Regional Dining Guide

Bleuroot in West Dundee: A Cozy Farm-to-Table Favorite

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Farm-to-table creations are key to Bleuroot’s menu. See why this relatively new restaurant in West Dundee attracts clientele from across the region.

Maria Terry and Peter Capadona, head chefs and owners of Bleuroot, in West Dundee, have kept many things consistent since taking over last year. (Samantha Behling photo)

Since its debut in 2017, Bleuroot restaurant, 98 W. Main St., in West Dundee, has gained notice for its range of farm-to-table cuisine.

When Maria Terry and Peter Capadona assumed ownership of Bleuroot in April 2018, they brought with them two decades as partners in Tavola Mia, a local catering company. Coincidentally, the pair also served as consultants who bird-dogged Bleuroot’s original opening.

“Not much has changed since acquiring Bleuroot,” says Terry. “We still are committed to the farm-to-table concept. A key difference is we’re more than ‘owners.’ We’re active chef/owners. You’ll find us on the premises every day running the kitchen and front-of-house.”

Terry says the venue attracts most of its clientele from the immediate vicinity, but it also draws repeat customers from Barrington, St. Charles, Schaumburg, Crystal Lake and Rockford – and some from as far as Chicago and southern Wisconsin.

“Customers enjoy the comfort and coziness we provide,” Terry adds. “We focus on community involvement and take pride in the consistency and quality of our food, plus a high level of service.”

Farm-to-table sourcing can extend to a 250-mile radius, though most of the 15 farmers Bleuroot relies on are situated within a 25- to 30-mile radius.
Among popular dishes are braised short ribs topped with spinach ravioli in a lemon-cream sauce.

Steaks and burgers from locally sourced beef are a big hit, as are handcrafted pastas. Smokey, spiced maple-glazed salmon and saffron-spiced roasted halibut are attention-grabbing seasonal seafood selections. Thinly sliced blackened duck breast, served with bearnaise and barbecue sauce, joined the summer menu and has attracted a strong following.

The diverse seasonal menu also includes several small-plate offerings as well as gluten-free and vegetarian/vegan dishes.

Diners can expect the per-person dinner tab for an appetizer and entree to average $35, excluding alcohol.

There’s a well-stocked wine cellar from respected domestic and imported producers. Terry cites a recent newcomer to its holdings: a bold red Sagrantino from the Umbrian vineyard belonging to her family.

Beer fans will find a broad selection, including many craft brews on tap.
Meanwhile, there’s always a new specialty cocktail to try, from Lavender Lane-tini to the Bleu Mule.

On the main floor, the 75-seat dining room shares space with the bar. The second floor is used on weekends for overflow dinner crowds and private parties for groups up to 60. Also available are a 40-seat seasonal patio and indoor mezzanine with scenic views of the Fox River.

Live entertainment is featured on Friday by various local acoustic artists, while most Saturday nights bring pianist Mark Miller to the mezzanine, as he performs on his baby grand piano. The complementary performances run from 7 to 10:30 p.m.

Bleuroot is open Tuesday and Wednesday from 11 a.m. to 11 p.m., Thursday through Saturday to midnight, and Sunday from 10 a.m. to 10 p.m.

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