Corner Bakery Cafe (http://www.cornerbakery.com/), which is part of Il Fornaio Restaurant Corp (spun off from Brinker in 2006), is a fast casual restaurant serving breakfast, lunch and dinner to guests in Atlanta, Chicago, Dallas/Fort Worth, Denver, El Paso, Houston, Jackson, Miss., Los Angeles/Orange County, Philadelphia, Phoenix, Salt Lake City, San Diego, and Washington D.C. and offers Free Wifi which brings a great warmth to their environment. Joe Digangi is one of the manager's for the organization and has been in the food business since 1991 when he got his start at Fuddrucker's and worked as a line cook, butcher, cashier and baker. His journey took him to other restaurants and then he finally got his degree in economics and finance and has landed as a very high level manager.
All of the products and ingredients are sourced from the main office in Dallas. They also do offer local produce and have done promotions where they offer a sandwich like a Bacon Bacon Local Tomatoes and source the tomatoes from local growers and farmers.
They are in complete growth mode and have been affected by the economy, however, the company is in functioning in a positive sales mode and growing every day.
They have great employees and are always searching for people who are very hard working and can connect with suburban guests. They look at people with all different types of experiences.
For six months every year, they have a window where they change up their menu items and offer alot of different variety.
Their approach to their catering is much more professional than their competitors. Their employees are in a uniform and they travel in a refrigerated truck when the platters of food are delivered to the clients. They offer great value for their portions. They also offer ALOT of different options that are very healthy and calorie conscious.
The company is very involved in community events and it's a wonderful way for them to market their products and goods. They have donated bottled water and food to various events such as a walk or run for charity. It's a win win opportunity where they help other community organizations but also market their brand in order to build their own business. They also have had sweet baskets delivered for teachers and offer opportunities to treat the teachers and their friends. They have also delivered their bottled water to local health clubs and wellness facilities. They really do give back to the community around them and have become apart of their community.
I had the pleasure of sampling the chopped salad which was so fresh and came in a very plentiful size. The cheese, bacon, chicken and vegetables were really crisp. I also sampled the Chicken Pesto Sandwich which had chicken right off the bird and tomatoes that came right out of the garden. To make it complete, I also had a cheesecake brownie which not as dense as you would think. It was really moist and the cheesecake portion on top was put together in a very delicate manner. The chocolate was of a really high quality.
I really recommend Corner Bakery for your next salad, sandwich, sweet or catering stop!!!!!
To Locate a Corner Bakery near you
http://www.cornerbakerycafe.com/Locations.aspx
Corner Bakery: Main Home Page
http://www.cornerbakery.com/
Thursday, April 29, 2010
Wednesday, April 28, 2010
Jolane's Cafe
Jolane's Cafe, located in Glenview, IL offers wonderful soups, salads, sandwiches and Julius Meinl pastries. It's very quaint with a varied customer base that adds to its charm.
http://www.jolanescafe.com/
Jolane's Cafe
1100 N. Milwaukee Ave. Glenview, IL
Telephone: 847.375.6986 http://www.jolanescafe.com/
Zingarella: Glenview's Gourmet, Friendly and Very Tasty Cafe
Bonnie Brock got her start in the food world by being exposed to both of her grandmothers' cooking and learned the best way any kid can, in your grandma's kitchen. She was very lucky to have had one grandmother who is Polish and one who is Italian. She had gone to Europe to sing opera for a while and when she returned she decided to open a great cafe and restaurant and that's how Zingarella was born. In addition to being a wonderful opera singer, entrepreneur, and chef, she is also a dietician which adds an informative component to the food preperation and planning of the meals and services that are offered to her clientele.
Zingarella (http://www.zingarella.com) has been open for three years and the inspiration for the restaurant was bringing back the foods from Europe. The geographic area of Glenview and its diversity of people is a great inspiration for the restaurant and its menu. Each week they honor a different country and cuisine. One week could be German, one week could be Italian and the next week could be Austrian.
Bonnie purchases her produce, when in season during the summer, at the Wagner and Northbrook Farmer's Market and during the winter purchases from some of the top notch vendors in the business. She's also a vendor in both markets and buys produce from other vendors, bakes pies and then returns to sell them in the markets. She's also very attuned and informed about sustainable seafood and only utilizes the fish that is wild and healthy. She uses free range chicken and grass fed beef. She's very conscientious about what type of products she's using in her cooking and how her customers are being fed.
Zingarella has been especially kind and thoughtful to the educators in the community. 1500 coupons have been printed for the teachers at Glenbrook South when the arrive at school for their first of school. They also have done alot of parties and office gatherings for the surrounding businesses and doctors offices in the area.
Some of the future plans for Zingarella's include doing some remodeling which includes expanding the bar and bakery area and build a little cooking school. The Cooking school would feature Bonnie and ten other students that would cook together and learn from one another. There is also a book club that has approximately 60 people that meets once a month. They read the assigned chapters and then have meal based on the theme of the book whether it's the American South, France, Ireland, or other themes. Bonnie enjoys a small environment with just a few people so everyone can get together and learn from one another.
Their most popular dish is carrot cake and was just featured in the North Shore Magazine. The recipe for the cake came from Tulane University where Bonnie spent some time while doing some of her education. She enjoys scouring markets and cookbooks for new recipes and ideas.
The customer base consists of women for lunch and dinner consists of alot of couples that are both older and younger. The customers are a great mix of the neighborhood community. The customer base consists of a broad spectrum. They have take out service daily and every night they have complete meals from bread, salad entree, vegetable and dessert that are available for families that range from two people and up. A mom can come in and pick up an order and be out in ten minutes.
They offer a wonderful kids menu and also have a gingerbread decorating club in addition to a cupcake decorating class. Each child has their own station and can do their decorating. A story that was relayed was that one young gentleman was having so much fun with his frosting that he started squirting it towards the ceiling.
Zingarella is capable of providing alot of different services for parties and functions that also include a great sweet table of treats. They also do appetizers for different functions and parties. They enjoy putting together events for many various and different groups.
Bonnie appreciates and offers a non-corporate environment. They give personal attention and the feeling of being part of a community in addition to the owner knowing your likes, dislikes, allergies and other preferences.
There are also separate items for diabetic and gluten free guests. Bonnie is in the store all the time and mentioned "It's been a very enjoyable experience being in Glenview".
I had the pleasure and privilege of sampling the vegetable quiche, pasta salad with tomatoes and feta cheese, a chicken salad sandwich with chips, a wonderful couscous, a sampling of cookies and a very delicate pear cake with mousse. All of these items were so very carefully prepared and were cooked with perfection. None missed the mark in terms of perfection and preparation. The flavors and textures were perfectly selected. The Pear Mousse Cake was just absolutely out of this world. This was well done because the pears were very delicate and sweet and the cake and frosting were very delicate.
I highly recommend Zingarella and all of their wonderful food delights and outstanding services.
Zingarella
2300 Lehigh Ave
Glenview, IL 60026 US
(847) 657-0707
http://www.zingarella.com/
Zingarella (http://www.zingarella.com) has been open for three years and the inspiration for the restaurant was bringing back the foods from Europe. The geographic area of Glenview and its diversity of people is a great inspiration for the restaurant and its menu. Each week they honor a different country and cuisine. One week could be German, one week could be Italian and the next week could be Austrian.
