Ivy restaurant in Wheaton in a league of its own
Previous owners of a Geneva restaurant recently launched a new venture in Wheaton.
Ivy restaurant opened at 120 N. Hale St. in a historical building that once housed a chapel. The name of the restaurant is taken from the ivy that covers the exterior of the building constructed in 1928, said co-owner Dick O'Gorman.
He describes the new restaurant, serving lunch and dinner, as casual and elegant where steaks, chops, seafood and pasta are the highlights.
"We tried to make it a great value menu," O'Gorman said. Highlights include crab cakes, $13; double hoisin pork chops, $18; and Kona-crusted sirloin, $22. Another favorite is the Ivy house pasta, consisting of linguine pasta, tri-color peppers and grilled chicken served with a spicy cream sauce, $15.
O'Gorman and his wife, Carol, previously owned Foxfire restaurant in Geneva. Starting that business in 2003, they sold their portion of the eatery to their partners about five months ago.
The O'Gormans originally planned to open an upscale corner bar until they met Chef Brian Goewey, a resident of Geneva, who formerly worked at a national Oak Brook restaurant.
"He knocked my socks off," Dick O'Gorman said, adding that he knew that the restaurant was the way to go.
Mark and Vicki Nelson of Galena, former customers at Foxfire, are business partners at the new establishment.
Ivy boasts the largest patio in Wheaton, seating 90 people outside, O'Gorman said. There is seating for 207 inside and a private party room holding 50 people.
"Everyone in Wheaton was so ready for this to open," O'Gorman said of the family-oriented restaurant featuring a children's menu.
Dick, 55, was raised in Wheaton and graduated from Wheaton Central High School. His wife Carol grew up in Elmhurst. The couple now reside in Carol Stream.
Prior to getting into the restaurant business, O'Gorman owned and operated two Shell gas and auto repair stations in Lombard and Carol Stream.
"My second career is restaurants," he said.
However, he believes the success of both concepts is the same.
"It's all about the crew," he said, adding that surrounding yourself with dedicated staff is essential.
Valet parking is available Thursday through Saturday and the parking garage behind the restaurant is available.
For more information, call (630) 665-2489.
• Kim Mikus covers small business and retail. She welcomes comments at (847) 427-4567.