Who is Suzy Crofton?

As Crofton on Wells enters its tenth year, Chef Suzy Crofton has proven that she is here to stay. With continued national and local culinary recognition, the public seems to agree. In 1998, Crofton on Wells was named by Esquire magazine as one of the best new restaurants of that year. Locally, Crofton on Wells received three stars from the Chicago Tribune and the Chicago Sun-Times. Chicago magazine also named it one of the best new restaurants and in 2001 cited it in the Great Dining issue as serving the best crabcake under the heading of Sensational Seafood. Recently Chicago Magazine named Crofton on Wells on of the 20 Very Finest Restaurants in Chicago! In addition they cited the Spicy Herb and Chipotle Amish Chicken as the best chicken preparation in Chicago. Not only does Crofton serve as the chef/owner and general manager, she is responsible for the creation and maintenance of the 150+ wine list. Crofton keeps the dining room fresh with contemporary china, dove grey linens, Reidel stemware and an endless supply of whimsical brushed aluminum accents. Custom service pieces in distressed metal along with menu and wine list holders in embossed aluminum tie all the components together. Crofton's menu is inspired by the season and what is available in the market. Combining American ingenuity with classic French technique has proved a winning recipe. Crofton on Wells also has a separate vegetarian menu that was created to offer a balanced, nutritional approach to diners choosing to eschew meat in addition to a number of regular menu items, all of which can be made completely vegan.

Although Crofton spent the majority of her training (16 years to be exact) in French restaurants, Crofton on Wells' inventive menus are inspired by what the season has to bring in America. "I am an American, therefore it was only natural to open an American restaurant," says Crofton. With detailed focus on the plate presentation, using colorful garnishes and sauces to accent the edges, you can see the true artist at hand. Not only does Suzy know the proper ingredients, she also knows how to present her work in a well-mannered fashion.

Before becoming the owner of her own restaurant, Suzy again reveled in much critical acclaim with restaurants like Cassis. After joining the team as executive chef, Suzy took Cassis to the top, earning the restaurant "Best New Restaurant" by Chicago magazine. Even before that, at Montparnasse of Naperville, Suzy cleaned up with "Chicago's Top Ten Chefs" from Pat Bruno of the Sun-Times, was named twice among Chicago magazine's "Top 25" and received the DiRoNA(Distinguished Restaurants of North America) award five consecutive years.

"We have a strong, regular clientele, who tell us that Crofton on Wells is their favorite Chicago restaurant and the first place they suggest to out-of-towners," says Chef Crofton. "We've earned their confidence by consistently providing high quality food, great service and reasonable prices. From the beginning, my vision was for Crofton on Wells to become a permanent fixture in the Chicago dining scene, and I think we are there."