WESTMONT, Ill. — BAKERSFIELD, 330 East Ogden Avenue, a 7,500 square foot casual, yet sophisticated new restaurant is scheduled to open May 1, 2012. The elegant space will seat 175 inside, 48 on the patio and 23 at the bar. Brian Wright will serve as Executive Chef.
BAKERSFIELD will showcase steaks butchered in-house and prepared on a wood-fired grill. Signature entrees include a Barrel-Cut Filet paired with Wilted Spinach and Red Bliss Smashed Potatoes, the 72-Hour Marinated Cajun Ribeye accompanied by a Loaded Baked Potato, the Five-Spice-Rubbed Rotisserie Chicken served with Wild Rice Salad, and Stuffed Gnocchi and Meatballs. Additionally, seasonal whole fish will be flown in from around the world to be hand-filleted.
Appetizers include Crispy Thai Shrimp, Smoked Salmon, and Crispy Rice Sushi. Hearty entrée-style salads such as the Crab Cake Salad and the Four Farmers Grilled Chicken Salad, and sandwiches like the Lobster Knuckle Sandwich and Mustard-Honey Chicken Sandwich, will satisfy for both lunch and dinner. Sumptuous housemade desserts include Fried Oreos and Tres Leches.
Whether guests choose to relax on the fully furnished patio featuring a fireplace, fire pit, and communal table; watch the action from the bar-height Chef’s Table looking into the open kitchen; dine in the main area featuring a floor-to-ceiling glass-enclosed wine room; or enjoy handcrafted cocktails at the well appointed bar, BAKERSFIELD creates an inviting atmosphere.
BAKERSFIELD provides exceptional food and service and is an ideal restaurant for business lunches, catching up with friends, or dining as a family. Hours are Sundays through Thursdays from 11 a.m. to 10 p.m. and Fridays and Saturdays from 11 a.m. to 11 p.m. For reservations, call 630.568.3615 or visit www.bakersfieldrestaurant.com.