Mockingbird Bar + Garden: A Transformative Journey in East Dundee

Eight years ago, Kathleen Bucci Bergeron visited a downtown East Dundee bakery for an espresso and left with a postcard that altered her path and the village’s dining landscape. The postcard displayed an image of The Measuring Cup bakery and included sales details. Bucci Bergeron kept it in her car’s visor, mulling over it for a week before making a call. The location was not something she had actively pursued; it seemingly found her, and she had a clear vision of its potential.

In November 2018, the site transformed into Mockingbird Bar + Garden, a farm-to-table restaurant on Barrington Avenue, across from the north end of Meier Street and near the Fox River Bike Trail. Chef Patrick Reynolds adds final touches to wood-fired pizzas and other dishes offered at Mockingbird.

This month, Mockingbird completed a 1,700-square-foot expansion, converting the adjacent former Scooby Doo’s Dog Grooming business into a large open kitchen, prep space, and a chef’s counter designed for immersive dining experiences. A garage door was installed to open the restaurant to downtown. Additional features include a new coffee bar, couches, artwork, and a mural, creating space for 100 diners indoors and 75 outside, with some seating under a tented patio.

The restaurant also owns a golf cart, won by Bucci Bergeron at a fundraising auction, which is now used by staff to transport patrons to and from their vehicles. The expansion took over four months and addressed more than just space issues. “We needed sustainability and the opportunity to expand the menu to meet the demand for events,” Bucci Bergeron explained. Challenges included balancing design, functionality, and feng shui.

With roots in the restaurant business since age 16, Bucci Bergeron moved to Chicago after college in Kalamazoo, Michigan. She worked in public relations and marketing for Lettuce Entertain You, Baja Beach Club, and Chicago Dining Authority, an online foodie community.

Despite the expansion, Mockingbird remains committed to wood-fired cuisine and a meticulous approach to every detail. “Our cocktails are crafted by our team, juices are fresh-squeezed, syrups homemade. Our food is healthy, fresh, never frozen,” she stated. Chef Patrick Reynolds, who oversees Mockingbird’s kitchen, appreciates the community and creativity fostered at Mockingbird.

Mockingbird’s menu, which changes daily, is described by Bucci Bergeron as “seasonal and clean with a touch of indulgence.” Offerings include salmon, hanger steak, artisanal pizzas, and Venetian-style small plates known as “cicchetti,” all prepared with the wood-burning oven’s flame. “Each dish carries the flame’s distinct touch, even oysters with a modern passionfruit twist,” she noted.

Mockingbird operates select hours from Wednesday to Sunday. The coffee bar serves on Friday, Saturday, and Sunday mornings. The restaurant also offers Sunday night dinners alongside Saturday’s schedule and a Sunday brunch.