Amid the lockdown a lot of us kept to our patios and decks and made the best of it. But with summer winding down and our favorite restaurants now open, it’s time to try some professional patios. A cool beverage and fine meal taste a lot better when someone else prepares them for you. Here are three of our favorite local options.

Weingarten Tent

SixtyFour Wine Bar & Kitchen in Naperville’s Water Street District has two options for outdoor seating—the patio in back of the restaurant along the river and the festive outdoor tent east of the restaurant. The Weingarten tent often offers live music and themed wine events. “Those diners wanting to enjoy the lively, fun atmosphere of our outdoor seating should make reservations, but for those who seek a more quiet, reserved experience we still offer the Reserve Room for an indoor experience,” says owner Loren Beadle. With 64 wines by the glass, you may need to come back a few times.
123 Water St., Naperville
sixtyfourwinebar.com

Gillerson’s Grubbery

Against the backdrop of a cool brick façade, take an outside seat at one of Gillerson’s tables under the signature black umbrellas. Gillerson’s is serving its award-wining burgers and craft beers in patio seating on dedicated street space in downtown Aurora, thanks to help from the Mayor’s Office of Economic Development. Outdoor dining has been so well received by the community that “we’re looking at ways to offer permanent outdoor dining,” says owner Dan Emerson. While you’re enjoying the attentive service and warm weather, try the Rebel Duck burger, prepared with steak burger, pork shoulder, bacon, white cheddar, and fried onion strings. Check social media for special evenings with live music or outdoor movies.
33 W. New York St., Aurora
gillersons.com

The Table at Crate

Technically it’s not a patio, but it’s better—the Rooftop Lounge atop the Table at Crate, which overlooks the Green in the heart of Oakbrook Center. Sure, you can do outdoor seating on the ground-level patio at Crate & Barrel, but the Rooftop Lounge is a singular experience, with seating for up to 18 people. Go early to try the lounge’s twist on afternoon teatime (think cupcakes and tea-infused cocktails). The ever-changing menu is created by culinary director and James Beard Award finalist Bill Kim, including several vegetarian and gluten-free options. For lunch and dinner, work your way through a menu of fresh salads, tartines, healthy bowls, and entrées. It’s a perfect place to unwind with a craft cocktail or glass of rosé.
35 Oakbrook Center, Oak Brook
tableatcrate.com

Photos courtesy The Table at Crate

Interviews by Kathy Aabram

Dining in Illinois has changed dramatically over the last four months. Local restaurants have risen to the challenge and along the way have learned new valuable lessons. Naperville interviewed Brian Goewey, owner chef/restauranteur of BG Hospitality Group (Gia Mia, Livia Italian Eatery) and Tim McEnery, founder and CEO of Cooper’s Hawk Winery & Restaurants, to see how they are faring.

What has surprised you about doing business during the shutdown? What lessons have you learned?

BG We have become even more aware of how what we do operationally affects our guests and communities. Our employees and guests are our No. 1 asset and we are grateful for their flexibility. Without them, we would not be where we are today.

CH We were humbled by the enthusiasm and patience of our guests and staff during such a trying time. All were extremely cooperative with reopening measures and very encouraging when we started delivery and curbside pickup.

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Has there been any upside to the shutdown?

BG We have partnered with several delivery services, implemented online ordering, and tested several different types of to-go packaging in order to still provide excellent food quality and service, albeit from a social distance.

CH Before the shutdown, we weren’t offering curbside or delivery. And now, it’s likely that both will be added permanently. This addition has added a convenience to guests and wine club members.

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How have you changed your menu to accommodate carryout and delivery orders? Are you still working with a modified menu during the reopening?

BG The leadership team reviews menus regularly. We have modified the takeout menu to only include items that will travel well so we can maintain the integrity of the food. We also offer family-style menus that are economically priced for families going through financial uncertainties, and offer many different choices within these packages.

CH We’ve taken some of the biggest crowd favorites and added them to the patio, inside, curbside, and delivery menus. This has helped ensure guest satisfaction and alleviates some of the pressure on the kitchen, while staff slowly returns.

Photo Courtesy Cooper’s Hawk

If you’ve tried hard seltzers and weren’t impressed, maybe it’s because they weren’t crafted Chicago style. Out-of-towners, after all, don’t always get the City of Big Shoulders. We expect high quality with no nonsense and purity with no pretense.

Thanks to two Chicago-area names in brewing—Buffalo Creek and Solemn Oath—we now have our own locally made hard seltzers. And they didn’t just jump into the trend with an ordinary product. They held back, looking at what was good and what was not good. Then they worked on a superior product. That means it’s time to revisit hard seltzers.

Just in case you didn’t notice hard seltzers belly up to the bar and buy a round for the millennials (who promptly bought a second round), you should get up to speed. Hard seltzer is just what it sounds like—sparkling water with alcohol and light flavorings (hello, White Claw). They’re low-carb, low-calorie, refreshing, and affordable. Last year sales grew 200 percent. As popular as they are, even a city renowned for craft brewing and multinational spirits companies didn’t produce its own hard seltzer. Until now.

