Within a Doubletree Hotel in the western Chicago suburb of Arlington Heights there's a gourmet dining experience one would expect to see in a sophisticated downtown setting. Urban élan has come to the "burbs" with the opening of the Birch River Grill. 

Birch River Grill

The menu is a mix of comfort and American gourmet, the setting is rustic with warm wood touches and comfortable seating before a large stone fireplace in the bar/lounge area.  Warm earthen tones set the mood for relaxation; the soft lighting illuminates beautiful woods, and leather appointments, thus creating a relaxing experience.

Relaxing By The Fireplace

The Bar & Lounge

I was fortunate indeed to be assigned to attend an invitational press presentation of the culinary creativity of the restaurant's new Executive Chef, John Ayaleanos.  Chef John is a native of the Chicago area, having grown up in the southern suburbs and is a graduate of Chicago's Kendall College and Culinary School.  In addition to attending Kendall, one of America's finest culinary institutes, he served an internship at the famed Everest Room under the tutelage of Jean Joho, worked at Carmichael's Chicago Steakhouse, Valley Lo Country Club in Glenview, and Marché, to mention just a few of his professional accomplishments.

Chef John Ayalaenos, Executive Chef

And now, like every "foodie," to the dinner menu.  My table companions, Jean James, a Chicago suburban real estate maven, Sarah Lee, host of a Comcast digital TV cooking program (www.viatimes.com), her Executive Producer, Veronica Leighton and I, among others at the table, were served first courses of Boursin Stuffed Mushrooms in horseradish dipping sauce, Hickory Bacon Wrapped Scallop augmented by pineapple salsa with a BBQ glaze and Birch River Rainbow Trout beautifully plated with sautéed spinach, Yukon gold mash, and grape tomatoes drizzled with the perfect amount of caper vinaigrette.

Coffee Rubbed Rib Eye

Boursin Stuffed Mushroom

The outstanding first courses were followed by the piece de resistance, LavAzza Coffee Rubbed Rib Eye with grilled corn and poblano relish topped with crispy haystack onions. An exotic smoky flavor permeated the tender beef and the grilled corn accompaniment reminded me of the old days I spent traveling cross country in covered wagons.  The preceding covered wagon statement isn't true but let's just say, John Wayne would have appreciated the vittles.

Jean and her Birch River Rainbow Trout

A too petite sample of Aunt Aggie's Carrot Cake with cream cheese butter cream between the two cake layers was delectable and, I am known as a specialist in carrot cake. I would have liked to run into the kitchen and consumed an entire cake but I was sure that the other journalists in attendance would have made headlines out of the incident.

Aunt Aggie's Carrot Cake

The service personnel are deserving of five gold stars for their attention to detail. They are to be complimented and so, too, is the dining room manager for his training of the staff.

The Terrific Staff

Though we were all sated with food and Mangotinis, I am sure many of us will return to the Birch River Grill again and again for the Breakfast Bar, for Lunch or Dinner and for other dishes from its' extensive menu.

In my experience, news people are not easy to satisfy but the standing ovation when dinner was over was an indication of all having had a newsworthy experience.

Birch River Grill-An American Kitchen is located at: 75 West Algonquin Road, Arlington Heights, IL 60005. (If needed, call for directions).
Phone: (847) 427-4242
Fax: (847) 427-4244
Website: www.birchrivergrill.com
Hours of Operation: 7 days a week from 6am-10pm
Private dining is available with seating for 40-60

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