Published in The Daily Journal, May 24, 2013

A reader asked me to recommend some great local breakfast spots, so I sent out a request on Facebook asking folks for their favorites. Here’s what they told me: Read the rest of this entry »

Last week, I took a trip to one of the area’s newest restaurants, The Grill, (formerly America’s Bistro.) Owner Terry Keigher and Chef Jose have put together a menu that is not only delightfully fresh, but scrumptious. Read the rest of this entry »

Published in The Daily Journal May 10, 2013

Sunday is Mother’s Day. Why not treat Mom by taking her out for brunch? Read the rest of this entry »

Published in The Daily Journal May 3, 2013

With the arrival of spring, nothing beats alfresco dining. Here are just a few notable local eateries where you can enjoy the outdoor experience. Read the rest of this entry »

Published in the April 26, 2013 edition of The Daily Journal

With the arrival of spring, nothing beats alfresco dining. Here are just a few notable local eateries where you can enjoy the outdoor experience. Read the rest of this entry »

Printed in The Daily Journal (April 19, 2013)

The rumors about Warehouse Wood Grille & Pizzeria closing its doors are false. There are some changes, though. As of Monday, executive chef and general manager Steve Long is the new owner, and the new name is The Warehouse Wood Grill. There also is a new logo and signage. Read the rest of this entry »

Published in The Daily Journal April 12, 2013

Yolks & Berries Breakfast and Lunch Cafe, formerly VIPS Restaurant & Pancake House, now is open for business.The cafe is newly decorated, and it’s bright, cheery and absolutely charming.

Owners Lambros Proutsos, Harry Les and Nick Boutinas have remodeled not only the inside of the restaurant, but the menu, as well. Food items are so uniquely named that it’s fun just reading the menu. On the first page are Ooh Lah Lah! French toast items — pecan bananas foster, cinnamon roll and stuffed french toast. Or try the Eskimo waffle with strawberries, vanilla ice cream, whipped cream and a drizzle of chocolate syrup.

There are unique food pairing you wouldn’t expect, too. Look for the heading “Heard It Through the Crepevine” for the Zamboni Crepes, which combine scrambled eggs, ham and mushrooms that are folded into a crepe.

In the Benedicts section, the Irish Benny looked interesting – poached eggs in a nest of corned beef hash on English muffins are smothered in Hollandaise sauce.

My husband, Dave, enjoyed the “Design Your Own Skillet.” He ordered bacon, avocado, blue cheese and black olives over hash browns — all topped with three eggs. Yes, he ate the whole thing.

Other skillets include the Ay Caramba – chorizo sausage, onions, tomatoes, jalapenos and cheddar cheese served with salsa and sour cream. This one is for those with an iron-clad stomach who can tolerate some heat.

You’ll find pancakes listed under “Batter Up!” and they are wonderful. Choose from the Berry ‘Ola, bananas foster, chocolate, strawberry, fruit and nut, banana blue crunch or the pineapple upside down cakes, which are made with pineapple and brown sugar and topped with whipped cream sprinkled with cinnamon.

If you have plenty of time, go for the oven-baked apple pancake or the oven-baked German pancake. The wait time for these range from 30 to 40 minutes, but I’m sure they’re worth it.

In the “Yes, Yes Yolks” section of the menu, you can design your own omelet. Choose any type meat, cheese, veggie or fruit you can think of or choose from selections such as the Hawaii Five-O with pineapple, bacon, ham and cheddar cheese; the Hey, Ricky! with zesty chorizo sausage, jalapenos, onions, and jack and cheddar cheeses served with sour cream and salsa; or the Babalama with bacon, avocado, tomato and cheddar cheese.

There’s a kid’s menu, too, for 10-year-olds and younger. Mickey Mouse fans will be happy to know the chef can make their favorite cartoon character into a pancake.

We’ll feature the restaurant’s lunch menu very soon, too.

Yolks & Berries Breakfast and Lunch Cafe is at 505 N. Kinzie Ave., Bradley. Call 815-935-1501. A website and Facebook page will be up and running shortly.

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The Grill and The Proof Lounge will be opening very soon in the location formerly occupied by America’s Bistro at 110 Meadowview Center in Kankakee. The Grill is owned by Terry Keigher, of Manteno; and Rick Jones and Mike Adair own The Proof Lounge.

Keigher said his passion for food came from both his grandmother and mother. Chef Jose, The Grill’s creative chef, is well-trained and promises to prepare only homemade, made-from-scratch food for his guests. Chef Jose formerly worked at The Warehouse Wood Grill & Pizzeria, The Pizza Stone and TGIF.

Some of the signature items he will feature include Jamaican pork, fresh pasta dishes, ribs and on weekends, prime rib. Chef said he would also be preparing some fantastic crab cakes.

Keigher said Chef Jose has more than 30 soup recipes he will be preparing, with two to three soups featured daily.

Keigher also said prices will be very competitive. Some lunch and dinner specials will start at $5.

