Forest Park’s fire department’s underfunded pensions are putting the future of local firefighters at risk, officials said.
The pension’s lack of funding not only affects working firefighters looking to retire soon, it also affects the new class of incoming firefighters looking for work
“The incentive to attract new young recruits is going to not be nearly as pronounced if you’re looking at a pension fund that isn’t well funded, and then you can go to a different municipality and see that it’s much more healthy,” Laura Goodloe, the pension board’s attorney
Let’s Play Work to close next month
Owners cite property taxes and zoning restrictions among reasons for closing
By MICHAEL BANIEWICZ Contributing Reporter
Let’s Play Work, an indoor space in Forest Park that caters to adults and their children, will be closing late next month.
The owners said they are closing their doors at 7228 Circle Ave. because of high taxes and zoning restrictions.
“Property taxes are a huge deal for everyone,” said Angela Hart, “and we were assigned a portion of property taxes that were just too much for us to take on.”
Hart said that the business would have been able to offset the financial strain from property taxes if Let’s Play Work had been allowed to offer “drop-off events” where children could attend small camps and classes. However, zoning restrictions barred this.
She and her husband, Joe, opened the business in 2022. Hart said she first got the idea in 2019 for what became Let’s Play Work when she took her daughter to an indoor playground and noticed a need for a safe place where children could play while adults worked.
“I thought there is no space anywhere that kids can be kids, but then adults can do whatever they want and feel comfortable,” Hart said. “No matter if you’re out in public you’re going to a restaurant, either you’re bringing a kid into an adult space and you’re uncomfortable because you want them to act older than they are or you’re putting yourself in a kid’s space and now you’re uncomfortable because … it’s not made for you.”
“Property taxes are a huge deal for everyone,”
ANGELA HART
“We were told by the village that we could not have drop-off events because that area was not zoned for daycares, even though we are not a daycare, we are not licensed as a day care, we do not have to follow any DCFS licensing sort of things as daycares,” Hart said. “Even though none of that was taking place, we still were not allowed to have drop off events, and so that was a huge chunk of what our of fering to the community would be that we weren’t allowed to do.”
In addition to an indoor play space, Let’s Play Work has hosted family events, including a new parent resource fair with tables from the park district, a pediatrician, a postpartum doula, therapists and support groups for mothers. The business also hosted a vendor fair and several movie nights for parents with young children.
“I always said to the parents, ‘I understand this is a movie night, but if the kids don’t watch the movie for a single second and they want to play on the play structure the entire time, this is their space and they’re allowed to do it,’” Hart said. “It was literally an excuse for all the parents to be able to get together and have a community while the kids played or watch the movie.”
In addition to Angela and Joe, there were other team members who helped in the efforts to keep Let’s Play Work together. Two members in particular, Mari and Jackie, offered several suggestions on how to enhance the business based on customer suggestions and their experience, Hart said.
Let’s Play Work opened with optimism in 2022, a good idea that did not work out.
“On the weekends we had our teenager, Gabe to help us with parties … and we had Mari Lopez … and Jackie, who lives in the community as well,” Hart said. “Mari and Jackie — they were the life of our place.”
Billy Cooper, an Oak Park resident who has taken children to Let’s Play Work, said that the space was a unique business that gave a service he could not find anywhere else.
“Truly the size of the space is wonderful,” Cooper said. “The ceiling is really high. They have an indoor playground that my kids can just get lost in. There’s so much to do.”
When reflecting on the future of the area, Cooper said the community will lack a business like Let’s Play Work with the closing in the future.
“There’s ve ry few, if any, places that have Wi -Fi and let the parents wo rk , wh i le their kids are playing,” C ooper said.
Proviso Mental Health Commission hires new executive director
Vasilevski was born and raised in Proviso Township
By AMARIS E. RODRIGUEZ Staff Reporter
The Proviso Township Mental Health Commission announced its new executive director, Joseph Vasilevski, who assumed his role July 1. Vasilevski, a licensed clinical professional counselor, has more than 28 years of experience and holds a bachelor of science de gree in philosophy from Illinois State University and a master’s de gree in counseling psychology from Concordia University Chicago.
PTMHC works to improve mental health for Proviso Township residents by providing financial assistance to agencies that work in
prevention and treatment of mental health, developmental disabilities, substance abuse and other medical services in relation to behavioral health.
Vasilevski, who was born and raised in Proviso, succeeds Jesse Rosas, who retired after serving as executive director for 25 years.
“I am honored to be selected to lead the Proviso Township Mental Health Commission and I pledge my full support to the many people of our communities facing mental and behavioral health challenges,” Vasilevski said in a news release. “Jesse has been a tremendous mentor and leader, and I look forward to carrying on his spirit of innovation and com-
mitment to improving lives in our township.”
Commission President Mike Corrigan welcomed Vasilevski into his new position and said that while PTMHC will miss Rosas “wisdom and dedication,” they are in “very capable hands” with Vasilevski.
“Joe brings a wealth of experience to thi s p osition after having b een in private practice for nearly three decade s, ” Corrigan sai d in the press release. “This vast experienc e, c oupled with his having b een a c onsultant to PTMHC and most recently A ssociate Director, gives him a keen understanding of the c omplexities and nuances of the mental health profession.”
JOSEPH VASILEVSKI
Ahoy! Park District launches Paper Boat Palooza
Inaugural event was small but mighty
By FOREST PARK REVIEW STAFF
Brave waterfolk crafted kooky boats out of cardboard and duct tape earlier in August to race across the finish line at the Aquatic Center’s pool.
It’s not for the faint of heart. After all, paper sinks.
But not for this group. A smattering of kids built boats sturdy enough to get them to the end of the pool. Mostly.
The winners were (all names were provided by the park district):
1st Place: Samson & Pasha
Best Decoration: Kelly & Harlan
First to sink: Rosabella & Jeremiah
It was “the greatest energy,” said Jackie Iovinelli, executive director of the Park District of Forest Park “We are hoping to grow this event next year!”
BIG WEEK
August 28-September 4
Sands of the Hour and KW3
Friday, Aug. 30 – Saturday, Aug. 31, 8 p.m., Rober t’s Westside
Experience a night of Alternative music with Sands of the Hour and KW3. This 21+ event celebrates passion, innovation, and community in a dynamic setting. Purchase tickets at https://tinyurl.com/mb3ydvth, 7321 Madison St., Forest Park
The Listening Hour
Sunday, Sept. 1, 7:30 – 10 p.m., Dodgerie
Join us for a candlelit evening of wine, dessert, and music. Enjoy a silent listening experience with the 1969 vinyl of King Crimson’s In The Court of The Crimson King. Before and after the listening, take advantage of private shopping at Dodgerie with a 20% store discount included in your ticket purchase. 408 Thomas Ave., Forest Park
Family Strides
Monday, Sept. 2, 9:30 a.m., Park District of Forest Park
Join us for a special workout where you and your signi cant other can sweat, laugh, and bond as a team. Your partner joins for free, but they need to sign an electronic waiver prior to class (email us for setup). 7531 Harrison St., Forest Park
Join us for the Tuesday Night Open Jam hosted by Pocket Candy. Sign-up sheet goes out at 6 p.m. Rober t’s Westside opens at 3 p.m. Enjoy $5 pint night on all drafts. 7321 Madison St., Forest Park
One on One Tech Help
Wednesday, Sept. 4, 10:30 a.m. – 12 p.m., Forest Park Public Library
Do you have a question about technology, including email, internet, using your phone, library eBooks or audiobooks, or using Zoom? FPPL cardholders can book a 30-minute inperson appointment. Register at https://tinyurl. com/ycymf4au, 7555 Jackson Blvd., Forest Park
FORGET IT! SHRED IT
Listing your event
Forest Park Review welcomes notices about events that Forest Park groups and businesses are planning. We’ll work to get the word out if you let us know what’s happening by noon Wednesday a week before your news needs to be in the newspaper. ■ Email details to calendar@wjinc.com
SAVE THE DATE!! Saturday, September 7, 2024 from 8:00 am to 12:00 noon (NOTE: If the trucks fill-up sooner—we finish sooner!)
Forest Park Bank, the locally owned and managed community bank, is pleased to continue the tradition of sponsoring the Annual FREE Sensitive Document Shredding Event in the Municipal Parking Lot located south of the Drive-Up Facility. The Bank has, again, engaged a professional shredding service to shred your documents with an industrial shredder.
Forest Park Bank and Forest Park Police Department personnel will be on site to discuss identity security issues, including ways to protect your identity and what to do if you become a victim of identity theft or financial scams.
You may bring up to two 12” X 12” X 18” boxes of documents to be shred at no charge. Three-ring notebooks and binders with large metal rings cannot be shredded. Staples are allowed. If you have questions, please contact the bank at 708.222.2800.
7348 WEST MADISON STREET, FOREST PARK, IL 60130 FORESTPARKBANK.COM | 708.222.2800
Proviso teachers buy own supplies for back to school
Lack of communica tion plays a role in conf usion
By AMARIS E. RODRIGUEZ Staff Reporter
Teachers at Proviso Township High School District 209 were prepping for the return of students to their classrooms, which included finding ways to provide their own school supplies after the district lagged on requests
“I can confidently say that we often exceed average spending to ensure our classrooms and overall experience align with the expectations of our students,” said Paula Struwing, health and driver’s education teacher at Proviso West High School.
However, Struwing recently spent $160 on a cell phone locker for her classroom after the board of education didn’t provide guidelines or funding to support a new policy, which required students to secure phones at the be ginning of classes in Yondr pouches
“A policy is only as effective as its implementation; without follow-through, it’s just well-intentioned paperwork,” Struwing said.
Struwing is not the only teacher in D209 spending money out of their own pockets
A longtime teacher with the district who asked to remain anonymous, said in her years of teaching she has rarely asked the district to provide supplies, opting for frugality with what has been previously provided.
“I try to save my supplies from the year before because they are very hard to come by without using my own money,” she said.
While she said she usually doesn’t submit a list of supplies, this year she took a chance and made her requests by July 15. Almost a month later the teacher said they had not been told if the requests were approved and they had little faith the supplies would be here in time for the star t of school.
T he list included colored pencils, markers, staplers, binders, and notecards
“It is very hard to g et those everyday
supplies,” she said. “It comes out of own pocket.”
Putting the responsibility of buying ditional supplies on students would also not help solve the problem, she said.
“If I ask my students to bring notecards in, I will probably only g et about 40% of my students who are compliant to she said.
T he teacher said past requests for specific items have taken too long to arrive when they purchase the supplies themselves, they have got the “runaround” in terms of submitting their reimbursements
“I just ended up paying for it myself,” she said.
According to Interim Supt. Alexander Aschof f, each building receives a budg et for g eneral and educational supplie s.
“This budg et is carefully managed by the school’s administration to ensure that all necessary materials are available to support effective teaching and learning,” Aschof f told the Forest Park Review on Aug. 21.
According to the adopted budg et for the 2024 fiscal year, supplies and materials for the three high schools were allocated at $5,147,234. This budg et was approved by the board of education in August 2023.
In the tentative budg et for the 2025 fiscal year, which will be voted on in Se ptember, supplies and material expenditures for education are listed at $4,487,000.
Both teachers said the issue is heightened by the lack of communication and a direct chain of command in administration.
“We [previously] had department chairs who we saw everyday personally, I got things f aster then, I felt like I could get what I needed,” the teacher said. “We don’ t have de par tment chairs anymore.”
T he teacher said they have gone back and for th for a few weeks until they finally got a hold of “the power that be” to submit the orders
While the teacher said she now tries to find deals and buys a lot of supplies at SCARCE, a resource center for teachers and non-profits in Addison, she has spent on average $400-$500 of her own money some years.
According to the National Education Association, educators spend between $500 and $750 of their own money every year on supplies that students need, ranging from pencils, markers and glue to learning programs and snacks for hungry kids.
Aschof f said teachers help identify the supplies needed in their classrooms then submit a request to school administration detailing the items needed. Administration then reviews requests -- ensuring their alignment with the school’s budg et and educational goals, Aschof f said.
Orders are made and “timely delivery” of the supplies is ensured, he said.
“This system allows our schools to efficiently manage resources while ensuring that teachers have access to the tools they need to succeed,” Aschof f said. “We are committed to supporting our educators in providing our students with the best possible education experience.”
Jessica Paulus-Piemonte, a social studies teacher at Proviso East, tries to get supplies on sale when back to school shopping for her own children in order to secure the supplies she knows she will need.
On average, Paulus-Piemonte said she used to spend about $500 on supplies per year but that amount has been decreasing through the years as she builds up her supplies stash.
“Every year you add to it a little bit,” she said.
Paulus-Piemonte said she knows this is the national expectation assigned to the teaching profession. According to the National Education Association, 90% of teachers spend their own money on supplies.
But new technology is slowly af fecting the amount of supplies she needs to buy, Paulus-Piemonte said.
“Now that we have these Prometheus boards, I don’ t have to spend money on that overhead projector paper which costs $50 a case,” she said. “I think technology has really helped us spend less money as well.”
With new administration coming into place with the expected appointment of a new superintendent by the end of September, educators remain hopeful for a new direction.
Paulus-Piemonte said ordering supplies and when they will be delivered “depends” on who is in charge.
“With the last administration it was ridiculous, we could not g et anything,” she said. “But things are starting to tur n around and be more positive in that way.”
Struwing said the district has a strong foundation and is lucky to have teachers and administration who are “dedicated” and willing to invest in students
“Our BOE has some truly committed members, but we need all of them to invest in our students the way our staf f does,” Struwing said.
ADOBE STOCK IMAGE
Proviso hopes to appoint a new superintendent by mid-September
Interviews expected to take place through the end of August
By AMARIS E. RODRIGUEZ Staff Reporter
Proviso Township High School District 209 is looking to September to finalize its search for a new superintendent.
During the Tuesday, Aug. 13 Board of Education meeting, Samuel Valtier re z, board president, said the search for a new superintendent is ongoing and that as of July 28 the district had received 28 applications.
Valtier re z said the next step will be for each board member to select two applications for a total of 12, which then will be nar rowed down to six applicants. That will then be further nar rowed down to three in time for the interview decision process, which according to Valtier re z should have begun on Aug. 16.
“Once we do that and we finalize our three candidates, we will conduct final interviews with top candidates and get feedback from stakeholders to finalize our selection,” Valtier re z said.
THRIVE TALKS
Valtier re z did not r espond to requests for further u pdates.
According to Valtier re z the timeline is as follows:
Aug. 16 through Aug. 30: Interviews with selected candidates and finalizing a selection.
Aug. 31 through Sept. 17: Ne gotiations and an appointment of a new superintendent.
T he district had previously nar rowe d down the search, wh ich be g an following the resignation of former Supt. James L. Henderson in Au g ust 2023, to three c andidates. But in April, the b oard chose not to move forward with them.
