The Foxtail

The story

Crafted with passion, served with love

Mediterranean Influence in the Chicago Suburbs

On Main Street in Downers Grove, The Foxtail brings a lively, ingredient-driven approach to Mediterranean cooking to the western suburbs of Chicago. The restaurant's own words set the tone well: "worldly inspiration and the freshest ingredients" are the guiding principles, paired with what the team calls award-winning hospitality — a claim backed by Wine Spectator's 2024 Award of Excellence, recognizing the quality and range of the wine program.

The team behind The Foxtail includes Tim and Todd alongside Chef Maya Nahouli, whose menu reflects a broad Mediterranean sensibility with confident detours into global territory.

What's on the Table

The menu covers serious ground without losing focus. Shareable starters lean into the Mediterranean pantry: a Dip Trio of hummus, muhammara, and garlic labneh arrives with house pita; Lamb & Beef Kefta comes with garlic hummus; and Shrimp Saganaki brings together ouzo, feta, and shishito peppers. Grilled Octopus with potatoes and fresno aioli and Baked Feta with Mediterranean olives and sundried tomatoes round out the mezze-style offerings.

Flatbreads — including a Za'atar version with feta and arugula, and a Taleggio with mushrooms, honey, and truffle — sit alongside a raw bar that offers poke bowls, Tuna Tataki, Hamachi Crudo, and oysters by the half dozen.

Main courses show the kitchen's range: the Foxtail "Paella" swaps in orzo with chicken, andouille, shrimp, and mussels in saffron broth; a Moroccan Tagine layers harissa-spiced vegetables over couscous; Lamb Kebabs feature Colorado lamb with artichoke pesto and grilled naan; and a Scallop "Risotto" uses freekeh in place of rice. For dessert, Tahini Dream Bars — shortbread, sesame caramel, spicy chocolate — are a fitting close to a meal rooted in Mediterranean flavors.

The Space and the Occasion

The Foxtail is set up for more than a quiet weeknight dinner. Private rooms and event spaces make it a natural choice for large groups and private parties, and the kitchen runs through brunch on weekends as well as lunch and dinner through the week. Outdoor seating and takeaway options add further flexibility for the neighborhood crowd.