Bonnie purchases her produce, when in season during the summer, at the Wagner and Northbrook Farmer's Market and during the winter purchases from some of the top notch vendors in the business. She's also a vendor in both markets and buys produce from other vendors, bakes pies and then returns to sell them in the markets. She's also very attuned and informed about sustainable seafood and only utilizes the fish that is wild and healthy. She uses free range chicken and grass fed beef. She's very conscientious about what type of products she's using in her cooking and how her customers are being fed.
Zingarella has been especially kind and thoughtful to the educators in the community. 1500 coupons have been printed for the teachers at Glenbrook South when the arrive at school for their first of school. They also have done alot of parties and office gatherings for the surrounding businesses and doctors offices in the area.
Some of the future plans for Zingarella's include doing some remodeling which includes expanding the bar and bakery area and build a little cooking school. The Cooking school would feature Bonnie and ten other students that would cook together and learn from one another. There is also a book club that has approximately 60 people that meets once a month. They read the assigned chapters and then have meal based on the theme of the book whether it's the American South, France, Ireland, or other themes. Bonnie enjoys a small environment with just a few people so everyone can get together and learn from one another.
Their most popular dish is carrot cake and was just featured in the North Shore Magazine. The recipe for the cake came from Tulane University where Bonnie spent some time while doing some of her education. She enjoys scouring markets and cookbooks for new recipes and ideas.
The customer base consists of women for lunch and dinner consists of alot of couples that are both older and younger. The customers are a great mix of the neighborhood community. The customer base consists of a broad spectrum. They have take out service daily and every night they have complete meals from bread, salad entree, vegetable and dessert that are available for families that range from two people and up. A mom can come in and pick up an order and be out in ten minutes.
They offer a wonderful kids menu and also have a gingerbread decorating club in addition to a cupcake decorating class. Each child has their own station and can do their decorating. A story that was relayed was that one young gentleman was having so much fun with his frosting that he started squirting it towards the ceiling.
Zingarella is capable of providing alot of different services for parties and functions that also include a great sweet table of treats. They also do appetizers for different functions and parties. They enjoy putting together events for many various and different groups.
Bonnie appreciates and offers a non-corporate environment. They give personal attention and the feeling of being part of a community in addition to the owner knowing your likes, dislikes, allergies and other preferences.
There are also separate items for diabetic and gluten free guests. Bonnie is in the store all the time and mentioned "It's been a very enjoyable experience being in Glenview".
I had the pleasure and privilege of sampling the vegetable quiche, pasta salad with tomatoes and feta cheese, a chicken salad sandwich with chips, a wonderful couscous, a sampling of cookies and a very delicate pear cake with mousse. All of these items were so very carefully prepared and were cooked with perfection. None missed the mark in terms of perfection and preparation. The flavors and textures were perfectly selected. The Pear Mousse Cake was just absolutely out of this world. This was well done because the pears were very delicate and sweet and the cake and frosting were very delicate.
I highly recommend Zingarella and all of their wonderful food delights and outstanding services.
Zingarella
2300 Lehigh Ave
Glenview, IL 60026 US
(847) 657-0707
http://www.zingarella.com/
Sunday, April 25, 2010
Depot Nuevo and The Noodle Cafe: Two great eating destinations
Rob Garrison comes from a small business family and was presented with the opportunity to buy a restaurant from a friend who was in the process of selling and that's how the Noodle Cafe got it's start. The Noodle Cafe resembled a restaurant that he and his wife Ann had dined at in Evanston, IL. Depot Nuevo was another idea that had come along from a Graduate School project when he was attending Northwestern University's Kellogg Graduate School of Management in Evanston, IL.
Their inspiration for their menu comes form the winding down of the Glenview, IL location of The Noodle Cafe when they featured a latin inspired menu for the last three months. Their products and ingredients are sourced from some of the most elite suppliers in the state and country especially for their clientele.
The marketing campaign consists of word of mouth (which is a great way to market) and web pages for both The Noodle Cafe (http://www.thenoodlecafe.com/) and for Depot Nuevo (http://www.depotnuevo.com/) that are both very informative and also offer opt in email. They have a facebook page and also have a Twitter Account. They also do special events that are included in their Facebook and Twitter communications. They are also involved with print advertising and screen ads in the movie theaters. In the past, they have also offered half price specials.
A great fundraiser and business development idea that's been implemented is a "Celebrity Bar Tender" Evening where a celebrity comes and bar tends for the evening and half of the money that is made on drinks only is given to the charity of the evening.
The future of Depot Nuevo and The Noodle Cafe consists of quality establishments running at top and maximum functioning.
Rob and the chef are trying to do a mix of traditional Mexican menu mixed with new dishes. Their moto is “ Let’s make things more modern and not get stuck with something old”. The food evolves over time and they are trying to have comfortable food. Their goal is to be modern and not get stuck in the past.
They’re able to pull people from the surrounding suburbs and the surrounding area that adds to their clientele list.
New concepts that MIGHT be on the horizon are foods and flavors form Louisiana or possibly South Korea.
The freshness and quality of their food is very high and goes beyond expectation. All of their cooking is from scratch and freshly made. They concentrate on taste, friendly service and friendliness. The goal is to serve great food by great people in an immaculate environment.
This writer sampled very tasty chips, a red salsa, a green salsa, duck enchiladas and Mexican steak that was accompanied by mashed potatoes and great green beans that were cooked to perfection.
Depot Nuevo
1139 Wilmette Avenue
Wilmette, IL 60091
Tel: 847-251-3111
http://www.depotnuevo.com/
The Noodle Cafe
708 Twelfth Street
Wilmette, IL 60091
ph. 847-251-2228
fax. 847-251-2299
http://www.thenoodlecafe.com/
Their inspiration for their menu comes form the winding down of the Glenview, IL location of The Noodle Cafe when they featured a latin inspired menu for the last three months. Their products and ingredients are sourced from some of the most elite suppliers in the state and country especially for their clientele.
The marketing campaign consists of word of mouth (which is a great way to market) and web pages for both The Noodle Cafe (http://www.thenoodlecafe.com/) and for Depot Nuevo (http://www.depotnuevo.com/) that are both very informative and also offer opt in email. They have a facebook page and also have a Twitter Account. They also do special events that are included in their Facebook and Twitter communications. They are also involved with print advertising and screen ads in the movie theaters. In the past, they have also offered half price specials.
A great fundraiser and business development idea that's been implemented is a "Celebrity Bar Tender" Evening where a celebrity comes and bar tends for the evening and half of the money that is made on drinks only is given to the charity of the evening.
The future of Depot Nuevo and The Noodle Cafe consists of quality establishments running at top and maximum functioning.
Rob and the chef are trying to do a mix of traditional Mexican menu mixed with new dishes. Their moto is “ Let’s make things more modern and not get stuck with something old”. The food evolves over time and they are trying to have comfortable food. Their goal is to be modern and not get stuck in the past.
They’re able to pull people from the surrounding suburbs and the surrounding area that adds to their clientele list.
New concepts that MIGHT be on the horizon are foods and flavors form Louisiana or possibly South Korea.