The new school year kicked of f on Thursday, Aug. 15 under the guidance of Interim Supt. Alexander Aschoff, whose contract was renewed by the board during its June 27 meeting. Aschoff and along with Luke Pavone were originally co-interim superintendents for the 2023-24 school year.
HEALING OUT LOUD: CHANGING THE NARRATIVE ON SUICIDE
Join Keana Shatteen for an inspiring and transformative event on World Suicide Prevention Day. Personal experience and professional training inform this heartfelt presentation. This talk emphasizes the importance of suicide prevention and awareness by illustrating how open conversations can create safety and support.
FREE EVENT!
September 10, 6:30 - 8:00 PM Community Recreation Center (CRC)
229 Madison St, Oak Park, IL 60302
1 CEU Available for Counselors and Social Workers for $20
OUR SPEAKER
SAMUEL VA LTIERREZ D200 board president
KEANA SHATTEEN
Deadline for ‘Sun Bucks’ is fast approaching Applications are
due by Aug.
31
By AMARIS E. RODRIGUEZ Staff Reporter
The deadline for enrollment for 2024 Summer EBT benefits is Aug. 31.
Summer EBT, also known as Sun Bucks, provides families with school-aged children with a one-time benefit of $120 for oceries per eligible child. Benefits are benefits distributed on an electronic benefit transfer (EBT) card.
total household income at or below 185% of the federal poverty level. The allowable income also depends on the number of people in the household.
According to the press release, some children have been automatically enrolled based on their participation in other programs, including Supplemental Nutrition Assistance Program, Income Eligible Medicaid, Temporary Assistance for Needy Families, youth who are in foster care, and victims of trafficking.
“This benefit is important because chilrely on free or reduced-price school meals lose this important source utrition when school is out, creating families struggling to make ends meet,” said Camerin Mattson, manommunications for the Greater Chicago Food Depository, via an Aug. 15 press release emailed as part of a statewide awareness campaign to promote the am.
t want families of the more than one million Illinois children eligible for this benefit to miss out,” she said.
To qualify, families must meet the household income requirements for free or reduced-priced meals, which currently is a
Children who attended an I llinoi s school that has the National School L unch Progr am, a voluntary prog ra m available to all public, private schools and residential childcare i nstitutions that have a non-profit progr am offerin g lunches that meet federal requirements to all children and have completed a free or reduced meals application or alternative household income application for the 2023-24 school year are also automatically enrolled in Summer EBT.
Additional information, along with a Summer EBT Screener, to check eligibility can be found at we gotyouillinois.org/ summer-ebt/.
ADOBE STOCK IMAGES
Garage Galleries 2024
Art in the alleys brought out the browsers last Saturday for the annual exhibition. Forty-two garages and 100 artists provided plenty for art lovers to scour.
SUMMER LAMBERT
TODD BANNOR
TODD BANNOR
SUMMER LAMBERT
TODD BANNOR
SUMMER LAMBERT
PENSIONS
said at a meeting earlier this month.
Travis Myer s, firefighter for Fo rest Pa rk and president of the firefighter p ension b oard said cu rrent employees f eel the toll, too.
Last year, Forest Park’s fire department started taking ambulance calls, increasing their calls from roughly 3,800 calls a year to 4,500 calls a year according to Myers.
“Back in the day, a lot of guys would work for 30 years. Now, guys my age, I’m 45, can only work like 25 years in this, especially in Forest Park, because our call volume is wild. There’s times when we’ll run 26 to 27 calls a day,” Myers told Forest Park Review.
This high call volume not only stresses firefighters and pushes them toward retirement, it also allows for more injuries to take place on site, a cost that would negatively affect the pension fund.
“You’re adding a lot of risk to the pension system. The longer they work and the more calls they have, it’s pretty easy to assume that they’re probably more likely to be injured on
the job,” Myers said. Forest Park would have to pay the medical bills from that injury for the rest of the firefighters life, leading to less money for the pension fund.
“We can’t get people to take these jobs anymore,” Myers said. “Schaumburg may have like 500 to 600 people coming in to take the test to qualify as a firefighter candidate. And then when I came and took the test in Forest Park, I think there were maybe 75 people.”
Myers said that there is now only one person on the hiring list for the Forest Park Fire Department who passed all the necessary tests.
This issue also affects the quality of the care the department can provide, with the department having less candidates to choose from, possibly leading to a lower quality of firefighters.
“For public safety workers, pensions are a big reason why a lot of us get into this. I mean, you get into it for the job and all that. But as far as what we g et out of it, our pensions are the most important part of our benefits,” Myers said. “I’ve been worried about this coming wave of retirements for a long time. “
The Forest Park Review reported that over the last several years, the village’s general fund has been reduced to meet minimum contribution requirements for pensions. If pen-
sions are not fully funded by 2040, the pension fund can intercept state-shared revenues to meet the minimum requirement.
The goal is to have pensions funded up to 90% by 2040, a quota set by state statute. The p sions are currently about 35% funded, according to reporting by Forest Pa Review. Forest Pa police department face similar issues.
Myers said he is hopin that pension reform make the job look more tractive to younger candidates, but that pension form is not based on him, it’s based on how much the village funds it.
Forest Park Fire Station 03
Forest Park has put in action to try to increase the pension fund, including introducing dispensaries and other taxed businesses to the area.
“I know there’s gonna be some allotted tax revenue from there that they’re gonna put into the pension,” Forest Park firefighter
William Toth said at a pension board meeting this month.
“The village has done a better job than I’d ever seen it do, as far as recruiting new business,” Myers said. “I have faith in the mayor and the administration there that they can appropriately fund us.”
Forest Park’s re department is busier than ever, chief says
June numbers illustr
By LEAH SCHROEDER Contributing Re
Have you ever wondered how Forest Park Fire Department is
The answer isn’t that Department presents incident data at monthly village council meeting
But here’s the thing: Chief Phil Chiappetta said the department is only getting busier.
According to Chiappetta, the Fire Department is far b its neighbor stations, especiall for a department with onl “one ambulance, one fir engine and a ladder truck.”
Chiappetta said that while nearby stations of River Forest and North Riverside answer an average of about 3,000 and 2,800 calls per year, respective ly, Forest Park answers an average of 4,300 per year. He added that the station is on trac to answer 4,500 calls for 2024.
EMS/Fire Incident Breakdown
“It’s kind of ridiculous numbers, to be honest,” Chiappetta said.
Here is an inside look at the June calls for the department.
Count of total incidents and exposures
The Forest Park Fire Department is an All Hazards Department, Chiappetta said, meaning it responds to any emergencies that aren’t criminal, including motor vehicle accidents, hazmat calls, technical rescue incidents, fire calls and EMS calls
The Fire Department averages between 350 and 400 calls per month, according to Chiappetta, and the most recent data released during the Aug 12 Village Council meeting shows the month of June being on the high end, with 390 calls — 58% for Emergency Medical Services and 42% for fire and service.
Chiappetta said he would like to “let [For-
In total, the department received 10 fire calls, 229 rescue and EMS calls, four hazardous condition calls, 34 service calls, 78 good intent calls, and 35 false alarm calls.
“It doesn’t matter the type of call that we go on there, the residents are going to get well-trained professional firefighter paramedics come into their house to take care of whatever issues they have that we can help with,” Chiappetta said.
News and events
The work of the fire department also includes community service. During the month of June, the fire department set up a truck and flag for a Wounded Warrior ride, attended two block parties and installed one car seat.
“We’re heavily involved in the community,” Chiappetta said. “My message to the residents is ‘we’re here if you need us.’”
CRIME Aggravated robbery leaves local woman $1,600 short
By JESSICA MORDACQ porter
g. 21, a woman told police she was d near the entrance of Walmart on Roosevelt Road when a woman approached money. When the ve any, the robber y told her to go withdraw some or ged perpetrator was another woman. The woman America in Oak $1,600 and gave the pair the money. They asked her to drop them of f ee, and the woman did before
Fraud
A man and a woman called the police Aug. 21 to report fraud. The two found a property to rent in the 1500 block of Marengo Avenue on Facebook Marketplace. They had been texting the property owner, who asked them to send $1,100 on Zelle. Though the couple never filled out an application or signed a lease, the property owner told them to break the lock box to get the key, then that his brother would bring them a key, but he didn’t. Police noticed a sign on the home’s window that read, “Invitation Homes DOES NOT advertise on Facebook or Craigslist” and “Please call our corporate number to validate the listing information.”
In the Village of Forest Park’s mostrecent weekly email newsletter, Village Administrator Rachell Entler warned residents against a rise in local rental scams.
“Please remember to verify listings by cross-checking addresses with property owners or rental companies. Be on the lookout for red flags, such as offers that seem too good to be true or sellers w ho are unwilling to meet in person,” Entler said. “Avoid sending money for properties you haven’t seen or to individuals you haven’t met, and be cautious of using wire transfers, gift cards or cryptocurrency for payments.”
Disorderly conduct
On Aug. 22, police responded to Fat Duck Tavern on Madison Street after an employ-
ee called and said a woman poured garbage on one of the customers. The customer didn’t wish to re port the incident or pursue charges. Though the woman had left by the time police got there, the employee called back later when she returned. Police ar rested her for disorderly conduct.
Criminal damage to property
A ComEd employee re ported to police Aug. 23 that they’d found three damaged parts of the fence around the perimeter of the power substation in the 700 block of Des Plaines Avenue. The employee also told police that they found a pair of bolt cutters by the fence, though it didn’t seem like anything inside the station was stolen or tampered with. The employee said that other area ComEd power substations have experienced similar vandalism recently.
DUI
On Aug. 24, police noticed a car in the 7400 block of Madison Street just after 1 a.m., parked away from the curb with its emergency lights on and impeding the flow of traffic. Police pulled up to the car and saw a man sleeping behind the wheel while the engine was running. They also saw a bottle of vodka in the center console’s cup holder. When the man woke up, he failed three standard field sobriety tests and, at the police department, blew nearly double the legal drinking limit. He was charged with driving under the influence of alcohol, operating an uninsured motor vehicle, having a suspended driver’s license and illegal transportation of alcohol.
These items were obtained from Forest Park Police Department re ports dated August 21 through August 24 and re present a portion of the incidents to which police responded. Anyone named in these re ports has only been charged with a crime and cases have not yet been adjudicated. We re port the race of a suspect only when a serious crime has been committed, the suspect is still at large, and police have provided us with a detailed physical description of the suspect as they seek the public’s help in making an arrest.
OUR VIEW
Fire ghters and pensions
There are times when the best person to talk to about public pensions is an actuary. Or the municipal finance manager. This week, though, we have the real time, real life perspective of a Forest Park firefighter who doubles as president of the local firefighter pension board.
Travis Myers, 45, looks at Forest Park’s substantially underfunded police and fire pension system from the perspective of a person working the rising number of calls that come into a department which now handles both fire calls and a wide range of ambulance runs.
As we report in another news story this week, Fire Chief Phil Chiappetta says Forest Park is on pace to respond to 4,500 calls in 2024. “It’s kind of ridiculous numbers, to be honest,” he said at a public meeting.
From Myers’ point of view, so many calls coming into a thin department is taxing on staff, can lead to injuries and is a cause of more and earlier retirements, which impact the pension system.
“Back in the day, a lot of guys would work for 30 years. Now guys my age, I’m 45, can only work like 25 years ... because our call volume is wild,” he said.
So he is concerned about firefighters leaving their jobs earlier and creating worry over the health of the pension system. Laura Goodloe, the attorney for the pension board, worries about how to recruit new firefighters to a department where the pension system is poorly funded Potential recruits, she said, research which departments have better funded pensions
Myers is plain that, in a job with very real risk, the pension system is a prime attraction. “As far as what we get out of it, our pensions are the most important part of our benefits,” he said.
So two weeks running we’ve written about police and fire pensions. Not many topics are more important in terms of recruiting and retaining key public safety staff. And not another challenge bigger than how to find the funds to reach the state-mandated funding level of 90% by 2040.
We need to keep this focus.
Suddenly, a superintendent
OK. So in stealth fashion, it turns out, the Proviso Township High School board has been conducting a search for a new superintendent over the past several months. That would be since the board dissed its previous three finalists last April
Samuel Valtierrez, the school board president, announced that new search at a meeting on Aug. 13 and said there were already 28 applications. Who knew there was even a search? Further, the board allegedly reduced that to 12, and 10 days ago reduced the number to three and started interviews. And, he said, they want to announce a new superintendent by Sept. 17.
What a whirlwind of confusion. Leaves us with total confidence in this process (not)
OPINION
Do you work to live or live to work?
Another way to ask the question is, “Do you take work home with you?”
Next Monday is Labor Day, a day set aside by the Federal Gover nment in 1894 as a national holiday to recognize the millions of Americans who worked long hours just to live and to give them a well-deserved day off.
Before the Industrial Revolution, most people made their living by farming. They worked long, hard hours, but except for sharecroppers, farm families worked for themselves.
For mer slaves and immigrants did not have the capital to buy land for a farm, so they moved to cities in the north like Chicago and found work in the stockyards and factories created by the Industrial Revolution.
HOLMES
The website Investopedia explains, “Working conditions in the country’s factories, railroads, mills, and mines were g rim. Employees, including children, were often required to work 12 or more hours a day, six days a week, in crowded, poorly ventilated spaces.”
Progressive legislation has reduced the required nor m to five days a week and eight hours a day. Labor Day was created for people who work to live.
Conditions have improved for blue collar workers, but Dolly Parton’s famous song expresses why many folks who do manual labor still may feel exploited.
Nine to five, yeah, they got you where they want you
There’s a better life and you think about it don’t you
It’s a rich man’s game no matter what they call it
And you spend your life puttin’ money in his wallet [instead of yours]
What’s interesting is that there are hundreds of men and women who live and/or work in Forest Park who voluntarily “take their work home with them,” who work 60 or more hours a week even though they no longer have to in order to feed their families They tend to be well educated and have professions — bankers, accountants, lawyers — which pay a lot more than they need to just survive
Some commentators these days refer to these types as “extreme workers,” folks who in one way or another “live to work.”
My life may explain some of the reasons people live to work.
I never took work home from the first four jobs I had between the ages of 16 and 22 — at a fast food res-
taurant, at a super market, at a warehouse where I unloaded and loaded 100 pound bags for 10 hours a day, and on a railroad section crew where four of us would replace thousand-pound rails by hand and drive spikes into ties with a spike maul.
I punched out on the time clock from all those jobs exactly at quitting time. Those jobs did not define who I was. They were what I did to ear n money to go to college.
I earned $1.10 an hour, which was the minimum wage back then, at the fast food place. I earned $3 an hour on the section crew. The difference was that I belonged to a union when I worked for the Soo Line Railroad I still worked for “the man” but my union at least helped narrow the income gap.
