Deerfield resident Aimee Lewis, her friend from kindergarten, her ex-boyfriend and … “I don’t know who he is,” she laughs, sit at a high top table in the bar area at Greenwood’s in Highwood. Sounds like the start of a joke, but the convivial foursome are seriously enjoying this new restaurant’s downtown vibe.
It is the women’s first visit; the men’s second. “I love that it’s new,” Lewis states. “It has a city ambiance,” offers Rick Lauer. “I love the restaurants and bars here, but this is just different and the food is delicious. The French fries are awesome, the burger is amazing; so far so good.”
“So far” is two weeks. Greenwood, a moniker mashup of Highwood and Green Bay Road, is the second restaurant for Mark Newman and Josh Kaplan, co-owners of Ballaro, which they opened two-and-a-half years ago and is located just a couple of doors down.
The lifelong friends and Highland Park residents (their families lived on the same street) are committed to maintaining the vitality of the Highwood restaurant district. “When we were growing up,” Newman says, “Highwood was the restaurant destination. Today, (the restaurateurs) are supportive of each other. More restaurants mean more people, and more people means more business for everybody.”
Newman, 43, serves as chef (he got his start with the former Carlos’ in Highland Park); Kaplan, 46, is the general manager. Kaplan, a sommelier who served as beverage and wine director for several restaurants, is particularly focused on handpicking the wines for the fully stocked bar where bartender Russ Waters mixes his own versions of classic cocktails.
There is no sophomore slump in opening a second restaurant, Newman says. “It’s corny, I know, but we’re getting to feed and entertain people, who leave with smiles on their faces and they tell us they enjoyed themselves. That’s what you strive for.”
Philosophy: Neighborhood-oriented and family friendly, a suburban hang with a city vibe. “Where Ballaro is contemporary Italian, this is an American kitchen; classic comfort foods made from scratch,” Newman states. Think of the scene in “Ratatouille” in which the restaurant critic takes a bite of the eponymous dish and is immediately transported back to his mother’s kitchen. But with a twist; for example, the grilled cheese sandwich is “Saganaki” Grilled Cheese.
Décor: The dining room seats 90. A lounge area located adjacent to the bar seats 24. The bar area can accommodate 30 people. Greenwood’s design is a blend of rustic (in its wooden walls and ceilings) and contemporary (in the main dining room’s polished stone walls with embedded mirrors, and in its tables and seats).
On the menu: Apps & Snacks include Avocado Toast, Mussels Mariniere and Skillet Cornbread, which have emerged as early customer favorites, Newman said. In addition to entrée salads, Greenwood serves a range of sandwiches, including a double cheeseburger, pulled chicken dip and a falafel burger. Entrees include grilled brick chicken, another instant bestseller, and steak frites. Desserts include a warm chocolate brownie and warm apple crisp.
What’s new: At this point, most everything, but as the weather warms, Greenwood will introduce alfresco dining. They will plan to be available for catering and private dining for parties and business functions.
Pricing: The avocado toast and mussels mariniere are $12 each, the cornbread is $9 and mac & cheese gratin is $10. Entrée salads range from $8 for a mixed greens salad to $18 for tossed chicken Cobb. Sandwiches range from $12 (fried chicken sandwich) to the ahi tuna sandwich ($18). The grilled brick chicken is $22. Desserts are $8.
Logistics: Greenwood is located at 200 Green Bay Road, Highwood. The hours are 5-9 p.m. Mondays-Thursdays; 5-10 p.m. Fridays-Saturdays; and 5-8:30 p.m. Sundays. Call 847-926-7319 or go to greenwoodhw.com.