The freshness and quality of their food is very high and goes beyond expectation. All of their cooking is from scratch and freshly made. They concentrate on taste, friendly service and friendliness. The goal is to serve great food by great people in an immaculate environment.
This writer sampled very tasty chips, a red salsa, a green salsa, duck enchiladas and Mexican steak that was accompanied by mashed potatoes and great green beans that were cooked to perfection.
Depot Nuevo
1139 Wilmette Avenue
Wilmette, IL 60091
Tel: 847-251-3111
http://www.depotnuevo.com/
The Noodle Cafe
708 Twelfth Street
Wilmette, IL 60091
ph. 847-251-2228
fax. 847-251-2299
http://www.thenoodlecafe.com/
fRedhots in Glenview: Chicago's answer to a great dog (in many forms)
fRedhots in Glenview got it's start after Fred Markoff had worked for others in the food business for more than twenty years. He had always dreamed of having his own business and that's how fRedhots got its wonderful start. This establishment is a great edition to Glenview's culinary dining options.
The inspiration for their menu was a hot dog style restaurant that’s above the rest and that's exactly what fRedhots is all about. Hot Doug’s has been an inspiration for Fred and Sharon who is his wife. When he was doing his market research, the evidence indicated that everyone wanted something that is above all the other hot dog joints in the area. So armed with that knowledge, hey taste tested all of the products and picked the very best with the highest quality meats.
fRedhots offers Reindeer from Alaska, Alligator from Louisiana and other gourmet products from Chicago. Chicago has almost everything on a regular basis and they also go into other markets to purchase products that are more exotic.
Their customer base consists of a strong local community base. They have alot of business people and families that frequent their establishment for lunch. There are alot of kids and a great "kid friendly" menu. There are also alot of "foodies" (people who really appreciate good food). People who like quality and unique food come from far and wide to eat these wonderful hot dog creations. They have alot of regular customers and alot of people who come from the surrounding suburbs. fRedhots is listed on Yelp and Chowhound and Sharon always responds to others who post on yelp. They do a great job of making the customer happy and any issues that arise are always addressed as quickly as possible.
Fred and Sharon are always trying new ideas, concepts and make changes to the menu to keep their offering fresh and different. The Supplier brings new things and if Fred thinks that the item will sell he's more than happy to add it to the menu. They have sucessfully managed to weather the downturn of the economy but still continue to grow. They brought down their prices of hot dogs and fries which is a great help to the customer. They are plans to expand the restaurant's physical space and and then they will be able to expand their menu. They do offer chicken sandwiches from time to time and have done so in a varity of different styles. Have a seasonal specials like a vege special for summer and reindeer for Christmas. They also offer fun items like Corned Beef dog and Reuben sausage as a change up. They also run an October feast menu from Mid September through October. They diligently update their website and the fan page on Facebook is always up to date. Their fans get their postings right away.
Pat Bruno of the Sun Times said that "fRed Hots and Fries is not only good food or clean as a pin." Fred and Sharon spend the extra time that it takes to make their food taste of the highest quality and create and maintain and environment that is absolutely immaculate. The fryers are scrubbed every single day and use Canola blend oil with cotton seed. They use the highest quality oil for cooking and frying.
They also cater to vegetarians and offer five or six items. Fred cooks a healthy moist patty with chunks of veges with bread crumbs. There are several different salads and also service Bison and Buffalo. All of the customers are served by name when the order is taken at the register. This is a truly a very friendly business and a great destination.
They also do charity events where twenty percent of the proceeds are donated to the charity of the day. So for expample, if your charity would like to do an event, the event is advertised and publicized and anyone who comes in and says that there from the charity that is raising money, twenty percent of all the sales from all the various people who come to support the event goes back to the organiztaion. The kids love this type of event.
For the future, they're searching for investment so they can open other locations in other states.
The menu offerings are wide and varied such as Chipotle Turkey club sandwich on toasted French roll, a finished bbq beef and frites and spicy thai aioli sauce that comes with the fries/frites.
There are alot of different types of chicken sausage that are offered and an Italian Debris Meat sandwich which is all of th debris that's left over form the Italian Beef that is boiled down (including the seasonsings) and put into sandwich form that is accompanied by french fries on top with BBQ sauce and Merks Cheddar Cheese. Truly a treat for any day.
The fries are a signature item and this is what makes fRedhots stand apart from their competition. The potatoes are cooked using a Belgium method which means that they are heavly washed, twice cooked once at a lower temp when their 2/3 done and fried again right before they are served. The dipping sauce include: Garlic Aioli, Wasabi Aioli, Chipotle Aioli, Spicy Thai Aioli, Artichoke Aioli, Basil Pesto Aioli, Sweet Chipotle (No Mayo), Tomato Curry Sauce (No Mayo) Sweet Red Pepper Garlic Aioli, Spicy Mustard Dill Aioli, and Green Onion Sage Aioli. They also offer Merkts Soft Cheddar Fries, Chili or Nacho Cheese to put over the Fries. They also have Garlic Fries which are fries that are tosed in garlic butter. The fries are just an absolutely treat.
I had the pleasure of sampling the smoked salmon fRedhot with Fries/Frites and I chose the artichoke aioli and pesto aioli which were both just suburb. This Greek girl also sampled the Gyros Hot Dog which is made up of lamb and beef seasoned with all the traditional gyros seasoning and fRedhots just hit it out of the park. I felt like I was over at "The Works" on Golf Road eating a Gyros.
fRedhots has been featured in Chicago Magazine, Chicago Tribune, Chicago Sun Times, Hungry Hound Channel 7 ABC, North Shore Magazine, Glenview Announcements, Daily Herald, Zagat Rated, Yelp.com and LTHForum.com GNR (Great Neighborhood Restaurant).
fRedhots is a very special place with great offerings, great sauces, wonderful fries and the cleanest restaurant on the North Shore that would make any housekeeper jealous. This is a GREAT place for kids and families.
fRedhots
http://www.fredhots.com/
1707 Chestnut Avenue
Glenview, IL 60025
Phone: 847-657-9200
fredhots_fries@sbcglobal.com
The inspiration for their menu was a hot dog style restaurant that’s above the rest and that's exactly what fRedhots is all about. Hot Doug’s has been an inspiration for Fred and Sharon who is his wife. When he was doing his market research, the evidence indicated that everyone wanted something that is above all the other hot dog joints in the area. So armed with that knowledge, hey taste tested all of the products and picked the very best with the highest quality meats.
fRedhots offers Reindeer from Alaska, Alligator from Louisiana and other gourmet products from Chicago. Chicago has almost everything on a regular basis and they also go into other markets to purchase products that are more exotic.
Their customer base consists of a strong local community base. They have alot of business people and families that frequent their establishment for lunch. There are alot of kids and a great "kid friendly" menu. There are also alot of "foodies" (people who really appreciate good food). People who like quality and unique food come from far and wide to eat these wonderful hot dog creations. They have alot of regular customers and alot of people who come from the surrounding suburbs. fRedhots is listed on Yelp and Chowhound and Sharon always responds to others who post on yelp. They do a great job of making the customer happy and any issues that arise are always addressed as quickly as possible.