At the age of 32 my life tur ned a cor ner. I no longer worked for “someone else.” I had earned three university degrees, got ordained, and was called by a congregation to be its pastor. I pivoted from being a follower to being a leader. Instead of doing one thing repeatedly all day long, no two days were ever the same
Before my ordination, the work I did was not part of my identity. After ordination, I was a pastor
Now the work I did became part of who I was, and I worked 60 hours a week as if my life depended on it. My wife once said to me, “I feel like you are having an affair, not with another woman but with the church. That’s where you put most of your time and energy. The kids and I get the leftovers.”
I once got into a conversation with a CEO of Goldman Sachs who was worth millions of dollars. When asked why he didn’t retire and enjoy a life of leisure, he replied, “That’s how we keep score.”
That is, work is not just a way to put food on the table and a roof over the family’s heads but is a game in which your compensation determines if you win or lose in the identity Olympics
We live at a time when the work we do has the possibility of humanizing us instead of simply wearing us down. But along with that blessing is a potential curse — the temptation to make more of work than it is able to give back.
It’s a temptation with which all business owners, professionals and clergy in town are familiar — finding the golden mean of balance between work, family, friends, self and a relationship with a higher power.
Editor Erika Hobbs
Sta Repor ter Jessica Mordacq Amaris E. Rodriguez
Digital Manager Stacy Coleman
Digital Media Coordinator Brooke Duncan
Contributing Editor Donna Greene
Contributing Reporters Tom Holmes, John Rice, Bob Skolnik, Jackie Glosniak, Robert J. Li a
Columnists Alan Brouilette, Jill Wagner, Tom Holmes, John Rice
Design/Production Manager Andrew Mead
Editorial Design Manager Javier Govea
Designers Susan McKelvey, Vanessa Garza
Sales and Marketing Representatives
Lourdes Nicholls, Ben Stumpe
Business & Development Manager Mary Ellen Nelligan
Circulation Manager Jill Wagner
Publisher Dan Haley
Special Projec ts Manager Susan Walker
Board of Directors
Chair Judy Gre n
Treasurer Nile Wendorf Deb Abrahamson, Gary Collins, Steve Edwards, Darnell Shields, Sheila Solomon, Eric Weinheimer
HOW TO REACH US
ADDRESS 141 S. Oak Park Ave., Oak Park, IL 60302 PHONE 708-366-0600 ■ FAX 708-467-9066
Postmaster: Please send address changes to: Forest Park Review,141 S. Oak Park Ave., Oak Park, IL 60302-2901. Periodical rate postage paid at Oak Park, IL (USPS No 0205-160)
In-county subscriptions: $38 per year. $70 for two years, $93 for three years. Out-of-county subscriptions: $58 per year.
These are the “dog days of summer,” so we decided to interview a dog from Forest Park His name is Scout and we conducted the interview using the latest CDC (Canine Communication Device). After I fastened the CDC collar around Scout’s neck and put on my own, we could understand each other perfectly Fortunately, Scout speaks English.
“Scout, I notice you’re not wearing a mask.”
Dog day afternoon
“We don’t do masks. Muzzles, maybe. The worst is wearing those cone collars but they’re very good for maintaining dental distance.”
“Have you had your vaccinations?”
“Are you kidding? I got all my shots when I was a puppy. First, they gave me a shot for distemper. Did you know, that spreads through coughing and sneezing? We definitely cough and sneeze. We’ve even got our own coronavirus vaccine. I got shots for heartworm, Lyme disease, and especially rabies. The rabies shot is required in every state.”
“Do you have a certificate that proves you were vaccinated?”
“Sure, I need to have my rabies vaccination certificate, or I’d never get into my favorite places. Like when my owner drops me off at
amp Ruff Ruff for the day.”
“What do you think of people who won’t get vaccinated?”
“Next question.”
“Is it true that dogs don’t have a conscience?”
“Yeah, we can eat the Thanksgiving turkey and not feel bad. But I do put on a good act when my owner yells at me.”
“So what breed are you anyway?”
“Can we just say ‘mixed?’ I never met my dad but I had the most loving, nurturing mom. She was a collie and raised me and my three brothers all by herself. Then, when we were about four weeks old, she started pushing us away. Finally, she flat-out ignored us. It’s gotten so bad that I spotted her at the dog park and she walked right by without recognizing me.”
“Well, fortunately you were bought by a caring owner.”
“That guy also ignores me. At least he did, until he started working from home. Now, I get too much attention. I used to wag my tail when he grabbed my leash. Now we’re walking all over the neighborhood five times a day. I swear my legs are getting shorter.”
“Is Forest Park a good place for walks?”
“Smell-wise, you can’t beat it. There’s always a pleasant aroma in the air from Ferr-
A LOOK BACK IN TIME
ara Pan Candy and Forest Park Bakery. But I prefer the meaty smells along Madison Street to sniffing sweets.”
“Do you meet other dogs along the way?”
“Yeah, too many. I used to like being greeted by strangers but now I can’t turn around without getting sniffed. The sidewalks are packed with dogs — especially those annoying “pandemic puppies.” They can’t even walk straight without getting tangled up in their leashes.”
“So do you know why they call these the dog days of summer?”
“It has nothing to do with us. In ancient times, they believed that the rising of the Dog Star caused drought, unrest and an increase in infections.”
“Are you Sirius?”
“Hey, at least we have a Dog Star. There aren’t that many other dog stars — besides Marley, Beethoven and Benji.”
“Is that supposed to be funny?”
“It always cracks up the boys at the kennel.”
“Do you have any advice for getting through the dog days?”
“I recommend cutting out walks until the weather cools off and getting back to fourhour naps.”
“What do you think of the new trend of owners pushing their dogs in strollers?”
“Ridiculous. My ‘dogs’ may be tired, but that’s why we have four of them.”
A season to remember
The 1959 Forest Park All Star Little League team was crowned second best in the state. The season had many highlights, including Onorato pitching shutout no-hitters, Hemstreet hitting four home runs in seven at bats, Jerry Swenski’s three-run homer, Bruce Rippa’s three-
hit shutout. The District 10 Title was won on the Forest Park diamond. Over 300 Forest Park fans went to Kankakee for the state title match. The incredible season was managed by Bob Dowd and coaches Don Stange and George Koch, with additional leadership from Howard Mohr Jill Wagner
TOP: Coach Don Stange, Mike Green, Mike Minogue, Tom Hemstreet, Jerry Swenski, Manager Bob Dowd, Jim McGuire, Mike Williams, Joe Abruzino, Ken Zapfel, Coach George Koch. FRONT ROW: Jeff Donahue, Jim Prueter, Tony Giunta, Paul Dubovik, Gary Onorato, Duke Crake, Bruce Rippa, Tim Lane, George Koch, Jim Jackson, Joel Jaffe and bat-boy Bobby Crane (not in picture, Keith Ashuff)
REAL ESTATE FOR SALE
IN THE CIRCUIT COURT OF COOK COUNTY, ILLINOIS COUNTY DEPARTMENT - CHANCERY DIVISION
NEWREZ LLC D/B/A SHELLPOINT MORTGAGE SERVICING
Plaintiff, -v.-
JOSE G. ROMERO, GEMA A. ROMERO, BYLINE BANK, SUCCESSOR BY MERGER TO COMMUNITY BANK OF OAK PARK RIVER FOREST, CROWN ASSET MANAGEMENT, LLC, LVNV FUNDING, LLC
Defendants
2023 CH 02946
812 HUGH MUIR LN MAYWOOD, IL 60153
NOTICE OF SALE
PUBLIC NOTICE IS HEREBY GIVEN that pursuant to a Judgment of Foreclosure and Sale entered in the above cause on June 10, 2024, an agent for The Judicial Sales Corporation, will at 10:30 AM on September 11, 2024, at The Judicial Sales Corporation, One South Wacker, 1st Floor Suite 35R, Chicago, IL, 60606, sell at a public sale to the highest bidder, as set forth below, the following described real estate:
Commonly known as 812 HUGH MUIR LN, MAYWOOD, IL 60153
Property Index No. 15-02-322-0160000 The real estate is improved with a single family residence.
The judgment amount was $183,864.65.
Sale terms: 25% down of the highest bid by certified funds at the close of the sale payable to The Judicial Sales Corporation. No third party checks will be accepted. The balance, in certified funds/or wire transfer, is due within twenty-four (24) hours. The subject property is subject to general real estate taxes, special assessments, or special taxes levied against said real estate and is offered for sale without any representation as to quality or quantity of title and without recourse to Plaintiff and in “AS IS” condition. The sale is further subject to confirmation by the court.
Upon payment in full of the amount bid, the purchaser will receive a Certificate of Sale that will entitle the purchaser to a deed to the real estate after confirmation of the sale. The property will NOT be open for inspection and plaintiff makes no representation as to the condition of the property. Prospective bidders are admonished to check the court file to verify all information.
If this property is a condominium unit, the purchaser of the unit at the foreclosure sale, other than a mortgagee, shall pay the assessments and the legal fees required by The Condominium Property Act, 765 ILCS 605/9(g)(1) and (g)(4). If this property is a condominium unit which is part of a common interest community, the purchaser of the unit at the foreclosure sale other than a mortgagee shall pay the assessments required by The Condominium Property Act, 765 ILCS 605/18.5(g-1).
IF YOU ARE THE MORTGAGOR (HOMEOWNER), YOU HAVE THE RIGHT TO REMAIN IN POSSESSION FOR 30 DAYS AFTER ENTRY OF AN ORDER OF POSSESSION, IN ACCORDANCE WITH SECTION 15-1701(C) OF THE ILLINOIS MORTGAGE FORECLOSURE LAW.
You will need a photo identification issued by a government agency (driver’s license, passport, etc.) in order to gain entry into our building and the foreclosure sale room in Cook County and the same identification for sales held at other county venues where The Judicial Sales Corporation conducts foreclosure sales. For information, contact CHAD LEWIS, ROBERTSON ANSCHUTZ
REAL ESTATE FOR SALE
SCHNEID CRANE & PARTNERS, PLLC Plaintiff’s Attorneys, 205 N. MICHIGAN SUITE 810, CHICAGO, IL, 60601 (561) 241-6901. Please refer to file number 22-087686. THE JUDICIAL SALES CORPORATION
One South Wacker Drive, 24th Floor, Chicago, IL 60606-4650 (312) 236SALE
You can also visit The Judicial Sales Corporation at www.tjsc.com for a 7 day status report of pending sales.
CHAD LEWIS
ROBERTSON ANSCHUTZ
SCHNEID CRANE & PARTNERS, PLLC
205 N. MICHIGAN SUITE 810 CHICAGO IL, 60601
561-241-6901
E-Mail: ILMAIL@RASLG.COM
Attorney File No. 22-087686
Attorney ARDC No. 6306439
Attorney Code. 65582 Case Number: 2023 CH 02946
TJSC#: 44-1885
NOTE: Pursuant to the Fair Debt Collection Practices Act, you are advised that Plaintiff’s attorney is deemed to be a debt collector attempting to collect a debt and any information obtained will be used for that purpose. Case # 2023 CH 02946 I3249923
PUBLIC NOTICES
PUBLIC HEARING NOTICE
ZONING BOARD OF APPEALS RIVER FOREST, ILLINOIS
Public Notice is hereby given that a public hearing will be held by the Zoning Board of Appeals of the Village of River Forest, Cook County, Illinois, on Thursday, September 12, 2024 at 7:30 p.m. in the First Floor Community Room of the River Forest Village Hall, 400 Park Avenue, River Forest, Illinois, to consider amendment(s) to the Village’s Zoning Ordinance which include, but may not be limited to, the following:
1. A Text Amendment to Section 10-3-1 (Definitions of Words and Terms) of the Zoning Ordinance regarding to define terms relating to electric vehicle charging; and
2. A Text Amendment to create a new Section 10-7-7 of the Zoning Ordinance regarding Electric Vehicle Charging Station Standards; and
3. A Text Amendment to Section 10-12-8 (Off Street Parking) of the Zoning Ordinance to establish electric vehicle charging infrastructure requirements for new construction in C1, C2, C3 and ORIC districts; and
4. A Text Amendment to Section 10-21-3 (Land Use Chart) of the Zoning Ordinance to designate Electric Vehicle Charging as a permitted accessory use in all zoning districts.
The petitioner for the Text Amendments is the Village President and Board of Trustees. This public hearing is being held pursuant to direction given by the Village Board of Trustees for the Zoning Board of Appeals to consider these amendments. For additional information visit www.vrf. us. All interested persons will be given the opportunity to be heard at the public hearing. For public comments to be considered by the Zoning Board of Appeals and Village Board of Trustees in their decision, they must be included as part of the public hearing record.
If you cannot attend the public hearing but would like to provide input on this matter to the Zoning Board of Appeals you may submit your comments in writing, to Clifford Radatz,
Building Official, no later than 12:00 Noon on the date of the public hearing at cradatz@vrf.us or by mailing them to 400 Park Avenue, River Forest, IL 60305. For further information or for a copy of the proposed text amendments, please contact Village Administrator Matt Walsh at (708) 714-3563 or at mwalsh@vrf.us or visit www.vrf.us.
Sincerely, Clifford Radatz
Secretary, Zoning Board of Appeals
Published in Wednesday Journal August 28, 2024
Advertisement to Solicit Bids
Notice is hereby given by the Executive Director of Housing Forward, 1851 South 9th Avenue, Maywood, Illinois, that bids will be received for the following improvements at The Write Inn located at 211 North Oak Park Avenue, Oak Park, IL 60302: Roof membrane replacement, Roof insulation and Masonry Tuckpointing Bids will be received until 5:00PM, Central Standard Time on August 30, 2024, and emailed to RFP@iff. org. Please direct all bid proposals to Ann Panopio.
The bidding forms and documents will be available to request here (https://iff.org/rfps/). The owner, and owner’s representative have been authorized to refuse to issue plans, specifications and proposals to any person, form or corporation that they consider to be unqualified. Proposal must be submitted on the forms provided.
The bidder is specifically advised that Housing Forward is a Subrecipient of the Village of Oak Park of a grant pursuant to the Housing and Urban Development’s Community Development Block Grant (CDBG) Program, pursuant to an agreement entered between the Village of Oak Park and Housing Forward. Further, the work must adhere to federal labor compliance requirements (Davis Bacon). Housing Forward and Village of Oak Park have a preference to qualifying Minority and Women Owned Business Enterprises. Contractors are expected to make their best effort in maximizing participation.
NOTE: No contracts will be awarded unless the contractor is actively registered with the “System for Award Management (SAM)” and permitted to work, certified by the Village of Oak Park.
