Bios:
Michael Paulsen
Michael Paulsen, Executive Chef and owner, brings 20 years of experience and enthusiasm for cooking to all aspects of the Abigail's dining experience. "Emphasis on fresh and local ingredients and a connection to place will be the credo here. We're speaking to our customer and neighbors through Abigail's kitchen. The food, the decor, the size and scale of the space and our staff working together creates the ideal neighborhood dining experience. Every dish served is very important to me because there are no strangers in a small restaurant."
In 2009 Michael realized a long-held desire and opened Abigail's. The restaurant expresses his love of cooking and respect for the integrity of local ingredients, in a menu that is reflective of the changing seasons. With a staff that shares a common dedication and vision, Abigail's provides a welcoming atmosphere and a fresh, flavorful menu. The best adventures aren't always far from home.
Cindy Jarvis
Cindy Jarvis brings a broad base of food service and hospitality experience to the management team of Abigail's. Her knowledge of food and wine is extensive, having held a variety of positions in both city and suburban sites around the country. In addition to participating in the launch of a number of restaurants over the years, Cindy and her husband/chef, David, owned and operated a successful restaurant on the North Shore for almost ten years. She is the mother of teenage triplets so organization, a sense of humor, and patience are other attributes you will find as you get to know her.
Barbara Baaki
After 1.5 years at Abigail’s, Barbara was promoted to Manager. Since crawling from her hometown of Detroit, MI, she moved to Chicago and graduated with a BA in Journalism from Columbia College. Previously, Barbara was with The W Hotel Lakeshore and Quartino, a Gibsons restaurant. She has a genuine interest and passion of wine. She intends to evolve and strengthen her career in the wine and restaurant industry.
Evgeni Manolenko
Since arriving to the U.S. in April 2010, Jonn, fluent in 3.5 languages, has worked as a sous chef for South Gate Café in Lake Forest and Sage Grill (before it closed and reopened). Born in the Ukraine and raised in Israel from childhood, he attended culinary school in Israel with several years of cooking and chef training there. Jonn favors Middle Eastern flavors with French influence.
Ryan Robertson
Hailing from Fort Colllins, Co “where the best lamb is from,” Ryan attended Arizona State University and Scottsdale Culinary Institute. He moved to the island of Mystique in the Caribbean and cooked at a top celebrity hang-out The Cotton House. Ryan worked for Chef Jason Schaeffer from Per Se in NYC at Chimney Park in Windsor, Colorado. He loves contemporary American fare and believes in farm to table practices and anything that involves bacon.
Lawrence Kedzie
As Abigail’s resident mixologist, Larry strives to develop different and unique drink concoctions. His excitement and craft stems from years of experience in “eating” and dining out along with working for Palm Restaurant. Larry has the ability to blend, stir and shake off-beat ingredients that catch the palates attention. Making something new to “compliment the food” is where Larry’s innovation steps in.
Michael Paulsen
Michael Paulsen, Executive Chef and owner, brings 20 years of experience and enthusiasm for cooking to all aspects of the Abigail's dining experience. "Emphasis on fresh and local ingredients and a connection to place will be the credo here. We're speaking to our customer and neighbors through Abigail's kitchen. The food, the decor, the size and scale of the space and our staff working together creates the ideal neighborhood dining experience. Every dish served is very important to me because there are no strangers in a small restaurant."
In 2009 Michael realized a long-held desire and opened Abigail's. The restaurant expresses his love of cooking and respect for the integrity of local ingredients, in a menu that is reflective of the changing seasons. With a staff that shares a common dedication and vision, Abigail's provides a welcoming atmosphere and a fresh, flavorful menu. The best adventures aren't always far from home.
Cindy Jarvis
Cindy Jarvis brings a broad base of food service and hospitality experience to the management team of Abigail's. Her knowledge of food and wine is extensive, having held a variety of positions in both city and suburban sites around the country. In addition to participating in the launch of a number of restaurants over the years, Cindy and her husband/chef, David, owned and operated a successful restaurant on the North Shore for almost ten years. She is the mother of teenage triplets so organization, a sense of humor, and patience are other attributes you will find as you get to know her.
Barbara Baaki
After 1.5 years at Abigail’s, Barbara was promoted to Manager. Since crawling from her hometown of Detroit, MI, she moved to Chicago and graduated with a BA in Journalism from Columbia College. Previously, Barbara was with The W Hotel Lakeshore and Quartino, a Gibsons restaurant. She has a genuine interest and passion of wine. She intends to evolve and strengthen her career in the wine and restaurant industry.
Evgeni Manolenko
Since arriving to the U.S. in April 2010, Jonn, fluent in 3.5 languages, has worked as a sous chef for South Gate Café in Lake Forest and Sage Grill (before it closed and reopened). Born in the Ukraine and raised in Israel from childhood, he attended culinary school in Israel with several years of cooking and chef training there. Jonn favors Middle Eastern flavors with French influence.
Ryan Robertson
Hailing from Fort Colllins, Co “where the best lamb is from,” Ryan attended Arizona State University and Scottsdale Culinary Institute. He moved to the island of Mystique in the Caribbean and cooked at a top celebrity hang-out The Cotton House. Ryan worked for Chef Jason Schaeffer from Per Se in NYC at Chimney Park in Windsor, Colorado. He loves contemporary American fare and believes in farm to table practices and anything that involves bacon.
Lawrence Kedzie
As Abigail’s resident mixologist, Larry strives to develop different and unique drink concoctions. His excitement and craft stems from years of experience in “eating” and dining out along with working for Palm Restaurant. Larry has the ability to blend, stir and shake off-beat ingredients that catch the palates attention. Making something new to “compliment the food” is where Larry’s innovation steps in.
Abigail's American Bistro 493 Roger Williams Ave. Highland, Park, Illinois 60035 For reservations call: 847.780.4862
Philosophy/Mission:
We strive to be an unpretentious neighborhood restaurant with profes-sional services, a welcoming and comfortable atmosphere, offering an affordable regional menu with honest and simple preperations.
The decor evokes the character of its neighborhood. The soothing earth tones with splashes of color and creative organic finishes, wooden bistro chairs, long banquettes, and joint tables; all lend themselves to a vibrant social atmosphere.
Informed and professional yet warm and relaxed...there is a sincere effort at Abigail's to educate our staff on all aspects of food and beverage culture. The staff at Abigail's goes to great lengths to make everyone feel at home, and well taken care of.
Our philosophy was born from the love of pure flavor. Using ingredients at their best, capturing the essence of the season will be Abigail's mantra. Abigail's goes to great lengths to procure the best products and prepare them with respect, creating menu items with simple appeal and elevated technique.
We strive to be an unpretentious neighborhood restaurant with profes-sional services, a welcoming and comfortable atmosphere, offering an affordable regional menu with honest and simple preperations.
The decor evokes the character of its neighborhood. The soothing earth tones with splashes of color and creative organic finishes, wooden bistro chairs, long banquettes, and joint tables; all lend themselves to a vibrant social atmosphere.
Informed and professional yet warm and relaxed...there is a sincere effort at Abigail's to educate our staff on all aspects of food and beverage culture. The staff at Abigail's goes to great lengths to make everyone feel at home, and well taken care of.
Our philosophy was born from the love of pure flavor. Using ingredients at their best, capturing the essence of the season will be Abigail's mantra. Abigail's goes to great lengths to procure the best products and prepare them with respect, creating menu items with simple appeal and elevated technique.
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