Lindy’s Readies for a Summer to Remember
He flashed four blades at me right off the bat… and that was just to say hello.
Jeff Creswell, the new chef at Lindy’s Landing in Wauconda, is so enthusiastic about creating a great dining experience that he wears a bold tattoo of the razor sharp tools-of-his-trade on his arm.
Part of the summertime magic at Lindy’s is children splashing and laughing on a sandy beach, building and toppling sand castles and chasing the baby duck parades; adults quaffing craft beer, cocktails, and summer cuisine at beachside picnic tables near the marina or under the covered deck; the serenade of live musicians singing favorite tunes under the warm summer sun; and special annual events such as Bang N’ Blues and the Cardboard Boat Regatta.
Now, the owners of Lindy’s are leveraging Creswell’s passion and experience (including previous stints at Biaggi’s, J. Alexander and Kinfork American Kitchen) to make every dish rival their wonderful view of Bangs Lake.
Part of the plan: rebranding and expanding their “inside” experience, and customizing their “outside” experience:
Inside: “Lindy’s Landing Smokehouse, Steaks, and Seafood” with an upgraded nautical-themed decor and an emphasis on smoked meats, featuring a Fresh Catch of the Day, Fresh Cut of the Day and a featured barbecue dish.
Outside: “Lindy’s Landing Beach Club” with a new separate entrance and menu, featuring their most popular burgers, wraps and appetizers, all tailored to the outdoor beachside experience.
“Chef Jeff “ is a devoted disciple of the “low and slow” BBQ credo, so Lindy’s is bringing in new high-end equipment to bathe their meats in a 13-hour overnight baptism of smoke, including pulled pork, smoked brisket and chicken smoked with apple wood chips. Also new:
- Expanded beer choices and an updated wine list that includes different varietals and by-the-bottle choices.
- Handcrafted cocktails using fresh herbs, shrubs and spices with an emphasis on being “house-made.”
- Separate lunch and dinner menus to offer lighter options at lunch and a fuller menu for dinner.
Lindy’s current menu includes these crowd pleasers:
- Bangs Boil, a seafood mélange of shrimp, mussels, clams, calamari, polish sausage, pulled chicken and a mini corn cob, in white wine/tomato broth and a fresh baguette on the side.
- Pulled Pork Sandwich, with onion straws and house-made jalapeno lime coleslaw, on a Parker House Bun.
- Steamed PEI (Prince Edward Island) Mussels made with white wine fresh garlic, tomato, parsley, French baguettes, squeeze of lemon and a special saganaki-like smoke effect as it’s served to the table.
- Steak Salad with smoked blue cheese crumbles, mixed greens, dried cherries and candied pecans.
- Filet of certified Angus beef served with crispy wedge potatoes and red wine cream sauce, garnished with fresh rosemary.
Lindy’s Landing, 115 Park Street in Wauconda (847.526.9789; lindyslanding.net) celebrated its 50th anniversary in 2015. Creswell is happy to be working with a long established family-owned restaurant, noting how overseeing a loyal kitchen staff lets him focus on creative improvements rather than getting bogged down in the basics. If early results are any indication, Lindy’s customers are in for a “low and slow” treat this summer.