Mike’s Market in Villa Park is an old-fashioned butcher shop with an attitude as modern as tomorrow.
Brothers Dan and David Casey, the owners, believe in providing prompt service with a smile, which means offering information about serving sizes and cooking times, just as their now-retired father and uncle, “the two Mikes,” did when they opened the shop in 1969.
Furthermore, the steaks, chops, roasts, poultry and seafood are not prewrapped in plastic as they are in most of today’s meat markets.
“I started helping out in the store when I was about 8 years old, and David did the same,” Dan said. “It was a great way to learn about what it takes to build a business.”
In addition to doing business the old-fashioned way (“the customer is always right,” said manager Brian Lynch), the Caseys have moved smoothly into the ’90s by continually asking customers how they can better serve them — and paying attention to the answers.
One result has been the addition of specialty foods prepared by their butchers and other experienced employees. They do the work, and customers garner kudos from family and friends for palate pleasers that include veal Florentine ($8.99 a pound), herb peppercorn pork chops ($4.49 a pound), honey Dijon pork roast ($4.19 a pound) and stuffed chicken breasts ($4.39 a pound).
The market also sells ready-to-heat items, among them beef burgundy ($6.49 a pound), beef stew ($4.98 a pound) and baked lasagna ($3.98 a pound). Other popular sellers are spinach dip ($3.98 a pound), chili con queso ($3.98 a pound), garlic cheese spread ($2.98 a pound), white meat chicken salad ($5.98 a pound), crabmeat salad ($5.58 a pound) and redskin potato salad ($2.98 a pound).
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Mike’s Market
9 E. Park Blvd., Villa Park
Hours: 8 a.m.-6 p.m. Monday-Friday, 8 a.m.-5 p.m. Saturday
Phone: 630-832-1760
