The Orland Park Prairie 092916

26 | September 29, 2016 | The orland park prairie Life & Arts


Fashion is a Lifestyle






Orland Park goes mad for plaid

Jackie OBoyle

Orland Park Resident

Continuing my quest

to bring a little more

country to the OP,

let’s talk plaid.

Plaid typically triggers

feelings of preppy school

girl. Well, you can kiss

those uniforms goodbye.

Plaid’s gone country. The

plaid button down has taken

on a life of its own. Whether

you’re a country fan or not,

this trend can outfit every

body. It’s fashionable, hip

and so easy!

Here’s how to wear it.

Pick your favorite plaid.

This part is fun. Plaid

speaks to each of us in different

ways. When presented

with three different plaid

options, the eye is quickly

and magically drawn to one.

That’s the one for you. Now

wear with ease. Over a tank

or tee, buttoned halfway up,

tied in a knot at the waist,

or just left wide open. Jeans


It’s that simple. I like

mine over a cute tee with a

clever tag line.

Guys do plaid, too,

half buttoned or open and

untucked. Think Blake

Shelton. You just might look

that cool. Well, keep telling

yourself that anyway. Grab

some plaid and some Tennessee

whiskey ... Orland’s

going a little bit country!

The opinions of this column

are that of the writer. They do

not necessarily reflect those of

The Orland Park Prairie. Jackie

OBoyle is an Orland Park

resident who runs Jax Boutique

(www.jaxboutique.com) and

serves as a consultant for the

Etcetera women’s clothing line

out of New York (www.etcetera.


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From Page 23

to D’Ercole. The specials

menu will feature items —

like the Pork Tenderloin Madeira

($18.95) — for several

weeks, then will switch out

and reintroduce those items

about six weeks later.

“We have a lot of repeat

customers, some folks that

dine with us even two or

three times a week, so we

like to create new things to

keep the people who come

often interested,” D’Ercole

said. “Plus, it’s fun to create

new food and new dishes.”

Prior to the innovation of

new plates and the new restaurant

opening, D’Ercole

had the opportunity to travel

to Lucca, located in the Tuscany

region of Italy, where

his father, Harry D’Ercole,

Sr., was born. Joined by 13

cousins, he spent two weeks


During that time, D’Ercole

took a variety of photographs

which now adorn the walls

of Enrico’s, further adding

to the atmosphere. Near the

bar rests an old photograph

of D’Ercole’s late father and

his late mother, Shirley.

When asked what his father

would have thought

of the revamped Enrico’s,

D’Ercole smiled.

“I think my dad would

have loved it because there’s

a bar,” he said with a laugh.

“If you look at that picture,

he’s smiling there with his

scotch and cigarette in his


“My dad was the best ambassador

we ever had.”

D’Ercole shares the love

of talking to people at the

restaurant his father had

and said he is still flooded

with memories and nostalgia

while making the daily

rounds. He also is passionate

about cooking — he has a

particular interest in baking

and dessert, making all the

restaurant’s tiramisu — and

ensures the family component

remains in place.

Family means his brother,

Bob, works as the butcher

and cuts all the steaks, and

makes the sausage and other

meat items for the sauces,

soup and more in an effort

to control the quality of the

product. His niece works up

front, his sister-in-law helps

when needed and his staff

who worked many years

at the original Enrico’s has

largely returned.

Even the story on the restaurant’s

name has a family

tie that patrons might not

realize. D’Ercole’s father

came to the U.S. at age 5.

Enrico, which means Henry

in Italian, was his father’s

first name. But D’Ercole’s

grandmother did not like the

name Henry, so she officially

renamed her son Harry,

which was then inevitably

passed on to her grandson,


“My birth certificate actually

says Enrico, which

is technically Henry,”

D’Ercole said. “But my

grandmother decided we

would be Harry.”

To comment, visit OP


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