Summary of Work – The project includes all work described in the Bid
Documents including but not limited to all required site prep, scaffolding, temporary shoring, demolition, removal and appropriate disposal of waste materials, replacement, or repair of existing materials to remain, cleaning, and confirmation of water-tight enclosure for all areas of work. This work should be coordinated with Owner to minimize impact to Owner’s operations. Published
PUBLIC NOTICES
NOTICE OF HEARING ON PETITION FOR TERMINATION OF PARENT-CHILD RELATIONSHIP
SUPERIOR COURT OF ARIZONA IN MARICOPA COUNTY Juvenile Department
PARENT/GUARDIAN NAME(S):
Jennifer Elaine Ciszek-Gill – Mother
Joshua William Clark - Father
Case Number JS22090
Petitioner
Jennifer Elaine Ciszek-Gill
In the Matter of Minor(s):
Levi William Clark 05/02/2007
This is an important notice from the court. Read it carefully.
A petition about termination of parent-child relationship has been filed with the court, and a hearing has been scheduled related to your child(ren). Your rights may be affected by the proceedings. You have a right to appear as a party in the proceeding.
If you fail to participate in the court proceedings, the court may deem that you have waived your legal rights and admitted to the allegations made in the petition. Hearings may go forward in your absence and may result in the termination of your parental rights.
Judicial Officer:
Honorable Thomas Marquoit
Hearing Date/Time: September 3, 2024 @ 9:30am (AZ time)
Any supporting documentation must be filed with the Clerk of Court at least seventy-two hours in advance of the set hearing date.
If I have questions or concerns who can I contact?
For questions concerning filing, please contact the Clerk of Court at (602) 372-5375. For questions about the hearing, contact the Juvenile Department at (602) 506-4533, Option 2 to reach the assigned Judicial Officer’s staff. If you have legal questions, seek legal counsel.
Docket Code: NOTJS Rev 09/27/23
Published in Wednesday Journal August 7, 14, 21, 28, 2024
LEGAL NOTICE
ZONING BOARD OF APPEALS RIVER FOREST, ILLINOIS
Public Notice is hereby given that a public hearing will be held by the Zoning Board of Appeals (ZBA) of the Village of River Forest, County of Cook, State of Illinois, on Thursday, September 12, 2024, at 7:30 p.m. in the First Floor Community Room of the River Forest Village Hall, 400 Park Avenue, River Forest, Illinois on the following matter:
The ZBA will consider an application for major zoning variations submitted by Ashley and Justin Collins, owners of the property at 7611 Washington Boulevard, who are proposing to construct a new detached garage.
Section 4-8-5 of the Village Code provides the Zoning Board jurisdiction to hold public hearings and offer recommendations to the Village Board concerning variations to Zoning Ordinance.
The applicants are requesting a major variation to Section 10-9-5 of the Zoning Ordinance.
Section 10-9-5 of the Zoning Ordinance (10-8-5) allows a maximum Lot Coverage of 30 percent of the lot area. The new detached garage will increase the Lot Coverage to approximately 32.07 percent.
The legal description of the property at 7611 Washington Boulevard is as follows:
LOT 13 IN WILLIAM P. TUTTLE’S RESUBDIVISION OF LOTS 11 TO 19 AND THE WEST 9 FEET OF LOTS 1 TO 10 AND THE EAST 9 FEET OF LOTS 21 TO 30 IN BLOCK 3 OF LOTS 1 TO 9 IN BLOCK 6 IN THE RESUBDIVISION OF BLOCKS 3 AND 6 AND THE NORTH 450 FEEET OF BLOCK 7 IN HENRY FIELD’S SUBDIVISION OF THE EAST HALF OF THE EAST HALF OF THE SOUTHWEST QUARTER OF SECTION 12, TOWNSHIP 39 NORTH, RANGE 12, EAST OF THE THIRD PRINCIPAL MERIDIAN, IN COOK COUNTY, ILLINOIS.
A copy of the application will be available to the public at Village Hall and on the Village’s website at www. vrf.us/zoningvariation no less than 7 days prior to the public hearing.
The Zoning Board of Appeals meeting packet will also be available at www.vrf.us/meetings no less than 48 hours prior to the public hearing. All interested persons will be given the opportunity to be heard at the public hearing. For public comments to be considered by the Zoning Board of Appeals and Village Board of Trustees in their decision, they must be included as part of the public hearing record. Interested persons can learn more about how to participate in the hearing by visiting www. vrf.us/zoningvariation.
Sincerely
Clifford Radatz
Secretary, Zoning Board of Appeals
Published in Wednesday Journal August 28, 2024
PUBLIC NOTICE
NOTICE IS HEREBY GIVEN that on Monday 16 September 2024 at 7:00 p.m. in the Council Chambers of the Village Hall, 517 Des Plaines Avenue, Forest Park, Illinois, the Planning and Zoning Commission will conduct a public hearing to consider a request for conditional use approval to open an adult use cannabis dispensary at the following described property Parcel 2 THE EAST ½ OF LOT 19 AND AL OF LOT 18 (EXCEPT THAT PARK OF SAID LOT 18 DESCRIBED AS FOLLOW:
BEGINNING AT THE SOUTHEAST CORNER OF SAID OT 18. THENCE WEST ALONG THE SOUTH LINE OF SAID LOT 18. SAID POINT BEING A DISTANCE OF 15 FEET TO A POINT. THENCE NORTHEASTERLY Y ALONG A STRAIGHT LINE A DISTANCE OF 18.03 FEET TO A POINT ON THE EAST LINE OF SAID LOT 18 A SAID POINT BEING A DISTANCE OF 15 FEET NORTH OF THE POINT OF BEGINNING AS MEASURED ALONG SAID LINE OF SAID LOT 18. THENCE SOUTH ALONG SAID EAST LINE A DISTANCE OF 15 FEET TO THE POINT OF BEGIINNING)
IN BLOCK 8 IN THE SOUTH ADDITIONA TO HARLEM. AS SHOWN ON THE PLAT THEREOF RECORDED JULY 24. 1889 AS DOCUMENT NUMBER 1133052. ALSO EXCEPTING THAT PART DESCRIBED AS FOLLOWS: BEGINNIING AT THE NORTHEST CORNER OF SAID LOT 18: THENCE SOUTH 00 DEGREES 45 MINUTES 23 SECONDS EAST (ASSUMED) 1100 00 FEET ALONG THE EASTERLY LINE THEREOF. SAID EASTTERLY LINE BEING ALSO THE WESTERLY RIGHT OF WAY LINE OF HARLEM AVENUE (ILLINOIS ROUTE 43). THENCE SOUTH 32 DEGREES 53 MINUTES 15 SECONDS WEST 18,03 FEET: THENCE SOUTH 89 DEGREES 12 MINUTES 21 SECONDS WEST 25.00 FEET ALONG THE SOUTHERLY LINE OF SAID LOT 18. THENCE NORTH 34 DEGREES 11 MINUTES 23 SECONDS EAST 43.59 FEET; THENCE NORTH 00 DEGREES 48 MINUTES 23 SECONDS WEST 80.29 FEET PARALLEL WIITH SAID RIGHT OF WAY LINE THE NORTHERLY LINE OF SAID LOT 18. THENCE NORTH 89 DEGREES 12 MINUTES 21 SECONDS EAST 10.00 FEET ALONG SAID NORTHERLY LINE TO SAID P OINT OF BEGINNING. IN COOK COUNTY, ILLINOIS
Commonly known as 7207 ROOSEVELT RD FOREST PARK IL. 60130
PINs: 15-13-431-035,15-13-431036, 15-13-431-037
The applicant is TC Applico LLC. Dba Mint Cannabis. The owner of the property is Ronald Kaine Further information can be obtained by calling the Department of Public Health and Safety at 708-615-6284.
Published in Forest Park Review August 28, 2024
Notice Of A Public Hearing By The Joint Plan Commission/ Zoning Board Of Appeals Of The Village Of North Riverside
Notice is hereby given that a Public Hearing will be held by the joint Plan Commission/Zoning Board of Appeals of the Village of North Riverside on Thursday, September 19, 2024 at 6:00 P.M., in the Village Commons, 2401 S. Desplaines Avenue, North Riverside, Illinois.
At such time and place, the Joint Plan Commission/Zoning Board of Appeals will consider a request to approve a Conditional Use Application to permit a Cannabis Dispensary at 8380 Cermak Road. Applicant: Dutchess Cannabis
All persons desiring to appear and be heard for or against said petitions may attend the Public Hearing.
Published in RB Landmark August 28, 2024
A GUIDE TO LOCAL DINING
Sponsored by
‘American food with a Mexican twist’ Chef Armando Gonzalez creates avors
By ELIZABETH SHORT Contributing Reporter
“When you mix things, it’s beautiful,” says Chef Armando Gonzalez, who owns and runs Amerikas Restaurant in Oak Park. The nuevo Latino restaurant, which will celebrate seven years this December, is inspired by cultures around the world while remaining rooted in Gonzalez’s upbringing in Mexico.
“I want to create food in my own style,” he said. “Amerikas, to me, is diversity. I’m able to use all types of vegetables, seeds, meats. So they’re not necessarily from Mexico. America, for me, is the melting pot you can create all together, mixing flavors and becoming very unique. I try and create. I don’t follow the rules. I have my own rules.”
From growing up in Oaxaca, Mexico to running Amerikas in Oak Park, food has guided Gonzalez’s life. When Gonzalez was a child, his mother ran a small restaurant where he and his brothers would help cook.
When Gonzalez was 17, he came to the United States with just one dollar in quarters and began working in restaurants. He worked for French,
across cultures at Amerikas
Japanese, and Italian kitchens, absorbing the diverse foods and cultures.
By 2011, Gonzalez had co-founded Mexican fusion restaurant Libertad in Skokie. In 2017, he opened Amerikas at 734 Lake St. in Oak Park. It was the people in Oak Park who inspired Gonzalez to open a restaurant in the area, he said. “What I do for the restaurant, it’s for Oak Park.” Amerikas’s philosophy of creating flavors across cultures is reflected in the restaurant’s dishes. While the breakfast and lunch menu offers more traditional Mexican food, Gonzalez showcases his creativity through the dinner menu. “It’s what a Oaxacan can do in America,” he says.
America has been coined “the melting pot,” and in terms of its foods, it’s literally that. People from around the world came to make America to make it their home, bringing and sharing their native cultures, flavors and foods.
American cuisine is hard to define for that very reason. Amerikas represents that very essence of American cuisine. Our concept is dedicated to blending Latin roots with flavors from around the world to create that unique taste.
At Amerikas restaurant our mission is all about embracing all the flavors of our very melting pot called America. As we continue to incorporate cultures into our own, the tastes we love will evolve to reflect the changing world.
Amerikas
734 Lake St, Oak Park
(708) 613-4254 • amerikasrestaurant.com
Gonzalez’s bestselling cauliflower dish, which he created in just 10 minutes, incorporates farro from Italy, manchego from Spain, and hibiscus from Mexico. The restaurant serves fish on Mexican fried rice, incorporating a Chinese fried rice technique. Instead of serving dishes with rice and beans, Gonzalez serves fresh vegetables from local farms.
At Amerikas, Gonzalez strives to provide guests with an “experience.”
The restaurant has no televisions. The layout and environment encourage intimate conversations. The food is made to share. During the summer, guests can enjoy meals outdoors on the vibrant Lake Street restaurant row. When the weather is nice, Amerikas keeps its doors open.
“For me, the money is not what I work for,” said Gonzalez. “I work because I love this: the hospitality, good food, cocktails, with no pressure, with no rush. People come in here and forget about everything.”
Amerikas Restaurant
734 Lake St., Oak Park (708) 613-4254
• amerikasrestaurant.com
Eat with your heart, mind and taste buds
There are so many factors my mind these days when it comes to food. Cost is number one. Quickly that come questions, such as is it sustainably caught/gr humanely produced, locally or re gionally sourced and so many more details that threaten to overwhelm the enjoyment perfect bite.
I love to eat. I love to cook. think you probably love one or both of those if you are reading our annual Eats special section from Growing Community Media. Our region is blessed with more high-quality restaurants than I’ll ever get around to eating at. But not for lack of trying! As I have interviewed owners and chefs over the past year, I’ve witnessed the passion that goes into these locally run establishments. Their dedication to doing the right thing by their ingredients and their diners is staggeringly beautiful.
As you peruse these pages, I feel confident that your mouth will start watering. While I hope you will be inspired to revisit old favorites, I also challenge you to venture to new ones. Not just for the culinary adventure, but to support the vibrant dining scene that we are so lucky to have and to have sustained thus far.
To paraphrase the bible (is that a wise thing to do?) where your money is, there also is your heart. We have been a community that has very consciously preserved our restaurants through the trauma of the pandemic, let’s keep it going. I say, put your mouth where your mind, heart and wallet are. Eat local!
Risé covers food and restaurants for Wednesday Journal, Austin Weekly News, Forest Park Review and RiversideBrookfield Landmark.
RISÉ
SANDERS-WEIR Contributing Reporter
What is a Green Dining Hub?
A GROUP OF RESTAURANTS THAT:
REDUCE THEIR OWN IMPACT ON OUR CLIMATE
FIND COLLECTIVE WAYS TO TAKE ENVIRONMENTAL ACTION
OFFER LOCAL GREEN DINING EXPERIENCES
TAKEOUT 25 IS ILLINOIS’ FIRST GREEN DINING HUB
Takeout 25 Green Dining Hub
Sustainability Champions
“[Takeout 25] worked to have our community certified as a Illinois first Green Dining Hub in partnership with Illinois Green Business Program and decided to use that platform to address the commercial composting challenge...To encourage local restaurants to compost, Takeout 25 has partnered with WasteNot to make that service available and is offering $500 grants toward the cost of composting.”
Addis Café
Anfora Wine Merchants
Autre Monde Café
Betty’s Pizza
Big Shrimpin’
Blackout Baking
Brewpoint Coffee
Brown Cow Ice Cream Parlor Buzz Café
Candycopia
Carnivore
Chicago Waffles
Chubby’s Hot Chicken
The Daly Bagel
Fritzi’s Delicatessen
Happy Apple Pie Shop
Kettlestrings Grove
Kettlestrings Tavern
Khyber Pass
Kribi Coffee
Media Noche Café
Mora Asian Kitchen
One Lake Brewing
Poke Burrito
Starship
Sugar Beet Food Co-op
Taco Mucho
Wise Cup
- Risé Sanders-Weir, Wednesday Journal
Each participant is on a unique journey to be more sustainable. Your support helps them go further.
Celebrating our 19th year on Madison Street
Direct online ordering is available
Sunday brunch (10am-2pm)
Catering (please give 48 hours notice)
Private parties on our 2nd floor (bridal, wedding, and baby showers, birthdays, meetings)
2nd floor outdoor patio dining (subject to private party schedule)
Contributing
Photo by Todd Bannor
EAn egg-celent new breakfast option: Egg Harbor Cafe opens on South Boulevard
By ELIZABETH SHORT Contributing Reporter
gg Harbor Cafe celebrated its grand opening at 1111 South Blvd. in Oak Park on July 16. Nestled between the bustling Downtown Oak Park and Pleasant District and right across from the busy Oak Park Metra station, Egg Harbor is a calm, family-friendly haven offering affordable and high-quality breakfast and lunch options. Walking into Egg Harbor, guests will notice the smell of fresh coffee, bacon, and syrup, said Angel Gutierrez, who manages the Oak Park location. “We want people to walk in and feel the good vibes,” he said. “We want to make sure that when you walk in you feel comfortable, you feel safe, and that you feel a home away from home.”