Fred and Sharon are always trying new ideas, concepts and make changes to the menu to keep their offering fresh and different. The Supplier brings new things and if Fred thinks that the item will sell he's more than happy to add it to the menu. They have sucessfully managed to weather the downturn of the economy but still continue to grow. They brought down their prices of hot dogs and fries which is a great help to the customer. They are plans to expand the restaurant's physical space and and then they will be able to expand their menu. They do offer chicken sandwiches from time to time and have done so in a varity of different styles. Have a seasonal specials like a vege special for summer and reindeer for Christmas. They also offer fun items like Corned Beef dog and Reuben sausage as a change up. They also run an October feast menu from Mid September through October. They diligently update their website and the fan page on Facebook is always up to date. Their fans get their postings right away.
Pat Bruno of the Sun Times said that "fRed Hots and Fries is not only good food or clean as a pin." Fred and Sharon spend the extra time that it takes to make their food taste of the highest quality and create and maintain and environment that is absolutely immaculate. The fryers are scrubbed every single day and use Canola blend oil with cotton seed. They use the highest quality oil for cooking and frying.
They also cater to vegetarians and offer five or six items. Fred cooks a healthy moist patty with chunks of veges with bread crumbs. There are several different salads and also service Bison and Buffalo. All of the customers are served by name when the order is taken at the register. This is a truly a very friendly business and a great destination.
They also do charity events where twenty percent of the proceeds are donated to the charity of the day. So for expample, if your charity would like to do an event, the event is advertised and publicized and anyone who comes in and says that there from the charity that is raising money, twenty percent of all the sales from all the various people who come to support the event goes back to the organiztaion. The kids love this type of event.
For the future, they're searching for investment so they can open other locations in other states.
The menu offerings are wide and varied such as Chipotle Turkey club sandwich on toasted French roll, a finished bbq beef and frites and spicy thai aioli sauce that comes with the fries/frites.
There are alot of different types of chicken sausage that are offered and an Italian Debris Meat sandwich which is all of th debris that's left over form the Italian Beef that is boiled down (including the seasonsings) and put into sandwich form that is accompanied by french fries on top with BBQ sauce and Merks Cheddar Cheese. Truly a treat for any day.
The fries are a signature item and this is what makes fRedhots stand apart from their competition. The potatoes are cooked using a Belgium method which means that they are heavly washed, twice cooked once at a lower temp when their 2/3 done and fried again right before they are served. The dipping sauce include: Garlic Aioli, Wasabi Aioli, Chipotle Aioli, Spicy Thai Aioli, Artichoke Aioli, Basil Pesto Aioli, Sweet Chipotle (No Mayo), Tomato Curry Sauce (No Mayo) Sweet Red Pepper Garlic Aioli, Spicy Mustard Dill Aioli, and Green Onion Sage Aioli. They also offer Merkts Soft Cheddar Fries, Chili or Nacho Cheese to put over the Fries. They also have Garlic Fries which are fries that are tosed in garlic butter. The fries are just an absolutely treat.
I had the pleasure of sampling the smoked salmon fRedhot with Fries/Frites and I chose the artichoke aioli and pesto aioli which were both just suburb. This Greek girl also sampled the Gyros Hot Dog which is made up of lamb and beef seasoned with all the traditional gyros seasoning and fRedhots just hit it out of the park. I felt like I was over at "The Works" on Golf Road eating a Gyros.
fRedhots has been featured in Chicago Magazine, Chicago Tribune, Chicago Sun Times, Hungry Hound Channel 7 ABC, North Shore Magazine, Glenview Announcements, Daily Herald, Zagat Rated, Yelp.com and LTHForum.com GNR (Great Neighborhood Restaurant).
fRedhots is a very special place with great offerings, great sauces, wonderful fries and the cleanest restaurant on the North Shore that would make any housekeeper jealous. This is a GREAT place for kids and families.
fRedhots
http://www.fredhots.com/
1707 Chestnut Avenue
Glenview, IL 60025
Phone: 847-657-9200
fredhots_fries@sbcglobal.com
Thursday, April 15, 2010
Einstein Brothers Bagels
Einstein Brothers is Corporate America's shining gem of a wonderful bagel, lunch, coffee and catering destination. They are not only producing wonderful products but they serve it with gracious, swift and friendly service and treat their employees like family.
Below is the history that we pulled from their website to share with you. After the history is the contined glowing review that we gathered for Einstein Brothers Bagels.
***************************************************************************************************************
History
Rising to the Challenge
In our early years, we operated and franchised specialty coffee cafés in the northeastern United States under the brand names of New World Coffee (New World) and Willoughby's Coffee and Tea (Willoughby's). In addition to coffee, we also served fresh, high quality gourmet foods and pastries. Our business strategy in those years was to be a franchisor and grow through acquisitions. With the acquisition of Manhattan Bagel Company, Inc. (Manhattan) in 1998 and Chesapeake Bagel Bakery (Chesapeake) in 1999, we became a significant franchisor of bagel restaurants and, to a lesser extent, of coffee cafés. In 2001, our strategy evolved to include company-operated restaurants as well as franchised and licensed locations as we completed the acquisition of substantially all of the assets (the Einstein Acquisition) of Einstein/Noah Bagel Corp. (ENBC) and its majority-owned subsidiary, Einstein/Noah Bagel Partners, L.P., which operated 2 brands: Einstein Bros. Bagels (Einstein Bros.) and Noah's New York Bagels (Noah's).
The Einstein Acquisition in 2001 was accomplished by issuing a substantial amount of short-term debt and mandatorily redeemable preferred equity, which have since been refinanced and restructured.
Office Talk
Our principal office is located in Golden, Colorado.
*************************************************************************************************************
We were able to chat with Ryan who is the Manager of the Glenview, Il location and is very experienced in the food business. Ryan came from the Rock Bottom Restaurant Group and was interested in this position because the hours fit his schedule with a new baby at home and Einstein Brothers is very accomodating of their employees and the life that they have outside of work.
Their products and ingredients that are used are freshly sourced and hand picked for their customers. They are able to stay ahead of their competition because they are innovative with their menu, offer lunch and also have catering services that are available.
The food is kept fresh and clean with good refrigerators and a truck that comes three times a week with great new product.
The future of Einstein Brothers is to grow the business and become the largest fast casual restaurant empire in the country and world.
I was able to sample a wonderful Spinach Bagel with a melted cheese and garlic cream cheese, a apple pecan coffee cake, a plain bagel with strawberry cream cheese and a dutch apple bagel with plain cream cheese which was just delightful. All of these delights were very moist, the bagels were well put together, tender and the cream cheeses were very authentic.
Einstein Brothers is one of Corporate America's shining examples of what it is to be good to the customer and the employees with the ability to still make money!!! Every corporation should replicate this model of capitalism.
Below is the history that we pulled from their website to share with you. After the history is the contined glowing review that we gathered for Einstein Brothers Bagels.
***************************************************************************************************************
History
Rising to the Challenge
In our early years, we operated and franchised specialty coffee cafés in the northeastern United States under the brand names of New World Coffee (New World) and Willoughby's Coffee and Tea (Willoughby's). In addition to coffee, we also served fresh, high quality gourmet foods and pastries. Our business strategy in those years was to be a franchisor and grow through acquisitions. With the acquisition of Manhattan Bagel Company, Inc. (Manhattan) in 1998 and Chesapeake Bagel Bakery (Chesapeake) in 1999, we became a significant franchisor of bagel restaurants and, to a lesser extent, of coffee cafés. In 2001, our strategy evolved to include company-operated restaurants as well as franchised and licensed locations as we completed the acquisition of substantially all of the assets (the Einstein Acquisition) of Einstein/Noah Bagel Corp. (ENBC) and its majority-owned subsidiary, Einstein/Noah Bagel Partners, L.P., which operated 2 brands: Einstein Bros. Bagels (Einstein Bros.) and Noah's New York Bagels (Noah's).
