Page 25 - The Peorian, Vol 3 Issue 2
Basic HTML Version
25
thePeorian.com
The Present
So he showed her his restau-
rant business plan and got her
approval, as well as that of the
founder of Biaggi’s. A few days
later, she called him and said she
was ready to retire.
“We sat down and talked and
worked it out. She was great. She
still is. She lets me call her with
questions and helps when I need
it,” Higgins said.
But the biggest help, he added,
was that she hired Seth Higgins
for the last few months she kept
French Toast open so he could
learn fine dining skills. “Seth
started cooking in college (at
Illinois State University) at the
Garlic Press, where he got a great
foundation. Then when he came
back here he went to work at One
World Café, which was a great
place to learn the pressures of
running a kitchen. So I think he’s
had a pretty good education and
now, he’s doing great. I talk with
him about recipes and such and
he gets it. He gets it. And when
a customer asks to talk with him
to compliment, I love seeing the
pride on his face when he comes
out of the kitchen,” Higgins said.
HEARTH
4604 N. Prospect Road
Peoria Heights
(309) 686-0234
Open for lunch Tue - Sat
11 a.m. to 2 p.m.
Open for dinner Tue - Thu
5 to 9 p.m.; Fri - Sat 5 to 10 p.m.
Lunch menu consists largely of
sandwiches from $7 to $10, soup
and salads.
Dinner entrees range from $16 to
$33, with a full array of starters.
Reservations are recommended.