Founded in 1985 by college sweethearts Jack and Paula Wright, their daughter Aimee and her husband Mike Farrell in Hinsdale, Egg Harbor now has locations in Illinois, Wisconsin, and Georgia. The South Boulevard cafe is Egg Harbor’s 24th location. The company has grown significantly across its nearly 40-year history, yet it has maintained its family feel and commitment to support the local community. Today, the cafe remains family-owned across three generations.
Lynda Dautenhahn, who stopped by the cafe at the end of a visit to Oak Park before returning home to Springfield, said the cafe was “bright and clean.” The “environment felt welcoming to young families as well as to an older person who might come in by themselves and wish to quietly read a book or write a note while they had lunch or breakfast,” she said. In the cafe’s dining room, booth and table seating are available under the glow of the cafe’s sky light. In warmer months, guests can choose to dine on the shaded patio located in front of
the entrance on South Boulevard. The cafe has a history of investing in local businesses and prides itself on providing high-quality meals for an affordable price (prices average $18.50 per customer). Egg Harbor buys its bread from Turano Bakery, pottery from Deneen Pottery based in St. Paul, gluten-free baked goods from Sweet Ali’s bakery in Hinsdale, and a proprietary roast created exclusively for Egg Harbor by Big Shoulders in Chicago.
The menu features classic American breakfast options such as skillets, omelets, frittatas, pancakes, and breakfast bowls, as well as lunch options such as sandwiches and salads. Popular dishes include the Door County Chicken Salad (made with dried cranberries, apples, and pecans after a suggestion from a customer), Strawberry Crunch French Toast, Smoked Salmon Benedict, and Maple Bourbon Bacon. An alternative menu is also available for gluten-free guests. Egg Harbor offers more in addition to these standards, such as the delicious Middle Eastern and North African favorite, Shakshuka. The cafe makes its own jam, made from blackberries, blueberries and strawberries, and banana bread. Egg Harbor also offers Natalie’s Orange Juice, espresso drinks, frozen espresso “Harborcci-
nos,” mimosas, and Bloody Mary’s. For special occasions and events, the cafe offers a catering service.
The cafe is devoted to creating a family-oriented environment. Just inside of the Oak Park cafe is a “Kidz Korner” providing toys, books, and screen-free entertainment for younger guests. Egg Harbor also has a paper kid’s menu, offering $8 breakfast and lunch options. On the back of the kid’s menu is an egg coloring contest; every month, the staff chooses winners that will win a free kid’s meal and have their art displayed at the cafe.
Above all, the company strives to “support the communities and the employees,” said Gutierrez, who started working at Egg Harbor as a server over 20 years ago. Egg Harbor is committed to developing leaders and helping employees to grow careers. Beyond its staff, the company has established a reputation for community involvement. At previous locations, Egg Harbor has invited school groups to visit the kitchen and hosted winter clothing drives.
Egg Harbor Cafe
1111 South Blvd., Oak Park Open from 7 a.m. to 2 p.m. every day • eggharborcafe.com
www.mayadelsol.com
Fashioned from NRebozo Fo
so many worthy cocktails at NRebozo, but this Old Fashioned stole my heart. Ingredients Casa Amigos Añejo, Banhez Espadín Joven Mezcal, Hibiscus nectar and Angostura are sipped from a rim dusted with Tajin.
5) Zucchini blossoms from Piacere Mio, Forest Park: This seasonal appetizer appears only when zucchinis are in bloom. Fried and filled with pecorino cheese mousse,
I love a ham and brie sandwich almost as much as I love ham and butter on a baguette. This rendition from Sawmilly includes thin apple slices and a drizzle of
4 5 6 7 8
8) Fried dill pickles from Irish Times, Brookfield: Are these an Irish staple? No But I’m not going to hold that against them. Ever since I first had this appetizer decades ago at Cock of the Walk in Hot Springs, Arkansas, I seek them out as a guilty pleasure.
7) Waffles from Addis Cafe, Oak Park: Waffles at Addis Café come in a variety of ways – with salted caramel and whipped cream, savory, Nutella and banana – but my favorite is the classic with maple syrup A hint of
coffee ice cream. This elixir performs that same alchemy for me.
10) Italian ice from Johnnie’s, Elmwood Park: This is the ultimate in Italian ice in my humble opinion. Is it a dessert or a drink? Depends on how fast you slurp the frosty mountain delivered in a cup I was wary of the lemon peel bits mixed in at first but came to treasure them.
Park Bakery, Oak Park: If you know, you know This is a slab pie sold by the square. It is a regional treasure. According to the Sun-Times it ’s getting harder and harder to find this treat these days, but Oak Park Bakery makes it daily 12) Turtle sundae from
sundae many places, but this was my nostalgia trip As a tween, I once stole 75 cents from my grandmother ’s purse to get one (I’ve since knelt at her grave and apologized).
A small bite from our chefs
By RISE SANDERS-WEIR
Oak Park | amerikasrestaurant.com
owner Armando Gonzalez worked in Japanese, Italian and estaurants as a young man. Those flavors excited him, so when it came time to imagine his own place, he wanted to keep his Mexican heritage in the forefront but inform his dishes with the best the world has to offer. He named it Amerikas to honor that mix. He chose a location in Oak Park for a similar reason: the diversity of people and the openness to tasting new dishes. His unique dishes combine the American melting pot tradition without losing his roots.
Ciro
Parlato
1048 Pleasant St., Oak Park | cirooakpark.com
Ciro restaurant is a concept born out of Chef Ciro grandmother’s salumeria (Italian for “deli”) where he spent his childhood years. It was a community hub, restaurant and store all rolled into one. The restaurant celebrates its first year in September There are eight bar-style seats along the kitchen counter for dining in but take-and-bake is the heart of the concept. All dishes ar prepped and ready to go. Specialties from all 20 regions of appear on the menu, with key ingredients imported from the source.
Johnny Mei and Jinn y Zhao
The curated list of offering changes e tar North Ave., Elmwood Park | newstarrestaurant.com
Johnny Mei worked for New Star’s owner Jinny Zhao long before joining her at the Elmwood Park restaurant. Zhao’s reputation for quality ingredients and attention to detail earned this level of loyalty from her staff. When Zhao decided to convert a dining room at the back of the restaurant into a hibachi-style dining experience, Mei was more than ready to sign on as head cook. Diners sit around teppanyaki grills, while Mei and staff deliver dinner and a show. Yelp rates New Star in the top three for Japanese grill estaurant in the Chicago area, well above name-brand chains.
Armando Gonzalez
Forest Park | newrebozos.com
How did “Oh My God” become Chef Paco’s signature When he bought the restaurant and renamed opez didn’t speak much English, but he was confident in his menu, especially his Fiesta Moles. His son helped a phrase book that included things like, “Hi, how are you ready to order?” After that Paco would say, “Oh my God!” This was an expression of both navigating in a language he didn’t speak and his owning his own place. Eventually Chef Paco got better but the catch phrase stuck.
1018 Lake St., Oak Park | facebook.com/wisecupoakpark
Wise Cup
When Shivangi Khetarpal opened Wise Cup with her husband Naveen, they imagined a continuation of the neighborhood coffee shop that had been in the location before. For Shivangi, it was an opportunity to bring her marketing and finance skills to a more personal project. They continued to offer coffee drinks, loose-leaf tea and a selection of pastries. But when they added Indian spice flare to the drink menu, customers clamored for food too. Now you can order samosas and other small bites daily, then on the first Saturday of each month the options with a pop-up menu that is a full meal.
Beau’s Kitchen
alendar Ave., La Grange | chefbeauskleankitchen.com
ood is fuel, but it is also what we are made of. What goes into our bodies can determine a lot about our overall health. Blackburn is an anti-inflammatory, autoimmune chef. His weekly meal service caters both to clients who have health issues and to those who don’t want to develop them. The location is delivery and take-away providing meals that are gluten free, mostly organic, grass-fed meats and wild caught seafood. It’s as clean as he can make it. Menus change weekly and are intended to feed clients day in and day out. lunch, dinner and snacks all roll out of Chef Beau’s Kitchen.
Paco Lopez
Shivangi Khetarpal
William Beau Blackburn
SWEET, SAVORY AND LO CAL PACKAGED GOODS
These are made locally but enjoyed far and wide
By RISÉ SANDERS-WEIR Contributing Reporter
Wdisabilities. Their marquee jobs program is Knockout Pickles – available in classic, deli-style, spicy and bread & butter varieties. This artisanal business manufactures 10 five-gallon buckets and 120 jars of pucker-worthy slices each month.
hile our area isn’t a powerhouse of manufacturing, food entrepreneurship is strong. Several businesses, both large and small, ply their trade locally. This is a roundup of just a few of them.
Pickle power! Opportunity Knocks is a local organization created to support people with intellectual and developmental
The pickles are used at nine local restaurants and on the shelves of several local grocery stores, including The Sugar Beet, Alpine Food Shop and coming soon to Jewel in River Forest.
Meat joy! Jilly’s Jerky started with a desire to recreate the meat-based magic that Jill Evans LaPenna’s dad made. Through trial and error, she recreated the recipe which now comes in four flavors: original, Cayenne Tang, Chipotle Crush and Habanero Heat.
LaPenna and her husband Anthony still c ook je rk y locally for direct-toconsumer trade, but when demand ratchetted up, accelerating to retail speed was trickier than they had anticipated. Meat products sold at that level must be manufac-
Chicago Common beer from Kinslagher.
tured in a USDA-approved facility. Luckily, they found a Michigan partner who is carefully crafting their retail line Beer here! Kinslagher Brewin g Company’s owner Keith Huizinga keeps two of their brews on local retail shelves: Chicago Common and Prohibition Pilsner Chicago Common is Kinslagher’s own creation, an ode to a brick. The red hue references the red, orange and cream colors of that icon of construction. The flavor is a rye lager, with hops giving it an earthy and piney twist. Prohibition Pilsner is an American-style pilsner from back when
Continued on page 13
Beef Jerky from Jilly's Jerky.
KINSLAGHER BREWING COMPANY
Victory Italian: ‘We are
Believe it or not Victory Italian has been open in Oak Park for almost 4 years. We started the project pre covid but slowed our construction during the pandemic. Luckily, we purchased the property and were able to do our remodel slowly as things improved and opened at the right time.
Owner Tony Gambino said, “Oak Park has always been like a second home to me. I grew up in Melrose Park, but I opened my first full service restaurant in Oak Park in 2001, Fuego Loco on Lake Street, which was a block from my house on South and Euclid. I loved the area and it was a great place to raise my kids. When we sold Fuego Loco in 2008, I always wanted to get back to Oak Park. I looked at a number of locations over the years but never found the right space. When I saw the closed restaurant on the corner of South and Marion it seemed
perfect to me. I was a big fan of the Marion Cheese Market and loved the space. It had a look that was similar to what I like to design, lots of windows and light and a great deal of outdoor space.”
Oak Park has been great to be a part of, the rich history and culture of Oak Park work well with our traditional old school Italian menu and vibe. In Oak Park you can feel the history and when you walk into Victory Italian the feel is that this restaurant may have been here for 40 years.
Our food is traditional Chicago Italian, great pasta, sauces and Italian entrees with the addition of some exciting chef driven specialties. Our fabulous Brick chicken is an Oak Park favorite, as is the OPRF Chopped salad. Lamb chops Oreganata or Steak Gambino style.
Victory is open Tuesday thru Sunday
4 p.m. till 9 p.m. with the bar staying open later.
Victory has a full catering menu with its traditional offerings as well as specialty seafood items available during the holidays if you want to do the 7 fishes.
Victory is also a great place to have a family party of up to 60 people.
Victory Italian
100 S. Marion St., Oak Park 708-434-5766
• victoryitalian.com
Continued from page 11
recent European immigrant brewers started to adapt to fermentables available in the U.S. It’s drier and a touch hoppy-er than nationally marketed pilsners.
Hot or mild? Hank’s Giardiniera takes this local treat “from the Windy City to the world” according to creator Hank Tibensky. After closing his Italian Beef stand in New York City, due to Covid-borne complications. He pivoted to retailing his signature recipe.
The garden-in-a-bottle mix is whipped up in Cicero, but the retail footprint is national. Two heat options are available in Sprouts groceries stores in 24 states and locally at Carnivore.
Raising the bar! Silverland Bakery ships brownies, bars, and cookies nationwide. It started from a combination of owner Athena Uslander’s desire to work for herself and her, then partner, Lisa Silverman’s family brownie recipe. The company has expanded, adding ve g an, gluten free, keto and sugar free options. All are preservative free.
They’ve been the private label supplier to restaurant chains such as Olive Garden. But their storefront location in Forest Park was a life saver during the pandemic. Now the 41-year-old business is back to thriving. What packaged food survey would be complete without two local heavyweights Turano Bread has been making Roosevelt
opportunityknocksnow.org
jillysjerky.com
kinslahger.com
hanksgiardiniera.com
silverlandbakery.com turano.com ferrara.com
Road smell heavenly for almost 60 years. It all started with Mariano Turano’s classic recipes from Italy. Now it bakes in four states, but locals can visit Mamma Susi’s Bake Shop on Roosevelt Road.
Ferrara is seen by all who pass by their plant along the Eisenhower expressway near Harlem. The company is more than 115 years old and now encompasses brands such as Jelly Belly, Nerds, SweetTARTS and Trolli. The Ferrara Pan Factory Outlet Store in Forest Park is a real treat.
Kinslahger is a community gathering place designed for conversation (no TV’s) with friends new and old. We offer not only the beer we make on site but also a selection of wine, cider, cocktails and non-alcoholic beverages. Feeling hungry? We have fresh pretzels from Daly Bagel, cheese & charcuterie plates and some curated snacks. Want something more substantial, you can order delivery from one of the many great local restaurants right to your seat at the bar.
Kinslahger Taproom
6806 Roosevelt Road
Oak Park, IL 60304 (844) 552-4437 x0
www.kinslahger.com
Hours: Th & Fri 5-10pm | Sa 2-10pm | Su 2-6pm
HANK'S GIARDINIERA
Mild and hot Giardiniera from Hank's.
six layered French pastr y How Sugar Fixé makes a
Rachel Rogak, head pastry chef, places the first layer of sponge cake in the baking pan after layering the bottom of the pan with buttercream. A layer of chocolate follows and the second sponge cake layer is then placed.
