History
Rob and Anthony met at the University of Chicago, Quadrangle Club, almost ten years ago. Working there together respectively as the General Manager and Executive Chef they developed a partnership which translated well from the kitchen to the table. Wanting to present a place with purpose, serving food and drink that's fresh, picked up directly from the local farm, and prepared in front of the customer, the idea was born. Everything would be sourced local with the menu highlighting the Illinois farmer and the drinks sourced Midwest. The building itself needed to have meaning. Something that served its community for decades, something with good bones. For our purpose was to be members of the community, be woven into its fabric, presenting quality and uniqueness in a familiar, comfortable atmosphere. We found the old doughnut shop, 13 Dozen Doughnuts in Peru. After a year of re-purposing, reusing as much as we could from the shop, the building was ready.
Specialties
We specialize in farm to table cuisine. We wanted to present a place with purpose, serving food and drink that's fresh, picked up directly from the local farm, and prepared in front of the customer, our idea was born. Everything would be sourced local with the menu highlighting the Illinois farmer and the drinks sourced Midwest.