I left Illinois when I was 12 years old. Right smack in the transition from peanut butter & jelly sandwiches to the beginning of an appreciation for more grown up fare. I moved from my small town to the big city, you know, Phoenix. I had occasion to visit my hometown every so often as there were many people with homes in my heart that live there to this day. My mother is one of 14 children – add to that all of their children and I have a ridiculously large family, most of which still call some corner of Illinois their home.
I recently took a child free trip to visit my lovely cousin, Lisa, upon the arrival of her third precious baby boy. In the time that I have lived in Phoenix, I have come across many people from the Midwest, if not Peoria in particular. I thought I would have a little fun with my trip and try to hit some of the hot spots and create a dining guide for my fellow transplants.
I had no idea what to expect or even really where to look. I enlisted the assistance of Leslie Williams, the Communications and Media Relations Manager for the Peoria Area Convention and Visitors Bureau. She was a blessing – such a wealth of information. She shared with me some of the newest restaurants in the area as well as some of her favorite spots. I am forever indebted to her for her assistance.
My first stop was to a local favorite. No frills, no cloth napkins, just straight forward great Midwestern charm: Steak n’ Shake. My cousin and I went there first and saddled up for some great steak burgers, chili and custom milkshakes. Never a disappointment. Truth be told, this would not be my lone visit while in town.
We made stops at Publik House, June, 7 on Prospect, Donnelly’s Shamrock Pub and Rizzi’s on State. Each restaurant is very different by definition, but all offering up some really creative fare. That 12-year-old girl would have never imagined eating some of the things the grown up version has had in the last year or so… and most certainly wouldn’t have expected the amazing talent she encountered on this last trip home.
Just a snippet of Peoria’s offerings:
Smoked Tomato Bisque from Publik House
Pollo Sorentino from Rizzi’s on State
Veta La Palma grey mullet, spring peas, pea tendrils, maitake mushrooms, ramps all on a caramelized coconut milk and chile emulsion at June
Mediterranean Antipasto at 7 on Prospect
The current culinary climate in Peoria, Illinois is reason enough to catch several flights a year, not to mention all those people in my bloodline!
Stay tuned for in-depth dining recaps and interviews!