Both The Proof Lounge and The Grill have been completely remodeled, The new furnishings have a very upscale feel. Live music, including jazz and the blues, will be featured.

The Grill will be open Sunday through Thursday from 11 a.m. to 8 p.m and from 11 a.m. to 10 p.m. Friday and Saturday. Daily hours at The Proof Lounge will be 11.a.m. to 2 a.m. Call 815-614-3558 to learn more.

Best Bites appears every Friday in The Daily Journal. Tinker Parker can be reached at 815-802-5101, at bestbites@daily-journal.com, or follow her on Facebook at Facebook.com/TDJBestBites.

Printed in The Daily Journal April 5, 2013

I have had the wonderful experience of dining at Rigo’s Cafe in Kankakee several times since it opened, and the food is fabulous. If you remember, Rigo Salgado, formerly of American’s Bistro, now has his own cafe, and he is serving some amazing dishes at his new location.

For starters, try the portabella mushroom layered with a generous topping of bleu cheese and served with port wine sauce. It was grilled and seared to perfection. Another wonderful appetizer are the sea cakes, with the chef’s choice of fish, crab meat and shrimp formed into very crispy cakes topped with champagne sauce.

For dinner, try the sea bass, which is lightly breaded and sauteed, served over a bed of fresh spinach then drizzled with honey mustard sauce and served with vegetables. I also particularly like the fish served with crab meat and champagne sauce. It was moist and delectable.

Dinners are served with Rigo’s homemade soups. The black bean soup had just the right amount of spice. The soup and his homemade, hot dinner rolls could be a meal by themselves.

Chef Rigo also has some sassy desserts. My favorite was the creme brulee, a sweet vanilla custard with a sugary, burnt topping.

For lunch, make sure you try one of the salads. My favorite is the spinach salad with tomato, onions, bacon and almonds topped with a homemade, warm bacon and honey mustard dressing.

Rigo’s Cafe is at 2005 W. Court St. Call 815-802-1200 for more information, or visitwww.rigoscafe.com.

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Cheryl Hille, of Ashkum, sent me this recommendation for Station 343 in Dwight: “My husband and our neighbors took a drive over there last night, and we were really impressed. The food was wonderful, the atmosphere was great and the presentation of the food felt like we were in Chicago. The prices were very reasonable, and they came around after dinner with a dessert tray selection that was great. Two of us had spaghetti and two had the ribs, and everything was great. We didn’t have reservations, but we probably should have. The wait staff was great.”

The restaurant, at 143 E. Main St., Dwight, has a fire station theme to honor of the 343 New York firefighters and paramedics who lost their lives on Sept. 11. Station 343 also honors all those who serve the community daily.

Dining hours are Tuesday through Thursday from 4:30 to 9 p.m.; Friday and Saturday from 4:30 to 9:30 p.m. and Sunday from 4:30-8 p.m. Station 343 is closed Mondays. For more information, call 815-584-9343 or follow the restaurant on Facebook.

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Here are some interesting facts about the executive chef, David Basile, at Flight 102 Wine Bar.

His passion for food began at the early age of 8. At the ripe old age of 24, he already has won first place in the National Student Hot Foods Competition, where he was coached and trained by 2009 Chef Educator of the Year and 2012 U.S. Culinary Olympic Team member chef Tim Bucci. Basile has also worked at one the highest rated private clubs in North America – The Somerset Club in Boston.

Check out Flight 102 Wine Bar’s wine of the month, the Prisoner, “America’s most sought after red blend,” according to the managers. They say “this full-bodied red wine is rated 92 by Robert Parker, of the Wine Spectator,” and is the perfect complement to Chef Basile’s famous hanger steak with pomme frites.

Flight 102 Wine Bar is at 565 Main Street NW, Bourbonnais. Hours are 4 p.m. to 11 p.m. Tuesday and Wednesday and from 4 p.m. to midnight Thursday through Saturday. It is closed Sunday and Monday. Call 815-556-9463 for more information or check out the Facebook page.

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Did you know Brookmont Bowling Center has a great little restaurant called Bowler’s Cafe? According to Julie Bourassa, the business’ sales specialist, it has “awesome food, snacks and great pizza.” The hamburgers, bacon cheeseburgers and patty melts are hot and made to order. The pizza is also good, especially if you like everything on it.

Other available snacks include bacon-cheddar-ranch fries and popcorn. I do know the popcorn is delicious, because my husband, Dave, brings it home every Tuesday night after he bowls.

Check out some of the bands, too, in the new 300 Club Lounge.

Brookmont Bowling Center is at 200 W. Brookmont Blvd., Kankakee. Call 815-939-3136, or check out brookmontbowlingcenter.com, for more information.

***

With warm weather finally making an appearance, it’s almost time for ice cream. I’ll soon be featuring some of the local sweet spots that serve the best ice cream. If you have any recommendations, email me at bestbites@daily-journal.com.

