Oh my goodness – yes! I’ve been here! And it’s absolutely delicious. I think I had a croissant and it was perfectly light/crispy/chewy/buttery. This is a reminder to go here again next time I’m in Oak Park!
I have been looking for/wishing for/hoping for a blueberry muffin recipe that would change the way I think about blueberry muffins (cupcakes with blueberries and not very good cupcakes at that, usually–sometimes *updated* with lemon—yech).
Thank you for giving me an exciting option to try this weekend.
And if you ever happen to make it to The Matchbox, tell my nephew Graham to fix you the drink of his choice, on my tab. You make the world a more tolerable place to be in these disheartening times. Wish there were more people willing to speak their truth (myself included) so willingly. To neighbors of the mind, if not the locale!
I don’t agree with it not being a great selection of restaurants in Oak Park. As of 9/22 There is Coopers Hawk, Maya Del Sol, Georgia pancake house, Trattoria, Hemingway Bistro and, flat top grill, Lou malnati’s. I would continue but I realize that this article is not about Oak Park restaurant development, or the lack thereof. Henceforth, BILLARCHEY do love spilt milk!! it is my guilty pleasure. I am in love with the chewy flaky biscuits. No need for a recipe for muffins. I will get mine at spilt milk.
I am an OP native who found your blog while living on the East Coast. I’ve enjoyed it for a long time, and I am excited to finally be able to take up one of your suggestions as I just moved back. I know you said there isn’t much, but are there any other restaurants/bakeries/cafes that aren’t too far from OP that you think are worth checking out? I saw your Chicago guide but know you said you might update it at some point – I would love to hear any current favorites. Thanks for the wonderful blog and recipes!
Hey JB: I havent tried, so I am not sure. You’d definitely cut the above recipe in half for 12 standard muffins. And yeah, the cooking time would be reduced. But it should still work. Proportions will not be the same. And you’ll want to be half-sized blob of cream cheese. If you try, let us know how it goes.
Hi S! Welcome back! To be clear, there really are places that are totally okay and that we eat at regularly. La Bella is run by a couple named Dave and Ann and they are so nice and the food is good standard Italian-American. They make us genuinely enjoy being there. Sen sushi is good. The patio at Maya del Sol is great in pretty weather, and the food is fine. If we expand outside of OP limits: Johnnies Beef in Elmwood Park is one of the most wonderful places on earth. I like Autre Monde in Berwyn a lot and Kinslahger across the street. Gene and Judes has the best hot dogs. We’re kind of into Yum Thai in Forest Park, but not sure if it is really good or we are just desperate. Forno Roso on Harlem in Dunning has great pizza. A bit more of a drive, but Vie in Western Springs is maybe my favorite place in Chicagoland for a fancy dinner. And then driving into the city there are a ton of places in the west loop that opened since you were last here that are great (Elske, Publican, Publican Quality Meats, Bad Hunter, Au Cheval, Roister, etc) and also Logan Square/Humboldt Park (Spinning J, Cellar Door Provisions, Fat Rice, Lula, Quiote, etc), which at the right time of day is a quick drive. If you ever need a specific recommendation, feel free to shoot me an email.
OP native circa 80s and 90s here who visits your blog for trips down memory lane. “Johnnies Beef in Elmwood Park is one of the most wonderful places on earth.” Best ever. I can still hear the guy working the cash register call out your order in the most perfect Chicago accent “medium iiiice, small friiiies”. When I was pretty young there was a French bakery called Minou that was fantastic on the oak park mall before they cut through Lake Street. Old school.
Hi Justin- Technically, it will work. Recipes usually call for frozen blueberries because a) they are consistently better tasting and b) they are easier to incorporate into the batter without them smashing and staining the batter–they stay in tact. If I had some fresh blueberries that were especially good, I would just freeze them first and then follow the recipe.