PHOTO S BY SAM TUCKER
First of all, it takes three days. So be patient
By SAM TUCKER Contributing Reporter
What goes into making a six-layer entremet? Sugar Fixé Patisserie’s head pastry chef gives a window into the process of making this rich tasting and visually appealing French pastry.
gar Fixé Patisserie has been in business in do wntown Oak Park since 2011. The pastry shop, 119 N. Marion St., offers a range of familiar and unique pastry items, all proudly made from scratch.
Rachel Rogak, the head pastry chef, started working at the patisserie as a pastry cook three years ago. Now, she is head chef and maintains Sugar Fixé Patisserie’s high-quality attitude towards bakery and pastry foods.
“What I always loved about this place is that it’s not just a bakery, it’s a patisserie. It has some more of those interesting, higher-end kinds of items where you’re putting different interesting flavors and textures together … tha t’s something I think that we do differently,” said Rogak.
The “opera entremet” is a six layered coffee-flavored pastry that is created by layering buttercream and chocolate between thin layers of sponge cake. It is one of the many pastries they make that
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Another layer of buttercream is carefully spread, with high attention paid to keeping a flat and even surface. Any inconsistencies will show along the side-profile of the finished entremet.
Once pulled from the cooler, the pan is flipped upside down so the first layer of buttercream that lined the pan is now on top Rogak said that working top to bottom and flipping the pan at this point in the process makes it easier to create the nearly perfect flat-layer on top of the pastry.
require time and patience, said Rogak.
The process, usually done over three days, starts with baking three thin layers of almond sponge cake and soaking them in coffee. The roughly half-inch layers of cake need to be refrigerated overnight so they maintain a structure.
On the second day, the layering begins. Two layers of coff buttercream and a single layer of chocolate ganache are spread between the thin sponge cakes, building the pastry up layer layer. Throughout the entire process, Rogak said paying close attention to keeping things flat is a necessity. Afterwards, the pan spends another night in the fridge to solidify.
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The third and final layer of the sponge cake is placed. After making all the edges of the layers square and even to the pan, it is covered and placed in a cooler overnight so the layers can solidify.
4 5 6
Once cut to the final shape, icing and a chocolate emblem are carefully placed atop Making the “opera entremet” ready for serving.
On the third day, the final touches to the top and final surface are finished. The final chocolate glaze is spread and heated with a blowtorch to create a near-perfect flat surface. Then, the pastries are scored and cut to shape. A small chocolate emblem is carefully placed in the icing, finishing off the French dessert pastry.
Problem solving in the kitchen and bringing different flavors to the plates of Oak Park patrons is what makes her job enjoyable, said Rogak.
“We try to do interesting things with food. I mean, why not? There’s so much that you can do. Might as well try to put things together and expose people to different flavor combinations and things. That’s what makes this field so fun,” said Rogak.
Sugar Fixé Patisserie sugarFixe.com
119 N Marion St., Oak Park
Hours:
Thursday: 7 a.m. to 8 p.m
Friday/Saturday: 7 a.m. to 7 p.m. Monday through Wed.: 7 a.m. to 6 p.m.
A scoring tool is then used to equally separate the individual pieces for cutting.
G eorge’s Restaurant & Pancake House
HAmazing Mexican at NRebozo
ey there! At NRebozo we offer a variety of unique moles featured in our Fiesta Mole, which includes six enchiladastwo classic moles and four that rotate throughout the year. Our fish tacos change with the seasons, such as featuring fruit salsas like Cantaloupe or Mango in the summer, Chicharron Mole in the fall, White Habanero sauce tacos in the winter, and Tamarind fish tacos in the spring. And you can’t have a great dinner without great drinks, right? We’ve got you covered there too, from traditional Margaritas to a Prickly Pear Margarita topped with Burt Rose. We also offer a delightful Hibiscus Guava Margarita made with Ritual
Zero-proof Tequila for those who prefer mocktails.
And if you’re thinking of having a special event, we’ve got you covered there too! Chef Paco and you can sit together and design a menu that best suits your event and any dietary restrictions you have. You can also rent out the full restaurant for your event and we offer private event packages that include a full bar of all our margaritas, beers, wines, Tequila, and
Mezcal. It’s a perfect place for family events, birthday parties, work parties, or just any celebration in general!!!
7403 Madison St, Forest Park, IL 60130 (708) 445-0370 newrebozos.com
An uprising of bakeries
So many wonder ful treats. So little time
By RISÉ SANDERS-WEIR Contributing Reporter
There is a bakery goods surge happening in our area. Surely this is a good thing. Explore our eet/dulce/dolce abundance!
Mamma Susi ’s Bake Shop
6501 W. Roosevelt Rd., Berwyn: Assunta ‘Susi ’ Tu rano was the family matriarch. The store ser ves up a wide variet y Tu rano breads and an assortment of I talian style pastries, donuts and cookies
Twisted Cookie
7401 Madison, Forest Park: Cookies, cookie pies, cookie cupcakes, cheesecake cookies, cookie bark, gluten free, dipped and stuffed brownies – so many flavors and varieties it’s hard to choose.
Sugar Fixe
119 N. Marion St., Oak Park: Macarons are a splash of color in cases filled with tarts, pastries, cookies. Custom cakes and bake-at-home options ound out the offerings
Publican Quality Br ead
211 Harrison St., Oak Park: Baked on premises, this location is bread forward, but includes pastries sweet and savory many of which follow seasonal flavor peaks.
Continued on page 18
Laury’s Bakery & Cake
12 Madison St., Oak Park: Jawdropping custom cakes. Sweet potato pie by the square and caramel cupcakes take the lead here. Red velvet cupcakes are not far behind!
Oak Park Bakery
904 S. Oak Park Ave., Oak Park: For more than 100 years the pies, pastries, breads, cupcakes, cookies and cakes have filled the cases here. They still make apple slices every day!
Forest Park Bakery
7332 Madison St., Forest Park: Donuts, cakes, pastries, pies, muffins, macaroons, breads, oh my! This long-time family operation knows their dough.
Vesuvio Bakery
8717 Cermak Rd., North Riverside: “Cannoli” is on the awning, so you know they aren’t playing. There are many flavors to choose from as well as breads, cookies and other pastries.
Silverland Bakery
Broken Tart
1108 Chicago Ave., Oak Park: This home of the “life-changing” kale scone also serves a curated selection of sweet and savory delicacies. Their olive oil cake is out of this world.
439 Des Plaines Ave., Forest Park: It started with a dream and a brownie recipe, now their many varieties of bars (including keto, vegan and gluten-free) are shipped nationwide.
Panaderia Puebla
614 Lake St., Maywood: Traditional Mexican pandulces, breads, cakes and pastries fill this shop. Their conchas get accolades online. Seasonal specialties.
Courageous Bakery
736 Lake St., Oak Park: Started in the cupcake craze of the early 2010s, but has expanded to pies, cakes and savory options. And now with ice cream – Courageous Cones!
Spilt Milk
811 South Blvd., Oak Park: Biscuits are the bomb. Artisan pies, cookies and pastries are baked with locally sourced and seasonal ingredients. Black cherry almond cake ice cream!
Vision-impaired baker loves selling sweets
S“My goal is to help others conquer the kitchen with poise, patience and perseverance,” said Keelie Banks, 35, owner of Suga Bakers, talking about her blog and her love for inspiring others.
But that statement takes on extra meaning when you learn about what Banks refers to as “a unique set of challenges.”
Eight years ago, she was diagnosed with retinal pigmentosa, a rare genetic disease that causes vision loss.
“With the help of God and my amazing support system, I remain committed to making my dreams a reality,” said Banks.
uga Bakers is not just an ordinary bakery. My mission far transcends the butter, flour and sugar that goes into making the good old fashion desserts that I am known for. My goal is to bring joy, happiness and connection to families, friends and communities-- one sweet treat at a time. Most of all, I want to show everyone that anything is possible when you believe.
My baking journey began over a decade ago. What started out as baking for friends and family turned into much, much more. Now, it is also my business as well as my joy.
Banks started baking 14 years ago. “What started out as a way to make extra money during my college years turned into a full- edged passion,”
Unfortunately, I was hit hard eleven years ago. I was diagnosed with a rare genetic eye disease called Retinitis Pigmentosa. As my love for
baking began, my eyesight started to decline which caused me to put my dreams on hold for a while. I, however, didn't let that stop me. I regained the vision for my future four years ago in the midst of the pandemic. If the pandemic taught me anything, it taught me to embrace change, have courage, and that I was stronger than I had ever realized.
Banks said. But she’s always enjoyed creative endeavors and hobbies, like sewing, decorating and entertaining. She lives nearby in Bellwood, so she’s familiar with Forest Park, where she frequents restaurants, including Shanahan’s and Scratch Kitchen. Creativita is another favorite: “Painting and wine have become one of my new birthday traditions,” Banks said.
Now, I feel like it’s my mission to get back to the root of how we created special memories with the ones we love, with food, family, fun and delicious homemade sweet treats!
one of my new birthday traditions,” Banks
In her blog The Sweet Life, at sugabakers.com, she talks about her love of baking and shares recipes, like Ultimate Pumpkin Mu ns and Pumpkin Praline Pie.
Suga Bakers. Baking you happy one sweet treat at a time!
Suga Bakers bakery, located in Bellwood Illinois.
Decadent desserts, including German chocolate cake, red velvet cake, and a variety of cookies are for sale at sugabakers.com of
• 630-886-2525
• sugabakers.com
Taste the world on Elmwood Park’s Restaurant Row
By Risé Sanders-Weir
“Instagram-worthy” is easily the adjective for food served up on Elmwood Park’s Restaurant
Massa Café Italiano
7434 W. North Ave
#MassaCafe
Row. If you ate on North Avenue every day for a week, none of your social media followers would believe this much variety, paired with consistent quality, is packed into such a few blocks. It ’s the reason Elmwood Park has been a dining destination for decades. Free parking at 7420 W. North Ave. is a bonus too!
Italy is a little closer than you think. Massa Cafe Italiano has been serving up authentic Italian fare since 1968. Close your eyes as you bite into their menu, sip a house-roasted coffee, or delight in specialty frozen desserts and you will swear you’ve been transported abroad. Try an affogato – five flavor options all combine espresso, gelato and toppings to make you swoon.
Inari Sushi
7428 W. North Ave
#inarisushi
New Star
7444 W. North Ave
Spizzico
7446 W. North Ave
#newstarrestaurant
This mainstay of Restaurant Row was reinvented by Jinny Zhao Nothing from a can is her watchword. When Zhao took over the restaurant she added pan-Asian flavors to the mix. Can’t decide whether to eat Thai, Chinese, sushi, hibachi grill or just drink tiki cocktails? You don’t have to choose, because all are on the menu at New Star
#spizzicopizzapasta
The traditional thin crust cheese pizza at Spizzico is the measure all other pizzas should be judged against. The ‘Spizzico Special’ pizza has been called a love triangle, topped with sausage, mushroom, onion, and green pepper A full selection of Italian dishes fills out the menu. And delivery and catering are available too
Dine in or carry out, Inari is here to deliver sushi to your tastebuds. Lunch specials bring down the cost of your cravings and weekday specials give you permission to try something outside of your got-to order Ramen and poke bowls remix the sushi menu into new delights. And a selection of entrees sure to please nonraw eaters.
Taco Town
7446
#tacotownmexicangrill
There’s a new taco in town. They even serve up breakfast, a rarity in the arena of Mexican food locations. For later in the day, you choose your base (burrito, bowl, taco, tostada, etc.) then agonize over which filling – there are 17 options from chicken to tongue. Wash these treats down with horchata and agua de piña.
W. North Ave (enter on 75th Ave)
Alpine Food Shop
7538 W. North Ave
#alpinefoodshop
Other sandwiches try to reach this height, but an Alpine is an experience unto itself. Made to order when you order – meats, cheeses and other ingredients rest in cracklingly fresh Italian filone (of course you could also choose rye or multigrain bread). As a bonus, you can pick up many Italian treasures while you get your meal: pastas, sauces, spreads, and cookies.
Burger MOOvment
7512 W. North Ave
Johnnie’s Beef
7500 W. North Ave
#johnniesbeef
World-renown for a reason! Have you ever seen the building without a line out the door Me neither The menu is short and to the point. Italian beef wet or dry. Italian peppers sweet or spicy. Fries with just the right amount of crisp You can get a hot dog and a polish sausage here too Don’t forget the Italian ice!
Gringo and Blondie
7514 W. North Ave
#grindoandblondie
Mexican street food is their claim to fame. All the classics are waiting on the menu. Try a cemita on fresh sesame seed rolls with your choice of toppings and Oaxacan cheese. You can knock back mimosas and micheladas with brunch on the weekends featuring chilaquiles, Mexican French toast (cinnamon, caramel and pecans) among other delicacies.
#burgermoovment
Signature burgers for each season of the year (and a shake that coordinates) keeps the menu fresh at Burger MOOvment. All year round, you can choose what to slip between the buns: beef patties stacked 1, 2 or even 3 high; chicken breast – grilled or crispy; or black bean veggie burger There are toppings galore and bite-sized options for the small fry
Does the thought of BBQ sauce on your fingers in all its cinnamon-scented glory send you reeling back to a first date, an outing with grandparents or just the good old days? Since 1930 this temple of meats has been providing finger-licking good meals and is likely the oldest continually operating BBQ joint in the Chicago area.
Armand’s
7650 W. North Ave
#armands.ep
Pizza is at the forefront, but don’t forget about signature items, like, stuffed artichokes, baked clams and antipasto salad. Over the years Armand’s has expanded to locations beyond Elmwood Park, but this location is home. Need to feed a troop, order a yard long pizza. Need to feed yourself? Stop in for a lunch deal – personal pan pizza special.
Russell’s Barbecue 1621 N. Thatcher Ave
#russellsbarbecueEP
Elmwood Park has a long standing reputation for being home to outstanding restaurants. As a Village we are proud to share this reputation and work hard to promote it
RESTAURANTS
Alpine
7538 W North Ave
Armand's Pizzeria
7650 W North Ave
Ashleys Café & Tap
7500 W Grand Ave
Burger King 1750 Harlem Ave
Burger Moovement
7512 W North Ave
Caputo's
Fresh Markets 2400 N Harlem Ave
Circle Tavern 18 Conti Pkwy
Culvers 7542 W Grand Ave
Donny G's 7308 W North Ave
Dunkin Donuts 7201 W Grand Ave
Eggsperience 16 Conti Pkwy
Great American
Bagel
7230 W North Ave
Gringo & Blondie 7514 W North Ave
Happy Wok 1742 N Harlem Ave
Inari
7428 W North Ave
Jim & Pete's 7806 W North Ave
Jimmy John's 1702 N Harlem Ave
Johnnie's 7500 W North Ave
Massa Café 7434 W North Ave
McDonalds 7217 W Grand Ave
New Star Restaurant
7444 W North Ave
Old World
7230 W North Ave
Panera 7400 Nor th Ave
BARS
Celtic Corner
Circle Tavern
Russell's
Barbecue
1621 Thatcher Ave
Spizzico
7446 W North Ave
Sports Nook 7841 Grand Ave
Subway
2836 N Harlem Ave
7230 W North Ave
Tacos 2 Go
7530 W Grand Ave
Taco Town
7746 W North Ave
The Barre Studio & Café
12 W Conti Parkway
Tony D's
7725 W B elmont Ave
Trattoria
Peppino's 7440 W North Ave
Union Tap
7707 Westwood #1A
Wing Stop 1740 N Harlem Ave
Jim & Pete’s 7806 W. North Ave
#jimandpetes
Jim and Pete are no longer with us, rest their souls, but the quality of Italian food they envisioned serving when they opened in 1941 is still going strong. Owner Michael Bucchianeri says, “There’s simply too much tradition and history Great people, great customers and friends that will keep Jim & Pete’s alive forever.”
