Grape Leaves Restaurant: A World Away in Oak Park
Within steps of stately Victorian mansions and the quaint charming shops of Oak Park’s main drag, Grape Leaves Restaurant feels a world away with its authentic Middle Eastern cuisine.
A block south of Lake Street, the tiny eatery has been serving northwest Chicago locals for 12 years with good food, low prices, quick take-out and dine-in seating for about 20. The décor is a little dated, with massive painted murals and numerous knickknacks, and the plastic-covered tables are tightly packed in the narrow dining room. But what Grape Leaves lacks in space, it more than makes up for in taste.
There’s the expected offerings of hummus (rich and creamy), baba ghannouj (splendid blended eggplant) and falafel (unbeatable deep-fried chick pea patties), but there’s nothing standard about these dishes here. They’re fresh, filling and unprocessed, and they're a great alternative to a fast-food lunch when on the go.
Other lunch options include tender juicy chicken shawarma and, of course, kabobs of lamb, filet mignon, ground beef or veggies. With options ranging from $2.75 for salads to $4.95 for sandwiches, diners can afford to try a few things without breaking the bank.
“I usually get the falafel sandwich and lentil soup,” said frequent visitor Mark Weber, who appreciates Grape Leaves’ reasonable prices.
Entrees include several chicken, lamb and beef dishes, in kabob or couscous fashion, or a seafood platter of crab, shrimp and clams for variety. The portions are hearty and range from $9.95 to $13.95.
“It’s one of our favorites, we come a lot,” said Oak Park resident Joanne Kinoy, recommending the vegetable kabobs. “Our kids are vegetarians, so this is an easy place to go.”
And no Middle Eastern meal is complete without the obligatory baklava for dessert, an indulgence for the waistline but not the wallet at $2.50. Tasty low-priced Middle Eastern treats, followed by a walk through the surrounding historic neighborhood -- now that's a great recipe for any Chicago day!
Posted on Feb 25, 2011 by D.J. Siegel
