All-American cuisine stars at Bakersfield inWestmont
Executive Chef Brian Wright prepares a dish during lunch service at Bakersfield Restaurant. | Curtis Lehmkuhl~Sun Times Media
330 E. Ogden Ave., Westmont
Opens at 11 a.m. daily and serves until 10 p.m. Sundays through Thursdays and until 11 p.m. on Fridays and Saturdays.
For reservations, call (630) 568-3615 or visit www.bakersfieldrestaurant.com
Updated: May 18, 2012 9:23AM
Before the clean lines of the architecture and the chic interior attract their attention, visitors to Bakersfield will notice the aroma of the new restaurant’s wood-fired grill.
The grill is used to prepare some of the restaurant’s signature dishes, said Ken Tsang, director of marketing for the restaurant at 330 E. Ogden Ave., Westmont. But the grill, he said, is just the beginning here.
“There’s quite a variety on the menu,” said Tsang, who described the eclectic mix of dishes as “American.”
“This is the way Americans eat,” he said. Among the appetizers, sandwiches and entrees on the Bakersfield menu are dishes inspired by cultures from all over the world. There’s gnocchi and meatballs, a Cajun ribeye, and even sushi.
“We want them all to be our very best representation of that dish,” Tsang said. With such a variety, everyone can find something to meet their needs and tastes, he said.
Bakersfield, which opened May 1, is the latest venture by the foursome also responsible for Standard Market, located just across the street. Andre Radandt and Vince Priest of Hinsdale, along with business partners Phil Stewart of Wheaton and Brett Verkaik of Chicago, named the restaurant after the city in California where the four first joined forces.
Like the market, Bakersfield is all about an appreciation for good things to eat.
“This is another way to celebrate food,” Tsang said.
Everything at Bakersfield, from the daily soups to the tres leches dessert, is made on site. Even the steaks and chops are cut in-house before being grilled to order.
Tsang described the 7,500-square-foot restaurant as casual, yet sophisticated, with a variety of seating options. Diners can choose a high-backed booth, a table, or a seat at the chef’s table, which offers a front-seat view of the kitchen.
“You can sit and watch the action going on,” Tsang said.
Diners also can choose to eat on the patio, where a fire pit and fireplace help to create a cozy atmosphere. The patio offers an area for appetizers and cocktails, as well as tables where the full menu is served.
Lunch and dinner prices range from $12 for a number of sandwich options to $32 for the barrel-cut filet with smashed potatoes and wilted spinach.
Anywhere you choose to sit at Bakersfield, the polished wood tables and gentle lighting provide an elegant backdrop that’s welcoming and promises a satisfying dining experience.