The Einstein Acquisition in 2001 was accomplished by issuing a substantial amount of short-term debt and mandatorily redeemable preferred equity, which have since been refinanced and restructured.
Office Talk
Our principal office is located in Golden, Colorado.
*************************************************************************************************************
We were able to chat with Ryan who is the Manager of the Glenview, Il location and is very experienced in the food business. Ryan came from the Rock Bottom Restaurant Group and was interested in this position because the hours fit his schedule with a new baby at home and Einstein Brothers is very accomodating of their employees and the life that they have outside of work.
Their products and ingredients that are used are freshly sourced and hand picked for their customers. They are able to stay ahead of their competition because they are innovative with their menu, offer lunch and also have catering services that are available.
The food is kept fresh and clean with good refrigerators and a truck that comes three times a week with great new product.
The future of Einstein Brothers is to grow the business and become the largest fast casual restaurant empire in the country and world.
I was able to sample a wonderful Spinach Bagel with a melted cheese and garlic cream cheese, a apple pecan coffee cake, a plain bagel with strawberry cream cheese and a dutch apple bagel with plain cream cheese which was just delightful. All of these delights were very moist, the bagels were well put together, tender and the cream cheeses were very authentic.
Einstein Brothers is one of Corporate America's shining examples of what it is to be good to the customer and the employees with the ability to still make money!!! Every corporation should replicate this model of capitalism.
Taco Burrito King: Chicago's Premier Fast Casual Mexican Food
Taco Burrito King (http://www.tacoburritoking.com/) got its start when Carolos Lamas decided to open a burrito shop on Harlem and Belmont and was joined by his brother Uriel Lamas who then went and blossomed the business that resulted in the growth of more stores. Taco Burrito King is completely family owned.
The inspiration for their menu is authentic Mexican food and all the recipes are from the Lamas family. Their Touhy location is opened seven days a week, twenty four hours a day and the drive thru is open from 6am to 4am.
They have a wonderful website which is available for ordering and browsing.
Taco Burrito King does do catering such as weddings and baptisms and are available to do any occasions. They also cater office parties.
The quality and taste of their products is very important and the food is made fresh daily. They manufacture their own chorizo which has a lot of different spices.
Taco Burrito King offers good food and fast service and is kept in wonderful condition. The tables, floors and kitchen were very very clean.
I had the pleasure of sampling the quacamole which was chunky and refreshing. The avocados, tomatoes, cilantro and chips were very fresh and authentic.
The combination plate included one taco and I choose the pork taco, a tamale and a quesadilla which were all very authentic well cooked, tender, well seasoned and a delight with the tomato, lettuce and sour cream that accompanied it in addition to rice and beans.
The Flauta plate included three chicken flautas and included, rice, beans, lettuce, tomatoes and sour cream.
The Rice and beans are not your typical Mexican Rice and beans. The Lamas have really put alot of work into fixing two very delicate and well done traditional Mexican side dishes. The prices are very reasonable and it's a wdonerful visit.
Taco Burrito King
http://www.tacoburritoking.com/
Harlem & Belmont
3216 N Harlem
Chicago, IL 60634
T: (773) 637-3200
Sunday - Thursday: 8am - 4am
Friday & Saturday: 8am - 6am
Harlem & Montrose
4427 N Harlem
Norridge, IL 60706
T: (708) 457-0457
Daily: 9am - Midnight
Harlem & Higgins
5509 N Harlem
Chicago, IL 60656
T: (773) 467-0692
Daily: Open 24 hours
Belmont & Long
5413 W Belmont
Chicago, IL 60641
T: (773) 777-6200
Sunday - Thursday: 8am - 4am
Friday & Saturday: 8am - 6am
North & Natchez
6518 W North Avenue
Chicago, IL 60707
T: (773) 637-2111
Sunday - Thursday: 10am - 2am
Friday & Saturday: 10am - 5am
Greek Town
811 W Jackson
Chicago, IL 60607
T: (312) 831-0633
Daily: Open 24 hours
Alsip
12201 S Pulaski
Alsip, IL 60803
T: (708) 388-3400
Monday - Saturday: 9am - 5am
Sunday: 10am - 5pm
Channahon
23836 W Eames
Channahon, IL 60410
T: (815) 467-4300
Monday - Thursday: 6am - 11pm
Friday & Saturday: 6am - Midnight
Sunday: 9am - 11pm
Niles
6701 W Touhy
Niles, IL 60714
T: (847) 600-0404
Daily: Open 24 hours
The HIP
Harlem Irving Plaza Food Court
4148 N Harlem
Norridge IL. 60706
T: (708) 452-3200
http://www.tacoburritoking.com/
The inspiration for their menu is authentic Mexican food and all the recipes are from the Lamas family. Their Touhy location is opened seven days a week, twenty four hours a day and the drive thru is open from 6am to 4am.
They have a wonderful website which is available for ordering and browsing.
Taco Burrito King does do catering such as weddings and baptisms and are available to do any occasions. They also cater office parties.
The quality and taste of their products is very important and the food is made fresh daily. They manufacture their own chorizo which has a lot of different spices.
Taco Burrito King offers good food and fast service and is kept in wonderful condition. The tables, floors and kitchen were very very clean.
I had the pleasure of sampling the quacamole which was chunky and refreshing. The avocados, tomatoes, cilantro and chips were very fresh and authentic.
The combination plate included one taco and I choose the pork taco, a tamale and a quesadilla which were all very authentic well cooked, tender, well seasoned and a delight with the tomato, lettuce and sour cream that accompanied it in addition to rice and beans.
The Flauta plate included three chicken flautas and included, rice, beans, lettuce, tomatoes and sour cream.
The Rice and beans are not your typical Mexican Rice and beans. The Lamas have really put alot of work into fixing two very delicate and well done traditional Mexican side dishes. The prices are very reasonable and it's a wdonerful visit.
Taco Burrito King
http://www.tacoburritoking.com/
Harlem & Belmont
3216 N Harlem
Chicago, IL 60634
T: (773) 637-3200
Sunday - Thursday: 8am - 4am
Friday & Saturday: 8am - 6am
Harlem & Montrose
4427 N Harlem
Norridge, IL 60706
T: (708) 457-0457
Daily: 9am - Midnight
Harlem & Higgins
5509 N Harlem
Chicago, IL 60656
T: (773) 467-0692
Daily: Open 24 hours
Belmont & Long
5413 W Belmont
Chicago, IL 60641
T: (773) 777-6200
Sunday - Thursday: 8am - 4am
Friday & Saturday: 8am - 6am
North & Natchez
6518 W North Avenue
Chicago, IL 60707
T: (773) 637-2111
Sunday - Thursday: 10am - 2am
Friday & Saturday: 10am - 5am
Greek Town
811 W Jackson
Chicago, IL 60607
T: (312) 831-0633
Daily: Open 24 hours
Alsip
12201 S Pulaski
Alsip, IL 60803
T: (708) 388-3400
Monday - Saturday: 9am - 5am
Sunday: 10am - 5pm
Channahon
23836 W Eames
Channahon, IL 60410
T: (815) 467-4300
Monday - Thursday: 6am - 11pm
Friday & Saturday: 6am - Midnight
Sunday: 9am - 11pm
Niles
6701 W Touhy
Niles, IL 60714
T: (847) 600-0404
Daily: Open 24 hours
The HIP
Harlem Irving Plaza Food Court
4148 N Harlem
Norridge IL. 60706
T: (708) 452-3200
http://www.tacoburritoking.com/
Thursday, April 8, 2010
Sweet Dreams Organic Bakery: A healthy eating opportunity for everyone.
