American. Casual. Contemporary.
CASUAL. CONTEMPORARY. AMERICAN.
John des Rosiers
At only 31, John des Rosiers has already established himself as an inventive chef who is not only passionate about food and flavors, but also sure of himself when it comes to trying something new. If I have an idea in my head, he says, it almost always works.
Hes proven that to be true throughout his career, which started on the salad station at Gabriels in Highwood, IL. After graduating from the Culinary Institute of America in Hyde Park, NY, in 1997, des Rosiers, a Waukegan, IL, native, staged at Charlie Trotters in Chicago and returned to spend six years at Gabriels, where he served as sous chef, restaurant manager, wine director and, ultimately, chef de cuisine.
In 2003, he joined Bank Lane Bistro, where, at first, he prepared straightforward, European-style bistro fare. Then one day, he served some associates a few offbeat items hed dreamed up on the spur of the moment. They said, This is what you should be cooking all the time, he recalls. I woke up at three oclock in the morning thinking about it. The next day, I threw the menu out. We changed everything.
A turning point in his career, des Rosiers knew he should trust his gut and not be afraid to draw his inspiration from a variety of sources. Honestly, all kinds of things inspire me, he notes. It could be anything from watching someone on the Japanese version of Iron Chef to a song on the radio to a TV commercial.
This diversity of inspirations is front and center at des Rosiers latest venture, Inovasi, located in suburban Lake Bluff, IL. The name of restaurant translates as innovation in Indonesian, but it serves contemporary American cuisine at affordable prices. I just wanted to find a cool way to say the word innovation that started with an I, des Rosiers says with a laugh. Sometimes, ideas are just playful or goofy. I was also thinking of a way to do a place that emphasizes local food whenever possible. Being creative, having ingenuity and an open mindthese things are not expensive.
Innovation is an appropriate summation of des Rosiers ability to synthesize an array of culinary influences and techniques, including French, Italian, and Japanese. He delights in creating memorable dishes from ingredients that are locally sourced and, when appropriate, accented by others from around the globe. Items on his menu, for example, might include Red Quinoa from South America, White Romaine Lettuce from Illinois, Scarlet Runner Beans from California, or Turnips pulled from the ground while still very young, so they taste like candy, he says.
For all of its quirks, however, des Rosiers cuisine nevertheless remains approachable, and he eschews techie trickery and unrecognizable ingredients. Molecular gastronomy is not appealing to me, he says. My cooking is real, honest, contemporary American cuisine.
Approachability is, to des Rosiers, an essential part of the dining experience and is not simply confined to the food. To that end, he and the staff at Inovasimany of whom hes worked with for yearsstrive to connect with customers in an authentic way. One of the big things we want to create is a sense of community inside the restaurant, he says. We really want people to like spending time with us. Its casual here, which I dont think is a negative word; it simply means this space is very warm and friendly.
Although he spends a fair amount of time in the kitchen overseeing not only the menus but also restaurant operations, when he has free time, des Rosiers, a former Eagle Scout, is most likely to be found outdoorswhether traveling, camping, or playing golf.
Menu
LUNCH
KIDS
All menu files are best viewed with an Adobe PDF reader.
If you are not sure if you have Adobe, you can download a free version at the link below.
DINNER
DESSERT
TALLGRASS TUSEDAY
WINE
BEER & COCKTAILS
12-1-09
11-1-09
10-29-09
9-30-09
9-2-09
9-1-09
8-27-09
8-24-09
8-20-09
8-13-09
8-1-09
7-1-09
6-25-09
6-13-09
6-12-09
6-8-09
6-3-09
6-1-09
5-27-09
Press
Contact Public Relations - Jaime Tunge, Wagstaff Worldwide
Email
Private Dining
The Private Dining Space at inovasi
The private dining space at inovasi serves as a cozy extension
from the restaurant, offset with local art, warm colors and window views of Downtown Lake Bluff.
The space seats parties up to 25 people.
For the décor, the walls are a rich chocolate brown and filled with
several paintings from local Chicago artist Rich Lo.
Ivory fabric drapes the ceiling as crystal leaves hang from chandeliers.
Deep mahogany chairs and contemporary settings round out the vibe.
There are no room fees, minimum expenditures, or
other requirements to use our private room.
Below are our main menu options, but we are always open to customizing your options, including offering additional courses. We also offer cocktail receptions.
Menu options:
Lunch is $20 per person for two courses. Upon booking the room, the host chooses three choices (for each course) from our menu to offer guests the day
of the event. The only additional choice from the host is wine,
if required for the event.
Dinner is $30 per person for three courses. Upon booking the room, the host chooses three choices (for each course) from our menu to offer guests the day
All beverages and charged on a consumption basis.
For more information or to book an event, please call the restaurant at 847.295.1000
Contact Us
Address & Contact Info28 E. Center Ave.Lake Bluff, IL 60044Telephone: 847.295.1000FAX Line: 847.295.1020
Address & Contact Info
28 E. Center Ave.
Lake Bluff, IL 60044
Telephone: 847.295.1000
FAX Line: 847.295.1020
Email: john_inovasi.US
Hours of Operation
Monday: Lunch - 11:30 - 2, Dinner - 5:30
Tuesday: Lunch - 11:30 - 2, Dinner - 5:30
Wednesday: Lunch - 11:30 - 2, Dinner - 5:30
Thursday: Lunch - 11:30 - 2, Dinner - 5:30
Friday: Lunch - 11:30 - 2, Dinner - 5:30
Saturday: Lunch - Closed, Dinner - 5:30
Sunday: Closed
