H(eat) + Chill at Maya Del Sol

Oak Park, IL (September 2007) - Chicagoans will experience the flavors and tastes of some of the world's most vibrant and lively countries as Maya Del Sol (Maya), 144 S. Oak Park Ave., opens its doors on October 7 to showcase its New World Latin cuisine. Oak Park's most recent addition to the dining arena will feature a colorful menu with fare from Mexico, Central and South America, Cuba and California, allowing patrons to heat up their taste buds, get comfortable and chill.

Behind this Latin sensation are Pizza Capri LLC founders Anan and Margi Abu-Taleb, who have teamed up with fellow University of Chicago Business School graduate, John Hartin, bringing a wealth of knowledge and restaurant industry experience. The Abu-Taleb duo established the Pizza Capri Corporation 18 years ago and have since owned and operated Vivaldi in Oak Park and Isabella's & Bamboleo in Downers Grove. They became inspired to open Maya while dining at a local restaurant during a trip to California. The Abu-Talebs enjoyed their experience so much, that after speaking with native Californian, chef Dimas Romero, about the menu concept they decided to bring the idea to the Midwest. As their vision has become reality, the couple is confident that Maya's ambiance and unique menu will thrive in Oak Park.

"Oak Park and the surrounding neighborhoods are richly diverse and the people are very interested in enjoying a variety of flavors," said Anan Abu-Taleb. "We have created a menu that will showcase many great cuisines at an affordable price point."

This confidence is also apparent in Abu-Taleb's business and customer service philosophy, "I strongly believe in creating an environment where everyone knows what it takes to create and maintain satisfied customers. It is important that Maya puts the customer at the focal point and the staff works hard to ensure each customer encounter is the best it can be." He shares this philosophy with restaurant industry veteran and Maya's director of operations, Todd Gunderson, who hales from Pizza Capri, and has served as managing partner of both The Clubhouse in Oak Brook and Mike Ditka's Chicago. Gunderson reveals that his secret to success in the restaurant business is outstanding hospitality.

Maya's menu is a unique, zesty menu of worldly flavors. Abu-Taleb believes that "Latin cuisine provides flexibility with the menu and allows the chef to experiment with different flavors and ingredient combinations." Maya's New World Latin fare provides colorful and exciting dishes thanks to an all-star culinary team. The talented executive chef, Ruben Beltran, was born in Mexico and has built a strong culinary background, working for 15 years under Rick Bayless at Chicago's shining star, the award winning Frontera Grill. Beltran looks to his strong Mexican heritage and a touch of personal flair to create authentic dishes for Maya.

Dimas Romero will serve as sous chef; he specializes in California cuisine with Latin fusion techniques. Romero himself has cultural roots stemming from Mayan Indians and El Salvador, making him the perfect complement to Chef Beltran.

Maya's New World Latin Menu
Combining fresh ingredients with a boldness of flavor, Maya's menu will aim to satiate any Latin craving. Appetizers include Ecuadorian Sweet Plantain with hibiscus infused sour cream and mango salsa ($5.95); Baja California Style Quesadillas with shrimp and blue crab meat in house made tortillas with roasted poblano chiles, guacamole and cheddar Jack mix ($9.95); Empanadas De Queso De Cabra of crispy corn masa turnovers with herb goat cheese, served with spicy salsa negra and red-chiles avocado ($6.95).

Maya will offer a variety of ceviches including Ceviche Yucateco, made of steamed shrimp and calamari tossed with lime, orange segments, habanero chiles, jicama, avocado and cilantro ($9.75); Wild Mushroom Ceviche with oyster and shitake mushrooms marinated with lime juice, red onions, tomatoes, cilantro and mild green chiles served with plantain chips ($7.95); Salvadorian Callos De Acha with sweet bay scallops, mango, ginger, hot pepper flakes, lime, cilantro and coconut milk ($9.75); A Ceviche Trio with all three varieties is also available ($12.95).

Salad selections include the Maya Caesar Salad of mixed greens, garlic croutons, dry Jack cheese, cilantro and house made Caesar dressing ($4.95); Ensalada Salvadorian, made of smoked chicken, peas, carrots, corn, chipotle infused mayonnaise, served with shredded lettuce atop a mini corn tostada ($5.95); Ensalada de Tomato and Beets made from fresh greens, tomatoes, artichoke hearts, cucumbers, asparagus, organic beets, pine nuts and honey lime vinaigrette ($6.95).

Have the forks and knives ready for the large Nuevo Latino Tacos and Tostadas, served with house made tortillas, and piled high with chipotle sauce, cheddar Jack mix, green and red cabbage, radish tomatoes, cilantro and shredded carrots, each with a choice of Oak Grilled Skirt Steak ($5 tacos/$8 tostadas); Char Grilled Chicken Breast ($4/$7); Seared Rock Cod ($5/$8); Ropa Vieja ($4/$7); Veggie ($4/$7).

Maya's menu also will feature a number of steak and seafood entrées including the Chipotle Marinated Carne Asada Steak with Argentinean chimichurri sauce, house made onion rings and tomato cucumber salad ($13.95); Chuleta, a bone-in oak grilled pork chop marinated with roasted onions, and topped with seared shallots, scallions and a Riesling wine reduction served with Spanish saffron rice and sautéed spinach ($19.95); Oak Grilled King Salmon served with primavera sauce, poblano chiles, cilantro, asparagus and white rice ($18.95).

Favorite entrée selections include Smoked Chicken Enchiladas with house made tortillas smothered in salsa Verde, avocado, cheddar Jack mix, black bean gratan topped with cilantro crema fresca ($13.95); Cochinta Pibil, a slow roasted pork with achiote pepper stock, pickled red onions, crema fresca and habanero salsa ($16.95).

Maya also will offer a number of specials that vary each day including the Chuletas De Borrego, cilantro yogurt marinated lamb chops, oak grilled with smoky chipotle mashed potatoes, grilled green beans and fried guajillo pepper coulis ($27.95); Bistek Nueva York, a Serrano-lime cured oak grilled New York Strip with black bean gratan, guacamole and seared asparagus spears ($26.95).

Maya will feature an attractive 50-seat bar with a wine list featuring more than 30 wines from California, Oregon, Washington, Chile and Argentina. Specialty drinks include margaritas, sangria, Cuban Daiquiris, mojitos, the Peruvian classic Pisco Sour, Brazilian Caipirinha and Cocorissima.

The casual restaurant radiates a warm and welcoming ambiance, displaying colorful paintings and Central and South American artwork throughout the 175-seat restaurant that also includes a patio and private dining area. The exterior of Maya is the creation of expert architect, Gus Kostopoulos while the beautiful interior design is the product of Aria Group Architects who have completed projects in more than 35 states and Europe, including Millennium Park's new Tavern at the Park, Mike Ditka's and Charlie Trotter's.

Maya is located at 144 S. Oak Park Ave. in Oak Park, IL. Dinner hours are 4 p.m. to 10 p.m. Monday through Thursday, 4 p.m. to 11 p.m. Friday and Saturday and 4 p.m. to 9 p.m. Sunday. The bar is open until midnight Monday through Thursday, 2 a.m. Friday and Saturday and 10 p.m. Sunday. Beginning in November, Maya's lunch hours will be 11 a.m. to 4 p.m. Monday through Friday, and 10 a.m. to 4 p.m. Saturday and Sunday. Maya's facility is non-smoking throughout. Major cards accepted are American Express, Visa, MasterCard and Discover. For more information or to make reservations, please call Maya at (708) 358-9800. Online reservations are taken at www.mayadelsol.com or at www.opentable.com.

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