Sweet Dreams Organic Bakery provides a wonderful opportunity to eat healthy food that is chemical free and available for everyone.
Martha Sutton, who is the Executive Pastry Chef, is one of the most kind and outgoing Executives on the North Shore of Chicago.
Not only is she the Executive Pastry chef, she's also heads up the catering and the Public Relations division. She's an absolute delight and is an invaluable asset to the organization.
Martha got her start cooking because her Dad was a chef and started cooking when she was really young. She entered the corporate world and walked away and decided that she wanted to enter into the food world. She has worked for other restaurants and bakeries on the North Shore of Chicago and that's how she gained her experience. Her Mother and Aunt are also excellent bakers and really gave her alot of her knowledge.
Sweet Dreams is having a Meet and Greet for 20 Vegetarians the weekend of April 10th - 11th.
Martha started in June of 2006 at Sweet Dreams and the organization will turn 5 in September of 2010 (this year). Pastry is a tough industry because your standing on your feet and you’re also the last one to leave at night. She was doing wedding cakes for other people and utilizing facilities owned by others and she missed working with an organization. She came into Sweet Dreams for lunch and was stunned as to what wonderful products that were being produced by organic scratch baking.
Sweet Dreams has been recognized in the media by North Shore Magazine, The Pioneer Press and several other organizations. They support local organization and charities as much as possible. Despite the downturn in the economy, they are financially prosperous and functioning above the curve.
Sweet Dreams is 100% organic from the food to the curtains hanging in front of the windows to the paint on the walls. They are truly a green operation.
Organic eating utilizes products that are chemical free and come from sustainable farming. Martha only uses Organic Valley products. Their cream is the best that she has worked with and this is the best baking she’s ever done.
Sweet Dreams strengths are scratch baking and cooking that ranges from soups, breads, sweets and this method of cooking and baking which seperates them from other restaurants. Sweet Dreams produces beautiful sweets and Croatian cookies. They also create chocolate cheesecake, have a café and can prepare lunches. You feel good after you’ve eaten their products and creations.
Organic eating is wonderful because it prevents cancer and helps prevent any chemicals, pesticides or hormones from entering the human body.
Sweet Dreams is expanding to next door that will assist in expanding their seating capacity. They need to accommodate their lunch crowd and have added breakfast to their menu that includes French Toast, Frittata and Scrambled Eggs.
Sweet Dreams will also start offering cooking classes that will include different kinds of cakes and cookies. There is also a big market for kids baking and cooking.
Their catering services will includes kids cupcake and cake decorating. They also offer Storybook Yoga for Kids includes engaging in yoga while being read to and tea parties for little girls.
The store front is plain and simple but please stop by and try their food. Organic eating is not out of anyone’s bounds.
I had the pleasure of sampling the following items which were freshly baked: a lemon bar, spinach ricotta strudel, Pear strudel, Éclair and a Cappuccino brownie. All of the items were delicately made and baked to perfection. This could be a wonderful dessert platter for your next party or event.
I also had the pleasure of having a house salad which was whole, fresh and well dressed. The dressing was not overwhelimg and there was a hint of balsamic vinegar. The crepe was nice and light and not to sweet. The filling included fresh chicken, vegetables and the sauce was not to heavy or overseasoned. I would definitely recommend the chicken crepe and salad for another lunch visit.
Please stop by and try their wonderful creations and products. They are offering so much more than just sweets and cakes.
Sweet Dreams Organic Bakery
1107 Waukegan Rd.
Glenview, Illinois.
Ph: (847) 657-1092
Fax: (847) 657-0369
http://www.sweetdreamsorganicbakery.com/
Hours of operation:
Mon-Sat: 9 AM - 7 PM
Sun: 10 AM - 4 PM
Martha Sutton, who is the Executive Pastry Chef, is one of the most kind and outgoing Executives on the North Shore of Chicago.
Not only is she the Executive Pastry chef, she's also heads up the catering and the Public Relations division. She's an absolute delight and is an invaluable asset to the organization.
Martha got her start cooking because her Dad was a chef and started cooking when she was really young. She entered the corporate world and walked away and decided that she wanted to enter into the food world. She has worked for other restaurants and bakeries on the North Shore of Chicago and that's how she gained her experience. Her Mother and Aunt are also excellent bakers and really gave her alot of her knowledge.
Sweet Dreams is having a Meet and Greet for 20 Vegetarians the weekend of April 10th - 11th.
Martha started in June of 2006 at Sweet Dreams and the organization will turn 5 in September of 2010 (this year). Pastry is a tough industry because your standing on your feet and you’re also the last one to leave at night. She was doing wedding cakes for other people and utilizing facilities owned by others and she missed working with an organization. She came into Sweet Dreams for lunch and was stunned as to what wonderful products that were being produced by organic scratch baking.
Sweet Dreams has been recognized in the media by North Shore Magazine, The Pioneer Press and several other organizations. They support local organization and charities as much as possible. Despite the downturn in the economy, they are financially prosperous and functioning above the curve.
Sweet Dreams is 100% organic from the food to the curtains hanging in front of the windows to the paint on the walls. They are truly a green operation.
Organic eating utilizes products that are chemical free and come from sustainable farming. Martha only uses Organic Valley products. Their cream is the best that she has worked with and this is the best baking she’s ever done.
Sweet Dreams strengths are scratch baking and cooking that ranges from soups, breads, sweets and this method of cooking and baking which seperates them from other restaurants. Sweet Dreams produces beautiful sweets and Croatian cookies. They also create chocolate cheesecake, have a café and can prepare lunches. You feel good after you’ve eaten their products and creations.
Organic eating is wonderful because it prevents cancer and helps prevent any chemicals, pesticides or hormones from entering the human body.
Sweet Dreams is expanding to next door that will assist in expanding their seating capacity. They need to accommodate their lunch crowd and have added breakfast to their menu that includes French Toast, Frittata and Scrambled Eggs.
Sweet Dreams will also start offering cooking classes that will include different kinds of cakes and cookies. There is also a big market for kids baking and cooking.
Their catering services will includes kids cupcake and cake decorating. They also offer Storybook Yoga for Kids includes engaging in yoga while being read to and tea parties for little girls.
The store front is plain and simple but please stop by and try their food. Organic eating is not out of anyone’s bounds.
I had the pleasure of sampling the following items which were freshly baked: a lemon bar, spinach ricotta strudel, Pear strudel, Éclair and a Cappuccino brownie. All of the items were delicately made and baked to perfection. This could be a wonderful dessert platter for your next party or event.
