Eight years ago, Kathleen Bucci Bergeron visited a bakery in East Dundee for an espresso. She left with a postcard that marked a new beginning for her and the village’s dining scene. The postcard featured The Measuring Cup bakery and some sales information. Bucci Bergeron kept the card in her car visor, reading it repeatedly before deciding to act. She had not actively sought a location, but felt certain about its potential.
By November 2018, this intuition materialized into Mockingbird Bar + Garden. Located on Barrington Avenue, it stands opposite the north end of Meier Street, next to the Fox River Bike Trail. Chef Patrick Reynolds oversees dishes like wood-fired pizzas at the restaurant in downtown East Dundee.
This month, Mockingbird completed a 1,700-square-foot expansion. The former Scooby Doo’s Dog Grooming business next door was converted into a large open kitchen, prep area, and a chef’s counter for an engaging dining experience. The renovation introduced a garage door that opens to the downtown area, a new coffee bar, and couches. There’s also new artwork, including a mural. These changes accommodate 100 diners indoors and 75 outside, with seating under a tented patio.
An additional unique feature includes a golf cart won by Bucci Bergeron at a fundraising auction, which now transports patrons to and from their vehicles.
‘We needed sustainability,’ Bucci Bergeron said. ‘We needed the opportunity to grow the menu and satisfy the demand for events.’
Bucci Bergeron described the challenge of balancing design with functionality and feng shui. Her history in the restaurant industry dates back to when she was 16. After college in Kalamazoo, Michigan, she moved to Chicago, working in public relations and marketing for several establishments including the Lettuce Entertain You restaurant group.
Despite the extensive expansion, Mockingbird maintains its dedication to wood-fired food. Every cocktail is crafted by their team, and all juices and syrups are made fresh in-house. The kitchen’s commitment to fresh, non-frozen items remains strong.
Chef Patrick Reynolds, who heads the kitchen, appreciates the environment at Mockingbird. He noted the sense of care, community, and creativity. The restaurant’s menu changes daily and focuses on seasonal, healthy dishes with an indulgent touch. Offerings include salmon, hanger steak, artisanal pizzas, and Venetian-style small plates called cicchetti, all prepared in the wood-burning oven.
Bucci Bergeron added, ‘Every dish carries the distinct kiss of the flame. Even the oysters get a modern upgrade with vibrant passionfruit.’
Mockingbird is open on select days from Wednesday to Sunday. The coffee bar serves on Friday, Saturday, and Sunday mornings. The restaurant has also introduced Sunday night dinners alongside its Saturday schedule and Sunday brunch.