Best Bites appears every Friday in The Daily Journal. Tinker Parker can be reached at 815-802-5101, at bestbites@daily-journal.com, or follow her on Facebook at Facebook.com/TDJBestBites.

Printed in The Daily Journal March 29, 2013

It’s hard to believe it’s been one year since I started writing the Best Bites column. I’ve met some great restaurant owners, managers and, especially, staff, not to mention tasting some awesome food — and putting on a few pounds — during that time. It all began with an Easter column, so to celebrate, let me direct you a few of the local eateries serving scrumptious Easter fare this weekend. Read the rest of this entry »

Published in The Daily Journal March 22, 2013

Last week, my taste buds went on a vacation — a vacation to paradise.

Imagine sipping some of the finest wines and sampling some of the most exquisite fare right in our own community. My palate hasn’t been this excited since we found Salt of the Earth restaurant in Fennville, Mich.

Flight 102 Wine Bar owners, Brian and Kelly St. Aubin, have created a quintessential blend of atmosphere, food and wine. The name itself comes from the word “flight,” which is a term for tasting several wines, and “102″ for the establishment’s location on State Route 102 in Bourbonnais.

Chef David Basile pairs his food with some of the most delicious wines in the world, and he pairs them perfectly. The cuisine is served as small plates, a miniature version of an entree — very European.

For starters, try the Hummus Three Ways — a pita waffle cone served with roasted red pepper hummus, traditional roasted olives and feta cheese.

One of the small plates we tried was the housemade pappardelle – roasted cherry tomatoes with wild mushrooms, garlic, white wine cream sauce, shaved fresh Romano cheese and micro basil served over homemade noodles. Chef paired this with the Raymond R. Chardonnay wine, and it was delicious. The flavors exploded in my mouth.

Another sampling was seared white fish served with forbidden rice, braised fennel, roasted tomatoes, nage brown butter foam, herb salad and a grilled baguette. Chef David paired this with a Errazuriz Wild Ferment Chardonnay, a delicate pairing for fish.

The seared pork belly is made with maple-glazed baby carrots, butternut puree, Brussels sprout leaves, cippolini onions, preserved lemon, smoked paprika and coral.

The Charcuterie Plate includes soppressata (Italian dry salami), capicola and imported prosciutto with garnishes.

Wines come from California, Italy and France and range from light to full-bodied, even sparkling. Flight 102 also serves red and white house wines. The Chateau Haut Peyruguet is excellent. Wine flights (a flight is a sampling of three glasses of wine) include Chardonnay, Cabernet, Old World and the You’re Not Sweet Enough.

Flight 102 Wine Bar is at 565 Main St. NW in Bourbonnais, just east of the Jewel-Osco. Hours are 4 to 11 p.m. Tuesday and Wednesday and 4 p.m. to midnight Thursday through Saturday. It is closed to the public Sunday and Monday, but open for private parties. Call 815-556-9463.

***

Owner Newton Hood said his restaurant, Caribbean Delite, is merging with Pizza Pan, 481 S. Main St., Bourbonnais, and its owners, Howard Hertzberg and M. J. Abraham. Hood said his restaurant at 559 E. Court St., Kankakee, will remain open, and he will be serving his wonderful menu items at the Pizza Pan, as well. The merger will take place in a few weeks.

***

Did you know there is a little cafe, Chloe’s Cafe, right inside Riverside Health Fitness Center in Bourbonnais? I didn’t. Dave Dickerson, of Bourbonnais, recommends it.

Owner Threasa Doyle said anyone can come for breakfast or lunch. You don’t need to be a member. She makes her own homemade soups with fresh vegetables. All her salad sandwiches, such as tuna, egg and chicken, are homemade, as are her side salads. Threasa uses Weight Watchers and heart-healthy cookbooks, so you know her food is healthy.

She also recently ordered a new frozen yogurt called Only 8. It’s a soft-serve yogurt that is safe for diabetics — only seven carbs, two sugars and 33 calories in a half-cup serving.

Runners will enjoy the high-protein burrito made with scrambled eggs, homemade refried beans and cheese on a flour tortilla. Or try the two-egg omelet with your choice of three ingredients — just $3.50 — or two multigrain pancakes for $2.50.

Chloe’s Cafe is at 100 Fitness Drive, Bourbonnais. Hours are 6:30 a.m. to 2:30 p.m. daily. To learn more, call 815-929-1200 ext. 251.

***

Karen Schmidt, of Kankakee River North Dining & Banquets, said the Freight House Pub, which used to be upstairs at the restaurant, has moved downstairs and is offering new menu items. The restaurant is also serving a fish fry basket with fries and homemade tangy coleslaw through Lent.

Kankakee River North Dining & Banquets and Freight House Pub are at 555 S. West Avenue, Kankakee. Call 815-939-1210.

Best Bites appears every Friday in The Daily Journal. Tinker Parker can be reached at 815-802-5101, at bestbites@daily-journal.com, or follow her on Facebook at Facebook.com/TDJBestBites.