I also had the pleasure of having a house salad which was whole, fresh and well dressed. The dressing was not overwhelimg and there was a hint of balsamic vinegar. The crepe was nice and light and not to sweet. The filling included fresh chicken, vegetables and the sauce was not to heavy or overseasoned. I would definitely recommend the chicken crepe and salad for another lunch visit.
Please stop by and try their wonderful creations and products. They are offering so much more than just sweets and cakes.
Sweet Dreams Organic Bakery
1107 Waukegan Rd.
Glenview, Illinois.
Ph: (847) 657-1092
Fax: (847) 657-0369
http://www.sweetdreamsorganicbakery.com/
Hours of operation:
Mon-Sat: 9 AM - 7 PM
Sun: 10 AM - 4 PM
Tuesday, April 6, 2010
The Pita Inn: Chicago's wonderful answer for Middle Eastern Food
The Pita Inn is Chicago's premier destination for Middle Eastern Cuisine. This gold gem serves premier Middle Eastern cuisine that is fresh and healthy.
Falah Tabahi, who is the owner, came to this country from Palestine in 1972 and has been in the food business every since he came to this country. He came from Palestine and was studying in this country and ended up in the food business. He worked in the Skokie location, which was another Mediterranean and that’s how he fell into the Pita Inn business. He worked as a waiter and bus boy and learned the business from the bottom up. His son, Hazem, is top Manager for the business and watches over his father's creation and empire.
Falah worked in restaurant business and makes customer service top priority and provides people good food that is fresh and of top notch quality. Falah trained all of the cooks and the Manager in Wheeling was the very first employee and is now the main chef. Mohammed, who is another employee, has been in Pita inn for 20 years. There are alot of of long time employees and the organization doesn't see alot of turn over. Their Uncle Adel, who works in Glenview has been with them for 28 yrs.
The inspiration for the menu is to keep it simple for quick service and more consistent you can be. Flavors are in the middle so appeals to everyone. Menu is simple and severl more items have been added. Have organic chicken from amish farm. Is delivered fresh every day so it’s marinated.
There are no special products that are going to be manufactured. They are in the process of opening up a new location in the near future and their grocery store in Skokie is just unbelievable.
Their business is consistent and their prices are affordable. They have the same employees, the same food and the prices have only been raised twice. They still have 3.95 specials. This is the best deal. They have alot of customers and can compete with a lot of volume so they can keep their prices low.
They offer buffet style abnd can deliver all the food for an event. Have catering packages from 6.95 - 9.95 a person and includes all the different meats, salad, rice, chiken, falafel, and appetizers. They make their own bakalava and kinafa (ashredded wheat and cheese custard dessert).
There are other locations coming in the future and they won't be going into the dessert business. They make their own pita because it’s more authentic, however, it’s more expensive but the product is of higher quality. The future of Pita Inn is to have corporate growth and open in other cities.
Their best advertising is word of mouth and they also contribute to the local synogogues and churches. Their customers are loyal to the restaurant and come back morning noon and night. Some of the customers are eating their two times a day.
They have received alot of media attention including being on Check Please on channell 11 WTTW Chicago and was also featured on Steve Dolinsky's program "The Hungry Hound" on Channel 7 ABC.
I was able to sample the following items which were just flavorful, tasty, moist and of very high quality: Tabouleh, Jerusalem Salad, Hummus, Baba Ganoush, Chicken Shwarma, the lunch special which included several different red meats prepared in the Middle Eastern Style, Rice, Salad with Tahini and of course their wonderful and fluffy Pita. I also got to sample the Kinafa which is a dessert with shredded wheat on top of a cheesecake custard and Baklava. The food was absolutely outstanding and I am definitely going back for lunch.
Our Locations
http://www.pita-inn.com/
Glenview
9854 N. Milwaukee Avenue
Glenview, IL 60016
847-759-9990
Wheeling
122 South Elmhurst Road
Wheeling, IL 60090
847.808.7733
Hours
Sunday-Thursday 11am - 10pm
Friday-Saturday 11am- 11pm
Skokie
3910 Dempster Street
Skokie, IL 60076
847.677.0211
Hours
Sunday-Thursday 11am - 11pm
Friday-Saturday 11am- 12am
Falah Tabahi, who is the owner, came to this country from Palestine in 1972 and has been in the food business every since he came to this country. He came from Palestine and was studying in this country and ended up in the food business. He worked in the Skokie location, which was another Mediterranean and that’s how he fell into the Pita Inn business. He worked as a waiter and bus boy and learned the business from the bottom up. His son, Hazem, is top Manager for the business and watches over his father's creation and empire.
Falah worked in restaurant business and makes customer service top priority and provides people good food that is fresh and of top notch quality. Falah trained all of the cooks and the Manager in Wheeling was the very first employee and is now the main chef. Mohammed, who is another employee, has been in Pita inn for 20 years. There are alot of of long time employees and the organization doesn't see alot of turn over. Their Uncle Adel, who works in Glenview has been with them for 28 yrs.
The inspiration for the menu is to keep it simple for quick service and more consistent you can be. Flavors are in the middle so appeals to everyone. Menu is simple and severl more items have been added. Have organic chicken from amish farm. Is delivered fresh every day so it’s marinated.
There are no special products that are going to be manufactured. They are in the process of opening up a new location in the near future and their grocery store in Skokie is just unbelievable.
Their business is consistent and their prices are affordable. They have the same employees, the same food and the prices have only been raised twice. They still have 3.95 specials. This is the best deal. They have alot of customers and can compete with a lot of volume so they can keep their prices low.
They offer buffet style abnd can deliver all the food for an event. Have catering packages from 6.95 - 9.95 a person and includes all the different meats, salad, rice, chiken, falafel, and appetizers. They make their own bakalava and kinafa (ashredded wheat and cheese custard dessert).
There are other locations coming in the future and they won't be going into the dessert business. They make their own pita because it’s more authentic, however, it’s more expensive but the product is of higher quality. The future of Pita Inn is to have corporate growth and open in other cities.
Their best advertising is word of mouth and they also contribute to the local synogogues and churches. Their customers are loyal to the restaurant and come back morning noon and night. Some of the customers are eating their two times a day.
They have received alot of media attention including being on Check Please on channell 11 WTTW Chicago and was also featured on Steve Dolinsky's program "The Hungry Hound" on Channel 7 ABC.
I was able to sample the following items which were just flavorful, tasty, moist and of very high quality: Tabouleh, Jerusalem Salad, Hummus, Baba Ganoush, Chicken Shwarma, the lunch special which included several different red meats prepared in the Middle Eastern Style, Rice, Salad with Tahini and of course their wonderful and fluffy Pita. I also got to sample the Kinafa which is a dessert with shredded wheat on top of a cheesecake custard and Baklava. The food was absolutely outstanding and I am definitely going back for lunch.
