Something to Replace Tres Agaves? An American Grill?

  • Mike McCurry
  • 11/2/10
Red Herring is what the new restaurant on the corner may be called. It’s name is taken from the chef – sounds kind of cool. One of the number one question I get as a real estate professional in Downtown Clarendon Hills is: “What happened to Tres Agaves? Why did they close?” If you know the answer, please comment.
 
What many in town also say is that they would love to have another restaurant open for breakfast. If John Bell can hear the outcry, please open early and sell some eggs. See Doings article below. 
 
Mike
 

New downtown restaurant may open after Thanksgiving

A new restaurant should be open in downtown Clarendon Hills shortly after Thanksgiving, if the owners are able to follow their plans.
 
Redd Herring, an eatery that is to feature American style foods, such as prime steaks and seafood along with a children’s menu, is planned for 31 S. Prospect Ave., the site previously occupied by Tres Agaves Restaurant.
 
One major step toward opening of the restaurant was achieved at Monday’s Village Board meeting when a request for a Class C liquor license was approved.
 
Property owner John Bell, who also is part owner of Redd Herring, submitted the application for the Class C license, which is issued for restaurants in Clarendon HIlls. Owners of Tres Agaves held a liquor license for the previous operation on the property. That license has been revoked along with the approval of issuing the new license for Redd Herring, meaning the village still has six businesses with Class C liquor licenses.
 
Redd Herring is named for its chef, Roger Herring, a former Western Springs resident who is the chef at Socca, 3301 N. Clark St., Chicago.
 
While Socca’s specialties are in the French and Italian mode, Redd Herring’s menu is to feature items with a more American flavor.
 
“I think it’s a good fit,” said Mike Brown, Clarendon Hills’ community development director. “It’s what people want, a place with basic American food where they can bring their kids.”
 
Redd Herring is likely to have about 15 tables and no more than five to six seats at its bar.
 
“I think the owners want to give people in the community what they want,” Brown said. “They’re open to modify if they find out there’s something people here want.”
 
The target opening time of shortly after Thanksgiving most likely will depend on how well the process goes for the restaurant’s owners of getting required health permits from DuPage County, Brown said.
 
 

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