“Some folks collect spoons, thimbles, or stamps, my mother, Mable, collected hungry hearts: friends, family, friends of friends, the downtrodden or the less fortunate she just met on the street. Our table was a never-ending banquet of characters, all with stories Mable wanted to hear while she cooked. She never met a stomach she didn’t want to fill with comfort food of her own loving design, and no stomach left without a smile and a healed soul attached to it. This is what made her happy in life and still continues to this day.”
And continue it does. Thanks to Mable’s son Anthony Reyes, her history of food, love, and family continues at Mable’s Table {1655 West Cortland Street, Chicago; 773.904.7433}. From sugary twists on brunch classics to cozy dishes that will keep you warm during fall dinners, Mable is still welcoming Chicagoans to her table with the help of chef Anthony.
This neighborhood spot leaves you feeling like you’re dining with family, which is both purposeful and possible with Anthony’s memories of the home he grew up in. Food was constantly intertwined with memories that were also the beginning of his culinary career and life.
“I have so many great memories at our house that gave me the true meaning of the word ‘humble.’ I remember the Chicago blizzard of 1979, I was in the living room watching Speed Racer with my brother Eric. When my mother came home with five of her co-workers from St. Joseph’s Hospital that were stranded because they lived too far to drive home and the roads were too dangerous to drive. My mother made sure everyone was comfortable and warm…and then the magic happened. Mable started cooking and talking and laughing. It was truly special. That was probably one of the first times I really understood that what little we had was meant to be shared with the ones who were in need the most.”
Reyes has been sharing his love of food and family ever since then. In 2006, he was named one of Chicago Style Magazine’s “Top 20 Up and Coming Chefs in Chicago,” and since then he has appeared on the season finale of Oprah Winfrey’s “Big Give” season, and was even one of the chefs selected to prepare dinner for President George Bush during his Chicago visit for his 60th birthday celebration. If Oprah and POTUS both stand by his food, who are we to challenge that?
Reyes says that all of his life experiences are present in his food and are what lead him to start Mable’s Table.
“My upbringing, nationality, and culinary background reflect my cooking style of Contemporary American Fusion. I focus on tradition while adding a twist on the culinary trends. There’s no reason to reinvent the wheel, but there can always be a smoother ride. Take the originals and add passion, your own personal creativity, great sustainable ingredients, and support from your local farmers. If you’re able to create a compilation of that nature, then you are on the path to something wonderful.”
Follow that path straight to Mable’s Table as soon as you can. Every bite tells a story, and every bite will be delicious.
By Kaleigh Glaza | Online Editor
The post Mable’s Table is a Family Affair appeared first on DiningOut Chicago.