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Hemmingway’s Bistro
French farm-to-table
Ala. “The French have eaten fresh and with the seasons forever — it’s nothing new. We parallel this philosophy in our menu, changing with the seasons and showcasing the versatility of different items.”
Hemmingway’s menu changes three to four times a year. “I love to use wild produce, too,” says Ala. “I source out local mushrooms and ramps and use a lot of parsnips and root vegetables. I want something you don’t see every day. If you’re going to have a meal with me, it shouldn’t be something you can find in every supermarket.”
Chef Ala’s most recent menu pairs produce with a delectable lineup of starters including: Escargots de Bourgogne with herbs, garlic and pernod d’anise; Ahi Tuna Tartar with avocado, cucumber, sesame seeds and spicy aioli; a Bistro Cheese Plate with sweet fresh fruit; and Zucchini Blossoms with Mozzarella di bufala and roasted red pepper coulis. The menu also offers seven unique salads showcasing a
wide variety of produce from frisée to fresh oven-dried tomatoes to watermelon, Feta and pickled onion, to wilted spinach.
An ample entrée selection runs the gamut of steak, chicken and seafood. Portobello Steak combines with fingerling potatoes, asparagus and basil oil. Jumbo prawns are highlighted with prosciutto, basil risotto, crispy basil and red pepper coulis. The Five Spice Moulard Duck Breast in orange sauce features brocco- lini and soy glazed eggplant. The Australian Rack of Lamb in a Dijon crust is served with fresh-made cauliflower gratin. pb
roots anchor this Hsuccessful bistro.
By Jodean Robbins
emmingway’s Bistro combines classic French dishes with the freshest Midwest ingredients. The food reflects the pride chef and owner Christopher Ala proffers in plating
the finest quality for his guests. “I want our guests to know that we care,”he says.“We want to give them a great meal for their money with a professional ability to serve it.”
The 90-seat bistro serves breakfast, lunch and dinner. Celebrating its 17th year, the spot has become a core eatery for the Oak Park neighborhood as well as a destination for those further out. The thriving restaurant pulls in close to $2 million per year in revenue.
A FRESH APPROACH
Ala spends close to $2,500 weekly on produce, and his main criteria for sourcing is freshness. “Our cuisines have to be fresh,” he says. “We never use anything frozen, and we love to follow the seasons. Quality is crucial. It’s my No. 1 factor in sourcing.”
Because of his focus on freshness, Ala sources most of his produce directly from the Chicago International Produce Market. “I visit the Market three times a week so I can select the best quality,” he says.
Handpicking the produce used at the restaurant is crucial to Ala. “When I pick it, I’m guaranteed what I’m getting,” he says. “If I rely on a distributor who drops product at 3 p.m., I get what they have. If it’s not great- quality lettuce, for example, then I’m stuck with bad or no lettuce for the night. It’s also very cost-effective to negotiate price at the Market.”
The Market also serves as a muse for Chef Ala. “I may be inspired by something I see as I’m walking the floor,” he says. “I also rely on the merchants’ expertise. These guys are the best in the business.”
UNIQUE OFFERINGS
Produce is an integral component of Hemmingway’s menu. “Almost every dish on our menu has some type of produce,” says
FOODSERVICE PROFILE
HEMMINGWAY’S BISTRO 211 N Oak Park Ave.
Oak Park, IL
708 524-0806 www.hemmingwaysbistro.com Hours
Mon–Sun 7 a.m.–10 p.m.
PRODUCE BUSINESS / JUNE 2019 / 89
CHICAGO