Taste of the Town

Bistro Thai is about to celebrate the two-year mark since moving from St. Charles to its downtown Geneva home.

Decorated in warm earth tones, the dining room features Thai carved panels, and a wave-shaped light installation gracing the ceiling.

“When we looked at the space, we wanted to do something that was going to be very relaxing,” says Jon With, who co-owns Bistro Thai with his wife, Chantana, the chef. “The restaurant is right on (Route) 38. The street’s very busy, but we wanted it to be a tranquil atmosphere. In these economic times, (it’s) a nice place to go that’s not going to break the pocketbook.”

Known for her authentic recipes, chef co-owner Chantana With prepares an order of Pad Thai at Bistro Thai in Geneva. STAFF PHOTOS BY STEVE BITTINGER

Foodies, perhaps inspired by this year’s hit film “Julie & Julia,” are invited to turn the Sweet Tomatoes salad bar into their culinary playground in a “recipe” contest.

The sweet reward for the top winner will be dining passes for the year and being highlighted cross-country for the effort. Ten finalists also earn passes.
  
The premise is to combine two to five ingredients in this challenge to “crEATe,” says Tracy Marks, public relations coordinator for the restaurant chain.

Maria Cabrera tosses a fresh batch of Strawberry Fields salad with caramelized walnuts at Sweet Tomatoes in Lombard. STAFF  PHOTO BY BILL ACKERMAN

Whether you’re in the mood for an outdoor cafe setting on another continent or a romantic dining room, you can experience both inside the newly opened Sansaveria.

“The whole theme is a little piece of Europe in our own backyard,” says co-owner Sarina Chopra, whose joyful design celebrates a multi-story Parisian streetscape at the front of the restaurant. An attractive bar and the enclosed dining room complete the culinary getaway, offering foods from France, the Mediterranean and beyond, ranging from seafood to rack of lamb.
 
“All the recipes are coming from the chefs — both from Cordon Bleu schools from Chicago,” she says. “We’re empowering them to experiment and have a little fun.”

Chef Dan Ayello prepares European favorites at the new Sansaveria restaurant in Bartlett. STAFF PHOTO BY ERICA BENSON

You know you’re in for serious barbecue when you spot the generous rolls of paper towel adorning the tables at the newly opened Q BBQ, right next to four top-secret sauces lovingly researched by owner Michael LaPidus.
 
He remodeled his former Roly Poly sandwich eatery to open up the space to accommodate the big new taste. He says he spent the last couple years traveling to famous barbecue joints in the Carolinas and Texas doing his research. Their photographs adorn the wine-colored walls.

Michael LaPidus checks on slabs of ribs in the smoker at his newly opened Q BBQ in downtown La Grange. STAFF PHOTOS BY BILL ACKERMAN

Pride in her Vietnamese cuisine is evident when you meet the owner of Noodles “Pho” U, food industry veteran Thuy Mai.

“We are a Vietnamese noodle house, which is kind of unique in the area,” she says, noting the restaurant also offers a selection of the most popular dishes from other Asian countries, including Korea, Thailand and China.

In a play on words, Pho doubles as part of the restaurant’s name. The Vietnamese specialty is growing in popularity as Americans become more adventurous, she says. An array of Pho accompaniments lets diners customize it for their palate. It starts with a slow-cooked soup broth containing rice noodles and choice of meats. You can mix in such additions as bean sprouts, basil leaves, jalapeño and lime, plus dipping sauces from spicy to sweet.

Owner and chef Thuy Mai of Noodles "Pho" U in Lombard prepares rice noodles for the slow-cooked, spicy beef soup Bun Bo Hue. The restaurant serves Vietnamese and pan-Asian specialties. STAFF PHOTOS BY ERICA BENSON

A beautiful space complements the artistry of the sushi chefs at Blue Ginger, where Justin Choi, general manager, remembers a time when he hadn’t yet fallen for the Japanese staple.

“I enjoy introducing sushi to people,” he says, noting all it takes is the proper guidance to make the foreign cuisine approachable.

He and his staff are passionate about making it an experience of discovery for the palate. One tip is to consume each piece in a single bite to appreciate the intended balance of flavors.

Head chef Sam Choi artfully prepares Ahi Tartare at Blue Ginger in Woodridge. STAFF PHOTOS BY MARK BUSCH

Check in to the Hotel Baker’s ROX City Grill, where Executive Chef Keith Willis lends flair to a menu offering burgers to gourmet creations with a light Asian twist.

Willis, who honed his skills at Charlie Trotter’s and in Michelin-rated restaurants in England and France, says he enjoys offering a different type of dining experience.

“You eat with your eyes first,” he says, explaining he focuses on creating dishes in which “the food is very vivid ... bright.”

“He’s got such a creative mind,” says Rowena Salas, a Hotel Baker owner. “When you look at our food and taste it, it’s so unique. The presentation is just wonderful.”

Executive Chef Keith Willis puts the finishing touches on his recipe for Liberty Duck, featuring pan-roasted duck breast accompanied by pureed and tempura Fuji apple and Korintji cinnamon sauce. STAFF PHOTOS BY STEVE BITTINGER

A fluency with old-fashioned cooking traditions translates to an innovative contemporary American menu in the hands of chef-owner Paul Virant, whose Vie just celebrated its fifth anniversary. Industry accolades include being named Best New Chef 2007 by Food & Wine Magazine.

“I would describe it as Midwestern food with strong influences from Europe, Italy, France and Spain,” says Virant, who focuses on buying local foods and serving seasonal dishes. “There are a lot of familiar combinations of flavors — some are unexpected. I like to think that it’s unlike anything you’ll find anywhere else.”

Award-winning chef Paul Virant prepares whitefish for a special event catered by his Western Springs restaurant, Vie. STAFF PHOTOS BY BILL ACKERMAN

After just celebrating The Cellar Bistro’s second anniversary, chef Kathleen Lewis takes pride in having created a fun, neighborhood place where the regulars know each other.

She and husband Nick, co-owners, call the cuisine “New American,” but she adds, “Usually, we try to do a little something different with aioli or a twist of some flavor to make it kind of unique.”
A common denominator of the eclectic menu is the couple’s devotion to using fresh foods from family-run operations.

Chef-owner Kathleen Lewis prepares a wild caught salmon salad at The Cellar Bistro. STAFF PHOTOS BY STEVE BITTINGER

Chef-owner Marco Conte did his research in Montreal and France before opening Café Amano in Elmhurst.

“We wanted to bring a taste of Europe to Elmhurst,” Conte says. “We put all the things we liked into this place.”

Chef-owner Marco Conte sautés boneless skinless chicken breast with Michigan sun-dried cherries and hazelnut liqueur in his kitchen at Cafe Amano in Elmhurst. STAFF PHOTO BY BILL ACKERMAN