Vibez on the River
By Naperville Magazine
July 2026 View more Table for Two
By Phil Vettel
Specializing in Southern and soul cuisine along the Fox
Antwon Brown got into the cooking game by running a jerk-chicken catering service, primarily preparing food for close friends. “It was a recipe that everybody loved,” he says. “So every weekend I was doing orders for people. I just got overwhelmed.”
But rather than shut down his weekends-only business, he expanded to a restaurant and full crew. Vibez on the River, 29 W. New York St., opened quietly in mid-February and had its grand opening March 7. The spot is a former coffee shop in downtown Aurora, along the Fox River. “The location fell into my lap,” Brown says. “I had been looking for years. I’d actually partnered with another restaurant, and that deal fell through. When I was told an old coffee shop was available, even with a very tight kitchen, it was what I wanted to do.”
He and his wife, Monique Brown, chose the Vibez name more to convey atmosphere than identify the food. “We’ve lived in Oswego for 17 years, but I’m originally from the [Chicago] West Side,” Antwon says. “And here, there’s not much to do in African American culture—a place where you can watch the game, have a drink, listen to some classic R&B. To get that vibe, you have to go into the city, and then you have to limit yourself when you’ve got that long ride home.”
This location is much more accessible. “Here, locals can catch an Uber, have a good time, relax and enjoy,” he says. “I wanted to bring that Chicago vibe to Aurora, so people didn’t have to go so far.”
Vibez’s menu embraces Southern and soul cuisine, with hints of New Orleans, and even a nod to backyard potluck dishes. “I’d say everything on the menu are things that we’ve cooked at home, entertaining guests,” Monique says. “Recipes that we’ve used for years. We wanted to extend that experience.”
And so the list of starters beings with an appetizer basket of fried chicken wings, catfish, or shrimp with fries and a spicy rémoulade sauce (all three proteins appear in other menu items as well). The same rémoulade adds zest to fried green tomatoes, another appetizer. Also on the menu is spinach dip, served piping-hot with tortilla chips.
I’d direct your attention to the Vibez egg rolls, which arrive mad hot and stuffed with chicken and vegetables, accompanied by a sweet chile dipping sauce. (Egg rolls with jerk chicken available on request.) The egg rolls have a satisfying crunch.
Chicken wings are a big part of Vibez’s appeal, and happily there are several ways to enjoy them. There’s the aforementioned appetizer basket, the main-course wing dinner, and the chicken-and-waffles entrée on Sunday’s brunch menu (with syrup and a yummy honey-butter spread). And, on Thursdays from 3 to 8 p.m., the kitchen offers $1 wings (minimum order six wings) as long as supplies last (pro tip: Don’t wait until 7:30 to arrive). In any form, you’ll get golden-brown battered wings with a choice of four sauces (I really like the chipotle barbecue sauce) or lemon-pepper seasoning.
In the same way, there’s a catfish dinner on the regular menu, and catfish-and-grits available at brunch. Given how much cheese is incorporated into Vibez’s grits, I’d choose the brunch version.
I do love the fried options, but I especially recommend the jerk-marinated lamb chops, a trio of delicious, nicely grilled rib chops. The chops are substantial, but thin, so I suggest ordering them rare or medium-rare—no more.
A word about the jerk seasoning, which in some restaurants can be overwhelmingly spicy. Not so at Vibez, where Antwon keeps his marinade on the gentler side. “I add mango to it, to calm down the heat a bit,” he says. “I can make it hot, but who wants to eat food while you’re chugging water?”
The mango gives the seasoning just a hint of fruitiness, which I loved. But if your heat tolerance is high, extra-spicy jerk sauce (made with habanero peppers) is available on request.
Nearly every entrée comes with a choice of two sides. Among the choices are fries, garlic-mashed potatoes, mac and cheese, and cabbage with smoked turkey. I like the triple-cheddar mac and cheese, but I think the smoked turkey and cabbage is the side you must include; it has the most flavor and is the healthiest option as well.
The only dessert I sampled was the peach-cobbler egg rolls, much like the savory egg rolls but filled with sweet peaches. The two dishes look identical at first glance, though the side dish of vanilla ice cream is a giveaway.
Vibez’s street-level dining room, which also accommodates the open kitchen, is a relaxed space with upholstered booths, exposed brick walls, plank floors, and rough-wood trim. The downstairs lounge, which has high-top tables for dining, is the more contemporary and sultry space, with marble-swirl-patterned epoxy flooring, soft lighting, and a long bar. Here is where Vibez hosts Tuesday karaoke nights and other events.
Just past the lounge’s doors is a brick patio with outdoor seating and river views. The street-level space has a raised wooden deck that is currently under renovation.
Photos: Vibez on the River; Phil Vettel (egg rolls, chicken and waffles)
