Eight years ago, Kathleen Bucci Bergeron casually stepped into a bakery in downtown East Dundee for an espresso. She left with a postcard that set her on a path to transform both her life and the local dining scene. The postcard featured The Measuring Cup bakery and noteworthy sales information, which caught her interest. ‘I kept it in my car visor, and after going through it for a week, I made the call,’ says Bucci Bergeron. She realized this location was perfect for her vision.
By November 2018, the location evolved into Mockingbird Bar + Garden, a farm-to-table restaurant on Barrington Avenue. Situated across from the north end of Meier Street and near the Fox River Bike Trail, Mockingbird focuses on fresh, innovative cuisine.
This month marked the completion of a 1,700-square-foot expansion, converting a former dog grooming business into a spacious kitchen and prep area, complete with a chef’s counter for an immersive dining experience. The design also includes a garage door, new coffee bar, couches, and a mural, expanding capacity to 100 guests indoors and 75 more outside, with some seating under a tented patio.
The restaurant features a unique touch—a golf cart won at an auction by Bucci Bergeron, used to assist guests from their vehicles. The expansion took over four months. ‘Growth was necessary for sustainability and meeting event demands. Balancing design was crucial,’ she explains, emphasizing the importance of style, function, and feng shui.
Bucci Bergeron has a rich history in the restaurant sector, dating back to her teenage years. After college in Kalamazoo, Michigan, she moved to Chicago and worked in PR and marketing within the restaurant industry for outlets like Lettuce Entertain You and Chicago Dining Authority.
The expansion hasn’t shifted Mockingbird’s priorities. ‘Our commitment remains—wood-fired cooking and intentional service. Our cocktails are crafted in-house, with fresh juices and homemade syrups. Our dishes are fresh, healthy, and never frozen,’ asserts Bucci Bergeron.
Chef Patrick Reynolds helms the kitchen, celebrating the restaurant’s spirit of community and creativity. ‘There’s a sense of care and innovation here,’ Reynolds remarks.
The menu, changing daily, offers seasonal and refined cuisine. Dishes include salmon, hanger steak, artisanal pizzas, and Venetian-style ‘cicchetti,’ made ‘au feu de bois’ using a wood-burning oven. An inventive take offers oysters with a passionfruit twist, providing a modern flair.
Mockingbird operates during select hours from Wednesday to Sunday, with a coffee bar open on weekend mornings. In addition to Saturday service, Sunday night dinners and brunches are now available.
Every dish carries the distinct kiss of the flame, notes Bucci Bergeron.
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