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Often, making dining decisions can
range from the extremely simplistic to the very difficult.
At Fresh Starts Restaurant & Bakery Inc., diners can expect that
process to lean towards the problematic when faced with
selecting just one entree, luncheon salad or dessert from the
varied menu.
Owners Joann Lindholm, and her husband, Dale, opened the
restaurant nearly 19 years ago in the heart of downtown
Flossmoor. Over the years, thousands of meals — many of which
Lindholm said she developed — have been served to clients
hailing from nearby villages and towns as well as the northern
suburbs and Chicago.
With a seating capacity of 60 patrons, Lindholm described Fresh
Starts as an evolving process that has developed and grown to
into an enterprise that is involved in more than simply serving
food. "We are really four businesses," she said.
In addition to the restaurant operation, Fresh Starts operates a
wholesale and retail bakery and also provides catering services
that include everything from entrees and desserts to table
linens and serving staff.
Restaurant patrons can enjoy continental breakfasts, lunches and
dinner at Fresh Starts. Lindholm said menus change twice a year
and she and Brent Nardi, executive chef, work together to create
some of the unique entrees.
Lindholm said she is proud of the high quality food served at
the restaurant and works with Nardi to offer patrons the best
possible dishes.
All beef served at the restaurant is hormone and antibiotic
free, the chicken is free-range and organic, and the fish is all
line-caught and wild, she said.
"I avoid any farm-raised fish — our selections come mostly from
the North, and our herbs, vegetables and fruits are purchased at
local farmer's markets."
Lindholm said chicken pot stickers, served with a soy butter and
scallion sauce, are hot-selling appetizers.
The luncheon crowd is gobbling up paninis, which can include a
variety of meats, fillings and cheeses, she said.
"They are as big as your head," Lindholm said. The panini
muffaletta, a thin Italian bread from New Orleans, is filled
with layers of provolone cheese, salami and a marinated olive
and vegetable salad, she said. "They are then grilled on our
panini press, and take up the whole plate."
Lindholm said the possibilities (for fillings) are endless. "My
favorite panini has prosciutto, provolone and fresh basil with
Portabello mushrooms, spinach and sun-dried tomatoes," she said.
The dinner menu includes standards such as steaks and pork chops
as well as a selection of seafood, fish and pasta dishes.
"One of our most popular choices is the New Orleans pasta that
features andouille sausage, Amish chicken with green onions and
radiatori pasta tossed in a Cajun cream sauce," Lindholm said.
While enjoying meals, patrons can select from an extensive wine
and beer list, and Lindholm said Fresh Starts is home of "the
10-ounce martini."
With about 11,000 square feet of space, Fresh Starts employs a
total of 32 chefs and wait staff. Lindholm said employees also
work in the catering and bakery portion of the business.
Lindholm, who estimated her work week at about 50 hours, said
although Dale is co-owner, he doesn't work at the restaurant.
"He's my secret source of strength."
She added that she is thankful for the dedicated and able staff
that assist her at Fresh Starts.
"Our executive chef (Nardi) has been with me a total of eight
years and the assistant chef, Santos Gonzalez, has been here 11
years," she said.
"Our staff is tremendous. It's like we are a family all working
together. I couldn't do it without this group."
Fresh Starts also hosts local artists and art exhibits at the
restaurant. "Every two months we feature a new local artist and
display their work on our walls."
Wine-tasting parties are also featured at the restaurant, where
patrons can sample a variety of wines from all over the world,
she said.
Lindholm and the restaurant staff are planning for the Flossmoor
Festival, a one-day event that is scheduled Sept. 10.
"It's going to be a blast," she said. "They close off the
streets, and there's plenty of food, drink, music and fun for
the whole family.
"We're happy to be here, providing great service to our
customers. They know we're happy."
More information about Fresh Starts Restaurant & Bakery Inc.,
1040 Sterling St., Flossmoor, is at (708) 957-7900 or online at
www.freshstartsrestaurant.com
Kimberley Mathisen may be reached at kmathisen@starnewspapers.com
or (708) 802-8846. |