Trattoria Peppino 7440 W. North Ave
#trattoria_peppino
“Down-to-earth,” and “neighborhood favorite” are the words you want to hear when you are hankering for a big, satisfying plate of pasta. Pizzas don’t skimp on the toppings either Study the cocktail and a wine list until you find just what you are looking for. Peppino has an extensive menu that perks up your interest yet feels comfortable and filling.
Filling lunches that don’t empty your wallet
FBy Risé Sanders-Weir | Contributing Reporter
inding a good, cheap lunch has never been harder. Restaurants face the same inflation pressures as the rest of us. Luckily, our brain trust of people on social media helped us find some of the best deals in the area. Here are some ideas for the next time your stomach grumbles at noontime. All clock in under $10.
SANDWICHES
Sandwiches are a reliable option. Alpine Food Shop, 7538 W. North Ave. in Elmwood Park, has a variety made to order. Jerusalem Café, 1030 W. Lake St. in Oak Park, has both sandwiches and platters that limbo under $10. Sawmilly, 35 E. Burlington St. in Riverside, can fill you up on a budget too. You can imagine you are in Paris at Lea French Street Food, 106 N. Marion St. in Oak Park.
Continued on page 24
Sandwich from Lea French.
Continued from page 23
B URGER AND FRIES
For some a burger and fries hits the spot for a cheap and filling midday meal. Mickey’s Ribs & Gyros, 525 N. Harlem Ave. in Oak Park, has got you covered. Michael’s Beef House, 6747 W. North Ave. in Oak Park, and Parky’s (with windows now fixed), 329 S. Harlem Ave. in Forest Park, are worthy options as well.
PIZZ A
If a slice of pizza and a soda is a dream lunch for you, check out DiNico’s, 6627 W. Roosevelt Rd. in Berwyn or Cuzzo’s, 330 Madison St. in Oak Park. Both serve up large slices, ready to
OTHER BITES
There are many other lunch specials around the area that tip the scale just above $10 but are still very good deals (I’m looking at you Sen Sushi, 814 S. Oak Park Ave. in Oak Park).
There are also many “bites” that might not tide you over until supper but deserve a mention. Two empanadas at Mulata, 136 N. Oak Park Ave. in Oak Park, stay under our budget. And a couple of sides from Passion Eats Express, 7103 W. North Ave. in Oak Park, will satisfy a soul food craving. Enjoy!
burger and fries
FA L AFEL
If you are hankering for falafel and in Forest Park, Petra Falafel, 7314 Madison St., has got you covered. So does North Avenue Falafel, 6814 W. North Ave. in Elmwood Park
SALAD
How about a salad to keep you in trim? Maya Del Sol, , has got one that fits the Park, e. in
North Avenue Falafel
Mickey's
COURTESY OF MULATA
Empanadas at Mulata
Based here in Chicagoland, S. Rosen’s has been serving the area since 1909! Our selection of traditional rye breads, buns, and rolls have maintained the same great quality for over a century. Our latest addition is our Tuscan Cocktail Bread,
perfect for party fare and appetizers! Look for it in your local grocery store.
Italian Mini Beefs on Tuscan Cocktail
Ingredients Per App:
½ Slice of Deli Roast Beef (Italian seasoned is best)
½ Slice of Mozzarella cheese
3 Strips of roasted red peppers
1 Slice S.Rosen’s Tuscan cocktail bread
Directions: Place ½ a slice of the roast beef on the Tuscan cocktail bread, top with the mozzarella cheese and roasted red peppers. Bake in the oven at 375 for 7-8 minutes, until the cheese is melty. Serve immediately. Find more recipes at SRosens.com
Buy one Cookie and a Milkshake and get a second milkshake and cookie for 1/2 o when you bring a friend (also applies if you bring more than 1 friend). Friends must be present and must show coupon. Valid starting Sept. 1 - October 31, 2024
Let New Rose cook for you, with free delivery! Every week, we make two soups (serves 2) and two entrees (serves 2, 4, or 6). Free delivery to Oak Park, River Forest, and Forest Park. Dietary restrictions welcome.
Chef/Owner Su Jang
newrosecatering@gmail.com 708.261.6908
See our weekly menus, order, or cater your event at newrosecatering.com
Dining Plan: Riverside and Brookf ield
Iconic spots with a modern twist
CBy RISÉ SANDERS-WEIR Contributing Reporter
ome for the zoo, stay for the food in Brookfield.
In the cheeky words of “The Irish Pub Song” by The High Kings every town has (or deserves) an Irish pub. Well, Brookfield has a wonderful one, Irish Times at 8869 Burlington Ave. From the moment you lay eyes on the exterior you feel transported into a cozier, friendlier, more relaxing mindset. Inside there’s a bar
and menu to match. Fish and chips, corned beef in various for ms and Shepherd’s pie come to the table to meet the cocktail, cider, beer or whiskey that you already have in hand. But you don’t have to stay in the traditional lane, there’s tacos, buffalo wings, fried pickles, and even a salad, if you insist.
Handcrafted barbeque is just down the street at Beach Ave BBQ, 3453 Grand Blvd. Beef, pork and chicken get in-house treatment – dry rubbed and smoked for more than 12 hours over oak logs. Meats platter up beautifully on the combo BBQ meat
sampler. There are sandwiches, ribs, rib tips, sausage, and even BBQ nachos. And do your kids like ribs, but you don’t want to share your slab? There are kid-sized meals for them.
Over in Riverside, downtown is popping with new options and long-time favorites
The Chew Chew, established in 1996, has become an icon at 33 E. Burlington St. In the evenings, this re gular award winner is great for a date night, a celebratory moment, or just about anytime delicious food is on your mind. The menu
RISÉ SANDERS-WEIR
RISÉ SANDERS-WEIR Beach Ave BBQ in Brookfield
IRISH TIMES
Irish Times in Brookfield
BEACH AVE BBQ
rotates to face each season’s freshest flavors. A featured appetizer is oysters, shucked to order. House specialty entrees include a smoked gouda alfredo pasta, steaks, and a variety of flatbreads.
La Barra, 2 E. Burlington St., covers a lot of bases. They have a patio, live music and a dedication to fresh ingredients with a modern take on Italian classics. Open in the evenings and also for lunch on the weekends, the menu spans pastas, salads, soups and many styles of pizzas. Crisp crusted ciabatta-dough pizzas are available in new and familiar flavors, such as cupping pepperoni with hot honey and margherita. Dee p dish pizza comes in re gular
Ending Hunger
More Info
Brookfield: irishtimespub.com beachavebbq.com
Riverside: thechewchew.com labarrariverside.com
or “skinny” varieties. There’s even a Chicago-style thin crust like the tavern style that Pizza Hut just introduced to a national audience.
Leave room for a sweet treat while you are in downtown Riverside at London Ice Cream, La Ofrenda Market, Sawmilly or Aunt Diana’s Old Fashioned Fudge.
RISÉ SANDERS-WEIR
The Chew Chew in Riverside
THE CHEW CHEW
RISÉ SANDERS-WEIR
La Barra in Riverside
LA BARRA
Range to La Gr ange for a change
Many choices in a diverse dining scene
By RISÉ SANDERS-WEIR Contributing Reporter
La Grange is a town that punches well above its weight in the sheer number of restaurants, as well as the variety and quality of those establishments. For a town of 16,000 it is remarkable that more than 50 restaurants can be found within its borders.
“We are c entrally located with accessibility to the western suburbs,” said Cathy Domanico, executive director of the La Grange Business Association. “We have a very vibrant downtown with a lot of retail and it is very walkable.”
There are several dining districts. In the Westend you find treasures such as Milkstop Cafe, where a bowl of French onion soup is almost a meal unto itself.
Downtown proper is filled with boutiques, necessities (lawyers, accountants, fitness, etc.) and fl avor s. An afternoon af fo ga to and a bite of f amous tof fee from Lilett Candies doesn’t disappoint. But nighttime is primetime for La Grange’s award-winning restaurants
Marco’s Kitchen opened in March 2020. Grit and community support pulled them through the darkest days of the pandemic. Now, they are back to their original fine dining plan.
“We’re French, Italian, little bit of Asian, Middle Eastern, Spanish and Mexican. So all of those flavors go on to Continued on page 30
RISÉ SANDERS-WEIR
French onion soup at Milkstop
MARCO’S KITCHEN
Duck Breast
MARCO’S KITCHEN
Marco's Kitchen
Lilett Candies
Continued from page 29
our menu to create our dishes,” said Marco Conte, chef and owner.
A crowd pleaser is roasted New Zealand lamb chops, encrusted with pistachios, served with a black garlic molasses. Another popular dish is duck breast and blackberry, sage reduction over pappardelle pasta.
In 2024 Marco’s Kitchen earned a DiRōNA award, given to exceptional restaurants in North and Central America and the Caribbean.
Patrons are front and center for another restaurant called fourteensixteen This American “craft” restaurant relies on freedom for the staf f to try new things, reinvent old dishes and strive for the out of the ordinary.
“We are blessed that diners are willing to come out and experiment,” said Bret
Bohning, chef and partner. “They are also honest when things don’t work. Customers feel ownership of the restaurant too. It’s a lovely back and for th.”
Each season drives the menu. This summer pan-seared gnocchi graces the menu with a supporting case of ve getables: broccolini and romanesco. All top a bed of cauliflower puree. Watermelon gazpacho is poured tableside, sparkling with ginger, cilantro and lime facets
Modern, authentic Italian is the flavorprofile of the menu at GP Italiano.
“We say that everything goes on our plates would be something you’d find in Italy today We’ve done our research,” according to chef and owner Joe Dellacroce.
His flour-covered apron attests to the hundreds of pounds of pasta he makes re gularly. And speaking of flour, it is sourced from Italy, as well as the buffalo mozza-
rella which is flown in from there too. Even the cows are Italian, sort of. Beef comes from Piedmontese cattle (an Italian breed) raised in North Dakota.
All dishes are cooked in the restaurant’s wood-burning pizza oven. Even pasta dishes, such as chicken parmesan is nestled in cast iron and finished there. Their Neapolitanstyle pizza took some getting used to for patrons, but now it is a fan favorite.
La Grange dining scene is a knockout! More Info
FOURTEENSIXTEEN
Alaskan Halibut
GP ITALIANO
GP ITALIANO
Neapolitan pizza
LA GRANGE
Dining Guide
With over 30 restaurants, visit La Grange for a vibrant and diverse dining experience!
RESTAURANTS
Antonino’s Ristorante
701 W. Hillgrove Ave.
Aodake Ramen
21 W. Calendar Ave.
Barrel House Social
100 W. Burlington Ave.
Billy Bricks
18 W. Harris Ave.
Blackberry Market
36 S. La Grange Rd.
Blueberry Hill
49 S. La Grange Rd.
Casa Margarita
32 S. La Grange Rd.
fourteensixteen
14 W. Calendar Ave.
GP Italiano
1 S. La Grange Rd.
Kama Bistro
9 S. La Grange Rd.
La Grange
Breakfast Cafe
24 W. Burlington Ave.
Lucca’s Pizzeria & Ristorante
108 W. Burlington Ave.
MAK’S House
46 S. La Grange Rd.
mána
88 S. La Grange Rd.
Marco’s Kitchen
26 S. La Grange Rd.
Milk Money Brewing
75 S. La Grange Rd.
Milkstop
700 W. Burlington Ave.
Nonna’s Good Life Pizza
40 S. La Grange Rd.
The Original Pancake House
942 S. La Grange Rd.
Palmer Place
56 S. La Grange Rd.
Prasino
93 S. La Grange Rd.
Q-BBQ
70 S. La Grange Rd.
Santiago’s Mexican
Restaurant
24 W. Calendar Ave.
Shang Noodle
19 W. Calendar Ave.
Steak + Vine
37 S. La Grange Rd.
Sushi Ukai
120 W. Calendar Ave.
BAKERY / DELI
Balkan Bakery
541 S. La Grange Rd.
Crumbl Cookies
1 N. La Grange Rd.
Swanson’s Deli
74 S. La Grange Rd.
TREATS / TEAS & SMOOTHIES
TATES Old Fashioned
Ice Cream Shop
25 S. Ashland Ave.
The Upbeet Life
18 E. Burlington Ave.
Uni Uni Bubble Tea
15 W. Harris Ave.
lgba.com/dining
“The reason for writing the book is Parakkat’s belief that good ideas can go farther with a map to follow...Throughout the book, Parakkat explains how anyone can start a movement with no capital investment, using tools freely available to most people on the planet.”
- Risé Sanders-Weir, Wednesday Journal
The Takeout 25 Effect is an inspiring account of a community-driven initiative, with lasting impact. Formed in Chicago’s western suburbs during the global pandemic, Takeout 25 aimed to save local restaurants while maintaining public health. It demonstrates the power of community-centric movements by illustrating the journey of Takeout 25 through compelling personal narratives, expert insights, and actionable strategies. This book is not just a recounting of events; it is a call to action for anyone motivated to make a difference in their community and beyond. In fact, it is a toolkit for social change.
The TAKEOUT 25 Effect
By Ravi Parakkat
Available in print, e-book, and audiobook
Locally: thepilebookstore.com
Online: bookshop.org, Amazon, Barnes & Noble
s es you just gotta g a
you
By Risé Sande rs
hen the thermometer rises you just gotta cool off. Air conditioning is nice. The pool is good option. But nothing tastes better than a hand-held blast of cold. There are still plenty of warm days ahead to enjoy what the area has to offer From tried-and-true to newcomers, you don’t need to travel far to discover a new favorite. Let the pros into their freezers and pull out just the right amount of winter to caress your tongue and cool your core. Use this map to locate them all. Then ride your bike to a few of them. Make it a chill crawl!
Amerikas
Amerikas represents the very essence of American cuisine, a concept dedicated to blending its Latin roots with flavors from around the world creating uniques dishes
34 Lake St, Oak Park • amerikasrestaurant.com
Cordial Inn
Cordial Inn Cheeseburgers go great with beer, seltzers, sodas, and all types of Mixed drinks. Tito’s cocktails are only $5 every Thursday!
