Mécénat Restaurant to Open At Former Taste of Vino Site

Chef Mark Downing lives closer to Wisconsin than Western Springs, yet he is passionate enough about the new soon-to-be-opened Mécénat to make the two-hour round trip from McHenry every day.

It was back in December when Downing met investor Jack Hogan to discuss plans for a new restaurant. After 30 years in the construction business, Hogan was ready for a change when he walked into Tanya Hart’s Taste of Vino (821 Burlington Avenue). He liked what he saw—a nicely appointed restaurant, in a quaint town, full of friendly people.  

He also liked what he ate—Downing’s food. While they were talking, they realized their vision for bringing eclectic American bistro cuisine to Western Springs was in sync. Hogan decided to purchase the restaurant.

Chef Downing expresses a sincere appreciation for his new boss, calling Hogan "a good guy” and echoing Hogan’s hope that “making it people-friendly and a nice neighborhood place will mean people choose Mécénat instead of going into the city.”

When you walk into the new restaurant the menu, staff and décor will be familiar. Right now Hogan’s goal is to “just get the doors open” as soon as possible. He thinks they will be ready for business in early to mid-March.  Any changes the new owner does make will be subtle at first.

Hogan decided to drop the retail portion of the business in order to focus on creating a relaxed atmosphere. He wants the bar to be a "gathering place" and is adding TVs and serving beer on tap.

“We’ll probably start with brands like Stella Artois and Blue Moon, and from there see what people want," Hogan said.

If you ever had trouble holding a conversation in the former Taste of Vino, that will change too.  Mr. Hogan is having “acoustic work” done to cut down on ambient noise.  With his customers in mind, he is keeping hours, menu options and even the name open to local preferences: “People thought ‘Le Mécénat’ [which Mr. Hogan interprets as “patron”] sounded too French, so we decided to drop the ‘Le.’”

While both owner and chef agree the most popular dishes will remain on the menu, their focus will be on “affordable, good food, using fresh, seasonal ingredients.” With “seasonality driving the new direction,” Chef Downing’s new menu items will reflect ingredients found at local markets.

Mr. Hogan has full confidence in his new team which includes his daughter and manager Kelly Hogan.

Although hours are not yet set, the restaurant will likely open at 3 p.m. to draw in commuters, be open Saturday for lunch and be closed on Sundays.