Charkies cooks up family recipe for success in Carol Stream

Andy Fronimos is quick to credit his dad, Peter, for the winning concept behind Charkies, the restaurant he opened in Carol Stream. His father sold his own restaurant after almost a half century in business, and now the elder Fronimos can't resist pitching in at Charkies, which turns 5 in June.

"My father still comes three times a week," Andy says. "On Tuesday, Wednesday and Friday, he makes the soups. The other days we make it ourselves. He feels he makes it better. Who's going to argue with him?"

The made-from-scratch soups are one of the special touches at Charkies, which offers a free cup of soup with sandwiches and meals for patrons dining in.

"The vegetable soup on Wednesdays is awesome," says Jesse Bahraini of Carol Stream. "The food is consistently good. The broiled, half chicken is excellent, and prices are reasonable. I like coming here."

Dining with him was Kevin Boske of Naperville, who adds, "The chicken kabob is perfectly tender. And it's probably the best vegetable soup I've had."

Andy says all the dishes prepared in house are his dad's recipes, from the meatloaf to the chicken and the freshly prepared soup stock. He says the Greek chicken is seasoned with extra virgin olive oil and oregano, both imported from Greece, accented with fresh lemon juice and a little black pepper. Other homemade favorites include barbecue pulled pork and meatballs.

The restaurant, an inviting space with soaring ceiling, follows the fast-casual model.

"You get the restaurant experience, but don't have to pay the restaurant prices with tips and all that," Andy says. "It's all about getting quality and saving a little bit of money."

A regular is Kevin Noel of Wheaton, who says the menu offers a wide selection of healthful dishes and comfort foods.

"It's a very friendly atmosphere — I just love Andy and the staff," Noel says. "They have great portions and the food is delicious."

Charkies, named in homage to the charbroiler, features different specials prepared by Andy's father. For Lent, the restaurant adds meatless items.

"It's hard to come to the restaurant, and say I've tried everything," Andy says. "On Tuesdays, (we typically serve) stuffed peppers that my dad does with rice and ground beef. That's very big. It's homemade food that brings you back to the days of the old school diner feeling."

Another specialty is the moussaka, featuring beef and a layer of potato, eggplant, pasta and béchamel sauce.

"I wouldn't be where I am at without my father," says Andy, noting Peter taught him that running a restaurant takes a lot of love and care. "He says, 'If you're going to cut corners, if you're going to make a fast buck, get out of the business.'"

Charkies Restaurant

Address: 570 N. Schmale Road, Carol Stream

Contact: 630-510-1212, charkies.com