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Biz Buzz shares business tidbits from across the tri-states. This edition highlights new businesses in Galena, Ill., East Dubuque, Ill., and Dubuque.
A family-run Mediterranean eatery has opened in Galena, Ill., offering savory traditional dishes made fresh with local ingredients.
Caliza Mediterranean Cuisine at 204 Perry St., with pistachio-toned wallpaper and flowers strewn about the venue, aims to immerse customers in the easy-going atmosphere of the Mediterranean coast — and teach their taste buds some new cravings along the way.
“People have told me that it makes them feel like they’re in a little Italian spot,” said Nathalia Pernia-Hefel, daughter of owner Gregory Pernia. “The flowers give it a little more of an earthy, natural feeling.”
The family acquired the space, the former Market House Restaurant, on July 15, and immediately began work on renovations. They painted and remodeled the space themselves, adding new furnishings to increase capacity.
Gregory and Nathalia operate the shop as a duo, with Nathalia operating the front of the house and Gregory doing most of the cooking.
Gregory is originally from Venezuela, where he began his cooking career as a chef at his sister’s Italian restaurant before attending culinary school in Venezuela and eventually opening a restaurant in Miami.
His Galena menu emphasizes lighter-tasting meals with a fresh, garden taste. The focus isn’t on spiciness or garlic, but on the leafy greens and oregano. Each dish is made to order, allowing for vegan and gluten-free accommodations. The restaurant isn’t Greek alone. It draws from all the relevant coastlines, including a subsection of Italian-style pastas.
“People really like all the food, but the most popular so far (have) been some of the appetizers,” Nathalia said. “It’s things like the Spanish-style ham croquettes (with a creamy bechamel and prosciutto filling) — they’re fried bowls. Very soft on the inside and super crispy on the outside. The chicken kebabs (served with homemade hummus, criolla sauce and couscous) and the entrees are also really good.”
The Pernias shop local farmers markets looking for ways to freshen up the dishes. Gregory makes all sauces, including salad dressing. “In our pastas, we have the Galena sweet corn spaghetti, which is our signature,” Nathalia said.
The eatery is currently awaiting its liquor license, after which Nathalia says there are plans for drink specials and Sangria nights. The store’s current seasonal hours are noon to 9 p.m. except on Wednesday and Sunday. On Wednesdays, the store is closed. On Sundays, it closes at 8 p.m. Reservations can be made at 815-281-9446.
Hangry Hobo adds pizza options to storefront
A popular burger and wings joint is adding pizza to the mix.
The Hangry Hobo Pub & Grub at 231 Sinsinawa Ave. in East Dubuque is adopting the pizza menu previously carried by the Hangry’er Hobo food truck, which was sold following the venture’s move into a storefront.
The brick-and-mortar location is now the only place to cop a taste of the pizzas including Hobo popper pizza, BLT, taco and the chicken bacon Ranch. Customers can also order custom pizzas using any topping combo.
“(The delay) was just getting the cooks trained on the menu here,” said Carrie Jenaman, general manager and fiancée of owner Nick Bries. “We have new staff here (the brick and mortar) and we didn’t want to put too much on them at once.”
The brick and mortar location has recently hired another cook and two more bartenders, in addition to employees transferred from the Hangry’er Hobo.
”Right now, we’re fully staffed,” Jenaman said. “We only launched (pizzas) on Saturday, and it’s going over really well. Nick had to (go to Davenport) to get a second oven today.”
With the pizza well in hand, Bries’ other projects have progressed. He now has Potosi Root Beer on tap, and the search for more flavors is ongoing. The location has a liquor license as well and plans to begin offering breakfast on Saturday and Sunday mornings.
Bries also creates a featured sandwich each week. For these and other updates, follow the Facebook page at tinyurl.com/hangryhobo.
Dubuque pizzeria celebrates holidays with new look, menu items
Cheery red ornaments dot a prickly evergreen canopy like cherries on the branch. Colorful oversized bells and baubles are stacked in the legs of a festive entry arch, which bids patrons a “Merry Christmas” as they walk in.
All manner of Christmas creatures are impatient in the wings, as if about to swoop down on the Millwork District venue and turn it into a North Pole town square.
Driftless Pizza Co. has gone all in for the holidays this year. The Dubuque restaurant and bar recently had a two-day shutdown, freeing up 20 employees to get a jump start on the work.
“We’ve had it up and running for a couple of days,” said owner Jacob Simmons. “Even though it’s not 100% done, it’s definitely over the top. We’ve gotten a pretty great response from people.”
The 333 E 10th St. venue will have completed its reinvention by the end of the week at the latest, bringing “Wonderland” to the downtown.
“We have lots of elements built throughout, (from) selfie stations with polar bears and Santa Claus to a Lego diorama of the whole Harry Potter world that people can come check out,” Simmons said. “There’s more than I could even begin to describe.”
Simmons says the theme doesn’t end at the decor. Specialty cocktails and pizzas will be on the menu, with experimental and unconventional tastes.
Cocktails include the Snowfall Sour, a gin, lemon, rosemary and honey sour drink; the Amber Glow, bourbon, blood orange and cinnamon all ignited for a dramatic flair; and numerous forms of apple cider and “dolled up” hot chocolate.
Seasonal pizzas include the Fireside, a pumpkin puree base, spiced apples, chicken, fig, parmesan and thyme; and the Frosted Orchard with garlic confit, pear, prosciutto, blue cheese, arugula and a balsamic glaze.
“Just fun pies that have a seasonal flair to them, and are quite delicious,” he said. “There’s also an appetizer — a crostini — that’s really, really good. It’s toasted focaccia with garlic, pancetta (Italian bacon) and hot honey drizzled over the top.”
All normal menu items are still available. There are plans to keep the decor and specials going until January, after which you’ll likely have to wait until next year to get them again.
“We’ve only been open 15 months or so,” Simmons said. “Last year we didn’t do a Christmas — we didn’t do anything. This year we’ve had a little more time, and time is something we’ve poured into it now.”
Simmons says he fully expects a holiday rush. Patrons should take care to reserve times via the website at driftlesspizzaco.com.
Dining and Cooking