At Hemmingway’s in Oak Park, the increase in business, along with dining trends toward lighter, healthier dishes, means Ala is buying more fresh produce. He recently raised the number of salads on his lunch menu from four to seven.
Hemmingway’s appetizers include zucchini blossoms with goat cheese filling and grilled asparagus with vinaigrette. He’s also using a lot of heirloom tomatoes in a baby arugula salad.
“Getting a steady supply of fresh produce is critical to our success,” Ala said. “We rely heavily on fresh produce.”