The ambiance of this historic barn-turned-restaurant is inviting to customers at Chris’ Coach House (6414 Hilly Way in Cary, 847-639-9675), and every customer is treated like family.
But, that’s not what has drawn customers to this off-the-beaten path eatery for 27 years.
In addition to a full menu of delicious entrees, the ribs are the specialty, owner Roula Chigas said.
“They come from allover for our ribs. It’s my husband’s secret recipe.” Roula said. With a lifetime of restaurant experience already behind him, Chris Chigas brought the family recipe with him when he left his restaurant business in Chicago to start over in Cary.
“He always wanted to come out to this area,” Roula said of Chris who passed away almost three years ago.
At the age of 20, Chris came to the United Stated from Greece. He first lived in New York and worked at this uncle’s restaurant.
“He was in the business since he was a young boy,” she said. “It was always his love.” Now, daughter Pam keeps the family recipes going as head chef in the restaurant’s kitchen. Having worked side-by-side with her dad in the kitchen and having attended culinary school, Pam holds on to the traditional family recipes and creates her own as well.
For Roula, keeping the business going without her husband was hard.
“It wasn’t the business operations that were hard; it was hard because we lost him,” Roula said. “We had the support of our customers. They helped us go through this emotionally.”
Nothing But the Best
The solid oak tables and rustic feel of Chris’ Coach House is welcoming to customers, with Roula making sure she greets every guest—mosty by name.
“They know when they get here they’ll get the best of everything,” Roula said. “It’s more of a family gathering place here. Because we have been here for so many years and we have so many customers who repeat, everybody knows everybody. They are more than our customers; they are our friends.”
About 15 employees keep Chris’ running, with some working there more than 15 years.
“We do have girls that have been with us a long time,” Roula said. “They take good care of our customers.”
Providing the best for their customers means keeping up with changing times.
“When we first came here, there was nothing,” Roula said. “We’ve been here so many years; we’ve seen so many changes.”
“We’ve changed with the times, too,” Pam said.
Pam, who went to culinary school at the Art Institute of Chicago, is always coming up with new dishes and never turns down a customer’s special order, saying, “you have to do those.”
“In addition to our menu, we always add and create new varieties for our customers,” Roula said.
She only buys the best quality, top-shelf food, Roula said, which includes the best steaks—Black Angus.
Part of the Neighborhood
To the Chigas family, part of running a business in a small town is giving back to the community that supports them. The restaurant hosts an annual Veterans Hospital picnic in the parking lot and serves up to 800 people at one event. The picnic is called Chris’ Veterans’ Picnic, in honor of the late Chris Chigas.
“It’s free for the hospitalized vets,” Roula said.
The family also sponsors local youth baseball teams and donates gift certificates for various silent auctions.
“We feel like we’re part of the neighborhood,” Roula said.
The dairy barn that is now Chris’ Coach House has roots in the area as well. The barn, plaqued by the McHenry County Historical Society, survived two fires and was used by the Cary-Grove and Fox River Grove Lions Club members for events before becoming a restaurant.
Now, the barn invites hungry passersby to come in for dinner. The restaurant is open for dinner only Tuesday through Sunday. A cozy bar, set back from the restaurant seating, invites customers to stay a little longer and enjoy a drink and some conversation.
“We’re considered a destination spot,” said Pam, who was 11 years old when her parents opened the restaurant. Even back then, she said, “I helped where I could.”
If the restaurant ever closes, it will be because both Roula and Pam decide to leave together.
“We’re going hand-in-hand—if one goes, the other one goes,” Roula said.
