The windows are caked in steam and the aroma of fresh bread wafts through the Hough Street building. Stephanie Jameson is in the kitchen at her new restaurant, Savory Salads, putting the final touches on the menu choices.
“The chairs will arrive next week,” said the 26-year-old resident of South Barrington, and Barrington High School graduate. “Fingers crossed, we’ll be open by next weekend.”
Savory Salads, located on the corner of Hough and Washington Streets, is the brainchild of Stephanie Jameson and her father, George Jameson. Started in 2009 as a catering company, the pair catered box lunch orders (sometimes up to 750 people) to hotels and conferences in the area.
“With the catering company, we never saw people’s reactions. This will be more fun; being able to see the people experience our food,” she said.
Perfected through the critical palettes of hotel executive chefs and time-tested recipes of her mother and others, Jameson plans to offer an extensive menu.
Fresh is the keyword at Savory Salads. In addition to their signature salads, the restaurant will offer freshly sliced sandwiches with daily baked bread, crepes, sticky buns, muffins, cupcakes, American Espresso with Intelligentsia coffee, and fresh-squeezed orange juice, just to name a few.
“I come from a Greek family. We love to cook,” said Jameson. She says that everything is made from scratch at the restaurant, including the salad dressings.
Landing at the corner of Hough and Washington was no fluke. The space at 215 N. Hough was previously occupied by a Great Clips.
“My dad said; I’m telling you. You should look at the Great Clips (location),” she said. The pair spent many hours researching locations. “We’d sit in parking lots for hours and count the number of people going into a certain location,” Jameson said. “We wanted to chose a location that had high traffic and was also near another food-related business.”
Purchased in January 2011, the Jamesons had originally planned to open the restaurant a few months later. Stephanie says they had to completely tear out the floor and rip the walls out to the cinder blocks, which set their opening back by over a year.
Through many hours of physical labor, Stephanie has created an experience that she hopes will bring customers back several times each week.
“We want people to experience food the way it should be.” From the hand-hammered copper accents to the coffee wall & tabor décor to the entire restaurant’s design, everything has a purpose. Looking around at many months of hard labor, Jameson said, “I never dreamed it would look like this.”
The restaurant seats 18 people inside, which includes a bar with electrical outlets for laptops. The outside area will seat 12 people and also includes electrical outlets for customers to use. Since Jameson knows that most of her customers will take their meals on the go, the have future plans to offer a mobile app that will allow customers to place their order through their mobile devices and have it ready by the time they arrive.
Jameson says the Barrington community has been extremely supportive to the business and they’re looking forward to opening. If the restaurant is successful, the father and daughter pair would like to eventually franchise the business and expand their presence into the country. Jameson is cautious about expanding, saying, “It’s very important to me to keep the quality.”