first four weeks. The second four weeks, they’re learning the restaurant menu. They’re working in the restaurant on Fridays as part ofthe class.”
Once students are working in the kitchen, they earn a salary. And there are wraparound services to help people get and stay on track.
“Not only are they learning how to cook or work in the kitchen, we’re also providing other resources, like they can do laundry here. Every day they get a chance to eat a meal before they leave, because in some cases it may be the only meals that they get. And if there’s food left, they’re able to take food home with them,” Courts said. “I’m really looking at the whole person – ifthey need eyeglasses, we’re able to make eyeglass referrals.”
Bus fare cards and gas cards help them get to the kitchen. Other job readiness lessons emphasize the importance of being on time, how to deal with coworkers and other skills.
After week eight, there is a graduation celebration and a transition to employment. Each graduate receives four more weeks of paid work either onsite or with a
PROVIDED
Inspiration Kitchens Crispy Chicken Sandwich
RISÉ SANDEDRS-WEIR
Julio Gonzalez, Margo Niebes, Eric Courts
RISÉ SANDEDRS-WEIR Graduate and head chef Antwain Lee
Inspiration Kitchens, 3504 W. Lake St., Chicago
community partner.
“Everyone is leaving here with a resume. We have mock interview days where we invite our partners to come in and actually interview the students Those have also translated into job opportunities for some depending on if they were hiring. It’s a real holistic approach,” said Courts
“Our head chef now here at the restaurant, Antwain Lee, was a program graduate,” said Margot Niebes, associate director of external relations. Another graduate of the program now runs his own business called Professor Pizza. “He’s in this space that’s connected to Second City in Old Town. It’s really great pizza!”
Back in the dining room at Inspiration Kitchens, the menu started with Southern classics. Gumbo is always available, so is shrimp and grits and fried chicken. From there it branches out with burgers, salads and items created by the newly minted chefs. Two top sellers are The Green Line, a sandwich loaded with grilled veggies served on focaccia and El Cubano grilled
Inspiration Kitchens
Address:
3504 W. Lake St., Chicago
Menu & hours: inspirationkitchens.org/ garfield-park-restaurant
To apply for the program: inspirationkitchens.org/jobtraining
chicken sandwich.
“Most Cuban sandwiches are ham and pork. We noticed that the community wasn’t eating a lot of pork products, so we did a chicken and turkey Cuban,” general manager of restaurant and operations Julio Gonzalez said.
The dining room is open on Fridays for lunch from 11a.m. – 2 p.m. And on Saturdays from 10 a.m. to 2p.m. with the full menu.
“We also offer brunch on Saturdays and it’s BYOB,” Gonzalez said.
Catering and private dining for up to 20 people is also available.
RISÉ SANDEDRS-WEIR
Advertiser & Restaurant Index
Anfora Wine Merchants .............. .7
128 S. Marion St, Oak Park (708) 613-5388 anforawinemerchants.com
Byline Bank ................ . back cover 1001 Lake St, Oak Park (708) 660-1000 bylinebank.com
Caffe De Luca ......... . Inside back cover 7427 Madison St, Forest Park (708) 366-9200 caffedeluca.com
Cordial Inn Bar & Grill .............. . 10 9207 31st St, Brookfield (708) 485-9753
Cucina Paradiso .................... . 28 814 North Blvd, Oak Park (708) 848-3434 cucinaoakpark.com
Egg Harbor Cafe ................... . 18 1111 South Blvd, Oak Park (872) 215-3600 eggharborcafe.com
Forest Park Chamber of Commerce ... . 30 PO Box 617, Forest Park (708) 366-2543 exploreforestpark.com
George’s Restaurant ................ . 14
145 S. Oak Park Ave, Oak Park (708) 848-4949
Harvest 365 ....................... . 18 7610 W Roosevelt Rd, Ste 120, Forest Park (708) 488-0415
Hemmingway’s Bistro .............. . 13
211 N Oak Park Ave, Oak Park (708) 524-0806
hemmingways-bistro.com il Vicolo .............................2
116 N Oak Park Ave, Oak Park (708) 386-5108 ilvicolooakpark.com
Jerusalem Cafe .................... . 38 1030 Lake St, Oak Park (708) 848-7734 jerusalemcafe-oakpark.com
Kettlestrings Tavern .................
800 S. Oak Park Ave, Oak Park (708) 613-5044 kettlestringstavern.com
Kinslahger Brewing Co .............. .2 6806 Roosevelt Rd, Oak Park (844) 552-4437 kinslahger.com
26 S. La Grange Rd, La Grange (708) 582-6510 lgba.com
LaLupita ....................... 26, 27 6539 Cermak Rd, Berwyn (708) 788-8226 lalupitaberwyn.com
6710 Cermak Rd, Berwyn (708) 317-5339 laparrachicago.com
189 N. Marion St, Oak Park (708) 613-5491 thelittlegemcafe.com
Advertiser & Restaurant Index
O’Sullivan’s Public House ........... . 10
7244 Madison St, Forest Park (708) 366-6667
osullivansfp.com
Old World Pizza .................... . 26
7230 W North Ave, Elmwood Park (708) 456-3000 originaloldworldpizza.com
Piacere Mio........................ . 18 7636 Madison St, Forest Park (708) 366-4010 piaceremiorestaurant.com
Pompei ........................... .
22 Conti Pkwy, Elmwood Park Opens September 2025 pomppeiusa.com
Salerno’s Pizza .......................4 7128 Roosevelt Rd, Oak Park (708) 383-1500 salernospizza.com Share Food Share Love Food Pantry
9030 Brookfield Ave, Brookfield (630) 347-5390 sharefoodsharelove.com
the22coffeebuzz@gmail.com the22coffeebuggy.com
Harrison, Oak Park (708) 358-8555 trattoria225.com
7401 Madison St, Forest Park (708) 689-8029 twistedcookie.com
100 S Marion St, Oak Park (708) 434-5766 victoryitalian.com
Village of Elmwood Park ......... . 20-22 11 Conti Pkwy, Elmwood Park elmwoodpark.org Yum Thai ..........................
7330 Madison St, Forest Park (708) 366-8888 / (708) 366-8892 salernospizza.com
Direct online ordering is available
Sunday brunch (10am-2pm)
Catering (please give 48 hours notice)
Private parties on our 2nd floor (bridal, wedding, and baby showers, birthdays, meetings)
2nd floor outdoor patio dining (subject to private party schedule)
DeLuca
Susie Goldschmidt, Market President and Denise Warren, Branch Manager
Commited to Oak Park and River Forest
Whether you’re getting the Jimmy’s Creation Bowl at Poke Burrito or pastries at Lea French Cafe, we think you should be able to get all of your banking done in your neighborhood…with people who love the area as much as you do. Byline is proud to be a part of the Oak Park and River Forest community.
To learn more about our commitment to Oak Park and River Forest, visit bylinebank.com/oprf