Restaurant terms like “ghost kitchen” and “chef collaboration” are the new catchphrases of 2020. In a year that saw people more socially distanced than ever, chefs rallied together to help weather the storm of COVID-19. For people whose entire lives have been shaped by a love for bringing joy to us with their mouthwatering meals and gracious hospitality, it was especially challenging when painstaking years collided nine months ago with catastrophic circumstances.
“We’re an industry that’s just been decimated, and through no fault of our own,” said Matt Peota, executive chef and partner, Passero and Chuck’s Dockside in Arlington Heights.
Food pros everywhere throughout the Chicago suburbs have pivoted on dimes, transforming business plans, producing Emmy-worthy virtual cooking demonstrations, designing meal kits and specially packaged takeout meals with tailored themes and more.
At the same time, many have demonstrated hearts as big as food halls — laboriously preparing and delivering meal after meal to frontline medical workers and to people in need in these uncertain months. From small surprises of freshly baked cookies in to-go bags to hotlines for home cooks, here’s how some of the most inspiring food pros in the Chicago suburbs are countering COVID-19 obstacles.
Last month in his Chicago Tribune column, Phil Vettel put the Sweet Thai Chili and the Buffalo wings at Palmer Place Restaurant & Biergarten in La Grange at the top of his short list of best wings in the Chicago area. Read that story
“Any time Phil mentions you, you can’t go wrong,” said co-owner Steve Palmer. In a year of wrongs, it was nice for them to experience something so right.
There are also positive outcomes in their approaches since the COVID-19 pandemic began. They have been partnering with local businesses to help provide food for those in need through the Beds Plus program. The non-profit coordinates distribution of food to emergency shelters that have set up in two motels. Palmer Place staff hand-delivers 65 meals every Saturday. Palmer said the $650 every week that is spent on the meals is money well spent.
“We are continuing in this mission to give back to the community. We weren’t sure if we were going to be able to stay open, but people were helping us at our lowest time. This is a great way for the community to be involved.”
In November, Fornaro Law in La Grange matched up to $500 for every dollar donated by customers. Palmer Place will partner with Smothers Realty Groupcq in December and Ferguson Hill Wealth Management in Hinsdale in January, 2021.
A heated tent and curbside food pickup has been helpful. There are also new to-go cocktails. Palmer said. Manhattans and margaritas have been among the most popular.
Palmer said he and staff greatly appreciate everyone’s patience and positivity, and he encourages everyone to stay positive. He said that recently a customer made the staff’s day by saying something nice and putting it online.
“Positive vibes matter,” Palmer said. “Stay positive. Be positive. Say positive things about people. Being negative and saying negative things helps no one. It just takes one kind person to make someone’s day.”
Joe Fontana has been providing Nashville hot chicken in Chicago and the suburbs with his popular Fry The Coop restaurants, and COVID-19 has not delayed his plans to expand. A new 3,200-square-foot store opened this month in Prospect Heights at 580 North Milwaukee Ave.cq In January, Fontana will debut a 2,800-square-foot store in Tinley Park at 16703 S. Harlem Ave.
“Opening a new restaurant in 2020 is challenging because you are limited to carry-out or to-go options only at this point,” Fontana said. “A huge part of opening a new place is meeting guests face-to-face; touching tables and explaining your purpose and vision. It’s unfortunate to miss an opportunity for genuine in-person interaction.”
But that hasn’t slowed down his business plan, and he took major steps to help people stay safe at all of his restaurants.
In April, Fontana closed his dining rooms and immediately replaced front doors with take-out windows, canopies and signs. He placed cones signaling 6-foot distances and created designated areas outside for separate windows for ordering and for pickups. He also put a pause on accepting cash in an effort to help flatten the COVID-19 curve.
Fontana and his team also found time to help others. From March to June, they provided over 1,200 meals to hospitals, police and fire stations. Recently, they started an “Eat and Earn” initiative for the Oak Lawn Hometown School District 123. They wanted to support the school district’s Parent Teacher Association, which lost revenue due to COVID-19. They started out planning to donating 50% of orders to the program, but ended up providing 100% of proceeds.
Fontana encourages everyone to stay strong and move forward toward their dreams and goals as well.
“Keep pushing and keep growing,” he said. “Some of the biggest companies we know started in a recession or downturn. Attitude is everything.”
In some instances, COVID-19 has brought about 360-degree adaptations that have even warranted name changes. The owners of White Street Café changed their business concept to reflect a whole new culture personified by collaborations that have been inspired by these current challenging times. Their new name, Cultivate Community Table, aligns with their concept of collaborating with local businesses with shared vision and approaches. While people will, at first, notice a new logo and other branding, behind the scenes a whole new community-based strategy is making a difference.
