Marion Street Cheese Market

This food lovers' shop has moved across the railroad tracks to South Marion Street, taking up residence in a space that's more than quadruple the size. In addition to peddling a wider variety of artisan and farmstead cheeses and cured meats, the space also includes a full-service restaurant headed up by Michael Pivoney, most recently executive chef at Signature Room at the 95th. The space was designed to be as environmentally friendly as possible, with an espresso counter crafted from recycled glass, chairs woven from reclaimed car seatbelts and millwork from sustainable cherry forests.

Owner Eric Larson continues to stick to his focus of tapping local merchants, including drinks from Forest Park-based Todd & Holland Tea Merchants and Blue Max Coffee plus Chicago-based Terry's Toffee, Milk & Honey granola and Red Hen breads. Shop the retail area to choose from myriad cheeses, olives and chutneys, plus other groceries such as eggs, yogurt and milk and serving utensils like cheese boards and knives. As for the restaurant, expect what Larson calls a "cheese-centric" menu for breakfast, lunch and dinner. Metra and Green Line commuters will snatch up coffee and crossaints in the morning, while those who have the time to dine in can enjoy crepes and other cheese-laden egg dishes. For lunch and dinner, choose from pizzas, paninis and salads, plus cheese flights and fondue. And as for wine and beer, Marion Street is the first Oak Park business with a license to sell its wine and beer retail as well as serve it in the restaurant.

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