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La Casa de Isaac isn't exactly an overnight success. True, it's only been on the map for about 4 months but Isaac and Moishe Nava, the brothers who own and operate it, are veterans of the restaurant trade with nearly 3 decades of collective restaurant experience between them. When Chicago Magazine first reported that they were set to open a Kosher-style Mexican cantina in Highland Park, the brothers had no idea that customers would be lined up outside their door waiting, on the first day of business. The fact that they were was a result of the hospitality and goodwill that Isaac and Moishe had become known for during the years in which they toiled for their former employers, who own other restaurants in the area.

The fare at La Casa de Isaac is what I describe as family-authentic. This is not Bayless-level cuisine. Instead, served up are satisfying renditions of familiar taqueria standards, all prepared lovingly with individuating touches. Also offered are a variety of fresh seafood dishes, including whole red snapper and ceviche. Several enticing Nava-family favorites appear on the menu, as well. Neither pork nor shellfish are available at La Casa de Isaac. Yet items like pozole, tingas and chorizo appear on the menu in modified/atypical but delicious forms. For nearly the first 2 months the restaurant was open, Isaac and Moishe's mother Florenza -- whom Isaac flew in from Mexico -- headed up the kitchen, teaching the staff to make the family dishes that Isaac and Moishe loved so much while growing up. The food reflects these homey origins. It isn't fancy but it's delicious, very consistent and prepared with care. There are stories behind many of the restaurant's dishes that relate back to the Nava boys' days in Huitzuco, Mexico.

But above and beyond the delicious food it serves and the friendly service it provides, La Casa de Isaac's greatest impact may be that it has created a sense of neighborhood where there really wasn't one before. The bustling restaurant has already become something of a hub. Situated on Temple Avenue between Gabe Viti's Miramar Bistro and the famous Carlos' Restaurant, La Casa de Isaac has turned the already well-known block into a fun and accessible oasis. Now, this section of Highland Park/Highwood, long known for its 'restaurant row,' has a soul. Isaac's is a place where one can meet up with friends and family to sip margaritas or liquados in the sun (or in the dining room) while enjoying a basket of warm, house-made chips and salsa or an entire meal. But unlike at so many other North Shore spots, this is not a place "to be seen." It's simply and unpretentiously a place to relax, refuel and rejuvinate. It's genuine.

The restaurant is open for breakfast and lunch Sunday through Friday and dinner Sunday through Thursday. It closes for the Jewish sabbath after lunch service on Friday and reopens after sundown on Saturday. It's likely that dinner service will be available during the months when sunset comes early. As counter-intuitive as it sounds, being closed over part of the weekend hasn't hurt business at Isaac's. Instead, it actually seems to drive weeknight traffic. Even though his restaurant isn't strictly Kosher, Isaac will not compromise on his observation of the sabbath. Sure, he could make more money being open 7 days a week but that's not what Isaac is about.

For all the reasons above, and the mostly effusive praise in the 2 threads linked below, it's my pleasure to nominate La Casa de Isaac for GNR designation.

There is an ongoing discussion about La Casa de Isaac here and another thread here that pertains specifically to a group dinner that was held there back in July. For the most part, the discussions are very favorable, although I would suggest ordering something other than the chicken caesar salad.

=R=

La Casa de Isaac
431 Temple Ave
Highland Park, IL 60035
847 433-5550

I fully support Ronnie's nomination of Casa de Isaac for the GNR award and I second his nomination.
Besides great food at reasonable prices, the Nava brothers and their extended family have provided a wonderful alternative to the cold, sterile dining one experiences at many other restaurants. (Don't you hate it when your server greets you with, "Hi, my name is ____________ and I'll be your server tonight." Surprise. What do they think that I'll think they are. But I digress.)
Casa de Isaac has gone through their first four months without the some of the craziness that other restaurants experience. The quality of the food continues to be excellent and the service steady and friendly.
I was having lunch at the counter recently and a supplier told me that CdI is the only restaurant in the area that is doing well. I've heard that from others and I'm glad to see that their hard work is paying off.
Again, I heartily recommend with no reservation (pun intended) that CdI receive this year's GNR award.
Sincerely,
GP Bob

Hi,

Full disclosure: I did get a $20 gift certificate donation from this restaurant for a Highland Park Historical Society's Auto Historica VIII raffle on Saturday ... if it does not get rained out.