“Cultivate Community Table in every essence is a development of where food, craft beer and community come together as one,” co-owner Matt Griseta said.
The team is working with local breweries like Goldfinger Brewing Company, 513 Rogers St., Downers Grove; Eris Brewery and Cider House, 4240 W. Irving Park, which is Chicago’s first female-owned cider taproom; and Brothership Brewing, 18781 S. 90th Ave., Mokena. They are also working closely with Crafted 1979, 19200 S. La Grange Road, Mokena, which Griseta described as a neighboring “sister concept” brewery. They are working on a new brew with Mikerphone Brewing, 121 Garlisch Drive, Elk Grove Village.
Owners have also expanded hours of service and they have extended the areas where they deliver. “We are relying more than ever now on to-go beverages,” Griseta said.
With so many more take-out sales, they have focused considerably on packaging that is disposable and eco-friendly. “Our new containers are 100% compostable,” Griseta said.
They recently introduced a whole new beverage program that includes a 12-tap keg system to serve unique, local craft beer. “Christmas came early this year,” Griseta said.
There are new products regularly, too, like smoothies and house-made cold brew, which is among their most recent additions to their draft lines. A new line of frappes features Dark Chocolate Coldbrew, Peppermint Chip, Dulce de Leche and the staff’s favorite: Nutter Butter. Fun “taco pop ups” and other new service concepts are new ways to engage since COVID-19.
Will County Brewing Co. in Shorewood worked with the village of Shorewood to expand heated outdoor seating by utilizing some parking spaces.
“It helps, but it is still not an ideal solution for our business,” said Co-owner Jamie Albert. “We are fortunate, however, that we have increased our canning production for outside sales and distribution, picking up some new accounts.”
They have also taken great strides to collaborate with other breweries in the area.
“We have always stuck to our vision since Will County Brewing Co. started, which is our 3 Cs: Craft, Community, and Charity,” Albert said.
They have provided gift cards to local nurses and meals to hospital staff. In November, their location was a pick-up point in the Craft Beer advent calendar created by Lodi Tap House in Utica, Illinois. Part of the proceeds from the program go to Toys for Tots. Recently four members of the U.S. Marine Corps helped the brewery promote Toys for Tots during a holiday toy drive.
“From the beginning, we have overcome many obstacles in creating a successful brewery business. We adapt and overcome,” Albert said. “When this is all over, we want our success story to be about perseverance and determination. We’ll all get through this. Staying active in our community and maintaining a positive message is our way of doing so.”
To meet the growing demand for food to go and contactless ordering, Bien Trucha Group started a new line of burritos that are available only by ordering online. Little Donkeys burritos can be picked up at Quiubo in Naperville, A Toda Madre in Glen Ellyn, at Bien Trucha in Geneva.
Bien Trucha Group Partner and Chief Business Officer Julio Cano explained the name. “Burro in Spanish means donkey and ‘ito’ means little.”
As the Little Donkeys website explains, donkeys are part of the history of burritos. In the early 1900s, Juan Mendez sold food from a cart pulled by a donkey through the streets of Chihuahua, Mexico. He wrapped the food in a flour tortilla to keep it warm and contained.
Little Donkeys has a simple menu that will change periodically based on the season. Right now, there are pork, brisket and chicken burritos and there are also two meatless options. The Vegetal is a meatless burrito that includes potatoes, poblano pepper, onions, pinto beans and crema. The Frijol and Queso includes Chihuahua cheese, pinto beans and crema. Chilaquiles and quesadillas are also available.
Cano encourages others to tap into their creative side and other approaches for staying strong through COVID-19.
“This is a difficult time for everybody,” he said. “Stay creative. It’s even been more important this year. We are all in the same boat. Hopefully we will be out of this soon, but in the meantime, right now is the perfect time to try new things.
Sam Vlahos said that as soon as the pandemic hit, he and his team came up with creative ideas for family-style takeout packages and offered other menu items for delivery and pickup.
They worked closely with officials with the village of Downers Grove to provide seating along the main strip downtown. At Fuller House in Hinsdale, a large outdoor patio, now tented with heaters, is providing much-needed seating areas. They have also created takeout and delivery specials that are helping.
They are hoping to soon open a third restaurant, Bar Chido, which will be located around the corner from Pierce Tavern. Bar Chido will have a socially-distanced design and a taco takeout window.
“We’re praying that we will be able to open in January, Vlahos said.
He encourages everyone to keep doing their best.
“Restaurants have pivoted the best they can. We have exhausted staff with changes almost every day. Many are trying to remain optimistic about what the future holds in store of us, while others aren’t so lucky. We are all doing our best to stay positive. This is going to be a sad holiday season for all, but we hope to still be here to serve you up your favorite meals and cocktails and get back into our social interactions with guests!”
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