Mother-and-daughter duo Ava, left, and Angela Vitale run Crave kitchen and co*cktails in Rockford. They’re pictured on Thursday, Aug. 22, 2024, a day before the grand opening. (Photo by Kevin Haas/Rock River Current)
By Kevin Haas
Rock River Current
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ROCKFORD — A new restaurant from the mother-and-daughter duo of Angela and Ava Vitaleoffers an upscale culinary experience inside a casual, high-energy atmosphere.
That’s how some of the first guests have described Crave kitchen and co*cktails, which marks its grand opening Friday at 3801 N. Perryville Road inside the completely overhauled former Camera Craft space.
“You’re getting a top-notch meal, but you don’t feel like you need to be overdressed,” said Andy Roiniotis, who dined with his wife, Isabelle, during a private event Thursday night. “Look at the staff: They’re wearing blue jeans, which is pretty cool, but there are masterpieces on the plates. So you’re getting the best of both worlds.”
The Vitales goal was to create a high-energy vibe with innovative and precisely prepared approaches to classic cuisine and co*cktails.
“It’s modern, sleek, classy and beautiful. Immediately it was warm vibes and somewhere I want to be,” said Isabelle Roiniotis, who owns Rock’n Vodka with her husband their business partners Denny Trakas and Cheap Trick’s Rick Nielsen. “It’s a beautiful presentation but I still feel cozy.”
The Vitale name is familiar in the Rockford restaurant scene. Jimmy Vitale ran Jungle Jim’s then Cliffbreakers and later Stone Eagle Tavern. Angela and Jimmy Vitale were married for about 20 years and remain good friends. He helped offer advice as they opened their first restaurant, and Angela and Ava had both worked in those previous restaurants in years past.
“They know what they’re doing. It’s just what we need in Rockford,” said Duawn Nordlof, who dined Thursday with her husband, Brad. “They’ve done it over and over again and they’re always successful. It shows what they know about the industry.”
Brody Henry pours a drink on Thursday, Aug. 22, 2024, during a private event at Crave kitchen and co*cktails before the grand opening on Friday in Rockford. (Photo by Kevin Haas/Rock River Current)
Duawn Nordlof said she appreciated seeing a mother and daughter work together. Brad Nordlof said the pair made people feel at home at Crave.
“They have a very talented chef,” Brad Nordlof said. “I think it’s going to offer some great dishes and be a great place for dinner.”
The kitchen is led by chef Miguel Mora, who has spent the past 12 years working with some of the country’s top chefs in Chicago.
The menu offers a blend of multiple cuisines with Italian, Mexican, Asian and American influences. There are also family recipes with everything from light fare to comfort food.
The pan-seared whole branzino, a white fish also known as a Mediterranean sea bass, is an example of how Mora focuses on simplicity and precision to bring his menu to life. Thatch marks are sliced into the skin before the fish is seared in an exceptionally hot pan and lightly seasoned. The end result offers tender forkfuls with a thin crispy exterior in each bite. The meal is served with fennel arugula slaw and lemon.
“We do a lot of simple things differently but to perfection,” Angela Vitale said.
Executive chef Miguel Mora shows off the pan-seared whole branzino on Thursday, Aug. 22, 2024, at Crave kitchen and co*cktails in Rockford. (Photo by Kevin Haas/Rock River Current)
The Vitales also expect the banh mi duck confit sandwich to prove popular. It’s served with pickled carrots, bean sprouts, cilantro, mint, cucumber slaw and Korean aioli on a baguette.
And there’s Angela’s house made sourdough focaccia, a toasted homemade appetizer that offers a savory crunch with a hint of sweetness when taken with its toppings of rosemary, black lava sea salt, whipped ricotta and honeycomb.
“It’s incredible. It’s heavenly,” Duawn Nordlof said. “We’re just at our appetizer and I’m the happiest camper alive.”
The restaurant also features a front patio with overhead strung lights to dine under a warm glow. The patio is also dog friendly, and Crave has a small doggy menu so your pup can dine with you on the patio.
On the drink menu is the city’s first all 90-point wine list, which can be ordered by the glass or bottle.
“The energy in here is just really good, we’ve got an amazing crew front and back that are all super excited to welcome everybody in,” said Ava Vitale.
The Just Peachy spirit free co*cktail is served with green tea, peach, lemon and mint. (Photo by Kevin Haas/Rock River Current)
Ava Vitale curates the restaurant’s co*cktail program. She set out to offer playful takes on classic co*cktails. Take for example the Screw City Smoked Old Fashioned, which features Old Forrester 86, China China, aromatic bitters, orange bitters and cherrywood smoke served over a branded ice cube.
There’s also the Butterfly’s Knees, a color-changing tequila served with made in-house lavender syrup as well as egg white and lemon.
“All of our juices are squeezed fresh in house. All of our simple syrups are made in house,” Ava Vitale said. “That reflects my mom and chef Miguel’s vision for the menu. It’s very holistic and it’s very fresh. We don’t cut any corners.”
About | Crave kitchen & co*cktails
Where:3801 N. Perryville Road, Rockford
Grand opening: Friday, Aug. 23, 2024
Hours: 4 p.m. to 10 p.m. Monday through Friday; 11 a.m. to 10 p.m. Saturday; 11 a.m. to 9 p.m. Sunday (brunch 10 a.m. to 3 p.m.). The bar is open until midnight Friday and Saturday.
Facebook:@crave.rockford
Instagram:@crave.rockford
Website:craverockford.com
Contact:info@craverockford.com
More photos
The banh mi duck confit sandwich on Thursday, Aug. 22, 2024, at Crave kitchen and co*cktails in Rockford. (Photo by Kevin Haas/Rock River Current)
Grilled pork chop on Thursday, Aug. 22, 2024, at Crave kitchen and co*cktails in Rockford. (Photo by Kevin Haas/Rock River Current)
The pan-seared whole branzino on Thursday, Aug. 22, 2024, at Crave kitchen and co*cktails in Rockford. (Photo by Kevin Haas/Rock River Current)
Crave kitchen and co*cktails has a dog-friendly patio with overhead lighting. (Photo by Kevin Haas/Rock River Current)
This article is byKevin Haas. Email him atkhaas@rockrivercurrent.comor follow him on X at@KevinMHaasor Instagram@thekevinhaasand Threads@thekevinhaas
