Restaurants

              Vesuvio heats up the dining scene 
New Italian restaurant opens in St. Charles 
by Renee Tomell 
Just as volcanoes are prone to change landscapes, Cafe 
Vesuvio has erupted on the St. Charles scene promising a new 
dynamism in fine dining. 
With added inspiration from chef Rennie Bahr, the owners 
of what was Rocky and Bullwinkle's are scaling new heights 
with a freshly focused commitment to creating an enhanced 
dining experience. The transition was completed two weeks 
ago, and the restaurant celebrates its grand opening this Friday 
through Mother's Day. 
The redecorated restaurant boasts a light and airy design in 
shades of white and peach with accenting touches of teal. The 
former lounge area is transformed into the smoking section of 
the dining room, and includes a corner of smaller tables 
perfect for savoring espresso or cappuccino with dessert. 
They include such hand-prepared treats as crepes smothered 
with strawberries or puff pastry hearts filled with white 
chocolate nougat floating on a bed of homemade fruit custard 
in flavors from kiwi to berry. 
Owner Craig Lee and his wife, Tricia, the restaurant's 
general manager, visited numerous Italian restaurants to en- 
sure that Cafe Vesuvio's menu promises unique dishes. "We 
want to be something different," Craig Lee said, adding he's 
been pleased at customers' responses to the change. 
Chief among the chef s special touches is a commitment to, 
preparing authentic dishes from scratch, whether it be soups 
or entrees right down to the pesto flavored olive oil that puts 
butter to shame when drizzled on fresh-from-the-oven rolls. 
The menu also gives a '90s emphasis to healthful selections 
such as lasagna prepared with ground turkey or a variety of 
low-fat items designated "heart-healthy." His skill with fresh 
herbs means minimal salt finds its way into recipes. 
Given the variety of dishes on the menu, Bahr describes 
Cafe Vesuvio not as Italian in scope but as a "world restau- 
rant," which lives up to its volcanic namesake in terms of 
continuing surprise and recipes with "zip." 
In the summer months, Bahr will grill specialty items out- 
doors, such as smoked rib-eye or swordfish and tuna steaks. 
"We want to be affordable,” concurred Bahr and Craig Lee 
about the new venture. "When you see the appealing presen- 
tation and sizable portion, it should exceed expectations," Lee 
added. 
To keep the menu fresh, the chef will continue to add new 
specialties, and Bahr is quick to assure he'll happily prepare 
an old favorite as a special request if it isn't featured. "The 
name Vesuvio has meant change for thousands of years," Bahr 
said, noting that part of the excitement of working in a good 
kitchen is the luxury of altering the menu. 
Fred Fischer, the beverage manager, has added specialty 
beers to the offerings, including Warsteiner (the top-selling 
beer in Germany) and Baderbrau on draft. And, of course, the 
fruit of Italian vineyards has not been forgotten. 
Craig Lee said the members of the serving staff have 
worked hard to make the transition a smooth one, and are 
excited about the new enterprise which is open from 11:30 
a.m. to 10 p.m. Monday through Thursday, until 11 p.m. 
Friday and Saturday, and 9 p.m. Sunday. Reservations are 
offered at 377-7171. - 
While the menu is definitely upscale, Tricia Lee wants 
everyone to know they're welcome whether they drop by in 
blue jeans or suits. "We still want people to feel comfortable."