Eight years ago, Kathleen Bucci Bergeron stopped by a downtown East Dundee bakery for an espresso and left with a postcard that would change her life — and that of the village’s dining scene.
“The postcard had an image of (The Measuring Cup) bakery and sales details on the back of it,” Bucci Bergeron said. “I put it in the visor of my car and flipped it down to read for about a week before calling. … I didn’t shop for a location, the location found me, and I was super clear as to what it could be.”
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What that location became in November 2018 was Mockingbird Bar + Garden, a farm-to-table restaurant on Barrington Avenue, located across from the north end of Meier Street and nestled next to the Fox River Bike Trail.
This month a 1,700-square-foot Mockingbird expansion was completed, converting the former Scooby Doo’s Dog Grooming business next door into a large open kitchen and prep space and a chef’s counter for immersive dining.
A garage door that allows the restaurant to open up to the downtown was added, as were a new coffee bar, couches and artwork, including a mural. There’s enough room for 100 diners indoors and another 75 outside, including some spaces under a tented patio, Bucci Bergeron said.
The restaurant even has a golf cart that Bucci Bergeron won at fundraising auction, which Mockingbird staff now uses to help transport patrons to and from their vehicles.
Taking more than four months to complete, the expansion wasn’t just about adding room, she said.
“We needed sustainability,” Bucci Bergeron said. “We needed the opportunity to grow the menu and to satisfy the demand for events.The challenge was getting the design just right. I’m always struggling between form and function and, of course, feng shui.”
Bucci Bergeron has been involved in the restaurant business since she was 16. After college in Kalamazoo, Michigan, she moved to Chicago and worked in public relations and marketing for several years for the Lettuce Entertain You restaurant group, Baja Beach Club and Chicago Dining Authority, an online foodie community.
Expansion aside, Bucci Bergeron said Mockingbird remains 100% dedicated to its food being wood-fired and its staff being thoughtful and intentional with every detail.
“All our cocktails are all crafted and created by our team. All our juices are fresh squeezed, syrups house-made. Our food is delicious and healthy. Always fresh. Nothing is frozen,” she said.
Mockingbird’s kitchen is run by Chef Patrick Reynolds, who said he enjoys the atmosphere that’s been created at Mockingbird.
“I like the sense of caring, of community and of creativity there is here,” Reynolds said.
Mockingbird’s menu changes daily and is “seasonal and clean with a touch of indulgence,” Bucci Bergeron said.
Dishes include salmon, hanger steak, signature artisanal pizzas and Venetian-style small plates called “cicchetti,” which are prepared “au feu de bois” in the wood-burning oven.
“Every dish carries the distinct kiss of the flame. Even the oysters get a modern upgrade with a vibrant passionfruit twist,” Bucci Bergeron said.
Mockingbird is open select hours Wednesday through Sunday. The coffee bar operates Friday, Saturday and Sunday mornings, and the restaurant is now doing Sunday night dinners in addition to Saturday’s schedule and a Sunday brunch.
Mike Danahey is a freelance reporter for The Courier-News.