Oswego's newest restaurant is set to open on Main Street in the village's downtown later this month.
113 Main, located in the ground level of a new three-story commercial building on the site of the old village hall, will feature a range of menu options including steak, salmon, burgers, sandwiches and tacos, as well as an extensive selection of craft brews, wines and whiskeys.
General Manager Matt Verde confirmed Nov. 2 the restaurant is looking to open the week of Nov. 22.
However, the State of Illinois announced Sunday it will impose new COVID-19 mitigation measures on all bars and restaurants in Kendall County. Effective Nov. 4, all restaurants and bars will be prohibited from offering indoor dining for at least two weeks in an effort to slow the spread of the coronavirus.
"Because those restrictions go into effect on Wednesday, and it's a minimum of two weeks before we can do any kind of indoor or even consider indoor, we're probably looking at about three weeks from today to go live," Verde said. "There's still some things that we're taking care of right now. But it's probably three weeks now from today where we would launch."
In a previous conversation in late October, Verde said that 113 Main was adjusting plans as necessary to adapt to COVID-19 mitigation restrictions.
"Even if things do rise and there is some type of restrictions or mandate, we will be ready to open in November," Verde said. "If we have to just do carry out and delivery for the first couple of weeks to introduce ourselves to the community, Chef and I preparing to do that.
"We're not just preparing the restaurant to open and have people eat and drink inside, we're also preparing...if we get that call and it's a 24 hour, 48 hour notice we have to pivot, what is our plan?," Verde said. "We're essentially trying to work out two restaurants: dine in and then the fully functional carry out operation."
Including the bar and dining room seating, the restaurant can seat 150 patrons, Verde said. If mitigation measures governing limiting indoor dining are put into place, he said the restaurant has the ability to reduce tables and still appropriately socially distance patrons.
Exposed brickwork is heavily featured throughout the restaurant's interior. The warehouse-style is evident throughout 113 Main with sealed concrete floors, simple designs and woodwork, and exposed black duct work across the ceiling.
When discussing the menu, Verde said that it was a collaborative effort between he and Kaminski, with a goal of featuring "upscale, approachable American fare with unique twists." The menu will feature seasonal changes, such as a cheesecake dessert choice that will change throughout the year.
"What we're doing out here I think is something you haven't seen yet in this area," Verde said. "What we're targeting is the people from Oswego, the people from surrounding communities who may travel to other towns to experience that. We want to bring that here, so there's no reason for people to leave Oswego - along with attracting people from other communities."
"We really have great food here," Executive Chef Terry Kaminski said. "We've taken the steps along the way to elevate our bar here. I think we have a unique twist that we can put on all of our food.
"It's simplistic to where we have control to make it reach every customer that comes in...I just want to cook great food and teach people along the way that if we can emulate this each and every day that we're open, then we can keep the bar up here and we are the real deal around town.
"That anticipation, we keep feeding off of it."
Though an official opening date has not been set for the opening of 113 Main, the owners have created a website to provide patrons with more information.