Modern Relish, formerly Duk’s Red Hots, is open in the West Town neighborhood.
Pat Nabong/Sun-Times
There’s a new hot spot in town.
At 88 years old, Duk’s fo Mervyn Dukatte still owns the building, but now all operations are the responsibility of Modern Relish’s business partners, Anthony “Tony” Pagliuca and Angela Villanueva. This is their first joint venture in the food industry.
Longtime Duk representative Carol Chavez, the friendly face behind the counter, is helping to bring the rich corner of Ashland and Erie history into a new era.
Anthony “Tony” Pagliuca (left), owner of Modern Relish, appears at his new hot restaurant with manager Carol Chavez and COO Brandon Villanueva. The restaurant replaces longtime tenant Duk’s Red Hots.
Pat Nabong/Sun-Times
With new digital signage, a grab-and-go cooler, and an ADA-compliant restroom, Modern Relish is open daily from 10 a.m. to 6 p.m. until March, when they hope to extend hours for breakfast.
They will sell wine and beer (at the food sale) once the city approves a pending liquor license application. Pagliuca noted that they have had conversations with the Chicago Great Neighbors Association and Councilmember Daniel La Spata (first) to keep the corner in the family. .
Ray White, a worker at the nearby Department of Families and Support Services building, said that when he started running there in September, he went out for lunch one day and was able to identify the smell of hamburgers coming from Duk’s.
“I thought I found something. But everybody at the department knew about this place, and I started coming every other day,” White said. “It’s been amazing. I got the last bit of this transition into the new ownership, [and] I know they’re gonna do an amazing job.”
Customer Ray White is looking forward to lunches at Modern Relish, formerly Duk’s Red Hots.
Pat Nabong/Sun-Times
Mickey Jackson, an educator who works nearby, has been coming to the restaurant for five years at least three times a week at lunchtime.
“I love the environment. I love the workers, the food and the environment. I have no complaints. They’ve been with me,” Jackson said.
“I love it,” he said of the renovations. But he said he’s waiting for warm weather to arrive so he can eat outside.
Pagliuca said the renovation includes an expansion of the courtyard. There will be about 86 seats outside and they plan to rent at least a dozen employees.
Modern Relish will continue to welcome dogs from the outdoor community.
Read this article in Spanish on The Voice Chicago.
Pagliuca, from Pilsen, is a registered architect. He worked for McDonald’s for nearly 20 years, designing restaurants and traveling around the world. There he met Villanueva, who works as a lawyer.
“Over the last few years I’ve been reflecting on the fact that I’ve sought to own a restaurant,” he said. “And last year I said [to Villenueva], ‘You know, if we’re going to do that, let’s do it now. ‘”
They spent time at several potential locations before Duk arrived. “He is the best option,” Pagliuca said. That’s why we surrendered so quickly.
With dozens of hot dog stands across the city, each with its own reputation and history, Pagliuca knew they could transform Duk’s by mixing the old with the new.
Keeping staples like hot dogs, hamburgers and fries is a no-brainer, but other products like fried fish and shrimp had to go, Pagliuca said.
Chicken tenders and an Italian sandwich are served at Modern Relish.
Pat Nabong/Sun-Times
Villanueva’s son, Brandon Villanueva, works alongside Chavez as chief operating officer. She taught him everything he wanted to know about what places to eat look like, he said.
“It’s fun to come here. I hang out with Carol all day,” he says with a laugh. “Learn new words. “
Chavez said he feels “stress-free” with this novelty from the restaurant. You have normal days off and for the first time a corporate credit card.
“I have so many staff that I don’t know what to do,” he says with a smile.
Carol Chavez, formerly the longtime manager at Duk’s Red Hots, will continue in that that role at Modern Relish.
Pat Nabong/Sun-Times