Mousa's Chef Wants 'To Be No. 1 Go To Restaurant In Joliet'

JOLIET, IL — After being open for three weeks, downtown Joliet's Mousa Tapas Bar is creating its niche as a destination restaurant like none other in the area, according to Bobby Kelly, head chef and culinary director for the ARKAS Restaurant Group, which is led by Bill Dimitroulas.

"One thing that pushes us up above other Joliet restaurants is the atmosphere," Kelly remarked. "Our goal is to provide an experience, not just a meal. We're getting a lot of people in from New Lenox, Manhattan, Frankfort, Minooka, Channahon, Bolingbrook and Naperville. That's at only being open three weeks, but the word is spreading."

Kelly's even re-arranging his restaurant's weekly schedule to accommodate for large crowds at the Rialto Square Theatre a block away. For Wisconsin comedian Charlie Berens' Sunday night performance, Mousa was packed.

For Monday night's Gordon Lightfoot concert at the Rialto, Mousa was slammed again on what is normally its regular weekday of being closed.

"The weekend proved to be very successful. On our days off, we were packed," Kelly told Joliet Patch." Literally, I did not have an empty seat in the house. I literally had to turn away customers, unfortunately. Anytime there's a sold out show at the Rialto, we benefit greatly."

The new downtown restaurant is located at 158 North Chicago Street, the original location for CUT 158 Chophouse, which is also part of ARKAS.

Mousa normally stays open 4 p.m. to midnight Tuesday through Saturday, with the kitchen open until 10 p.m. Tuesday, Wednesday and Thursday. The kitchen stays open until 10 p.m. Friday and Saturday.

Patch asked Kelly how Mousa's first-time customers have reacted to his tapas menu.

"I have not had anything returned," Kelly said. "Nobody has said thy were not satisfied with their food, and we've had to comp zero.

"Our biggest obstacle is staff, obviously."

Here's a small sampling of Kelly's menu he created for Mousa:

• CHERMOULA SALAD (ALGERIA)

Roasted cauliflower, red onion, carrot, golden raisin, toasted almond, cilantro.

• PULPO DE BLANCHA (SPAIN)

Grilled Octopus, potato, balsamic, heirloom tomato.

• TUNA TARTARE (FRANCE)

Ahi tuna, avocado, strawberry, heirloom tomato, scallion, balsamic, citrus, crostini.

• LOLLIPOP LAMB CHOPS

Lamb lolli-pop, olive oil, garlic, lemon, oregano.

• PAELLA VEGETARIANA (SPAIN)

Traditional Paella with seasonal vegetables. Please allow 35 minutes for preparation.

As for Mousa's staff, Kelly singled out Franciso Alvarez and Anthony Rizzo — not the former Chicago Cubs star — because "they do an absolutely fantastic job preparing these meals."

Two additional Mousa employees, Scarlett Fitzgerald and Carlos Padilla, "are extremely knowledgeable on the menu or regional cuisine," Kelly said. "I'm very proud of them."

Bobby Kelly Lived In Greece

Kelly said he grew up in Oak Park and River Forest. His family moved to the Mediterranean when he was a teen. From age 14 through 18, he attended high school in Athens, Greece.

He returned to the U.S. to attend a university, but left to enroll at the Cooking and Hospitality Institute in Chicago, graduating with a degree in culinary arts, pastry and savory.

Kelly worked for Lettuce Entertain You Enterprises, Brinker International, Marriott, Royal Fox Country Club in St. Charles as well as Long Gone, the country club where Michael Jordan golfed.

"I worked all around the U.S.," Kelly reflected.

Kelly said he turns 52 in December and is entering his 37th year in the restaurant and hospitality industry.

Here in Will County, Kelly served as executive chef and general manager at The Haley Mansion on Joliet's Center Street and was culinary director for The Wine Thief Bistro & Specialty Wines in Frankfort.

When did Kelly join forces with Dimitroulas and his ARKAS Restaurant Group?

"In June," Kelly answered. "I'm 10 minutes from home."

Kelly never fathomed "there would be an opportunity of this magnitude and creative freedom in Joliet. Never in a million years did I think I'd be making a mark in Joliet," he said.

"I think Joliet is greatly underappreciated and not advertised enough," Kelly added.

What about the food?

At the soft opening for Mousa on Sept. 6, practically everyone in the restaurant raved about Kelly's grilled octopus.

Kelly said the kitchen in Mousa can produce "eight orders per octopus."

"We're probably cooking two to three octopi" on many nights, Kelly said. "It's a Mediterranean octopus.

"Our Burrata is manufactured for us every Friday morning in Italy," Kelly explained. "And it's air-shipped to us every Tuesday morning."

Burrata is an Italian cheese made from mozzarella and cream.

Besides Italy, other food and produce served on Mousa's menu comes directly from Portugal, Spain, Morocco, Greece, Egypt, France, Lebanon and Libya, Kelly said.

"We try to source everything responsibly and directly from the country of origin," Kelly said.

Mousa can accommodate 70 guests, plus there's a downstairs banquet room that seats up to 30 people for private events.

"We are also capable of catering outside gatherings," Kelly said.

"At the three-week mark," Kelly reflected, "we're about where we need to be. But, we still need a lot more growth."

After three weeks of evaluating his menu, "a few dishes are going off and a few dishes are going on," Kelly said. "So this is a constantly evolving menu."

Joliet Patch asked Kelly for his perspective on Mousa and where its future is headed.

"I would just like to see something stressed about the experience that is designed around the food, the beverages and customer service," he said. "Because, without our customers, we're nonexistent.

"I touch every table and talk to every customer. I'm very adamant about communication with my customer base."

Mousa also makes 17 Gluten-free meal options and seven vegan options.

"I would like to be the No. 1 go-to restaurant in Joliet," Kelly said. "Not only for the food or the cocktails or the excellent customer service, but because it's an experience that you can't find anywhere else."

Kelly strongly urges guests to call ahead for reservations, especially on weekends. Mousa Tapas Bar is reachable at 815-409-7338 and reservations can be easily made through the Open Table app, Kelly said.

To learn more and see the full menu, visit the Mousa website.

Related Patch coverage:

'Delicious' Octopus In New Joliet Restaurant: 'Bill Has Another Hit'