We are so happy to have just added our neighbor's, Lake Bluff Brewing Company, beer on tap! We are now serving their Inspiration Pale Ale. It is a classic American pale ale with floral and citrus on the nose and a red grapefruit flavor!

after 6 months if intensive research and consultation, the restaurant installed noise reducing panels last week. The difference is dramatic as guests can now talk in a crowded room with no worries about hearing eachother. In the end, the social aspect of dining is paramount, and this is a great step in thet direction.

Starting in two weeks, inovasi is taking its front-of-house staff in a bold new direction. As part of John's eternal drive to improve inovasi, the restaurant will cease lunch service so as to focus on intensive, ongoing front-of-house training. The training will ensure the staff is informed about every single thing that inovasi does, from beer and wine to food and farms. Eventually, every staff member will become cicerone- and sommelier-certified. The ongoing training will be a complete inovasi University.

Exciting new dishes are filling out the dinner menu at inovasi. Executive Chef John des Rosiers draws inspiration from childhood, music, the season and more for his latest clever creations.

This July 4, inovasi will get patriotic with copious supplies of sandwiches, snacks, mimosas and more, all served throughout the day. Starting at 9:30 a.m. on Independence Day, inovasi will open up several patio tables sized to hold up to six diners. Guests must make reservations in advance for the tables, which cost $300 plus tax and gratuity. Parties are treated to one pitcher of Bloody Marys, one pitcher of mimosas, sandwiches, charcuterie, cheeses and other snacks. The main dining room will not be open, and only the 10 tables on the patio are available for seating. Reservations can be made by calling 847-295-1000.

In keeping with John's promise of a "fluid, liquid concept", the restaurant will shed it's tableclothes, bring in new sustainable material-based tables, replace all of its fabric in the dining room, install art deco soundproofing material, and shed it's wooden look before the end of July. Completley changing the look and feel of the main room, and fulfilling the idea that a restaurant should change as time moves on.

Inovasi's latest desserts follow suit with the savory menu's innovative techniques by featuring seasonal ingredients (strawberries, rhubarb) and seasonal favorites (ice cream floats) in imaginative presentations.

Inovasi's Executive Chef John des Rosiers is set to supply food for the Maxtravaganza fundraiser event on June 18. Taking place at Lake Forest Sportscars, money raised for the event benefits the Max Schewitz Foundation, a non-profit organization that raises money to prevent sudden cardiac death and preserve fragile ecosystems. Cost to attend is $60 per person or $500 for a table of ten.

Inovasi innovates on its designated menu of thoughtful bar fare. Beyond standard chicken wings and burgers, Executive Chef John des Rosiers serves fusion-y chicken sandwiches, handmade quesadillas, calamari and steak frites.

New nightly specials are on deck at inovasi as part of the restaurant's Wednesday night menu featuring an international tapas theme. Every Wednesday night is tapas time at inovasi. Executive Chef John des Rosiers offers new small plate ideas incorporating cheese in multiple ways. For his version of a Midwestern American favorite, des Rosiers fries Roelli cheese curds in a beer and grit batter and serves them with horseradish crème fraîche. Grilled cheese sandwiches go gourmet as petite slider-sized sandwiches filled with two kinds of cheese, caramelized onions and wild mushrooms. Rather than pair the sandwiches with tomato soup, des Rosiers offers white truffle aïoli as his condiment of choice. For a taste of Mexico, des Rosiers is serving queso fundido, a bubbling fondue crock of baked cheeses loaded with spicy chiles, asparagus, crispy onions and housemade smoked bacon. Yet another cheesy small plate is the smearable whipped Wisconsin goat cheese with toasted oregano foccacia.