Taste of the Town

A dining destination for award-winning American cuisine celebrates its anniversary in March with an invitation to enjoy its entrees for $19.95, commemorating the year Courtright’s opened its doors on a two-acre property adjoining a forest preserve in Willow Springs.

“We thought it a meaningful and yet fun way to give back,” says Rebecca Courtright, who with husband William (Bill) operates their namesake restaurant.

Their design for the Arts-and-Crafts-style building includes large, arched windows that front the forest preserve.

“It allows you to feel you’re surrounded by nature,” she says, noting deer come up to a feeder, and buildings and cars remain out of sight. In warmer weather, the lush gardens provide outdoor seating, and 300 couples have married at the gazebo.

Almost two years ago, the Courtrights courted French-born chef Jerome Bacle. The couple recognized they and Bacle shared the same passion for fine dining and a focus on working with farmers for organic and sustainable ingredients.

Courtright’s Executive Chef Jerome Bacle adds seasoning to fingerling potatoes for the sautéed filet mignon dish. STAFF PHOTOS BY BILL ACKERMAN

A sweet culinary connection between Latin and Caribbean cuisines is found at Guava, where the playful atmosphere is punctuated by skilled bartenders concocting mojitos and rarer relative: the caipirinhas of Brazil.

After venturing into Guava for the first time, Bridget McDermott of Western Springs and Jeff Jones of Chicago declared it a hit over a recent lunch.

“This is a really exceptional meal,” Jones says, praising even the nachos for their upscale, delicious twist. He also recommends the caipirinha cocktail made with  sugar cane-based cachaça.

“The fish tacos are definitely a must,” says McDermott, who’s tried them at other places and rates Guava’s version a new favorite.

The restaurant, which opened in July, is the creation of Jeff Carnicom and Chef Ricardo DeLeon.
 

Chef Ricardo DeLeon, a partner in the Westmont restaurant Guava, puts the finishing touches on empanadas, which are offered with a vegetable filling or a combo of chorizo and potato. STAFF PHOTOS BY MARK BUSCH

The new Copper Fox cafe enjoys a charming setting in an early 1900s building on West Main Street in downtown St. Charles. Warm interior touches include an exposed brick wall, and an attractive space near the front entrance and bar that accommodates up to 30 guests and can be configured for private events.

Dimitri and Lisa Lolis, who opened the cafe in September, are no strangers to the Tri-Cities dining scene. A dozen years ago, he was brought in from out of state to help develop the restaurant at Hotel Baker. He also was involved with Tribella in Batavia, and opened his own place, Dimitri’s, now Odyssey.

Chef and owner Dimitri Lolis showcases some of the creations at his Copper Fox cafe in downtown St. Charles. STAFF PHOTOS BY MARK BUSCH

For a taste of Italy, take a tour of Frankie’s Deli, which has called the Yorktown Center home for 32 years.

“It’s not just a sandwich place; it’s more like a small Italian specialty grocery store,” says Frank Conforti, whose dad started the business, and whose mother, Connie, provided the recipes. “She still comes and checks everything.”

Her son says employees of the family-run business average at least six years of experience at the deli, which is known for homemade specialties including sausage, Italian beef, gelato and refrigerator cases filled with pastas and gnocchi ready to take home and prepare.

Chase Reimer, 7, and his sister, Nicole, 5, team up to carry out a 3-foot Italian sub for their dad’s office. Their mom, Heather, of Woodridge, follows them out of Frankie’s Deli in Lombard. STAFF PHOTOS BY BILL ACKERMAN

Chef-owner Paul Barthel says Peppercorns is basically a family restaurant, but a glance at the photo wall of famous chefs he’s worked with tells you a skilled culinary pro is at work in shaping the cozy eatery.

“I’ve been a longtime customer of this establishment, and it’s gone through various restaurant owners over the years, but I think Paul’s done wonders with the business and improved it. And I think it’s an asset to the community,” says Gene VanMarter of Aurora, formerly of Wheaton. “He’s creative with his menu; he’s reasonable with his prices. It’s a meeting place for a lot of people that come in that are regulars. We all know each other, and he accommodates that. And he does a good job of catering to seniors.”

