TP_122817

20 | December 28, 2017 | The tinley junction Dining Out
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“A gift
forthisplanet.”
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Helena Apkhadze
MAR 21-25
Rosemont
Rosemont Theatre
“ABSOLUTELY
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Art That Connects Heaven and Earth
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watched Shen Yun 5times
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Aurora
Paramount Theatre
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Chicago
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—Kenn Wells,former leaddancer
of the English NationalBallet
“
Ihavereviewedabout about 4,000 shows
since1942.
None can compare to whatIsaw tonight.”
—Richard Connema, renowned Broadway critic
HOLIDAY SPECIAL
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Valid through 1/8/2018
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Prices:$80-$200
The Dish
Girl in the Park puts on a show with purpose
Bill Jones, Managing Editor
A customer orders an Old
Fashioned 108 at Girl in the
Park. The server shows up
with the classic cocktail, expertly
prepared with a beautiful
brown hue aided by the
addition of cinnamon and
cloves in a glass that blossoms
out toward the drinker.
There are two medium-sized
ice spheres keeping it cold.
When he sets it at the
table, the server pulls out
a lighter, twists the orange
peel and the flame takes the
fuel, flaring up as the oils
from the peel rocket as tiny
fireballs toward the top of
the cocktail. He explains he
is heating the oils to activate
both their flavor and, more
importantly, scent through
the warming process.
It is that explanation that
is key.
Like most of the Instagram-ready
presentations at
the Orland Park restaurant
and bar, there is more than
meets the eye. And sometimes
that means educating
customers, if Girl in the Park
hopes to get them out of
their comfort zones.
“As much as we’re known
for food — and we’re very
much a food-forward establishment
— one of the things
our customers don’t know
about is cocktails,” co-owner
Robert Parker said. “From
the bar side, we’ve learned
we have to educate people
more to get them out of their
comfort zones.”
While Robert’s wife and
Girl in the Park co-owner
Jayme is developing the food
side of the menu, he is working
with staff on the everchanging
cocktails. Despite
some suburban customers
balking at the city-like $12
drink prices when the place
opened roughly one year
ago, they are starting to understand
the premium nature
Danny Gonzalez, of Orland Park, sets fire to the oils of a
citrus peel Thursday, Dec. 21, over the Old-Fashioned 108 at
Girl in the Park in Orland Park. Bill Jones/22nd Century Media
of the drinks.
Much like Girl in the
Park’s food, the drinks avoid
things filled with preservatives
and unnatural ingredients.
They use no mixers,
opting instead to craft everything
in house, by hand.
“It’s these steps,” Robert
said. “It’s something you’re
not going to make at home.”
To that end, Girl in the
Park’s confidence has grown
to the point that its staff actively
tries to encourage customers
to try something new.
And the cocktails come with
a guarantee: If people don’t
like what a staff member
recommended, Girl in the
Park will make them something
else.
“That’s how confident we
are,” Robert said.
And while the menu is
getting more and more diverse,
Girl in the Park has
maintained a focus on whiskey
and bourbon, and plans
to continue doing so, especially
when it comes to the
Old Fashioned.
“The 108 is the staple,”
Robert said. “It has never
left.”
What to eat with the drinks
Like the cocktails menu,
which has changed four
times in a year, Jayme and
her kitchen change the food
Girl in the Park
11265 W. 159th St. in
Orland Park
Hours
• 11 a.m.-11 p.m.
Tuesday-Wednesday
• 11 a.m-1 a.m.
Thursday
• 11 a.m.-2 a.m. Friday
• 11:30 a.m.-2 a.m.
Saturday
• 11:30 a.m.-10 p.m.
Sundays
For more information …
Web: www.girlinthepark.
com
Phone: (708) 226-0042
offerings with regularity.
Among her latest offerings
is a burger that goes premium
with Kobe beef. Jayme has
combined it with her love of
French cooking to create The
“Je Ne Sais Kobe” burger
($18), featuring fried shallots,
melted Brie cheese, and
a fig compote.
She also is offering seared
“dry” scallops ($29), a plate
featuring four wild-caught
scallops, on a bed of porcini
mushroom risotto, with seasonal
vegetables, finished
with brown butter.
But Jayme’s fun-loving
kitchen experiments also can
be seen in items like the Oh
Sweet Jesus ($12) sandwich.