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The Badway family found a good way to make their mark in the restaurant world by bringing in skilled chefs and refining the dining experience based on their own backgrounds in music and custom home building. Named for father and son, John & Tony's is newly opened in a building they've owned for 10 years.
John says they hired designers to create "a nice, upscale, but casual look" to complement the brick and stone exterior. Original paintings by John's daughter, Tracee, add strong visuals to the space.
A stone fireplace graces the dining room, separate from an expansive lounge that is home to live music several nights a week. A dance floor edges up to the stage, where John and Tony, veterans of separate bands, occasionally turn up as a duo.
John Badway (left) and his son, Tony, recently opened their restaurant, John & Tony's, which boasts an expansive lounge (below) with music stage. STAFF PHOTOS BY BILL ACKERMAN
Small-plate dishes are among the specialties.
"I have two chefs that were trained and put in many years each at Emilio's Tapas restaurants and at Francesca's Italian restaurants; my lead chef started at Magnum's Steakhouse," John says. "We have quite an eclectic blend. Some would like to call us an American restaurant because we serve steak and seafood. Others refer to us as a Spanish tapas restaurant. I would say it's a blend of that (with) more Mediterranean involved, particularly southern France and southern Spain. My head chef (Allexandro Arrellano) is a southern French aficionado, and in his off hours, he's always studying and learning and trying out new things from those southern regions."
Arrellano, who has taught in the culinary program at College of DuPage, plans to teach cooking classes at the restaurant. John says he is known for creating such dishes as his own house-cured salmon. And while he often keeps recipes secret, he'll have to make an exception for his classes.
John & Tony's, which offers 40 wines, emphasizes moderately priced finds from foreign and domestic wineries.
The restaurant has a private dining room and outdoor patio seating. The Badways created a subtle lighting system that balances ambiance with focused light to comfortably read the menu by and to show off the food. Thought also was given to the lounge design, so that conversations aren't overpowered by the entertainment.
The Badway family found a good way to make their mark in the restaurant world by bringing in skilled chefs and refining the dining experience based on their own backgrounds in music and custom home building. Named for father and son, John & Tony's is newly opened in a building they've owned for 10 years.
John says they hired designers to create "a nice, upscale, but casual look" to complement the brick and stone exterior. Original paintings by John's daughter, Tracee, add strong visuals to the space.
A stone fireplace graces the dining room, separate from an expansive lounge that is home to live music several nights a week. A dance floor edges up to the stage, where John and Tony, veterans of separate bands, occasionally turn up as a duo.
John Badway (left) and his son, Tony, recently opened their restaurant, John & Tony's, which boasts an expansive lounge (below) with music stage. STAFF PHOTOS BY BILL ACKERMAN
Small-plate dishes are among the specialties.
"I have two chefs that were trained and put in many years each at Emilio's Tapas restaurants and at Francesca's Italian restaurants; my lead chef started at Magnum's Steakhouse," John says. "We have quite an eclectic blend. Some would like to call us an American restaurant because we serve steak and seafood. Others refer to us as a Spanish tapas restaurant. I would say it's a blend of that (with) more Mediterranean involved, particularly southern France and southern Spain. My head chef (Allexandro Arrellano) is a southern French aficionado, and in his off hours, he's always studying and learning and trying out new things from those southern regions."
Arrellano, who has taught in the culinary program at College of DuPage, plans to teach cooking classes at the restaurant. John says he is known for creating such dishes as his own house-cured salmon. And while he often keeps recipes secret, he'll have to make an exception for his classes.
John & Tony's, which offers 40 wines, emphasizes moderately priced finds from foreign and domestic wineries.
The restaurant has a private dining room and outdoor patio seating. The Badways created a subtle lighting system that balances ambiance with focused light to comfortably read the menu by and to show off the food. Thought also was given to the lounge design, so that conversations aren't overpowered by the entertainment.
"The atmosphere is oriented to people enjoying one another and to listening to music," he says.
Introducing themselves to the neighborhood, John & Tony's works with the nearby Hampton Inn in Carol Stream, which has been referring guests.
"We've gotten tremendous feedback from them," says Lori McElwee, general manager. "The guests have commented (that) the food is wonderful - great flavors and the service is excellent."
JOHN & TONY'S
ADDRESS 27W371 North Ave., West Chicago
CONTACT (630) 520-0593; www.johnandtonys.com
WHAT TO TRY
ITEM Parmesan-crusted pork chops
PRICE $19.95
ITEM Prime rib French dip with melted cheese
PRICE $12.95
ITEM Crispy calamari appetizer with fresh lemon, marinara and aioli
PRICE $8.95