Chef-owner Paul Barthel of Peppercorns prepares a plate of Chicken Portabella Vesuvio, one of his most popular menu items. STAFF PHOTOS BY STEVE BITTINGER

Familiar and exotic flavors meet at Jade Asian Infused, which recently opened in Carol Stream in an attractive setting at The Fountains at Town Center.

The concept is something new to the area, says Executive Chef Sang Lee, who uses Asian culinary elements to subtly enhance dishes from a variety of cuisines.

“We mix Korean, French, American, Thai and Japanese, so (you’ll find) maki, pasta, steak – at one restaurant,” says Lee, whose extensive background includes Cordon Bleu training. “They have a unique flavor, a little twist.”

Executive chef Sang Lee (left) and chef Samuel Lee prepare dishes at Jade, an Asian-infused restaurant with an eclectic menu. STAFF PHOTOS BY ERICA BENSON

A small diner near Cicero is making big airwaves. The attraction boils down to simple home cooking done properly, and everything made from scratch, says chef Robert Nava, who owns The Depot American Diner with his wife, Annamarie Fillmore-Nava.

A Christmastime repeat airing of its televised segment on Guy Fieri’s “Diners, Drive-ins and Dives” on the Food Network meant people lined up outside in the freezing cold, she says, among them fans of the show from as far as Arizona and California who were visiting the Berwyn and Cicero area for the holidays. She says Fieri’s crew spent 25 hours shooting for the 15-minute feature that debuted in August, adding, “It was actually a very wonderful experience.”

The Depot American Diner, which overtly pays visual homage to Edward Hopper’s iconic diner painting, is about to be featured on television’s “Check, Please!” STAFF PHOTOS BY JOHN COX

Foodies can catch a culinary show in action if they opt to sit at the chef’s platform at Wine & Vine in Elmhurst, which offers bar seating alongside the kitchen. Or diners can elect to relax away from the action at tables set in the attractive space whose large exterior windows add to the cooking showcase effect.

The owners of the year-old restaurant are the Dreyers: wine expert Beth and executive chef Hank, who talks about the chef’s platform.

“It’s a new concept in the restaurant business,” he explains. “When people come here, they’re going to see a totally open kitchen. (As) I’m making your dinner, you’re watching it being made from 5 feet away start to finish. It’s an absolute good time. You need reservations to sit (there).”

Owner and executive chef Hank Dreyer sears the Brown Sugar Pork Chop in the open kitchen, where special seating at the chef’s platform lets patrons catch the culinary fireworks at Wine & Vine in Elmhurst. STAFF PHOTOS BY BILL ACKERMAN

A couple have turned their dream into reality with the recent opening of Geneva Ale House under the marquee on State Street.

Brian Harrington shares the genesis of the craft-brewed beer pub he and his wife, Lori Hackman, created in the former location of Citizen Kane, which has moved across the street.

“Both of us were in IT,” he says. “I did my 20 years in the gray cubicle. The Ale House was an idea we’ve had for 10 years or more that’s been bouncing around our heads. We couldn’t find a more turn-key opportunity than this. We had to do it now or stop talking about it. I’m really enjoying doing something different.”

Co-owner Brian Harrington pours a beer at Geneva Ale House, which offers more than 70 selections of beer with 12 on draft. STAFF PHOTOS BY MARK BUSCH

By analyzing the recession’s impact, the partners behind Sushi City came up with a delicious approach when they opened the Downers Grove restaurant last August.

They offer all-you-can-eat sushi lunches and dinners, with every item made fresh upon the customer’s order, explains partner Tom Li.

“With how the economy is, people can’t afford to go out and spend $60 or $70 on a meal,” he says. “Sushi is so popular, we came up with the concept of doing sushi this way.”

Putting the finishing touches on a dish is Tom Li, one of the partners in Sushi City in Downers Grove, where all-you-can-eat lunch and dinner menus are a special draw. STAFF PHOTOS BY MARK BUSCH