Our Locations
http://www.pita-inn.com/
Glenview
9854 N. Milwaukee Avenue
Glenview, IL 60016
847-759-9990
Wheeling
122 South Elmhurst Road
Wheeling, IL 60090
847.808.7733
Hours
Sunday-Thursday 11am - 10pm
Friday-Saturday 11am- 11pm
Skokie
3910 Dempster Street
Skokie, IL 60076
847.677.0211
Hours
Sunday-Thursday 11am - 11pm
Friday-Saturday 11am- 12am
Monday, April 5, 2010
Greek Feast: Chicago's OUTSTANDING Greek Street Food
Greek Feast is an unbelievable addition to Northbrook's dining scene. It is a gold gem of a destination that is owned by George Vlahakis and his family who have been in business for more than 35 years. George also owns Georgie V's in Northbrook and Mrs. V's in Des Plaines on the corner of River Road and Oakton. Their sons Peter, who is a chef and Ted whose specialty is the front of the house (the technology) are very very involved with operating and managing the Vlahakis empire. Mrs. Vlahakis running Georgie V's. George Vlahakis hails from Sparta, Greece and the V on the sign outside of his restaurant symbolizes the Spartan V warrior symbol. There are also olive and lemon trees inside of the dining establishment.
Their inspiration for Greek Feast was traditional greek street in a fast casual atmosphere. The menu delivers on this concept and then some. George and his sons have been thinking about this venture for years. They found a location and opened up a restarant that is all Greek food and wine and just Greek food and wine. This is fast casusal for Greek food done with a 100 Gold star rating. You order your food, sit down and someone will bring your order to you. Their creations are top secret family recipes and are outsourced to a special kitchen that does all of the cooking for them.
Their ingredients are unbelievably fresh and 100% hand picked from their vendors. Grecian Delight (which is in Elk Grove Village, IL and is owned by Mr. Peter Parthenis) is supplying them with their Gyros and Chicken Gyros. All of their recipes are researched. The spice mix for their different dishes is a secret. The Greek Sausage is also top secret and was mouth watering.
George, Peter and Ted will start the catering portion of the business very son and will also offer curbside service. They will also offer family packs and that will be especially helpful on the North Shore because of the number of families and children that reside in the area. There will be outdoor seating in the near future.
Northbrook has been very good to them and the clients at Georgie V's and Greek Feast are just unbelievable.
I sampled Gyros, Chicken Gyros (which was very very lean), Rice, Pita Bread, Avgolemono Soup (Egg Lemon Soup) Skordalia (Potato Garlic Spread) Tzaziki (Garlic Cucumber spread) and a spicy feta spread. I also sampled the Greek Sausage which was absolutely mouth watering and last the baklava which is Mrs. Vlahakis recipe.
Greek Feast is the best addition to Northbrook, IL and to Chicago's North Shore.
Greek Feast
2784 West Dundee Rd.
Northbrook, IL 60062
Phone: 847-559-1901
Fax: 847-559-1903
Hours: 11:00 AM - 9:00 PM
Their inspiration for Greek Feast was traditional greek street in a fast casual atmosphere. The menu delivers on this concept and then some. George and his sons have been thinking about this venture for years. They found a location and opened up a restarant that is all Greek food and wine and just Greek food and wine. This is fast casusal for Greek food done with a 100 Gold star rating. You order your food, sit down and someone will bring your order to you. Their creations are top secret family recipes and are outsourced to a special kitchen that does all of the cooking for them.
Their ingredients are unbelievably fresh and 100% hand picked from their vendors. Grecian Delight (which is in Elk Grove Village, IL and is owned by Mr. Peter Parthenis) is supplying them with their Gyros and Chicken Gyros. All of their recipes are researched. The spice mix for their different dishes is a secret. The Greek Sausage is also top secret and was mouth watering.
George, Peter and Ted will start the catering portion of the business very son and will also offer curbside service. They will also offer family packs and that will be especially helpful on the North Shore because of the number of families and children that reside in the area. There will be outdoor seating in the near future.
Northbrook has been very good to them and the clients at Georgie V's and Greek Feast are just unbelievable.
I sampled Gyros, Chicken Gyros (which was very very lean), Rice, Pita Bread, Avgolemono Soup (Egg Lemon Soup) Skordalia (Potato Garlic Spread) Tzaziki (Garlic Cucumber spread) and a spicy feta spread. I also sampled the Greek Sausage which was absolutely mouth watering and last the baklava which is Mrs. Vlahakis recipe.
Greek Feast is the best addition to Northbrook, IL and to Chicago's North Shore.
Greek Feast
2784 West Dundee Rd.
Northbrook, IL 60062
Phone: 847-559-1901
Fax: 847-559-1903
Hours: 11:00 AM - 9:00 PM
Wholly Frijoles: Lincolnwood's Mexican treat with a twist
Wholly Frijoles is one of Chicago's gem that sits on Touhy Avenue in Lincolnwood, Illinois and is Mexican cuisine with a twist. Carmen Villegas, who is the owner, came to this country in 1973 and opened Wholly FrijolesF in September of 2000. Previously, he worked for Lettuce Entertain you for 15 years. He was also a chef for Seasons of Long Grove, IL.
His clientele are from all over with an emphasis of a large group from the North Shore. His customers also come from Gurnee and Zion.
He offers contemporary Mexican with a twist cuisine and uses the most fresh ingredients that he chooses himeself. He has a competitive produce company that brings him fresh products and herbs. There is also a main supplier of produce,meats and seafood that comes every other day.
Carmen keeps a very close eye on what the customers are ordering and tries to incorporate any specials that are popular on the regular menu. The specials change every week to keep the menu fresh and current.
There is special attention to the restaurant to make sure that it's functioning properly and stays unbelievably clean.
Wholly Frijoles is staying ahead by staying fresh, healthy, clean and keeping the food different and the usual faire that you get at a traditional Mexican restaurant. The goal is for his Mexican food to be different. Carmen and his wife are not working on any other products but might be opening another restaurant in the coming months.
Wholly Frijoles has been on every major network in Chicago and has also been featured on the Spanish channels.
If someone really wants Mexican food and they should call ahead. They don’ thave reservcations and to call. Start taking names at 4pm and they have an hour wait.
Wholly Frijoles
3908 West Touhy Avenue
Lincolnwood, IL 60712
phone: (847)-329-9810
http://www.whollyfrijoles.net/
His clientele are from all over with an emphasis of a large group from the North Shore. His customers also come from Gurnee and Zion.
He offers contemporary Mexican with a twist cuisine and uses the most fresh ingredients that he chooses himeself. He has a competitive produce company that brings him fresh products and herbs. There is also a main supplier of produce,meats and seafood that comes every other day.
Carmen keeps a very close eye on what the customers are ordering and tries to incorporate any specials that are popular on the regular menu. The specials change every week to keep the menu fresh and current.
There is special attention to the restaurant to make sure that it's functioning properly and stays unbelievably clean.
Wholly Frijoles is staying ahead by staying fresh, healthy, clean and keeping the food different and the usual faire that you get at a traditional Mexican restaurant. The goal is for his Mexican food to be different. Carmen and his wife are not working on any other products but might be opening another restaurant in the coming months.
Wholly Frijoles has been on every major network in Chicago and has also been featured on the Spanish channels.
If someone really wants Mexican food and they should call ahead. They don’ thave reservcations and to call. Start taking names at 4pm and they have an hour wait.
Wholly Frijoles
3908 West Touhy Avenue
Lincolnwood, IL 60712
phone: (847)-329-9810
http://www.whollyfrijoles.net/
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