La Parra Restaurant & Bar
Enjoy our Filet Mignon served with grilled asparagus, mashed potatoes, finished with a red wine garlic sauce and our Frida cocktails
6710 Cermak Rd, Berwyn • laparrachicago.com
The Coffee Shop
We offer an inviting space for people to connect or disconnect over a good cup of coffee and a fresh, made-toorder Walking Waffle. We are The Coffee Shop Oak Park! 163 S Oak Park Ave, Oak Park • thecoffeeshopoakpark.com
Blackout Baking Co.
Sweet, salty, rich, and smooth. Indulge in the perfect bite from this woman-owned Oak Park bakery. Baked fresh using highquality ingredients and shipping nationwide.
New Star Restaurant started over 60 year ago by the well-known Moy family. The Zhao family has been carrying the torch since 2014 with the same honest and delicious Chinese food every day. They added Thai, sushi and gluten free options always using the freshest ingredients!
What is your specialty?
We cover so many Asian dishes but our hibachi and sushi dishes are excellent! Our Thai noodles, Orange Chicken, Fried Rice and Eggrolls are dishes that our customers come back for.
What inspired you to be an owner?
I was a waitress on a student visa and after years of working the owner offered me the opportunity to buy the business. In 2011 I sold Chitung in Evergreen Park. I stayed home but was bored. When I heard about the Moy family selling New Star I was intrigued. New Star turned out to be a great opportunity for me and now my son Frank and daughter Jane help me with the business so it’s been an incredible journey for all of us. I look forward to the future!
What is your most popular dish?
Our Maki Sushi! We always use fresh salmon in our dishes.
What is the best thing about New Star?
- 9:30pm
There are several things! We always keep our place very clean. Our employees have worked here forever so they know our customers very well. We always get compliments on our take out packaging as well as the toys we give out to children who visit and the umbrellas we pass out when people are waiting outside. These gestures go a long way. Hospitality is everything. We aim to please our customers!
Flavors ofthe West Side
TBy RISÉ SANDERS-WEIR Contributing Reporter
here are many kitchen g ems around the West Side of Chicago. The restaurant scene has many old faithfuls and some new entries.
TNT Rooftop at 5405 W. Madison St. opened less than a year ago. Owners Anthony and Taneka Anderson are bringing fine dining to the area. Custom cocktails from the full bar kick off a meal seated either inside or on the Miami-style rooftop. A wide menu fires up a fine-dining experience with the addition of lamb, seafood and many vegan options. And to make a night out even more relaxing the restaurant offers car service to and from your location for an additional fee.
T he Black Foodie s, Dino and
Coretta Dean, are on a mission to suppo rt and amplify Black-ow ned businesses. T heir social media posts span the globe, but one of their most recent finds is a new spot along Division Street called Shake A Le g
If jerk chicken, shrimp or lamb sound good, Shake A Leg at 5512 W. Division St. is for you. The restaurant recently celebrated its one-year anniversary. Order at the counter for eat-in or takeaway. The dining room has a classy, yet comfortable feel and there’s also seating at the fully stocked bar. Cajun flavors and traditional soul food sides round out the menu and can be paired with catfish, pasta and salmon entrée options. Weekly specials come with their own signature cocktails.
An Obama Philly Cheesesteak (chicken and steak) and jerk chicken eggrolls
Cajun pasta with salmon at Shake A Leg.
eggrolls.
are specialties at Jay’s Backyard BBQ, 5604 W. Division St. Jerk spices also flavor tacos, gyros, Philly sandwiches and even salads and fries. Owner Jay Young opened the place in 2015 and it is still going strong. The restaurant takes orders at the inside window and is takeout only.
Uncle Remus’s saucy fried chicken has stood the test oftime. The restaurant at 5611 W. Madison St. is one of several Chicago locations. Established by Gus and Mary Rickette as G & G Chicken Shack, they later expanded and changed the name to Royal Chicken. During the 1968 riots along Madison Street two oftheir three stores bur ned down. As the Rickettes rebuilt, they wanted a new sign As the story goes, the sign shop had one that hadn’t been picked up. It said, “Uncle Remus” and the rest is history… delicious chicken history.
No overview ofdining on the West Side would be complete without mentioning a mainstay at 5412 W. Madison St., MacArthur’s Restaurant. It’s been serving up soul and comfort food since 1997 and has become a hot spot for political and community activity. And speaking of Obama, in his book The Audacity ofHope he gives this endorsement, “One of my favorite restaurants in Chicago is a place called MacArthur’s … plates filled with fried chicken, catfish, hoppin’ John, collard greens, meatloaf, cornbread, and other soul-food standards.” Venture out! And bite into flavors served up by your neighbors.
Anfora Wine Merchants, 128 S. Marion St., is a combination retail shop enoteca (wine library), named after a two handled terracotta vessel used in Ancient Rome to store or transport wine.
Since opening three years ago, the Pleasant District storefront has become a regional wine destination and captured national attention because of press received from the James Beard award winning drinks publication, Punch. In 2024, Anfora was nominated by USA Today 10Best Reader’s Choice Awards in the Best Wine Shop Category and placed third in the national line-up.
more indigenous grape varieties spanning well beyond the more wellknown international varietals.
A welcoming retail space engages customers upon entry, floral murals cover walls and terracotta pendant fixtures hang from the ceiling.
Wooden shelves house bottles of wine and a set of double doors give way to a cozy room with a counter suitable for hosting small classes and enjoying a glass with friends.
Anfora’s knowledgeable staff strive to make the shop a festive gathering space where people come to select a bottle to open at home or enjoy a bottle of wine onsite with friends.
Anfora is building a deeper sense of community through its wine club, annual store membership, and Sunday tastings.
Between their monthly wine club, and the annual store membership, the shop welcomes hundreds of local wine-lovers each month to pick up their curated collections, or to an exclusive monthly wine tasting for annual store members. Approximately twice a month Anfora hosts $5 Sunday afternoon casual tastings, which are open to the public to taste through five wines the proprietors love right now.
The best way to learn about Anfora’s events is to sign up for its email list (anforawinemerchants.com), or to stop into the shop and check out the monthly calendar.
“Our approach to wine at Anfora is not how a standard sommelier would approach it,” said Adrian Weisell, co-owner of Anfora Wine Merchants “Wine is about more than taste to us. We look at wine drinking through a cultural and historical lens.”
The Marion Street shop honors and celebrates, particularly, but not exclusively, Italian wines; a country with
Anfora has a dynamic wine by the glass list, but Weisell is quick to point out the entire shop is available to be enjoyed for a modest corkage.
The shelves are a retail wine list filled with unique offerings, where you’ll find bottles for the everyday, celebration, or collection.
Anfora Wine Merchants is a social destination where people embrace the thoughtful approach the entire staff takes to curate a wine tasting experience no matter if it is a private event or casual outing with friends.
128 S. Marion St., Oak Park 708-613-5388
ANFORA WINE MERCHANTS
DINE
FOREST PARK American
•BIZZY BEES CATERING
•CHARLIE’S RESTAURANT
•CHUBBY’S HOT CHICKEN
•ELBA’S GOLDEN STEER STEAKHOUSE
•FATDUCK TAVERN & GRILL
•GOLDYBURGERS
40+ DINING OPTIONS AT THESE & MORE RESTAURANTS!
EXPLOREFORESTPARK.COM
•HARVEST 365 FRESH GRILL
•JUNCTION DINER
•LOUIE’S GRILL
•MADISON PARK KITCHEN
•MCGAFFER’S
•OLD SCHOOL TAVERN & GRILL
•O’SULLIVAN’S PUBLIC HOUSE
•PARKY’S HOT DOGS
•RHYTHM & BLUES CAFE
•SCRATCH PUBLIC HOUSE
•SHANAHAN’S
•STARSHIP RESTAURANT & CATERING
•SUB TENDER
Chinese/Med/Thai
•CHINA DRAGON 2
•HABRAE THAI CAFE
•PETRA FALAFEL
•YUM THAI
•WHITE CRANE CREATIVE THAI & SUSHI
Italian
•CAFFE DELUCA
•JIMMY’S PLACE
•PIACERE MIO
•CASA HUMILDE CERVECERIA
•CACTUS GRILL
•CHIRRION MEXICAN GRILL
•DI’VINO
•MACHO’S MEXICAN GRILL
•MEXICAN REPUBLIC
•NREBOZO
•TACABRON
•FOREST PARK BAKERY
•KRIBI COFFEE
•SILVERLAND BAKERY
•THE BROWN COW ICE CREAM PARLOR
•TWISTED COOKIE
Zemi Coffee Cart owner Dominique Betancourt serving a customer.
CRedefining
COFFEE TO GO
By Risé Sanders-Weir
Contributing Reporter
affeine was never so convenient. Three mobile coffee vendors ply the area’s sidewalks, parks, parking spaces and block parties.
Spoke Cafe was a step up from the lemonade stands of Alec Olson’s youth. Four years ago, he noticed the popularity of nitro cold brew coffee at his dad’s office. His parents are his partners, but he does the brewing and selling. The OPRF high school junior often gets up at 4:30 a.m. to prep
The beans for his exclusive Bicycle Blend Coffee are roasted at Whirlwind Coffee on Madison Street. And Olson sells bean subscriptions, donating 20% from each bag sold to Beyond Hunger T he pedal-powered cart was crafted by the Oreg on-based Icicle T ricycle company. It has two taps: one for coffee and the other for root beer. In the warmer months, Olson brings ic e cream along to make coffee and root beer floats.
Olson will ride the bike up to 15 miles on weekends moving from block party to block party. He also stops at Dominican University’s Wednesday concert series. For booked events further away, Olson wheels the cart into his family’s van for quicker transit.
“I am not going to colle ge on Spoke money,” Olson said, “As an employee I do pretty well. As an investor, we’re almost there. We should get the cart paid of f this summer. But I am for sure having a lot of fun.”
Zemi Coffee Cart is owned and operated by Dominique Betancourt. In 2023 she started making coffee in her garage for neighbors. Her idea was to bring the culture and coffee of Puerto Rico to the area. With a generational connection to the island, Betancourt searched for her ideal coffee bean sourced on the island She taste-tested 25 farms before she found the one she wanted.
Her next step was to invest in a cart that could move the coffee around. She
sourced the electric assisted bike-cart combo from a company in California called Ferla.
Zemi’s specialty is, “a Latin cafe con leche. So, basically steamed milk and I put a little different spin on it with the skadoosh of vanilla,” Betancourt said. She also serves a range ofdrip and espresso drinks, as well as coco rico (hot chocolate) for the kids and kids-atheart. A range ofmilk options and other cold drinks are on the cart as well.
Zemi Coffee Cart can be found Monday-Friday on East Avenue by Rehm Park and on the weekends at block parties and other events. The cart can be booked for events on her website.
The 22 Coffee Buggy can be found at the Oak Park Far mer’s Market on Saturdays and makes re gular stops during the week at the main branch ofthe Oak Park Public Library and the Green Line stop at Ridgeland Avenue.
Owner Belinda Carucci had a shop in the city but shut it down during Covid. While visiting her son, who was studying abroad in Italy, inspiration struck. “Their coffee bars, I
loved the way they were doing it. It’s a culture.” she said.
Back in town she started planning. First was to be sure that the village would license a cart like hers. Then she found the trailer she wanted, which was built overseas though she did the interior design herself The business was ready to roll on Memorial Day 2023.
Stocked with Italian Lavazza brand coffee, Carucci serves a variety ofespresso drinks, with decaf and milk options A specialty is the Sweet Mary: condensed milk, steamed milk and espresso. For non-coffee drinkers there is cioccolato (hot chocolate) and a select variety of canned beverages.
Carucci says the nicest thing is when, “a whole group of people are drinking coffee and chatting. It’s just the best. Coffee and community go together.”
RISÉ SANDERS-WEIR
22 Coffee Buggy owner Belinda Carucci (right)
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Sweet D'Lush Crepe Cart
Spoke Cafe Mobile Coffee and Root Beer Cart
Good Omen Gyoza Fresh Dumplings
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Rites of Wellness Herbal Remedies
The pulled pork sandwich process begins with rubbing down the pork shoulder with Q-BBQ’s Memphis rub It then marinades for five to eight hours.
Before marination, criss-cross cuts are made into the pork so flavors can be absorbed deep in the meat.
After smoking for about 16 hours in their in-house smoker, the pork is ready to be pulled apart.
How Q makes its pulled pork sandwich
It takes time, that’s for sure
By SAM TUCKER Contributing Reporter
Q-BBQ serves up infamous American barbeque styles from Texas to South Carolina. One of their signature menu items, the pulled pork sandwich, is their take on the classic BBQ staple.
Q-BBQ is a small inde pendent Chicagoland barbecue restaurant with three locations: La Grange, Naperville and Oak Park. Their Oak Park location, at 124 N. Marion St., has been in business since 2016.
On the menu, American barbeque styles like Memphis ribs, Texas brisket, and Carolina pulled pork are offered in all of their marinated and smoked styles. Ian Thompson, re gional operations manager, said Q-BBQ “mirrors the styles” of traditional barbecue.
During the “pulling” in the process of making pulled pork, the pork shoulder bone glides out of the smoked meat - a sign it’s been properly smoked. The meat is then mixed together by hand, combining the leaner and fattier portions into one mix of tender, shredded pork.
“I would say when it comes to us, do our best to stay ‘true and blue’ the re gions that we p ull from,” hompson said.
hompson said since they are a dwest-based restaurant, they try to give patrons options in the sauces and styles and educate them on what their menu entails. However, the root of their menu lies in popular traditional Southern barbeque.
The “Q-style” pulled pork sandwich, emulating the South Carolina style, has a combination of coleslaw, pulled pork and smoked gouda cheese. It’s one of the restaurant’s personal and fan-favorites on the menu, Thompson said.
The pork is rubbed down with their Memphis rub and then marinades for five to eight hours. The po rk, still on the shoulder bone, is then placed in their smoker, where it smokes overnight for usually 16 hours.
Once removed from the smoker, the morning after, the pork is “pulled”; sifted through for bones, and the lean and fattier pieces are mixed together by hand into a shredded, melt-in-yourmouth mix.
A toasted brioche bun, a slice of smoked gouda cheese, and a helping of coleslaw tops of f the simple yet classic sandwich.
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“You’re gonna get creamy from the gouda and the slaw. You get a little more sweet from the slaw, and a little acidity. So it just adds more depth. If you’re going to add a barbecue sauce on it; for our patrons, Memphis is very popular,” said Thompson, “but for me, I’m all about the vinegar.”
Q-BBQ q-bbq.com/story-charities/ 124 N. Marion St
Hours: 11 a.m. – 8 p.m.
Served in the “Q-style”, the pork is placed on a brioche bun with smoked gouda cheese and topped with coleslaw. Q-BBQ leaves the sauce selection for its customers’ taste buds to decide.
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