Up in Long Grove, Buffalo Creek Brewing taproom customers had been asking owner Mike Marr if he would make a hard seltzer. He obliged with, “Hell, yeah.” But Marr didn’t want to follow the crowd or make something just because. Instead he decided to make an ultra-clean hard seltzer. By using a reverse osmosis system, Buffalo Creek starts with pure water, free of the minerals and chemicals typically found in tap water. For the alcohol, they dissolve just enough dextrose to give Champagne yeast a special treat. That yields a drink with five percent alcohol by volume and 100 calories in a 12-ounce pour. After fermentation they infuse boysenberry extract into the mix. Black Hoof is a refreshing hit with the flavor profile of raspberries and blackberries in an ultra-clean, gluten-free hard seltzer. A fresh batch arrives in the taproom every Friday but usually runs out by Sunday afternoon.

If you can’t spare time for a Long Grove outing, Solemn Oath Brewery in Naperville introduced Chicago’s first locally made canned hard seltzer. After making a name for itself as a local brewery, SOB branched out into hard seltzer with its City Water brand last fall. They spent the better part of a year perfecting its recipes for City Water, ultimately settling on four standout flavors: Lime Coconut, Mixed Berry, Grapefruit, and Valencia Orange Cranberry. At five percent ABV, City Water weighs in at an appealing 110 calories—in a category that’s hard to get right. Hard seltzer not only has to be crisp and refreshing, but it also has to have a perfect balance of flavor and alcohol. City Water may have hit the mark; reviewers are saying it’s among the very best.

City Water should be easy to find, too. You’ll find it at Whole Foods, Binny’s and independent stores. It’s also at select restaurants and, of course, is sold packaged at the Solemn Oath brewery in Naperville (1661 Quincy Ave.).

Before reaching for the White Claw, consider raising a glass filled with a locally made hard seltzer. Your inner Chicagoan will be glad you did.—KA

Photo courtesy Solemn Oath

Ask Aunt V (Naperville)

Spring Soup, Salad and Ravioli
April 23 | 6 to 8 p.m., $75
Don your apron and grab a chef’s knife in preparation for making creamy asparagus soup, spinach ravioli, and artichoke salad in this hands-on class. Vegetarian and gluten free options are available. askauntv.com

College of DuPage (Glen Ellyn)

Fundamentals of Sauce Making
April 19–May 3 | 1 to 4 p.m., $129
Sauces add flavor, color, and taste to many dishes. Learn the basics of sauce pairings from meats to desserts. Participants are guided through demonstration and also work hands-on through varieties of sauce basics. cod.edu

Marcel’s Culinary Experience (Glen Ellyn)

Farm to Fork: Fresh and Seasonal
April 17 | 6:30 to 9 p.m., $90
A chef and assistant will teach the nuances of a lovely spring dinner. On the menu: caramelized shallot and onion dip with young spring vegetables; early tender greens with charred asparagus, hard cooked eggs, and green goddess dressing; espresso-rubbed pork tenderloin with parsley-tarragon chimichurri, greens, and beans with fried bread; and roasted strawberry trifles with butter crunch.

Spring Fresh
April 30 | 6:30 to 9 p.m., $85
This experiential class will cover a spring menu of wild mushroom and pancetta stuffed artichokes, farfalle with spring pea ragu, browned butter scallops, and vanilla bean panna cotta with cherry compote. marcelsculinaryexperience.com

North American Pizza & Culinary Academy (Lisle)

Best of Breakfast Brunch
April 4 | 11 a.m. to 1:30 p.m., $65
Plan and prepare a scrumptious guest-worthy brunch. The menu includes homemade biscuits and gravy, yogurt with mixed fruit and homemade granola, bacon and cheddar scones, and individual vegetable quiches. Your chef instructor will teach the proper techniques to elevate your cooking. pizzaculinaryacademy.com

Nourished Kitchen (Hinsdale)

Buddha Bowls: Power Up With Plant Protein
April 9 | 6 to 8:30 p.m., $75
Power up with grains and beans, and rethink simple meals with our flavorful vegetarian bowls. Learn how simple it is to make these delicious bowls to fuel you throughout the day—it’s an easy way to incorporate more veggies, beans, grains, and nuts and seeds into your diet.

Meatless Meals: Vegetarian Made Delicious
April 15 | 6 to 8:30 p.m., $75
Transform seasonal farm-fresh produce, hearty beans, earthy grains, plus crunchy nuts and seeds into delicious meals packed with protein. This demonstration class will provide you with the knowledge you need to add more vegetables in to your menu. nourished.com

Sur La Table (Naperville)

The Easter Table
April 9 | 6:30 to 9 p.m., $79
In this hands-on class learn techniques that will help you create a festive Easter table. Learn to make an herb pork tenderloin with fruit chutney that accentuates sweet and savory. Assemble a creamy potato leek gratin and finish with a light and airy olive oil cake infused with lemon.

Spring Macarons
April 7 & 26 | 9 a.m. to noon, $69
Master the macaron (shown above) in this in-depth class. Learn how to create the perfect batter, pipe the ideal shape, and create delicious fillings. Et voilà—two macaron flavors later you’ll be a pâtisserie pro. surlatable.com

Photo courtesy Sur la Table

Are ready-to-drink beverages class or crass? Here are some collective thoughts on what my friends and I chilled, shook, and poured over ice  

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Be sure to follow directions on the label: If it says pour it over ice, then do it. Some drinks, that were mediocre when sipped directly from the can, were transformed when shaken or served over rocks. Most can be purchased at a grocery or liquor store near you.