I've been to Isaac's about 6-8 times since lunching there in his first few days with Suburban Ronnie. Ever since he has remembered my name, always a warm greeting and update on his business. There are other restaurants in my local area I have visited far more frequently over the years who still don't know my name nor do they care.

While Casa de Isaac, the restaurant, may be months old. I have known his brother Moishe from Once Upon A Bagel for years. Whenever I ordered a Mish-Mash soup with intentions to split with a friend, he would always throw in the extra bagel so we didn't have to share everything. I wasn't quite as aware of Isaac, though now I realize I have known him from Casa de Gordo (both versions) for several years. What is evident now that Isaac and his brother have their own establishment is their solid ense how to run a restaurant as well as provide good, personal customer service.

I have visited in their very first days or part of a large group with the restaurant otherwise packed, I have never felt their service slip or the food compromised. Often new restaurants have to be given a pass because you can feel their start-up hiccups with recipes not yet perfected. This has not been the case with Chef Isaac's kitchen which has served quality executions of his Mother's recipes from the very beginning. Fortunately, his Mother's food is really good in a Mexican comfort-food zone one rarely observes in a Mexican restaurants.

I am pleased to support this GNR nomination as a welcome addition to my hometown.

Regards,

This restaurant is currently up for GNR renewal. Please post your comments below.

Thanks,

=R=
for the GNRs

I would like to renominated La Casa de Isaac to receive a 2009 LTHForum GNR Award as they have in 2007. In the nearly two years they have been opened, the Nava family continues to offer excellent Mexican food at attractive prices. They've added creative dishes over the years and appear to have a loyal customer base who enjoy the food.

Isaac and Moishe continue striving for an inviting family atmosphere and giving value so their customers keep coming back. They seem to have overcome the "conventional wisdom" in the restaurant trade that says you can't succeed if you're not open on Friday nights and one hour after sundown on Saturdays. As they approach their second anniversary, it look like they've found a successful formula.

Again, I recommend that the GNR Award Committee presents La Casa de Isaac with another award. I feel they deserve it.

Grandpa Bob

I agree with Grandpa Bob. I've been dining at Isaac's or carrying out once or twice a month for the past year or so and it remains as enjoyable as ever. I love their delicious food, and the homey feel of the place is effortlessly comfortable. But these guys don't stand pat. The menu is constantly evolving. In fact, Isaac recently returned from a trip to Mexico where he visited with his mom, and together, they came up with some new menu ideas, which will be rolled out in the coming weeks.

In the northern burbs, fresh fish is pretty hard to find at Mexican places but at Isaac's, the salmon and the snapper are consistently excellent. In fact, some of my favorite aspects about Isaac's are the fresh ingredients and the made-from scratch recipes. Heck, they're even squeezing fresh juices now at Isaac's, which is an homage to Isaac's hometown, where such beverages are commonplace. It's nice when items get added to a menu because they are near and dear to the proprietor's heart. That pretty much describes La Casa de Isaac. There are so many other personal touches at La Casa de Isaac, it's hard to count them all. Their taquitos -- just like Isaac and Moishe ate when they were boys -- along with their soups, salsas and house-made beef chorizo are just a few examples of this.

I know this is not exactly a criterium for a GNR but I also love the care with which they pack carry-out orders. I cannot recall a time ever when a carry-out order from LCdI got messed up. The attention to detail and care for their customers is reflected in this consistently high execution. Since we carry out everyday in my office, I can say that this put's Isaac's in a class nearly by itself. We must order from 15 different places a month, and almost none have the record of success that Isaac's does when it comes to carry-out. This is obviously not a deal-breaker by any means -- there are also places I love where they almost never get the order right -- but it's certainly another feather in their cap.

I definitely think that La Casa de Isaac's GNR status should be renewed. I'm always happy to eat there and I never hesitate to recommend it.

=R=

I had a lovely lunch at La Casa de Issac today. I don't get there very often, but the food is always good with an authentic sensibility that is tuned to the local suburban palate. Everyone there is always very friendly and accommodating and you are instantly made to feel welcome. Today, in addition to a steak tampiquena, I had the chance to try some of their fresh squeezed carrot juice, which was not only tasty, but also evocative of the Spring to come.



Steak Tampiquena


I fully support the renewal of La Casa de Issac's GNR.

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